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I whipped this up today for some granola bars. Would be good on sugar or chocolate cookies, cakes, cupcakes, or Chocolate Muffins in a Minute! In time, I’m sure you cooks out there will think of many other uses. As it cools, it gets slightly dry to the touch, so any cookies topped with it should be OK for lunch boxes or travel. This can be stored in the fridge and just re-softened in a microwave for a few seconds on DEFROST. This topping is OK for Induction.
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INGREDIENTS:
4 T. melted butter
¼ c. cocoa powder
1 T. cream
1/4 tsp. vanilla
4 drops liquid Splenda or liquid stevia (I use Stevita)
DIRECTIONS: Melt butter in small saucepan over low heat. Stir in cocoa until smooth. Add vanilla, sweetener and cream. Stir and remove from heat. Spread on cookies. Makes about 5 T. or 15 teaspoons. Should make enough to do 15 cookies if you put only 1 tsp. on each. Double or triple the recipe if you need more.
NUTRITIONAL INFO: Makes about 5 T. of sauce (15 tsp). Each tsp. contains:
3.4 calories, 3.32g fat, .85g carbs, .27g fiber, .58g NET CARBS, .33g protein, 1 mg sodium
Buttoni's Low-Carb Recipes 