Splenda Flourless Chocolate Cake Recipes

SPLENDA FLOURLESS CHOCOLATE CAKE

Splenda Flourless Chocolate Cake image

I have a good friend going through dessert withdrawl while on the Adkins diet so I came up with this..............Did the trick!!

Provided by kalamitykris

Categories Dessert

Time 1h20m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 5

Ingredients

4 ounces unsweetened baking chocolate
1/2 cup canola oil
1 cup Splenda sugar substitute
3 large eggs
1/2 cup unsweetened cocoa powder, plus additional for sprinkling

Steps:

Preheat oven to 375°F and oil an 8-inch round baking pan. Line bottom with a round of wax paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with oil, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk Splenda into chocolate mixture. Add eggs and whisk well.
Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Nutrition Facts : Calories 310.6, Fat 31.8, SaturatedFat 8.9, Cholesterol 105.8, Sodium 41.1, Carbohydrate 9.8, Fiber 5.6, Sugar 0.5, Protein 7

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION

Died and Went to Heaven Chocolate Cake,diabetic Version image

PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO. Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.

Provided by Annacia

Categories Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
1/2 cup Splenda granular
1/2 cup Splenda brown sugar blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
1/2 cup Egg Beaters egg substitute
2 teaspoons vanilla extract
1 cup hot strong black coffee

Steps:

Preheat oven to 350 degrees F.
Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
Pour batter into cake pan or bundt pan.
Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Note.
Exchanges per Serving: 2 Starches, 2 Fats.

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