1/2 cup cold butter
1/2 cup Atkin's Bake Mix
1 cup ground almonds
1/2 tsp. baking powder
1/2 cup Splenda (sugar substitute)
4 large eggs
1 cup Splenda (sugar substitute)
1/4 cup brown Sugar Twin (sugar substitute)
2 oz. unsweetened baking chocolate squares
2 tsp. vanilla extract
1/2 tsp. salt
1 cup chopped pecans
Preheat oven to 350 degrees F (180 C).
In a medium size bowl add the dry ingredients for the crust. Stir to combine. Using a pastry blender, cut the cold butter into the dry mixture as you would to prepare pastry. The mixture should resemble coarse crumbs. Press into the bottom of a greased 9 x 13-inch rectangular pan. Bake for about 8 minutes.
Meanwhile, in another bowl, beat the eggs; add the remaining ingredients and mix well. Pour onto the prebaked crust; bake for an additional 13 to 15 minutes or until set and the edges are lightly browned. Cool and cut into 24 squares. These are about 4 grams of carbs each.
Makes 24 squares.
Submitted By: Pat Wynn
Date: June 11, 2004