Nutritional Info

Nutrition Facts

Serving Size 1 (3g)

Calories 11
Calories from Fat 2 (14%)
Amount Per Serving %DIV
Total Fat 0.2g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0.3mg 0%
Sodium 1mg 0%
Potassium 11.5mg 0%
Total Carbohydrate 2.1g 1%
Dietary Fiber 0.3g 1%
Sugars 0g
Protein 0.5g 1%

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Recipe Description
The high carb version of this recipe has been around for decades, under various names, including Russian Teacakes, of all things. They're another cookie my mom has made every Christmas, as far back as I can remember.
Prep time
45 min
Cook time
12 min
Ready In
57 min


Serves Tool

Serves To:USMetric
6 Ounce(oz)  sugar free dark chocolate, finely chopped
7 377/400 Gram(g)  pecans, finely chopped
1 Teaspoon(t)  vanilla
1 1/2 Teaspoon(t)  salt
353/400 Gram(g)  polyol
353/1250 Gram(g)  splenda
8 59/125 Gram(g)  butter, softened
1059/2000 Gram(g)  wheat gluten
3 442499999999999/2500000000000000 Gram(g)  vanilla whey protein powder
4 33/80 Gram(g)  almond meal


First measure and stir together the almond meal, vanilla whey, and gluten. Have this standing by. Using an electric mixer, beat the butter with the Splenda and polyol until very creamy and fluffy. Beat in the salt and vanilla. Now beat in the almond meal/vanilla whey combo, about a third at a time. Finally, beat in the chopped pecans and chopped chocolate. Chill the dough for at least a few hours. Preheat oven to 350°F. Using clean hands, make balls about 1 to 1 1/2 inches in diameter, and place on ungreased cookie sheets. Bake for 10 to 12 minutes. While still warm, sift just a little extra Splenda over the tops of the cookies, to make them look spiffy (if you wait till they cool, none of it will stick!).

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