CarbSmart's Exclusive Sugar Free, Low-Carb Chocolate Chips, Recipes

CarbSmart is the only sugar-free, low-carb chocolate chips on the market

Chocolate chips!!! Who doesn't like these itty bitty morsels of delicious chocolate goodness especially heading into the holiday baking season? Well, if you're livin' la vida low-carb, it can be quite a challenge trying to keep the carbs down since you can't find any good semi-sweet chocolate chips that don't have sugar in them.

But what if I told you I found some sugar-free, low-carb chocolate chips that do not contain any nasty sugar alcohols and are PERFECT for diabetics? Would you be interested? Sure you would, which is why I'm proud to tell you about CarbSmart Sugar Free Chocolate Chips.

Each 8-ounce bag of these delicious chocolate chips gives you the EXCLUSIVE source for a product of this kind on the market today. Even better is the fact that there are absolutely ZERO sugar alcohols in these CarbSmart Sugar Free Chocolate Chips, including NO maltitol, NO lactitol, NO sugar alcohols at all. WOO HOO!

So what is it sweetened with? Just like my favorite diet sodas (Diet Rite, Cheerwine, and Diet Coke with Splenda), these chocolate chips contain a yummy blend of Splenda and ACE-K. Plus, each two tablespoon serving has 7g fiber and just 1g net carb. Made with essential chocolate-making ingredients like chocolate liquor, cocoa butter, and cocoa powder, these CarbSmart Sugar Free Chocolate Chips are the real deal!

This product should make you a happy camper on your healthy low-carb lifestyle. And bestselling author and low-carb cooking goddess Dana Carpender provides yummy recipes for making low-carb chocolate chip cookies (I'll share two of them for you below). Mmmmmm! I can smell those Toll House cookies now! :D

Find out how to order your own stash of the CarbSmart Sugar Free Chocolate Chips by clicking here.



CLASSIC LOW-CARB CHOCOLATE CHIP COOKIE

1 cup almond meal
1 cup vanilla whey protein powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter -- softened (2 sticks)
1/2 cup Splenda granular
3/4 cup Steel's Gourmet Sugar Substitute (Maltitol)
2 eggs
3 teaspoons vanilla extract
2 cups CarbSmart Sugar Free Semi-Sweet Chocolate Chips
1 cup chopped pecans or walnuts (optional)

Measure the almond meal, vanilla whey protein, baking soda, baking powder, and salt, and stir together. Set aside.

Using an electric mixer, beat the butter till creamy and fluffy. Add the Splenda and maltitol, and beat till very well combined. Scrape down the sides of the bowl as needed.

Add the eggs and vanilla, and beat well.

Now add the dry ingredients, in three additions, beating each addition till well incorporated before adding the next.

Beat in the chocolate chips and pecans, and mix just until well-distributed.

Turn off mixer, and scrape the dough off the beaters back into the bowl.

Preheat oven to 375.

Scoop dough by rounded tablespoonfuls onto cookie sheets you've sprayed with non-stick cooking spray, or covered with pan liners or baking parchment.

Bake cookies for 10-12 minutes. Cool on wire racks.

Makes 44 cookies

125 Calories
9g Fat
6g Protein
6g Total Carbohydrates
3g Dietary Fiber
3g Net Carbs per cookie



DARK & FUDGY LOW-CARB CHOCOLATE CHOCOLATE CHIP COOKIES
2 1/2 ounces unsweetened baking chocolate
1/2 cup butter
1 cup almond meal
1 cup vanilla whey protein powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups Splenda granular
2 eggs
2/3 cup sour cream
2 cups CarbSmart Sugar Free Semi-Sweet Chocolate Chips
1 teaspoon vanilla extract

Preheat oven to 375.

Melt chocolate and butter together over very low heat or in microwave. Stir together.

While the chocolate and butter are melting, measure the almond meal, vanilla whey protein, baking soda, and salt, and stir together.

In a medium mixing bowl, using an electric mixer, beat the butter and chocolate mixture with the Splenda, eggs, and vanilla extract, till very well blended.

Add the dry ingredients and sour cream, about 1/3 at a time, alternating between the two.

Now add the chocolate chips, and mix to blend.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool on sheets for a few minutes before transferring to wire racks. Store in a container with a tight lid.

Makes 36 cookies
127 Calories
9g Fat
6g Protein
6g Total Carbohydrates
4g Dietary Fiber
2g Net Carbs per cookie

Alternative recipe suggestion: Add a half cup of chopped walnuts to make brownie-like cookies.

Low-Carb Chocolate Chip-Macadamia Nut Ice Cream Sandwiches

Cool off during the dog days of summer with this yummy low-carb treat!

Who among us doesn't remember the days when we'd take two cookies and smash our favorite flavor of ice cream in the middle to eat when the temperatures outside were blistering like they are right now? Yep, we sure did and it was a great way to cool off. Unfortunately, it wasn't so good on the waistline.

