I have addapted this Martha Stewart cookie recipe to be low carb. They are yummy!

4 cups slivered almonds
2 cups granular splenda
4 large egg whites
1 tsp almond extract

Line baking sheets with parchment paper. Grind almonds and splenda in a food processor until fine and flour-like. In another bowl, beat egg whites until stiff peaks form. add the extract to the egg whites at this point. Add the almond meal mixture to the egg whites 1/3 at a time, folding until you have a thick paste. Drop in rounded teaspoons onto baking sheets about 1 inch apart. dust with some granular splenda. let stand at room temp to dry for 2 hours.

after drying time, bake in a 300 degree oven for 20-25 minutes.

if you get about 45 cookies as I did, they will have about 1.56 grams/cookie.

these sound wonderful! i'm always looking for a "sweet" treat for the kids (and myself). this looks so easy. can't wait to try it

It is easy! My hubby and daughter (5) both loved them. I just happened to have all the ingredients in my cupboard. I am going to have to make another batch. They might be too good, tho.

They look GREAT! When you make another batch, would you mind measuring to see how much almonds you have after you process them fine? I don't have slivered almonds, but I have almond flour... and if I had a semi-goal of "about this much fine" then I'd know how much to use there

Hope that made sense lol - Thanks!

Yes, Kharma, it made sense. I will measure for you next time.However, I have almond flour also and it is so expensive that I probably wont do it that way myself. I find almond slivers at Sams club that are relatively cheap. I save my almond flour for recipes that call for a more finely ground item.