Chocolate Chip And Pecan Bars
These low-carbohydrate bars are as delicious as eating a chocolate chip cookie. Thanks to the Zero-Carb chocolate chips, you can actually have your bar and eat it, too.
1 cup high-gluten flour
¼ cup vanilla whey protein powder
½ teaspoon baking soda
¼ teaspoon coarse salt
½ cup (1 stick) butter, at room temperature
¾ cup Splenda
1 teaspoon powdered white stevia
1 large egg
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 cup Zero-Carb chocolate chips
Preheat oven to 375 degrees F. Lightly coat a 9-inch baking pan with a nonstick vegetable spray. Set aside.
Combine the gluten flour, protein powder, baking soda, and salt in a medium bowl and blend with a wire whisk.
Place the butter, Splenda, and stevia in the mixing bowl of an electric mixer and beat on medium-high speed for 3 minutes, scraping down the sides of the bowl with a rubber spatula as necessary. Add the egg and vanilla and beat for 1 minute. Add the pecans and blend well. On medium-low speed, add the dry ingredients and mix until the dough begins to stick together (it will not be a smooth dough but will hold together when pressed in the pan). Add the chocolate chips and blend well. Press the dough evenly into the prepared pan. Bake for 17 to 18 minutes or until golden brown.
Remove the pan from the oven and place on a cooling rack. Cool for 15 minutes. Cut into bars and cool completely. Store the bars in an airtight container in the refrigerator.