[RaCina]

Ingredients
2 tbsp unsalted butter , divided
1 tbsp unsweetened cocoa powder
1/2 cup whole almonds , blanched
1/2 cup sugar , divided
3 oz unsweetened baking chocolate
1/2 cup sour cream
1/4 cup SPLENDA® No Calorie Sweetener, granulated (or other granular sugar substitute)
2raw egg yolks
1 tsp vanilla extract
1/4 tsp almond extract (optional)
5egg whites , at room temperature
1/4 tsp salt
1 tbsp slivered almonds , toasted (optional)


Directions
1 Preheat oven to 350°F.
2 Coat 9" springform pan with 2 teaspoons of the margarine or butter, and dust with the cocoa powder. (Don't tap out excess cocoa.)
3 In food processor, combine blanched almonds with 2 tablespoons of sugar. Process until finely ground.
4 In top of double boiler, over barely simmering water, melt chocolate and the remaining 4 teaspoons butter, stirring occasionally, until smooth.
5 Remove from heat. Place chocolate mixture in large bowl. Add almond mixture, sour cream, sugar substitute, egg yolks, vanilla extract, almond extract (if using), and 1/4 cup of remaining sugar. Stir until well-blended.
6 In large bowl, with electric mixer on high speed, beat egg whites and salt until frothy. Gradually add remaining 2 tablespoons sugar, beating until stiff, glossy peaks form.
7 Stir one-quarter of the beaten whites into the chocolate mixture. Gently fold in remaining whites until no white streaks remain. Place in prepared pan. Gently smooth top.
8 Bake 30 minutes, or until cake has risen, the top is dry, and a wooden pick inserted in the center comes out with a few moist crumbs.
9 Place pan on cooling rack and cool until warm. The cake will fall dramatically. Loosen edges of cake with knife and remove pan sides. Sprinkle with toasted almonds, if desired.

Makes 12 servings

Per serv.
Calories - 130
Carbs - 9.6 grams
Total fat - 8.6 grams
Protein - 3.7 grams

[barbara sutton]

Sounds yummy, is it your own recipe? HUGS.

[RaCina]

Wish I could say it was but it isn't, When I find low calorie, low carb recipes, I try to post them on here, sometimes its hard to find (not run of the mill) recipes that are good for us to eat. Sometimes we need a decent cake recipe for whatever reason, this one seems to be a good one. Would be great with a dollop of sugar free whipped topping on it.

[Hoi Polloi]

This is a super duper easy cake recipe I found online and adapted for low carb.

5 minute chocolate cake

1 cup almond flour
1 cup Splenda or 24 drops liquid sucralose
1/2 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, or 3 tablespoons liquid egg white
1/2 cup milk
1/4 cup oil
3/4 teaspoon vanilla
1/2 cup boiling water or hot coffee

Combine dry ingredients, mix well. Add wet ingredients and blend for two minutes. pour into a greased 7X7 or 8X8 square baking dish. Bake for thirty minutes at 350 degrees.

This makes a small cake, if you want a bigger cake double ingredients.

Another delicious cake recipe I adapted to low carb. My son doesn't care for the chocolate cake, but he inhales this one.

Apple Spice Cake with Maple Cream Cheese Icing

1 1/2 cups almond flour
1ts baking powder
1 ts cinnamon
1/4 ts cloves
1/4 ts ginger
1/4 ts nutmeg
1/4 ts baking soda
1/4 salt
1/2 cup butter
1 cup Splenda or 24 drops liquid sucralose
1 ts vanilla
2 eggs or 6 Tb liquid egg whites
2/3 cup plain yogurt
2 apples, peeled, cored and chopped.

Combine dry ingredients, add wet ingredients and blend well. Put into greased 7X7 or 8X8 square baking dish and bake 30 minutes at 350 degrees. Cool and ice.

Maple Cream Cheese Icing

6 oz cream cheese
3 Tb butter
1/2 ts vanilla
1/8 ts cinnamon
1/8 ts ginger
pinch of nutmeg
pinch of salt
1 Tb maple syrup
1 cup Splenda

Blend all ingredients together well, spread on cooled cake.

Both cakes contain 9 servings.