Here’s another treat fit for your Valentine’s Day sweetheart. You could even make these in the shape of a heart if you have such a baking mold/pan. These rich chocolate cake-like cookies are not too sweet yet they still scratch that chocolate “itch”. They have a mere .82 net carbs per tea cake. I used this pan to make these and although the picture is deceiving, the slots are only ½” deep, so they only hold about 2 T. batter at best. I suppose you could also use a whoopie pie pan, but I’m not sure how many you will get from this amount of batter. I originally bought the braided cookie pan with the intention of using it to mold sugar cookies. But it makes nice little cakes for toddlers hands or special occasion dessert tables. This recipe is a tweaked version of the 3-minute Flourless Chocolate Cake recipe that is all over the internet. I’ve added 3 ingredients that I think give it better flavor, texture and structure than the original recipe. This recipe is suitable for all phases of Atkins and the rare indulgence won’t hurt someone on a Keto diet if you can fit the carbs into your daily numbers.
I have also cut this recipe in half and baked it in my microwave on HI for 1 minute for a quick 2-serving chocolate cake. When I do this, I melt about 10-12 sugar-free chocolate chips on top while still hot and spread it thinly on the surface. Mmmm……a very good, fast chocolate fix. 🙂
I know the amount of sweetener in these sounds like a lot, but they are not very sweet and it is always difficult to get chocolate desserts adequately sweet, in my honest opinion.
1 T. butter, melted
2 eggs, beaten
1 tsp. vanilla extract
¼ c. erythritol
4 pkts. stevia (I use Sweet Leaf)
1 tsp. oat fiber
1 tsp. glucomannan
1½ tsp. baking powder
¼ c. cocoa
1 T. powdered erythritol for sprinkling on top (optional)
DIRECTIONS: Preheat oven to 350º. Spray or lightly oil your pan. Measure out all the dry ingredients onto a paper plate or in a small bowl and stir. Beat the eggs with a fork in a medium bowl, add the butter and vanilla and stir well. Slowly pour the dry ingredients into the wet ingredients. Beat the batter with a spoon or rubber spatula until smooth. The glucomannan will make the batter appear a little thick and sticky, but that is normal. Either carefully spoon the batter evenly into the greased 12 pan slots or you can do like I did and fill a ziploc bag with the batter, cut a tiny hole in one corner and pipe the batter into the pan slots. I’m glad I did, as I’d have made a mess trying to spoon it into the slots. Each slot will only hold about 2½ T. batter. I had exactly enough batter to fill the 12 slots 3/4 full. Pop the pan into your preheated oven and bake for about 8-10 minutes or until dry and slightly firm to the touch on top. Cool completely and sprinkle with powdered erythritol if desired.
NUTRITIONAL INFO: Makes 12 tea cakes, each contains:
28.5 cals, 1.95g fat, 1.68g carbs, 0.76g fiber, 0.82g NET CARBS, 1.39g protein, 57mg sodium