Flourless, Low-Carb, Guilt-Free Frosted Chocolate Mock Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
For the batter:3 tbsp natural (or dark) unsweetened cocoa powder1 cup free-flowing Splenda (or sucralose - not the packets)1/2 cup Egg Beaters (or egg substitute)For the frosting:2 tbsp unsweetened, dark cocoa powder12 Splenda (or sucralose) packets1 tbsp Torani sugar-free flavoured syrup (of choice)
For the batter: Combine the cocoa powder, sucralose and egg substitute and mix thoroughly until batter is smooth and resembles cake batter. Heat an 8" omelette-size skillet (lightly sprayed with cooking oil) on a very low setting. Once heated, carefully pour the batter into the skillet and place a cover over it.
In another small bowl, add the frosting ingredients and mix well until texture resembles a velvety smooth, chocolate frosting. (It will taste like the real deal too, with no added sugar, fat, starch and only a HINT of the calories!)
When the cake in the skillet has risen and has bubbles on the top that stay formed, cake is ready to be turned. With your egg turner, carefully flip the cake to the other side and continue to cook on very low heat, replacing the cover on skillet for another five minutes, then remove from heat. Remove the cake to a glass plate and allow to cool to room temperature. Then, take the frosting and frost over the cake as you would any other kind of cake.
Serving Size: 1 8" round cake
Number of Servings: 1
Recipe submitted by SparkPeople user SARAMERCURY.
In another small bowl, add the frosting ingredients and mix well until texture resembles a velvety smooth, chocolate frosting. (It will taste like the real deal too, with no added sugar, fat, starch and only a HINT of the calories!)
When the cake in the skillet has risen and has bubbles on the top that stay formed, cake is ready to be turned. With your egg turner, carefully flip the cake to the other side and continue to cook on very low heat, replacing the cover on skillet for another five minutes, then remove from heat. Remove the cake to a glass plate and allow to cool to room temperature. Then, take the frosting and frost over the cake as you would any other kind of cake.
Serving Size: 1 8" round cake
Number of Servings: 1
Recipe submitted by SparkPeople user SARAMERCURY.
Nutritional Info Amount Per Serving
- Calories: 121.9
- Total Fat: 3.7 g
- Cholesterol: 1.3 mg
- Sodium: 240.9 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 9.0 g
- Protein: 17.3 g
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