Nowadays, we're eating better than we used to because we're livin' la vida low-carb (RIGHT?!) and we're shunning the sugar in our diet, too (RIGHT?!). Because of that, I'm happy to share an absolutely amazing low-carb chocolate chip-macadamia nut ice cream sandwiches recipe compliments of our friends at Low-Carb Connoisseur.

The cookies are from Big Train and I LOVE LOVE LOVE these. They taste just like toll house cookies and you'll NEVER believe they are low-carb. I was quite impressed. And the macadamia nut ice cream is the icing on the proverbial cake, so to speak. You won't want to go overboard with these, but they can be a nice oasis to beat the heat of that last blast of this summer scorcher! ENJOY! :)

LOW-CARB CHOCOLATE CHIP-MACADAMIA NUT ICE CREAM SANDWICHES

COOKIES
1 (8-ounce) package Big Train Sugar Free Chocolate Chip Cookie Mix
1 Stick butter, at room temperature
1 large egg

MACADAMIA NUT ICE CREAM
3 cups heavy cream
2 large eggs
3 large egg yolks
3/4 cup NOW Xylitol sugar substitute
1/4 teaspoon salt
2 teaspoons Singing Dog Organic vanilla extract
1/2 teaspoon almond extract
1/2 cup coarsely chopped Mac Farms macadamia nuts

1. For the cookies: Mix according to package directions, adding the butter and egg. Portion the dough to make 20 cookies. Bake and cool following the package directions; set aside.

2. For the macadamia nut ice cream: Pour heavy cream into a heavy-bottomed 3-quart saucepan and place over medium heat. Bring to a low boil, stirring often so the cream does not boil over. Remove from heat.

3. In a large bowl, place eggs, egg yolks, sugar substitute and salt. Using either a hand mixer or a whisk, beat together until thickened and smooth.

4. Using a ladle, remove about a cup of the hot cream from saucepan and gradually whisk into egg mixture (this tempers the eggs so they wont curdle). Whisking, pour tempered egg mixture into remaining cream in saucepan.

Place over medium heat and whisk until slightly thickened, 1 to 2 minutes. Pour into a clean bowl, whisk in vanilla and almond extracts; let stand until custard is completely cooled to room temperature, about 1 1/2 hours. Refrigerate 2 hours, until well chilled, or cover with plastic wrap and refrigerate overnight.

5. Freeze in ice cream maker according to manufacturers directions. Add chopped macadamia nuts 15 minutes before freezing process is complete.

6. To assemble sandwiches: Arrange 10 cookies, top side down, on work surface. Using an ice cream scoop, working quickly, place 1/4 cup ice cream on each cookie. Top each with another cookie, bottom side down. Wrap each sandwich well in plastic wrap and place in freezer. Freeze at least 4 hours (ice cream will be soft) or overnight (for firmer sandwiches). Can be stored in the freezer up to 1 month.

Servings: 10
Prep time: 40 minutes
Bake/Cook time: 25 minutes

Calories: 422
Fat: 37g
Protein: 7g
Total Carbohydrates: 20g
Fiber: 5g
Net Carbs: 15g

Reader-Submitted Low-Carb Recipe Initiates A Flurry Of Intrigue

The ingredients in this recipe are popular low-carb products

Just when the media thinks that livin' la vida low-carb is on its final leg, along comes a story like this one that once again lays to rest this ridulous notion and shows yet again that ow-carb living is STILL running strong!

A couple of weeks ago, the Appleton (WI) Post-Crescent printed this column on cranberries that included several reader-submitted recipes. Since the 350 million pounds of Wisconsin-grown cranberries harvested each year account for half of all the cranberries eaten across the U.S., the article was the perfect fit for a focus on this zesty and tasty low-carb fruit.

But right smack dab in the middle of all those high-carb recipes that included such low-carb no-nos as bananas, sugar, milk, white flour, apples, raisins, and orange juice, there was one singular voice of sanity that stood heads and tails above the noise coming from the cacophonous roar of nutritional refuse that was printed.

Her name is Patti Lipka from Black Creek, Wisconsin.

She deserves to be enthusiastically applauded by low-carb fans everywhere for her bold position in support for the low-carb lifestyle in this newspaper article about cranberries. In addition to providing the details about her delicious recipe (which I'll share with you in a moment), Lipka was also given prime space in the column itself to share why she is livin' la vida low-carb.

Lipka notes in the story that her son Wyatt, 13, was diagnosed as having diabetes in March 2006 and that eating low-carb foods like cranberries has now become an absolute necessity in her household.

"We love cranberries," she told the Appleton Post-Crescent. "Cranberries are very nutritious, they're high in fiber and they're low in carbohydrates."

When she started talking about how she dries her own cranberries at home and sweetens them with sugar-free Jell-O or pours low-carb chocolate on top of them, Lipka then revealed how she slightly tweaked the ingredients she used in her famous scones recipe so she can now make them low-carb.


Carbquik is a versatile low-carb baking flour used like Bisquik.

