Glazed Almond Chocolate Chip Bars (GF)

I wanted to show off my pretty flowers from the garden in this pic - hibiscuses, bougainvillea, and jasmine. :) It is hard to believe that I can harvest flowers year round, but you know right now in the jungle it is like monsoon season with so much rain that our internet is a bit spotty lately.  Mid-December the dry season begins and I will have to spend 1 1/2 hours a day watering the garden (one half one day, and the other half the next day).  We do have a gardener who comes once a week and makes me feel very spoiled.

GLAZED ALMOND CHOCOLATE CHIP BARS

These lovely bars are addictive, rich-tasting and good. No one would guess that they are lower in carbs.  Store in closed container at room temperature for three days maximum. These bars may be frozen.  Haha - who am I kidding?  I totally overate when it came to these bars.  Be warned!  Invite friends, pack up the leftovers and send 'em off with them!  

2 large eggs

¹/₂ cup (4 oz) butter, (125 mL)

  softened
Liquid sucralose to equal ¹/₂ cup SPLENDA^® Granular (125 mL)

2 tbsp granulated erythritol (30 mL)

¹/₂ tsp almond extract (2 mL)

1¹/₈ cups Low-Carb Bake Mix, (300 mL)

  page___, OR 1 1/3 cups Gluten-Free Bake Mix

¹/₂ tsp baking powder (2 mL)

²/₃ cup sugarless chocolate chips (150 mL)

Vanilla Glaze:

¹/₂ cup Confectioner’s Sugar Substitute, page___ (125 mL)  (see recipe below)

1 SPLENDA^® packet (optional)

1 tbsp butter, softened (15 mL)

1 tbsp whipping cream (15 mL)

1 tbsp Da Vinci^® Sugar Free French Vanilla Syrup (15 mL), OR use
 water and 1/8 tsp vanilla extract

In food processor, or in bowl with electric mixer, process egg, butter, SPLENDA^® Granular, erythritol and almond extract.  In medium bowl, combine Low-Carb Bake Mix, page___ , OR Gluten-Free Bake Mix and baking powder.  Reduce speed to low and add dry ingredients, processing until well combined.  Stir in chocolate chips.  Spread in greased 8-inch (20 cm) square glass baking dish.  Bake 20 to 25 minutes in 350°F (180°C) oven, or until edges are golden brown.  Spread Vanilla Glaze over surface while bars are still hot.    Refrigerate.  Cut into bars and store at room temperature in a closed container or keep them refrigerated like I did.

Vanilla Glaze:  In small bowl, combine Confectioner’s Sugar Substitute, page___, SPLENDA^® (optional), butter, whipping cream and Da Vinci^® Sugar Free French Vanilla Syrup until smooth.

Da Vinci^® Alternative:  Use water and ¹/₈ tsp (0.5 mL) vanilla extract and a drop liquid sucralose, if desired.

Yield:  16/25 servings

1 serving

146.9/94.0 calories

2.5/1.6 g protein

12.1/7.8 g fat

3.1/2.0 g carbs

CONFECTIONER’S SUGAR SUBSTITUTE

This is a newer confectioner’s sugar substitute recipe.  If desired, you can replace half the milk powder with a nice-tasting vanilla whey protein powder.

¹/₃  cup SPLENDA^® Granular (75 mL)

¹/₃  cup powdered erythritol (75 mL)

¹/₄  cup whole milk powder, OR (60 mL)

  skim milk powder

¹/₄  tsp xanthan gum (1 mL) 

In coffee grinder or blender, place SPLENDA^®Granular, powdered erythritol, whole milk powder and xanthan gum and process until a fine powder.

Helpful Hint:  I do use granulated erythritol sometimes, however, the resulting product is not quite as fine as with the powdered erythritol.

Yield:  14 servings

1 tbsp (15 mL) per serving

13.8 calories

0.6 g protein

0.6 g fat

1.5 g carbs