Low Carb Chocolate Recipes Roundup
Do you like chocolate? I found some nice low carb chocolate recipes.
Chocolate Torte
Ingredients for Torte:
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1 1/2 cups Splenda
- 1/4 cup slivered almonds
- 1 teaspoon almond extract
Ingredients for Chocolate Cream Filling:
- 1 1/2 cups heavy cream
- 1/4 cup unsweetened cocoa
- 1/2 cup Splenda
- 1/4 cup Creme de Cacao
- 1/2 teaspoon vanilla extract
Preheat oven to 300°F.
To make Chocolate Cream filling — Combine Splenda, cocoa, vanilla extract, and cream in a small mixing bowl and beat until thick. Add Creme de Cacao and beat until stiff. Set aside.
To make torte — Beat egg whites, cream of tartar and almond extract in a large mixing bowl until soft peaks form. Gradually add Splenda. Continue beating until stiff. Spray cookie sheets with PAM. Spread meringue in three 6-inch circles. Bake in preheated oven 25 minutes or until lightly browned. Remove from cookie sheets immediately. Cool.
Place one layer on serving plate. Spread 1/3 of chocolate cream filling on top. Add another layer and spread with 1/3 of filling. Repeat until filling and layers are used. Sprinkle almonds over top. Refrigerate several hours or overnight.
Makes 10 servings. 5.7 grams of net carbohydrate per serving.
Low-carb Chocolate Cupcakes with Creamy Frosting Recipe
Ingredients:
Cupcakes:
- 2 cups almond flour
- 1 cup Splenda. sweetener
- 6 tablespoons butter
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 5 eggs, separated
- 2 teaspoons baking powder
- 5 tablespoons cocoa
Frosting:
- 1 package Jello. Sugar Free Vanilla pudding
- 1 (8 oz.) container mascarpone or cream cheese
- 1 cup heavy cream
- 3 pkts Splenda.
- Half ‘n Half (to thin to make spreadable if needed)
Preheat oven to 325 F. Whip egg whites with cream of tartar until stiff. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. All vanilla and Splenda., beat until mixed. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly. Add 1 cup of almond flour and fold lightly. Add remaining almond flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites. Fill paper muffin cups in muffin tin about half full.
Bake at 325 F about 15 - 20 minutes until cracked on top.
Frosting:
Whip mascarpone or cream cheese in food processor or with electric mixer until smooth. Add cream and mix again briefly. Add pudding mix and Splenda. and mix well. Add Half ‘n Half in 1/2 teaspoon amounts if needed. Makes enough to frost 32 cupcakes (2 batches) and will store in fridge or can be frozen. This recipe can also be spread in fudge pan, frozen and cut in squares as a treat.
Chocolate Truffles
- 2 oz. unsweetened chocolate
- 4 Tbsp. Splenda
- 4 Tbsp. butter, at room temperature
- 4Tbsp. whipping cream, at room temperature
- 2 tsp. vanilla extract
- 1 oz. crushed macadamia nuts (optional)
The success of this recipe depends upon the melted chocolate and butter being at the same temperature. If not, the chocolate and butter will separate.
Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature. Combine the chocolate and butter until smooth. Stir in cream and vanilla, then the nuts if using.
Spread evenly into a small, parchment lined loaf pan-I use one that was 4-by 7-inches. Chill until firm. Cut into pieces and store in the freezer.
Jimmy’s stuffed low-carv chocolate french toast
Ingredients
- 1/2 stick butter
- 2 eggs
- 1/4 cup heavy cream
- 2 Tablespoons of Caramel DaVinci Syrup (or your favorite flavor)
- 4 slices of Irene’s Low-Carb White Bread
- 2 chilled ChocoPerfection chocolate bars (dark or milk)
- 1 Tablespoon SweetPerfection
1. Place a large nonstick skillet on medium heat and allow the butter to melt.
2. In a medium bowl, scramble the eggs with the heavy cream and DaVinci syrup until thoroughly mixed. Set aside.
3. Put two slices of bread on a plate, break off 3-4 ChocoPerfection bar squares that have been refrigerated, and arrange them in the center of one of the slices of bread. Repeat for the second slice of bread.
4. Take the other two slices of bread and put them on top of the chocolate to make a sandwich. Carefully grab one of the chocolate sandwiches being very careful to not let the chocolate drop out and dip it in the egg mixture on one side. Then gingerly flip it over and submerge the chocolate sandwich in the egg mixture on the other side until well coated. Place in the skillet with the melted butter and repeat with the second sandwich.
5. Cook for about 2 minutes watching to make sure the chocolate is not seeping out. Don’t allow the chocolate to burn or it won’t taste very good.
6. When the bread becomes a beautiful golden brown, use a large spatula to delicately turn it over to cook on the other side for an additional 1-2 minutes.
7. Remove from the skillet and place on a paper towel to cool for about 1-2 minutes. Cut the sandwiches in half down the middle and place on a serving plate. Dust with SweetPerfection and serve hot! They’ll be begging for more! 
Serves 2-4
Carbohydrates 5g per half sandwich
