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FROM THE
alt.support.diet.low-carb
COOKBOOK

Chocolate (Cocoa) Cookies - from Myra’s 1919 Diabetic Cookbook

3 tablespoons almond flour
2 eggs, separated
4 saccharin tablets (see note)
1 tablespoon cocoa powder
1/2 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
6-8 drops vanilla extract

Foam egg yolks with saccharin dissolved in a few drops of water. Beat egg whites until stiff.  Add almond flour, cocoa, lemon rind and cinnamon to yolks, stir smooth.  Fold in egg whites.  Drop from teaspoon on a buttered tin; flatten out, and bake in a moderate oven.

NOTE:  I'm guessing that a saccharin tablet is equivalent to 1 teaspoon of sugar, so you could probably substitute an equivalent amount of Splenda. Also, I'm pretty sure a "moderate" oven is 350 degrees F.

TOTAL RECIPE:

Protein:  26.04 grams
Fat:      17.56 grams
Carb.:     6.83 grams
Cal:      289