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2 ounces unsweetened chocolate
2 tablespoons unsweetened cocoa powder
4 tablespoons heavy cream
1/4 cup splenda sweetener
2 tablespoons butter
1 teaspoon vanilla extract
4 large eggs -- room temp
3/4 cup splenda sweetener -- 1/2 cup goes into the cake batter; reserve 1/4 cup for top
1 cup mayonnaise
3 ounces almonds -- ground into a fine meal "almond flour" about 1 cup.
1/4 cup oat flour
1/4 cup sugar free coffee flavored syrup -- toriani makes a good one: substitute listed below in notes
How To Prepare:
Spray a 9" cake pan with cooking spray. Use 1T oat flour to flour pan.
Preheat oven to 350.
Make the chocolate: mix splenda with cream until dissolved. Chop chocolate or grate. Heat cream w/splenda and butter until hot, stir in grated chocolate to melt. If needed, microwave for 15 seconds to complete melting. Stir in cocoa until smooth. Add vanilla and stir. Set aside but keep warm. Reserve 2T of this mixture for top of cake.
Make the cake: cream butter. Add splenda and cream until fluffy. Beat in mayonnaise, then eggs one at a time until it's all incorporated. Add ground almonds, oat flour and syrup(see not for substitution). Beat until pretty smooth then beat in melted chocolate mixture. This should be a thick but pourable mixture. If it's too thick, add water 2T at a time to thin slightly.
Pour into pan and bake at 350 for 30-35 minutes or until set in the center and sides are slightly pulling away from pan.
Let cool 10 minutes then flip onto a cake plate. Let cool until just slightly warm, then spread reserved 1T of chocolate mixture over the top and finish by sprinkling the 1/4 cup of splenda over all. You an also sprinkle a little cinnamon on top.
*NOTE: if you can't find s/f coffee syrup, mix 1/4 cup hot water with 2tsp instant coffee crystals and dissolve. Add 2 packets sweetener. Let cool.
Top with s/f cinnamon ice cream for a decadent treat:)
Number of Servings:
Carbs per serving - include all nutritional information if known:
Per serving: 399 Calories (kcal); 41g Total Fat; (83% calories from fat); 6g Protein; 11g Carbohydrate; 3g fiber; 121mg Cholesterol; 219mg Sodium