Low Carb Chocolate Covered Pecans - cooking recipe
Ingredients
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1 ounce bakers unsweetened chocolate
2 tablespoons butter
2 tablespoons heavy cream
1/4 teaspoon vanilla
7 teaspoons Splenda sugar substitute, sweetner divided
1/2 cup pecan halves
1/2 teaspoon cinnamon
Preparation
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Mix pecans, 2 tsp splenda and cinnamon in a plastic bowl with a lid and shake until coated.
In a double boiler, melt the chocolate and butter, then add the cream and add the rest of the spenda.
Mix well until smooth, then remove from the heat.
Stir in pecans, or dip them into the chocolate mixture one at a time.
Place coated pecans on wax paper or plate to chill, at least one hour.
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