INGREDIENTS: * 2 large egg whites, at room temperature * 2/3 cup sugar substitute * pinch salt * 1 teaspoon vanilla extract * 1 cup finely chopped pecans * 1/4 cup sugar-free chocolate chips
DIRECTIONS: * Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar substitute and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in pecans and chocolate chips. Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed. Remove in the morning and store in an airtight container.
Note - * Per cookie: 43 calories, 4g, 1g total carbs, 1g fiber, 0 net carbs 1g protein. Totals calculated using Lakanto sweetener and Lily’s Dark Chocolate baking chips using MyFitnessPal calculator.
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