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  #1   ^
Old Mon, Oct-15-07, 10:06
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default Single Serving Flourless Chocolate Cake

Here's my recipe. Takes me about 1 minute to put together, another minute to microwave.

2 Tbl of unsweetened Cocoa powder
1/2 Tsp of baking powder
1 Egg
Equivalent of 2 Tbl of sweetener, wet or dry, doesn't matter.

In a cereal bowl, mix dry ingredients together with a fork. Crack the egg on top. Kind of beat the egg in place until yolk and white are pretty well blended. Then begin mixing the egg into the dry ingredients. If you use a dry form of sweetener (like splenda) you'll probably need to add 1 Tbl of water, cream, oil, something like that. If you used a syrup sweetener, like Torani on Da Vinci, you can most likely skip that.

Microwave for about 1 minute. Until just set up, you don't want to overcook!

Variations, mix a few bits of very dark chocolate in, I shave some off a 85% bar. Use various flavors of syrup. Throw raspberries in, increase cooking time possibly. Put a pat of butter on top after cooking.
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  #2   ^
Old Tue, Oct-16-07, 10:57
ElleH ElleH is offline
Registered Member
Posts: 10,352
 
Plan: PP/Atkins Maintenance
Stats: 178/137/137 Female 5'6"
BF:28%
Progress: 100%
Location: Northern Virginia
Default

This sounds great, Nancy...thanks!
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  #3   ^
Old Tue, Oct-16-07, 15:47
Tish437 Tish437 is offline
Senior Member
Posts: 307
 
Plan: Atkins -- high fat
Stats: 172/154/136 Female 5'1"
BF:
Progress: 50%
Location: So. Cal.
Default

Is this a "dry" cake, or is it kind of creamy?

By the way, I'm in Redlands.
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  #4   ^
Old Tue, Oct-16-07, 15:51
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

If you don't overcook it, it is moist. Not molten chocolate moist, but moist.
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  #5   ^
Old Thu, Oct-18-07, 23:27
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

Ok, I made this into a molten chocolate cake by:

- Omitting the baking powder.
- Used 1 Tbl of sugar free flavored syrup (vanilla)
- Dropped a pat of butter in the middle of the uncooked batter
- Dropped some small bits of chocolate (72%) in the middle with the butter.
- Microwaved for only 45 seconds.

This time the center was gooey and chocolately just like I wanted, the outside was more cake-like.

Delicious!
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  #6   ^
Old Sun, Oct-21-07, 23:16
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

Repeated it again tonight. Wow, I think this is incredible. I had some natural, unprocessed cocoa that is reddish colored, I think I bought it at Whole Foods market a couple years ago. I used that and the flavor was much more mellow and less bitter. I also used 1 Tbl. of Erthritol and 1 Tbl of vanilla davinci. It was better than the last time!
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  #7   ^
Old Mon, Oct-22-07, 03:09
Kisal's Avatar
Kisal Kisal is offline
Never Give Up!
Posts: 14,482
 
Plan: It's anybody's guess!
Stats: 350/250/160 Female 70 inches
BF:
Progress: 53%
Location: Oregon
Default

Will you be posting a final draft of the recipe when you get to fully developed? It sure sounds yummy!
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  #8   ^
Old Mon, Oct-22-07, 11:24
zorra_1's Avatar
zorra_1 zorra_1 is offline
Senior Member
Posts: 11,505
 
Plan: to take over de world
Stats: 184/153.8/153 Female 5'10"
BF:D
Progress: 97%
Location: Unknown
Default

That sounds really easy to make! Sweet!
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  #9   ^
Old Mon, Oct-22-07, 12:46
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

Quote:
Originally Posted by Kisal
Will you be posting a final draft of the recipe when you get to fully developed? It sure sounds yummy!

I rarely measure! But I'll try to recreate it for you:

2 Heaping tablespoons of cocoa powder (Suggest unprocessed kind from Whole Foods market)
1 Tbl Erithrytol
1 tsp of splenda (optional, combining sweeteners just works really well)
1 Tblspoon of sugar free vanilla syrup
1 Pat of butter (about 1.5 tsp)
Some bits of chocolate (off a dark, low sugar bar... probably .5 an oz)
1 egg

Put the dry ingredients in a microwaveable small bowl (sweetener, cocoa) and mix. Crack an egg on top. Carefully mix into the dry ingredients. The cocoa tends to go everywhere so mix carefully at first. I use a fork. Add syrup and mix in.

When everything is mixed, drop the butter in the center along with the chocolate.

Microwave carefully. You don't want to overcook. In my microwave, it is about 45 seconds. The center will be gooey, the butter melted, the chocolate melted, and it will be firmer towards the outsides.

Last night the texture was between a mousse and a cake.