With bestselling and outstanding low-carb substitute ingredients such as Carbquik, sugar-free Jell-O and Eat Well Be Well Chocolate Chips, Lipka's scones were destined to remain a part her family's Christmas holiday tradition.

"We modified our recipes because we love them," Lipka explained.


Chocolate chips are back thanks to Eat Well Be Well's sugar-free ones

Before I share with you Lipka's fantastic low-carb cranberry scones recipe, there's more to this story. After the original article was printed in the Appleton Post-Crescent in mid-November, it seems her phone would not stop ringing from people all over the state of Wisconsin. Complete strangers would call Lipka up on her home telephone asking about what Carbquik and Eat Well Be Well Chocolate Chips were and where they could buy such products. There was no information provided by the newspaper about them in the original story.

Finally, Lipka had to call up the newspaper and tell them about the tremendous feedback she had been receiving. She explained to the paper that she gets her low-carb products from our friends at Low-Carb Central located in Hales Corner, Wisconsin (just outside of Milwaukee). It also appears the newspaper was receiving a tidal wave of phone call as well.

Long-time readers of my blog will recall that I did a highly-successful book signing at Low-Carb Central back in January where I was privileged to meet the outstanding owners Michael and Marilyn Kirtley and their wonderful customers. As it turns out, Lipka is among their faithful base of customers, according to store owner Michael Kirtley.

I spoke with Michael about the new Appleton Post-Crescent column published today and he said he was not aware of it. However, he did recall receiving quite a number of calls from new customers inquiring about Carbquik and Eat Well Be Well Chocolate Chips over the past couple of weeks in response to Lipka's recipe.

"The customers would call Patti or the newspaper directly inquiring about the products in her recipe and they would refer them to us," Michael said. " We're happy to take care of them."

Amazing! Here's a low-carb recipe that stirs up more attention in a story about cranberries than any of those other high-carb garbage recipes, with all due respect to the contributors, that quite frankly are no good for people to be eating anyway.

Thank God for people like Patti Lipka for having the courage, passion and dedication to share the good news of livin' la vida low-carb. My hats off to you, Patti, because you are EXACTLY the kind of person I want on the frontlines representing this amazing nutritional approach and I'm so proud of you for sharing your story so unashamed! YOU GO GIRL!

In honor of my new low-carb friend Patti Lipka, here is her amazing recipe:

LOW-CARB CRANBERRY SCONES by Patti Lipka

3 cups Carbquik
2 ounces butter
½ cup sour cream, regular
1 cup water
½ cup chopped cranberries
Small box cherry sugar-free Jell-O
4 ounces Eat Well Be Well Chocolate Chips
Grated zest of a fresh orange, to taste

1. Preheat oven to 410 degrees.

2. Sweeten the cranberries by sprinkling half of a small box of cherry sugar-free Jell-O to the chopped cranberries. Stir the cranberries and let them sit for a while to absorb the flavor of the Jell-O.

3. With a pastry cutter, mix the chilled butter and Carbquik, then add the sour cream and water. Then mix in the cranberries, chocolate chips and orange zest.

4. Scoop out the dough with a spoon and drop on slightly greased cookie sheet in 1-ounce portions or so.

5. Bake for 8-10 minutes or until light golden brown.

Servings: 15
Total Carbs Per Serving: 4g

Finally! Sugar-Free, Low-Carb Semi Sweet Chocolate Chips With No Sugar Alcohols

Eat Well Be Well makes chocolate chips with no sugar alcohols

There are all kinds of sugar-free, low-carb products on the market today that are excellent alternatives to the sugary, high-carb offerings which dominate store shelves. While these healthier versions of our favorite foods will never supercede their carb-loaded counterparts in quantity, it's nice to know these high-quality options are available for the discerning dieter.

But you may have noticed a rather conspicuous absence of one very popular baking item that has not been easy to find: sugar-free, low-carb semi-sweet chocolate chips that are NOT made with sugar alcohols such as maltitol. I have been begging companies to stop using this awful sweetener and to start using more preferred ones like Splenda and ACE-K.

Well, one company was listening!

Introducing the sugar-free, low-carb, and sugar alcohol-free Semi Sweet Chocolate Chips from Eat Well Be Well! Perfect for diabetics and low-carbers alike, these amazing chocolate chips will get you baking again in the kitchen just in time for the holidays. Available in convenient 8-ounce bags of rich chocolately-flavored chips that are loaded with nutritional goodness.

Each 2 tablespoon serving contains just 80 calories, 8g total carbohydrates, a whopping 7g fiber, only 1g net carbs and 1g protein. Made with chocolate liquor, polydextrose (a soluble fiber), cocoa butter, cocoa powder, soy lecithin, sodium bicarbonate, vanilla, ACE-K, and Splenda. These Semi Sweet Chocolate Chips from Eat Well Be Well are just what you've been looking for to cook up some chocolate chip cookies or brownies using low-carb baking flour like Carbquik.

So bake up some chocolate chip cookies or brownies with these great-tasting new chocolate chips! You won't be disappointed. Stock up on your supply TODAY!