It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mandelbread

Source: Enlitened Kosher Cooking by Nechama Cohen

Low carb, low fat cookies flavored with almond, vanilla and cocoa.

Nutrition Facts

Makes 42 servings
Amount Per Serving

Calories	48.1

Total Carbs	11.0 g

Dietary Fiber	0.9 g

Sugars	9.5 g

Total Fat	3.7 g

Saturated Fat	0.4 g

Unsaturated Fat	0.9 g

Potassium	63.4 mg

Protein	2.4 g

Sodium	11.4 mg

Dietary Exchanges 3.7 Fat, 0.0 Fruits, 0.0 Other Carbs, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

6.0
6 each egg whites 1.0
1 pinch salt 0.25
0 1/4 each fresh lemon juice, per fruit 2.0
2 cup sweetener (sugar substitute) 3.0
3 each raw egg yolks 3.0
3 cup ground almonds 0.3333
0.3333 each vanilla protein powder 1.0
1 tsp vanilla extract 1.0
1 tsp almond extract 0.5
0 1/2 tsp butter flavor extract 2.0
2 tbsp unsweetened cocoa powder 1.0
1 tbsp powdered sugar 1.0
1 each cooking spray

Directions

Preheat oven to 350 degrees F. Line an 8 x 11-inch pan with baking paper, sprayed with non-stick cooking spray.
Beat egg whites. In another bowl, beat egg yolks with the rest of the sugar substitute. Fold in rest of the ingredients by hand, except for cocoa and powdered sugar. Fold in beaten egg whites.
Spread three-quarters of the batter in the prepared pan. Mix cocoa and powdered sugar into the remaining batter and spread over what is already in the pan. Bake 15-20 minutes, until firm to the touch.
Remove from oven and, with a serrated knife, slice into 1/4-inch thick cookies. Occasionally dipping the knife into a glass of warm water will make the slicing easier and neater. Cover pan with a cookie sheet and quickly turn upside down. Carefully remove the baking paper and break the cookies apart.
Lower heat to 200 degrees F and put cookies back in the over for at least 90 minutes, until dry and golden at the edges, turning every 45 minutes.
Alternatively, turn off the heat and leave them in the oven overnight. Store in an airtight container. For those who like their cookies soft, just skip the drying process.