Atkins Chocolate Recipes

Ingredients:

1 cup sliced almonds
1 cup Atkins Bake Mix
1/2 tsp baking powder
1/2 cup butter - (1 stick), room temperature
1/2 cup granular sugar substitute
2 scoops Atkins Cappuccino Shake Mix
3 eggs

Instructions:

Heat oven to 350 degrees. Spray mini muffin tins with cooking spray.
Process almonds in a food processor in pulses until finely ground. Add
bake mix and baking powder; pulse to combine.

In a large bowl, beat butter and sugar substitute with an electric mixer
until fluffy, about 2 minutes. Beat in shake mix. Add eggs one at a time.
Mix in almond mixture with a spatula. Divide batter in muffin tins,
filling each 2/3 full. Bake 20 minutes, until set.

This recipe yields 18 servings.

Carbohydrates: 3.5 grams
Net Carbs: 2 grams
Fiber: 1.5 grams
Protein: 4 grams
Fat: 9.5 grams
Calories: 129

Description:
"If you wish to make these moist cupcakes even more special, top with a
dollop of whipped cream sweetened with Atkins Sugar Free Chocolate Syrup."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-24-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 58 Calories; 5g Fat (72.8% calories
from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol;
24mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 18