Servings – 1
This recipe is fine for all stages of the program.
Ingredients:
- 1 tsp. butter
- ½ scoop low carb protein powder (whatever flavour you choose)
- 2 tsp. granular Splenda
- water – about 1 tbsp
Directions:
- In a small microwaveable bowl, heat the butter in the microwave about 20 seconds or until melted.
- Stir in the whey powder and Splenda as well as you can.
- Gradually add some water, about 1/2 tbsp at a time, just until you can form the mixture into a ball that isn’t too sticky to handle.
- Keep the dough ball in the bowl and microwave on HIGH 15-30 seconds or until the dough puffs up.
- Don’t over cook it or it will come out very dry. About 15 seconds or so.
- Cool and eat.
Note: If you microwave the cookie for about 15 seconds you’ll get a more tender, chewy cookie but it won’t be very big. Can be frozen.
SIDE NOTE: Microwaving it for closer to 30 seconds causes the dough to puff up almost twice as much but the cookie will be pretty dry and crumbly.