MOLTEN CHOCOLATE CAKE

Molten Chocolate Cakes

 

These cakes are every bit as good as any full sugar version served in a fine restaurant. The rich dark cake crust is only surpassed by the warm fudge interior. This dessert is extraordinary and it is very easy to make. The cakes are NOT low fat or low calorie so they are not an everyday dessert, however, for a special occasion, these scrumptious cakes will knock everyone’s socks off. You won’t believe the flavor of this fully sugar-free dessert.

Vegetable cooking spray
4 tablespoons unsalted butter
5 ounces imported sugar-free dark chocolate - Valor or Guylian are excellent, but have also used 5 ounces of small DOVE sf before!
3 large eggs plus 1 yolk
1 teaspoon vanilla extract
½ cup Splenda granular
Pinch of table salt
2 tablespoons all-purpose flour *add your favorite chocolate protein powder here, to boost the protein value of this recipe. adjust nutritional values accordingly.

Preheat the oven to 400 °. Lightly spray six 6-ounce ramekins with vegetable cooking spray and arrange on a baking sheet.

Melt the butter and the chocolate in a heavy saucepan over medium low heat, gently whisk until smooth, remove from the heat and set aside. Beat the eggs, egg yolks, vanilla, Splenda, and salt using a hand-held mixer, at the highest speed until the volume doubles, and mixture is the texture of softly whipped cream, about 7 to 8 minutes. Pour the chocolate mixture into the egg mixture and sprinkle on the flour. Gently fold until the mixture is fairly well blended with a few streaks remaining.

Spoon the batter into the prepared ramekins. Bake 10 to 12 minutes, until the sides of the cakes have puffed slightly above the top edge of the ramekins but the centers are still a bit soft. Do not overbake! Let the cakes cool in the ramekins for 1 minute, then unmold onto a dessert plate. Serve at once with a small dollop of Splenda sweetened whipped cream or a small scoop of no-sugar added vanilla ice cream. A cooled cake is the texture of a very good fudge brownie.


Makes 6 individual cakes
Each serving,
Calories 273,
fat 24 grams,
carbs 2 grams,

protein 5 grams

GINGERBREAD CAKE

Gingerbread Cake

 

Cut into 9 squares: 

Calories 237, 

Fat 11g, 

Carbs 29 (8 sugar), 

Protein 5g

Cut into 16 squares: 

Calories 133, 

Fat 6g, 

Carbs 16 (5 sugar), 

Protein 3g

I have baked gingerbread houses for over 30 years – there’s nothing quite like the smell of warm cinnamon, ginger, and molasses. This cake is moist and absolutely delicious – especially when you top it with some warm applesauce and whipped cream. This dessert gets my vote for top dessert to serve alongside Pumpkin Pie this Thanksgiving! It is perfect to serve with a bottle of Believe Chai Tea as the flavors mirror that of this cake.

½ cup (1 stick) butter, softened
½ cup Whey Low Gold, sugar replacer – available at Whole Foods Market
1 egg
1/4 cup molasses
1 cup milk
2 cups all-purpose flour*add your favorite unflavored, or vanilla flavored Protein Powder to add a boost of protein to this recipe. adjust nutritional value accordingly.
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon salt

Spray an 8 inch deep round or square cake pan with non-stick cooking spray and preheat oven to 350°.

Cream the butter and sugar replacer until smooth and creamy; blend in the egg, molasses, and milk. In a small bowl combine the flour, baking powder, baking soda, ginger, cinnamon and salt. Add to the wet ingredients and beat until creamy and smooth. Bake for 25 to 35 minutes, until cake tester comes out clean. Cool for ten minutes and turn onto wire rack to cool completely. Serve dusted with powdered sugar or top with homemade applesauce and a dollop of whipped cream.

CARROT SNACKIN' CAKE

Carrot Snackin' Cake

 

Perfect Sunday afternoon snackin cake - simple and tasty.

2 large eggs
1/2 cup plain yogurt or reduced fat sour cream
2/3 cup Nature Sweet Crystals, sugar replacer (a BE product - click for info)
3/4 cup all purpose flour *use your favorite vanilla or unflavored protein powder here to boost the protein value. adjust nutritional values accordingly
3/4 cup almond flour (pulse blanched almonds into a sand texture if you cannot find almond flour in your grocery store)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup finely grated carrot

Preheat oven to 350 degrees.

