Serves: 2
Carbs Per Serving: 40 grams carbs total
Effort: Easy

Ingredients:
2 Dr. Atkins almond brownie Advantage bars
1/4 cup unsalted butter — softened
2/3 cup artificial sweetener
1 tablespoon artificial sweetener
2 eggs
1 cup atkins bake mix
4 scoops Dr. Atkins Cappuchino Shake mix
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup canola oil
1 cup coffee — cold
2 ounces macadamia nuts — chopped

How to Prepare:
Crumble Advantage bars completely with knifes or pastry cutter and press into bottom of buttered 9×9 pan. Cream butter and 2/3 cup Splenda. Add eggs and try
to incorporate – this will look a little funny but don’t sweat it. Add coffee and oil and stir briefly. Now it really looks gross, but keep going!
In a separate bowl, sift together the bake and shake mixes with salt and baking powder.
Add to liquid mix, stir by hand just till it comes together, and spread over Advantage bar crust.
Sprinkle chopped nuts and additional Splenda over the top.
Bake at 375 (350 in a glass pan) about 30-35 minutes until a toothpick, blah, blah.
NOTES : Counts for Advantage Bars and Shake Mix not included – adjust accordingly.

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Tags: 40 grams carbs, atkins almond brownie advantage bars, Atkins Bake Mix, atkins shake mix, Baking, Baking Powder, butter, cake, cakes and pies, canola, Canola Oil, coffee, coffee cake, Eggs, Low Carb, Macadamia, macadamia nuts, Salt, Splenda, Sucralose, unsalted butter