Cinnamon Bars – from Myra’s 1919 Diabetic Cookbook

8 tablespoons almond flour
2 eggs, separated
1/2 tablespoon ground cinnamon
3-4 saccharin tablets

Beat egg whites until stiff.  Mix the rest of the ingredients together, folding in stiffly beaten egg whites last.  Butter a baking pan.  Form narrow bars of the mixture and bake in a moderate oven.

NOTE:  I'm guessing that a saccharin tablet is equivalent to 1 teaspoon of sugar, so you could probably substitute an equivalent amount of Splenda. Also, I'm pretty sure a "moderate" oven is 350 degrees F.

TOTAL RECIPE:

Protein:  45.58 grams
Fat:      24.08 grams
Carb.:     10.48 grams
Cal:      433