Blend eggs, yogurt, and Nature Sweet in a small bowl until creamy; set aside. Combine all-purpose flour, almond flour, baking soda, salt, and cinnamon. Blend the egg mixture into the flour mixture until just combined - fold in the shredded carrot.

Turn into 8 inch round cake pan, and bake for 30 minutes or until toothpick inserted in center comes out clean.

Dust with Splenda just before serving. Or whip 8 ounces of light cream cheese with 1/2 cup Nature Sweet and a teaspoon vanilla to use as a frosting.

Cut into 9 squares.


Per serving:
Calories 110,
fat 4g,
carbs 14g (sugar 4g),
protein 5g

BLUEBERRY STREUSEL CAKE

Blueberry Streusel Cake

 

This is a sugar free recipe but because it contains a cup of regular white flour it is not low in carbs. I cut my cake round into 16 pieces as a small piece is very filling.

3/4 cup Nature Sweet
½ stick butter, softened
1 egg
1/2 cup reduced fat sour cream, or Greek yogurt
3/4 cup all purpose flour *use your favorite unflavored or vanilla flavored protein powder, and bump up the protein values. adjust nutritional values accordingly.
3/4 cup almond flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries, do not defrost

Topping
1/3 cup Nature Sweet or Whey Low sugar replacer
1/3 cup all purpose flour
½ stick butter, softened
1/3 cup sliced almonds or pecans
1 teaspoon cinnamon

Spray a deep 8 inch round or square pan with Pam; preheat oven to 350 degrees.

Cream sugar and butter - add egg and sour cream, blending until smooth. In a small bowl combine flour, almond flour, baking powder and salt and add to egg mixture. Fold in frozen blueberries and spread batter in prepared pan. In the small bowl blend topping ingredients with fork until crumbly and well blended and arrange evenly on top of batter.

Bake for 25 to 30 minutes, until cake tests for doneness.

16 servings
Calories 127,
fat 12g,
carbs 8g,

protein 4g

APPLE SNACKIN CAKE

Apple Snackin Cake

 

A very moist cake that is perfect for an evening treat. The family will eat it up, so don’t plan on leftovers! This is a lightly sweet, no frosting type of cake - a snackin' cake.

3/4 cup all purpose flour *you could use your favorite vanilla protein powder in place of flour and lower the carb value
3/4 cup almond flour (pulse blanched almonds into a sand texture if you cannot find almond flour in your grocery store)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/2 cup plain yogurt or reduced fat sour cream
2/3 cup Nature Sweet Crystals, sugar replacer (a BE product www.BariatricEating.com)
2 medium Granny Smith apples

Preheat oven to 350 degrees and spray an 8 inch cake pan with vegetable cooking spray.

Blend together the all purpose flour, almond flour, baking soda, salt, and cinnamon in a medium bowl. In a separate small bowl, blend the eggs, yogurt and Nature Sweet.

Add the wet mixture to the dry mixture and stir until just mixed. Peel and then shred the apples on a box grater – gather up the pile of grated apple and squeeze out most of the juice using your hands. Fluff and measure a loosely packed cup. Fold apple into batter.

Turn into cake pan, and bake for 25 to 30 minutes, until toothpick inserted near center comes out clean. Cut into 9 squares.


Per serving: Calories
110, fat 4g,
carbs 14g
(sugar 4g),

protein 5g

3 MINUTE CHOCOLATE CAKE

Low Carb Chocolate Cake (courtesy of Linda's Low Carb Site)
1 TBS Butter, microwave for 10 seconds to soften
1 Egg
1 TBS Da Vinci SF Vanilla syrup
2 TBS Splenda
1 TBS heavy cream
Pinch salt
2 TBS cocoa

Mix together all the ingredients until it is as smooth as possible. It should look similar to cake batter at this point. Microwave for 1 minute. For the special treat, add 1 TBS of whipped heavy cream (sweetened with Splenda).

Makes 1 serving

With granular Splenda:
Per Serving: 267 Calories; 23g Fat; 9g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs