Here is a low carb Chocolate Cake recipe submitted by Paula Jean. Now you can enjoy a great tasting dessert and still watch your weight. Perfect for the whole family.
Thank you, Paula Jean!
Molten Chocolate Cakes
6 Tablespoons Butter
2 oz unsweetened chocolate
1 Tablespoon Atkins or TLC Bake mix
2 large eggs at room temperature
2 large egg yolks at room temperature
8 packets Splenda
1 teaspoon vanilla
Heat oven to 375 degrees.
Generously grease four 6 oz custard cups (ramekins or whatever you have) and then lightly dust with some cocoa powder.
Melt butter and chocolate in microwave on low. Allow to cool, then stir in the bake mix and set aside.
Using an electric mixer on high, beat eggs, egg yolks, Splenda, and vanilla until thick and soft peaks form - about 6 minutes.
Fold chocolate mixture into egg mixture. Divide the batter into the baking dishes. Place cups on baking sheet.
Bake 8-9 minutes or until a toothpick inserted near the edge comes out clean. You want the center to be a little gooey. They will puff up like little souffles.
Cool 3 minutes. Run knife around the edge of dish to loosen, then invert onto serving plates.
Serve immediately with a dollop of whipped cream or sugar-free ice cream.
Makes 4 servings - 7 gm carb, 2 gm fiber, 5 gm net carb each
NOTE From Paula Jean:
The cakes are not super sweet - more of a rich, dark chocolate. I would say if you want them sweeter, use 9 packets of Splenda or sugar substitute.