Instructions: Heat oven to 375 degrees. Line a baking sheet with parchment paper or nonstick aluminum foil; set aside. In a bowl, whisk pastry flour, bake mix and baking powder.

In a microwave-safe bowl, melt chocolate, cream and butter on 50 percent power 1 1/2 to 2 minutes, until butter is melted and chocolate is softened. Let stand 5 minutes; stir until smooth.

With an electric mixer on medium speed, beat eggs and sugar substitute until light and fluffy. Gradually beat the slightly warm chocolate mixture into the egg mixture. Beat in flour mixture on low speed just until combined.

Drop slightly rounded measuring teaspoonfuls of dough onto prepared sheet. Bake 5 1/2 to 6 minutes, until just set but soft on top. Transfer to a wire rack to cool completely. Store in an airtight container.

This recipe yields 12 servings.

Comments: Keep whole-wheat pastry flour in your refrigerator for making low carb treats at home. It provides just enough gluten to give baked goods a chewy texture. Whole-wheat pastry flour is available at kingarthurflour.com

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