¼ cup Shortening
¼ cup STEEL’S NATURE SWEET CRYSTALS
1 egg
1 tablespoon Vanilla Extract
2 tablespoon heavy whipping cream
1 ¼ cup BENARD’S WHITE OR CHOCOLATE CAKE MIX
½ cup WALDEN FARMS SUGAR FREE CHOCOLATE SYRUP
1 teaspoon cinnamon
6 packets SPLENDA
1 cup crushed pecans

Cream shortening; add sweetner, egg, vanilla, and milk. Blend well (do not over blend!!)

Add about ½ of the Benard’s cake mix, cinnamon, and nutmeg, mix well and stir in chocolate syrup and remaining cake mix, fold in pecans last.

Drop small balls (approx. quarter-sized) onto un-greased cookie sheet.

Bake at 350 degrees for 15-18 minutes.

Note: For Almond Sugar Free Cookie

Omit Chocolate Syrup and add 1 tsp almond flavoring. Use Benard’s White Cake Mix.

~Items in bold are available at ZamLows Sugar- Free Low-Carb.