Sugar Free, Gluten Free Chocolate Cake and Berry Compote

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.7
  • Total Fat: 14.3 g
  • Cholesterol: 103.3 mg
  • Sodium: 62.9 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.4 g

View full nutritional breakdown of Sugar Free, Gluten Free Chocolate Cake and Berry Compote calories by ingredient
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Wonderful dessert for everyone! Wonderful dessert for everyone!
Number of Servings: 8


    90% Cocoa Supreme Dark Lindt Chocolate - 6 oz.
    Butter, salted, 3 Tbsp
    Almond Butter, 3 Tbsp
    Cage Free, Organic Eggs, 3
    Splenda No Calorie Sweetener, 2 Tbsp
    Pure Vanilla Extract, 2 tsp

    Berry Compote
    1 cup frozen berries, defrosted
    .5 cup fresh berries
    1/4 cup water
    1 T. Splenda


This is a rich dessert so small portions are just fine. Lower the carbs further by eliminating the compote.


Cake: Melt chocolate, butter and almond butter in microwave. Let cool. Separate the eggs and place the yolks in a bowl. Add 3 T. Splenda and beat until a light, pale yellow color, about 6 minutes. Slowly pour in the melted chocolate mixture and mix until combined. In a clean bowl, add the egg whites. Beat until frothy. Slowly pour in 3 T Splenda and beat until soft peaks form. Fold the whites into the chocolate egg mixture. Carefully fold until combined. Spray 5 ramekins with oil spray. Pour batter into the molds. Bake in a 325 degree oven for 12 minutes. Let cool .
Compote: In a blender, place the frozen berries, water and Splenda ingredients and mix until smooth. Strain if desired. Add the fresh berries and spoon over the cooled cake before serving.

Serving Size: makes 8 servings in small ramekins

Number of Servings: 8

Recipe submitted by SparkPeople user DIEDRE@COX.NET.

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