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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 230.6
  • Total Fat: 9.8 g
  • Cholesterol: 95.0 mg
  • Sodium: 115.1 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 5.2 g

View full nutritional breakdown of My Flourless Chocolate Cake calories by ingredient
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My Flourless Chocolate Cake

Submitted by: DIANELEARN

Introduction

I wanted to find a chocolate that my husband would like and that was low carb. This worked out really well. I wanted to find a chocolate that my husband would like and that was low carb. This worked out really well.
Number of Servings: 12

Ingredients

    1 cup sugar free chocolate syrup
    6 eggs, separated
    1 cup Splenda
    1/2 cup xylitol
    1 cup Hershey's unsweetened cocoa
    1 tbsp espresso granules
    1 tbsp coffee
    1 tbsp vanilla extract
    1 tbsp ground cinnamon
    1 tsp cayenne pepper
    1 tsp black pepper
    1/2 cup mayonnaise

Directions

Preheat oven to 325 degrees. Butter a 9x12 rectangular pan. Combine the chocolate syrup, unsweetened cocoa, splenda, xylitol, and egg yolks. Mix the espresso, coffee, cinnamon and vanilla extract and add mixture to chocolate. Add melted butter. Separate the eggs and place the eggs white in a mixer; mix until medium peaks. Continue beating egg whites at high speed and add chocolate mixture until combined. Pour into prepared pan and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for 15 minutes and invert on cooling rack and allow to cool for 15 minutes. Place on serving place. Goes well with whipped cream.

Has approximately 4.2 net grams.

Serving Size: 12






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