Friday, September 17, 2010

Updated Low Carb Chocolate Cake for Breakfast Muffin Recipe

I've been making these muffins for several months now and am constantly irritated with how I originally wrote the recipe. So disorganized and confusing. Sorry.

Here's a revamp that I hope makes more sense. Ingredients are now listed in the order they are used which should make the recipe easier to follow.


-1/2 stick butter OR 1/4 cup extra virgin olive oil OR grapeseed oil

-1/4 cup Splenda brown sugar blend (I also use 1/2 cup sometimes, depending on mood, makes for a lighter crumb texture.) (You can also use 1/4 cup regular brown sugar and 1 mashed banana if you want to avoid artificial sweeteners.)

-1/3 cup water

-3 eggs

-1 tbsp vanilla

-Dash of salt

-1/2 cup cocoa powder

-2 tsps baking soda

-1 1/2 cups almond flour

-1/2 cup ground flax

-1/2 cup Ghiradelli chocolate chips 60% cocoa


1. Preheat oven to 350F

2. Mix butter and splenda. Add in eggs, vanilla, water and salt.

3.Once all the wet ingredients are combined, add cocoa powder, baking soda, almond flour and flax.

4.Once the batter is well mixed, add chocolate chips.

5.Assess batter texture. You want a wet, soft dough, kind of mousse-y in texture. If the batter seems dry, add a little more water.

6.Bake for 20 minutes, but check at the 15 minute mark. These can overbake fast so keep an eye on them.

I store these in the fridge and reheat in the microwave for 18 seconds in the morning. They will keep for almost 2 weeks in the fridge.

Serve plain or with cool whip for a flourless cake effect. Top with raspberries if you really want to blow your mind. If you want to be really bad, serve over low carb ice cream OR top with nutella, or both. Nutella in small amounts is acceptable in terms of carb count.

These muffins are healthy (cocoa powder is full of antioxidants and almonds are good for your heart) but also really lend themselves to tasting like a really sinful dessert. Which makes them perfect for a low carb diet.

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