So my low-carb hero, Becky, introduced me to this site. I've been eyeballing many recipes that I'm going to try out over the coming weeks. I decided to try this recipe out (from the same site):
3-MINUTE FLOURLESS CHOCOLATE CAKE
1 tablespoon butter
2 tablespoons cocoa
Tiny pinch salt, optional
1 egg
2 tablespoons Da Vinci sugar free syrup, vanilla flavor
4 teaspoons granular Splenda or equivalent liquid Splenda
In a small microwaveable bowl microwave the butter for about 15-20 seconds on HIGH until completely melted. Whisk in the cocoa and salt until smooth. Whisk in the egg until well blended then whisk in the remaining ingredients until you have a smooth batter. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.
Makes 1 serving
Can be frozen
With granular Splenda: Per Serving: 210 Calories; 18g Fat; 8g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs
With liquid Splenda: Per Serving: 202 Calories; 18g Fat; 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs
Here are the fruits of my labor:
Now bear in mind that I'm not a chocolate cake fan at all, but I was extremely surprised that this was very cake-like. It was not too shabby. It had a strong chocolate taste and didn't taste too diety. That's whipped cream on the top, by the way. It's my very own recipe as follows:
Low Carb Whipped Cream
1/2 cup Heavy Whipping Cream
3 packets of Splenda
1 teaspoon vanilla
Dump ingredients in a bowl together and mix together until fluffy (about two minutes).
Under Atkins this would be 3 carbs (although I don't count the Splenda, but that's just me).
2 comments:
I think I've also made it with peanut butter instead of butter. Decent stuff.
Oooh! That's a great idea! I think I'll try that next time. Sounds like a Reese's Cup and I <3 those! :)
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