Flourless Chocolate Cake - Erythritol |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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from Nutritional Information: Each of 8 servings has 2 grams of effective carbohydrate plus 4 grams of fiber, 6 grams of protein, and 334 calories. Ingredients:
2 cups pecans |
1/3 cup cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
4 eggs |
1/2 cup butter, melted |
1 teaspoon vanilla |
1/4 cup erythritol (optional) |
1 cup artificial sweetener |
1/2 cup water |
Directions:
1. Heat oven to 350°F Grease a 8 or 9 round pan or springform pan.
2. Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.
3. Add the rest of the dry ingredients and pulse again.
4. (Note on erythritol: You can do this recipe with all artificial sweetener, but I've begun experimenting with partial erythritol, with success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.).
5. Add the wet ingredients and process until well-blended.
6. Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.
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