Flourless, Low-Carb, Guilt-Free Frosted Chocolate Mock Cake

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Flourless, Low-Carb, Guilt-Free Frosted Chocolate Mock Cake calories by ingredient
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A dieter's dream-come-true! A dieter's dream-come-true!
Number of Servings: 1


    For the batter:

    3 tbsp natural (or dark) unsweetened cocoa powder
    1 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 powder
    12 Splenda (or sucralose) packets
    1 tbsp Torani sugar-free flavoured syrup (of choice)


Tip: You may cut the cake into half and frost it in layers to bring out the flavour.

Also, a good variation that's tantalising to the tastebuds and more visually stimulating is to use natural cocoa for the batter and dark cocoa for the frosting. For a mocha twist, add a teaspoon of decaffeinated instant coffee to the frosting ingredients.

You will never believe that this is NOT real chocolate cake! It is gluten-free, low-carb, sugar-free, flourless, and absolutely GUILT-FREE. It makes a delectable breakfast, snack or after dinner dessert. Best of all, you can make all your diet buddies JEALOUS without cheating on your diet. You will be saying aloud to yourself with each and every delicious bite, 'This whole thing just can't be only 140 calories!'

At last, you can have your chocolate 'cake' and eat it too!


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.

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