Atkins Chocolate-Soya Pancakes

• Serves: 4
• Calories: 244
• Net Carbs: 8.5 g
• Protein: 18.0 g
• Fat: 13.5 g

Ingredients

Ingredients A:

• 1 cup soya powder
• 1/2 tsp baking powder
• 3 tbsp cocoa powder (sugar-free)
• 6 tbsp sugar substitute
• 1/4 tsp salt

Ingredients B:

• 3/4 cup (180 ml) milk
• 2 eggs, beaten
• 3 tbsp melted butter (unsalted)

Directions

• Mix ingredients A until well blended. Then, add in ingredients B and continue to mix until smooth.
• Leave batter for 5 minutes before cooking.
• Heat a non-stick pan over medium heat and spray with some vegetable oil.
• Put 2 tbsp of batter into the pan and spread out. Cook for about 4 minutes and turn over. Cook for another minute.
• Repeat the same for the remaining batter.
• Serve.

Atkins Cinnamon Hazelnut Biscuits

• Serves: 40
• Calories: 86
• Net Carbs: 2.0 g
• Protein: 3.0 g
• Fat: 7.5 g

Ingredients

Ingredients A:

• 1/2 cup finely chopped hazelnuts
• 1 cup soya powder
• 1 tsp cinnamon
• 1/4 tsp salt

Ingredients B:

• 1/4 cup sour cream
• 4 eggs, lightly beaten

Ingredients C:

• 6 oz (170 g) butter (unsalted, soften)
• 3/4 cup sugar substitute

Ingredients D:

• 1 cup coarsely chopped hazelnuts
• 1/3 cup dried cherries

Directions

• Toast 1 1/2 cup of hazelnuts and remove the skin. Finely chopped 1/2 cup and coarsely chopped 1 cup. Set aside for use.
• Preheat oven to 350°F/175°C.
• Mix ingredients A in a medium bowl. In another medium bowl, mix ingredients B.
• In a large bowl, beat ingredients C on medium speed until creamy. Then, add in half of mixture B and beat until blended. Repeat for the remaining mixture.
• Using low speed, add in dry ingredients A and mix until combined.
• Lastly, fold in ingredients D. Then, keep refrigerated for 1 hour.
• Remove from fridge and cut dough into half. Form each into a log (about 12"x 2 1/2") and bake on an ungreased baking sheets for half an hour. Then, let them cool on wire rack for 10 minutes.
• After cooling, cut logs crosswise into 1/2" wide slices using serrated knife. Arrange slices on baking tray and bake at 325°F/165°C for 20 minutes, until crisp.
• Let biscuits completely cool before storing.