Hermits Recipe - Low Carb & Healthy
Low carb recipe for Hermits which belongs to the Sweets recipe category.
- cup (115 g) butter
- cup (18 g) Splenda
- cup (50 g) polyol sweetener
- 2 teaspoons blackstrap molasses
- 1 egg
- cup (120 ml) buttermilk
- cup (90 g) almond meal
- cup (25 g) wheat gluten
- cup (40 g) vanilla whey protein powder
- teaspoon cinnamon
- teaspoon ground cloves
- teaspoon baking soda
- cup (50 g) currants
- cup (30 g) chopped pecans
Preheat oven to 350F (180C, or gas mark 4).
In a large mixing bowl beat the butter until soft with an electric mixer.
Add the Splenda, polyol, and blackstrap molasses and beat until light and creamy.
Beat in the egg and the buttermilk.
In a separate bowl, combine the almond meal, gluten, protein powder, cinnamon, cloves, and baking soda.
Stir them together to distribute the ingredients.
Add the dry ingredients to the butter mixture in three or four additions, beating well and scraping down the sides of the bowl when needed.
Now add the currants and pecans and mix just enough to blend.
Drop the batter by spoonfuls onto greased cookie sheets, keeping in mind that they spread.
Bake for 12 to 15 minutes or until just starting to darken around the edges.
Cool on wire racks and store in a tightly lidded container.
About 40 cookies
Each with 4 g protein; 2 g carbohydrate; 2 g usable carbs. Carb count does not include polyol sweetener I've used currants instead of the traditional raisins in the hermits because they're little and therefore distribute more evenly through the dough?to me, they taste like raisins anyway. If your currants are sort of dry, put them in a small bowl and pour a little boiling water over them before you start. Then drain them right before you add them. And if you can't get currants, you could use raisins. I'd suggest snipping each one into two or three pieces before adding them, or you're likely to end up with just one or two raisins per cookie.