Recipe by: Stephanie B

Ingredients:

1 cup walnuts, finely ground
1/4 cup unsweetened cocoa powder
1 cup Sugar Substitute
3 TBS canola oil
8 egg whites, beaten until stiff

Preparation:

Combine nuts, cocoa, SS, oil. Fold in 1/4 of egg whites. Add rest of egg whites. Spoon batter into non-stick or oiled mini-muffin pans. Bake at 350 for 12 minutes. Cool 5 minutes, remove from pan. Top with whipped cream.

• Servings: 24
• Carbs: 4.8g per serving
• Fiber: ?
• ECC = ?