I make these all the time. They have only a few carbs per serving. You can have a guilt free nosh up in front of the telly if you like. I make these, and other lovely items for my type one son's breakfasts.  He is 18, on MDIs and has a hbaic of 6.0%

Robert Atkins' Peanut/choc chip cookies

125g/4.5 oz of chunky peanut butter

185mls/ 6 fl oz of double cream

75g/ 2oz chopped pecans or peanuts

35g/ 1 oz chocolate chunks

2 teaspoons vanilla essence

2.5 tablespoons of granular sugar substitute

2 tablespoons soy flour

1 teaspoon baking powder

Pre heat the oven to 190 deg/375deg/gas 5

Grease a baking tray or use a silicon liner on a tin.

Mix all the ingredients together.

Put a teaspoon of each cookie mixture on the tray and bake for 9 mins.

Karen Barnaby's Brownies

10oz/ 285g cream cheese

8oz/ 250g unsalted butter

4oz/ 112g very high cocoa solids dark chocolate (Lidl's sells this for £1 a bar)

3 tablespoons of granular sugar substitute

4 large eggs

2 teaspoons instant coffee granules

1 teaspoon vanilla extract

1 teaspoon chocolate extract (Lakeland used to sell this but don't do it currently)

2 cups almond meal (400mls) finely ground almonds

6 tablespoons/90mls good quality cocoa powder

½ teaspoon salt

1 heaped teaspoon of baking powder

Preheat the oven to 350/170 deg. Grease a 13 x 9 in baking pan and line with parchment paper.

Have the cream cheese, butter and eggs at room temp.

Melt the chocolate either in a bowl over a pan of hot water or in the microwave.

Combine all the ingredients. To reduce egg curdling add dry ingredients alternating with egg at each egg addition.

Bake for 25-35 mins. The top should be firm but the inside should be squishy.