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Low Carb Chocolate Cake
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Serving Size: 8
4 eggs
1/2 cup Splenda
1 cup almonds, coarsely shopped
1 tsp vanilla extract
2 tbl almond meal,flour
1 tbl baking soda
3 tbl unsweetened cocoa powder
Preheat oven to 350°F-175°C
Separate egg whites from yolks. In a blender, blend whites & sweetener;
continue to blend as you add ingredients in this order:
Nuts
Vanilla
Flour
Baking soda
Yolks
Cocoa
Blend for 2 minutes more
Bake for 20 minutes
Per Serving: 152 Calories
12 fat grams
7 carbs
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