Paleo Mini Flourless Chocolate Cakes - by Paleo Hacks
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 186.1
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 80.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.1 g
- Protein: 3.5 g
View full nutritional breakdown of Paleo Mini Flourless Chocolate Cakes - by Paleo Hacks calories by ingredient
Introduction
This recipe is taken from the book "Paleo Sweets" by Kelsey Ale of Paleo Hacks. I made the recipe as stated. If I make it again, I may replace half of the coconut oil with applesauce. Also, this recipe had a very strong chocolate flavor so I might also reduce the baking chocolate to 3 oz. Those two modifications would reduce the amount of fat per serving by a few grams. This recipe is taken from the book "Paleo Sweets" by Kelsey Ale of Paleo Hacks. I made the recipe as stated. If I make it again, I may replace half of the coconut oil with applesauce. Also, this recipe had a very strong chocolate flavor so I might also reduce the baking chocolate to 3 oz. Those two modifications would reduce the amount of fat per serving by a few grams.Number of Servings: 12
Ingredients
-
4 oz Baking chocolate, unsweetened
1/2 cup Coconut Oil
6 large Egg white (approx. 1 cup whites)
1/4 tsp Salt
1/2 cup Honey
2-4 packets of powdered Stevia
1 tsp Vanilla Extract
1/4 cup Cacao Powder
Tips
Paleo cuisine. Prep time was stated in the book at 5 minutes, I guess that's only if you have egg whites in a carton (preferred, it's quicker) and you don't have to stand there and carefully separate egg whites, lol!
Directions
1. Preheat oven to 375 degrees. Line a muffin tin with parchment paper, silicone muffin liners, or oil very, very well, paying attention to the corners at the bottom of the tin. If using fresh eggs, separate egg whites before beginning.
2. In a small saucepan, melt the chocolate and the oil over medium heat. Remove from heat before finished melting to prevent burning. It should continue to melt any small bits.
3. While chocolate is melting, whip egg whites (can use a handheld mixer) with salt in a medium bowl until frothy. Add honey, stevia, vanilla, and cacao powder and continue to whip until just combined.
4. When chocolate and oil are melted, fold into egg white mixture until just combined. Be sure to scrape the bottom of the bowl while mixing!
5. Divide the batter between 12 muffin cups and bake 15-20 min. or until centers of cakes are set.
6. Cool in pan until you can comfortably touch the pan, then hold a wire rack against the pan, invert pan, and release the cakes. Serve warm or cool.
7. Store in an airtight container in the fridge for up to 5 days.
Serving Size: 12 Mini Cakes (cupcakes)
Number of Servings: 12
Recipe submitted by SparkPeople user JEWELSRICH.
2. In a small saucepan, melt the chocolate and the oil over medium heat. Remove from heat before finished melting to prevent burning. It should continue to melt any small bits.
3. While chocolate is melting, whip egg whites (can use a handheld mixer) with salt in a medium bowl until frothy. Add honey, stevia, vanilla, and cacao powder and continue to whip until just combined.
4. When chocolate and oil are melted, fold into egg white mixture until just combined. Be sure to scrape the bottom of the bowl while mixing!
5. Divide the batter between 12 muffin cups and bake 15-20 min. or until centers of cakes are set.
6. Cool in pan until you can comfortably touch the pan, then hold a wire rack against the pan, invert pan, and release the cakes. Serve warm or cool.
7. Store in an airtight container in the fridge for up to 5 days.
Serving Size: 12 Mini Cakes (cupcakes)
Number of Servings: 12
Recipe submitted by SparkPeople user JEWELSRICH.