You can use all splenda but splenda and chocolate don't work together really well, so I suggest using another sweetener with a little bit of splenda. These things work together synergistically!
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  #10   ^
Old Mon, Nov-26-07, 17:56
BetsyJ64's Avatar
BetsyJ64 BetsyJ64 is offline
Senior Member
Posts: 5,495
 
Plan: General LC
Stats: 00/000/000 Female 5'6"
BF:
Progress: 100%
Default

Quote:
Originally Posted by Nancy LC

2 Heaping tablespoons of cocoa powder (Suggest unprocessed kind from Whole Foods market)
1 Tbl Erithrytol
1 tsp of splenda (optional, combining sweeteners just works really well)
1 Tblspoon of sugar free vanilla syrup
1 Pat of butter (about 1.5 tsp)
Some bits of chocolate (off a dark, low sugar bar... probably .5 an oz)
1 egg

Put the dry ingredients in a microwaveable small bowl (sweetener, cocoa) and mix. Crack an egg on top. Carefully mix into the dry ingredients. The cocoa tends to go everywhere so mix carefully at first. I use a fork. Add syrup and mix in.

When everything is mixed, drop the butter in the center along with the chocolate.

Microwave carefully. You don't want to overcook. In my microwave, it is about 45 seconds. The center will be gooey, the butter melted, the chocolate melted, and it will be firmer towards the outsides.


I made this tonight using the above recipe. OH MY GOSH. This may just be the best LC item I have tried! I used a combo of Sweetzfree and Erythritol, only 1 Tb. of Hershey Special Dark Cocoa, SF Cookie Dough DV syrup, and Lindt 85% with the butter in the middle. It was actually my dinner tonight! Definitely a keeper, guys!!!!
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  #11   ^
Old Sun, Apr-12-09, 19:53
X-MuFfIn-X X-MuFfIn-X is offline
New Member
Posts: 1
 
Plan: None.
Stats: 127.6/127.6/108.8 Female 5'2"
BF:
Progress:
Default

I've been working on a
single-serve low-carb chocolate
cake recipe! Thank you SOOOO much!
You're an angel!
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  #12   ^
Old Sun, Jul-26-09, 07:32
ellenalesa's Avatar
ellenalesa ellenalesa is offline
Senior Member
Posts: 196
 
Plan: Modified Atkins
Stats: 194/192.5/184 Female 5'3"
BF:
Progress: 15%
Default A coupld of questions

Is there a reason for putting the egg on top and then mixing it in? Would it be the same if I just beat an egg and mixed it into the ingredients?

Where can I buy Erithrytol? Is it better than Splenda?

I keep hearing bad things about splenda, but all my LC recipes call for it. If I wanted to sub, do I use equal amounts? Where can I learn more about this?

Sorry for all the questions...but I want to learn as much as I can so I can really make this a WOE.

Thanks.
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  #13   ^
Old Fri, Jan-15-10, 06:57
Shyvas's Avatar
Shyvas Shyvas is offline
Senior Member
Posts: 560
 
Plan: Vegetarian LC
Stats: 148/137/132 Female 5.4
BF:
Progress: 69%
Location: Brit in South of France
Default

Quote:
Originally Posted by BetsyJ64
I made this tonight using the above recipe. OH MY GOSH. This may just be the best LC item I have tried! I used a combo of Sweetzfree and Erythritol, only 1 Tb. of Hershey Special Dark Cocoa, SF Cookie Dough DV syrup, and Lindt 85% with the butter in the middle. It was actually my dinner tonight! Definitely a keeper, guys!!!!


I tried this recipe and added some ground almonds. It was quite tasty but not sweet enough. I used carb free stevia + erithryol (sp). I think that it's more difficult to sweeten cacao than blander foodslike cream cheese.

Thank you for posting !

I'm experimenting with various sweetners and would like to try Sweetzfree. I can't find it on line(Netrition.com) don't ship abroard.

Does anyone know where I can purchase it online ?
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  #14   ^
Old Thu, Dec-31-09, 16:49
Scarlet's Avatar
Scarlet Scarlet is offline
Senior Member
Posts: 6,452
 
Plan: Gluten free wholefoods
Stats: 173/145/147 Female 5"4.5 inches
BF:37/?/25
Progress: 108%
Default

Quote:
Originally Posted by Nancy LC
I rarely measure! But I'll try to recreate it for you:

2 Heaping tablespoons of cocoa powder (Suggest unprocessed kind from Whole Foods market)
1 Tbl Erithrytol
1 tsp of splenda (optional, combining sweeteners just works really well)
1 Tblspoon of sugar free vanilla syrup
1 Pat of butter (about 1.5 tsp)
Some bits of chocolate (off a dark, low sugar bar... probably .5 an oz)
1 egg


It says SF syrup here. Will water work?

Thanks!
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  #15   ^
Old Thu, Dec-31-09, 17:39
Kisal's Avatar
Kisal Kisal is offline
Never Give Up!
Posts: 14,482
 
Plan: It's anybody's guess!
Stats: 350/250/160 Female 70 inches
BF:
Progress: 53%
Location: Oregon
Default

Water should work just fine, but you'll have to add more of whatever sweetener you use to make up for the sweetness you would have gotten from the sf syrup.
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