Low-Carb Dark Chocolate Peanut Butter Biscuit for One

Much too rich to have with tea ... have it with a coffee instead!

If you're familiar with my latest recipes, you will know how much of a fanatic I am for FLOURLESS breads. I believe in WHOLE FOODS whenever possible and this includes whole, organic, sprouted grains because they retain the nutrients lost during processing that many other so-called 'whole grain' breads undergo before hitting the shelves at the markets.

Also, I am a fanatic, if not the BIGGEST fanatic of CHOCOLATE. Here lately, I've been also craving peanut butter (uh-oh) ... very fattening alternative to cocoa, but in moderation it can be part of a healthy diet to add in the good fats that I so often deprive myself of out of the sheer habit of doing so for so long. (Seriously, folks ... all I have to do to lose whatever 'weight' I see coming on is to cut down to 1200 to 1400 calories per day for about a month, keep up with the light exercise and strength training that I do, and the weight just FALLS OFF ... not easy, but knowing how, what and when to eat is vital to make it all work!)

I do not like to deprive myself because, let's face it ... I HAVE NO WILLPOWER, most especially when it comes to all things chocolate!

With that in mind, I thought today, I might indulge in a biscuit, so long as I knew what went into it. I do not use flour, so cocoa and a little baking powder did the trick with this one...

Ingredients:
1/2 tsp double-acting baking powder (trust me, you will need this)
1 tbsp natural peanut butter
1/2 tbsp dark cocoa powder (unsweetened)
1/2 tbsp natural cocoa powder (unsweetened)
1 tbsp Egg Beaters (and not a single drop more!)
1/4 tsp McCormick Vanilla Butter Nut flavouring extract
6 Truvia packets
1 sucralose packet (optional if you wish to counteract the bitterness of the cocoa interacting with the peanut butter, and trust me, I've added 4 calories to the entire biscuit to account for that dextrose and maltodextrin).

In a small mixing bowl, combine the peanut butter and the sweetener as you would shortening and sugar when making regular biscuits. Add the egg one tsp at a time until mixed well, then add the tbsp of dark cocoa powder and mix well. Dough should mix until smooth, yet thick and sticky. Dough will not stick to the sides of the bowl because of the oils in the peanut butter. If it clings to your spoon as if it's hugging it, it's the proper consistency. Take the dough in your hands and roll it into a nice-sized, compact ball and place on an ungreased cookie sheet lined with grease-proof paper to keep from sticking.

Preheat oven to 425 degrees F. When oven has properly preheated, place biscuit into oven and bake for about 12 to 15 minutes. Remove and allow biscuit to cool prior to eating so that it can be slightly crisp around the edges and a little softer in the middle. (Just how I love 'em!) When properly prepared, this biscuit tastes a bit like you're eating a gigantic dark chocolate brownie -- quite literally -- it melts in your mouth!

If you're feeling 'froggy'  and can handle the extra fat and calories, you can add about 5 or 6 chocolate or butterscotch morsels, or even the REESE'S PEANUT BUTTER morsels ... oh - Heaven! (Too bad I was banished from there for the next few years!  lol) This, of course, would add to the overall calorie and fat content to the recipe, and I'm leaving all you FROGS out there to do your own math if you add the little extras in! (lol) I should think that two or three crushed almonds on the top would add a little pizzaz too. (4 almonds is around 50 calories, by the way... and I have no idea what 5 or 6 little chocolate, butterscotch or peanut butter morsels are, since I NEVER indulge in these because of the cocoa butter and sugar)

Total calories: 137 precisely (without any added pizzaz.) Without the sucralose packet, the recipe totals 133 calories.