Rich Double Chocolate Almond Cake

If you are a chocolate lover, and who isn't really, then you are going to absolutely love the deep, dark, rich goodness of this cake. Not only have I used unsweetened cocoa powder but I have enhanced the chocolate goodness of this cake with just a touch of real dark chocolate. I prefer to use Lindt Extra Dark with 85% Cocoa because it delivers a big punch of chocolate with little sugar and adds all the health benefits of dark chocolate. To give this a more complex flavor I have used a little coffee and vanilla extract as well. The classic combination of chocolate with the added depth of coffee and the taste of almond is spectacular. I prepared this as a loaf cake but you can use whatever shape cake pan you prefer as long as you remember to adjust your baking time accordingly. I hope you enjoy.

Rich Double Chocolate Almond Cake

Ingredients:

Dry:

1 cup almond flour

2.3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup unsweetened cocoa powder

Wet:

3 eggs

1 cup sour cream

4 Tbsp. unsalted butter, melted

1 tsp. vanilla extract

2 tsp. almond extract

1 cup Splenda

4 squares (40 grams) Lindt Extra Dark chocolate with 85% Cocoa, or equivalent

1/4 cup coffee

1 ounce unsalted almonds, chopped

butter spray

Preheat oven to 375'

Whisk together dry ingredients in a large bowl until well combined. Break up the squares of chocolate and place in a small bowl. Microwave at 10 second intervals, stirring, until chocolate has melted, about 20 to 30 seconds and cool slightly. Blend wet ingredients in another bowl. Add the chocolate and stir thoroughly until all the ingredients are well mixed. Pour the wet ingredients into the dry and stir well, the batter will be thick.

Lightly coat a 9" by 5" loaf pan with butter spray. Spoon the batter in and smooth the top with a spatula or knife. Sprinkle the chopped almonds evenly across the top and bake for 40 to 45 minutes or until an inserted toothpick comes out clean. Cool cake in pan on a rack for at least 15 minutes or until cake pan is cool to the touch and then carefully turn out onto rack to finish cooling.

Nutrition Facts

12 - 3/4" Thick Servings

Amount Per Serving
Calories 212.8
Total Fat 17.5 g
Saturated Fat 7.1 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.5 g
Cholesterol 71.9 mg
Sodium 210.4 mg
Potassium 64.3 mg
Total Carbohydrate 13.2 g
Dietary Fiber 5.5 g
Sugars 0.9 g
Protein 6.5 g

Life with Chocolate Cake

Everyone has certainly heard of the infamous dessert, "Death by Chocolate Cake." It is an incredibly rich, luxurious and scrumptious dessert. A great big no on our list. Well, I have come up with a replacement for that and I call it Life with Chocolate Cake. My chocolate cake is rich, luxurious and scrumptious. It is enrobed in a rich chocolate ganache with fresh tart raspberries dotting the top. This cake is not for the faint of heart and is filled with calories and fat. The portion size is on the small side because it is so rich. However, the carb count is right on target for that special dessert you'd like to fit into your meal plan for the day and with 10.0 grams net carbs I am sure many of you can figure out a way to work in this wonderful dessert for your special occasion or holiday. I hope you enjoy.

Life with Chocolate Cake

Ingredients:

Dry:

1 cup almond flour

1/2 cup coconut flour

1/4 tsp. salt

1 1/2 tsp. baking powder

6 Tbsp. unsweetened cocoa powder

Wet:

1/2 cup unsalted butter, melted and cooled

2 eggs

2/3 cup sour cream

1 tsp. vanilla extract

1 Tbsp. molasses

1 cup Splenda

3/4 cup brewed coffee

vegetable spray

Preheat oven to 350'

Whisk the dry ingredients together in a large bowl. Blend the wet ingredients well and add to the dry. Blend well. Coat an 8" round cake pan with vegetable spray. Cut a circular piece of parchment paper about 2" larger than the diameter of the cake pan and arrange in pan. Run finger around the inside edge of the pan to flatten and shape the paper that covers it. Pour batter into pan and bake for 25 minutes or until cake is set, pulls away slightly from the edge and an inserted toothpick comes out clean. Remove pan to cooling rack and allow cake to cool completely in the pan. When cake is cooled carefully remove it and place on rack to coat with chocolate ganache.

Chocolate Ganache

Ingredients:

1/2 cup heavy cream

2 ounces unsweetened baker's chocolate (2 squares), chopped well

1/2 cup Splenda

1 Tbsp. unsalted butter

1 cup fresh raspberries (depending on size)

Bring the cream to a simmer and lightly stir in the chopped chocolate and Splenda. Let it rest for about 10 minutes to melt the chocolate and then stir well to blend. Add the butter while the mixture is warm and stir to melt. The mixture will thicken.

Pour the cooled chocolate ganache over the cake while on the cooling rack and spread with an icing spatula or butter knife to coat the cake top and sides. Decorate the top by arranging the raspberries on the outside edge of the cake. About every two raspberries should be a portion of the cake. Carefully transfer cake to decorative serving plate and refrigerate cake to set up. Overnight is best but at least 4 hours is good. Keep cake refrigerated.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 264.3

Total Fat 23.7 g

Saturated Fat 11.7 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 4.6 g

Cholesterol 77.9 mg

Sodium 71.5 mg

Potassium 86.3 mg

Total Carbohydrate 15.7 g

Dietary Fiber 5.7 g

Sugars 1.3 g

Protein 5.2 g

Chocolate Chipotle Cupcakes

I wanted to create something chocolate for Valentine's Day and what better than a chocolate cupcake? Well, how about a chocolate cupcake with chile chipotle powder and Grand Marnier? Now, that's a cupcake! The addition of these flavors are so wonderful and compliment chocolate so well. When you eat one of these cupcakes the first thing you taste is the Grand Marnier, then the sweet and delicate chocolate and it finishes with the warmth of the chipotle in the back of your throat. Absolutely delicious. Not too much heat but just enough to know it's there. The chocolate and chile is a very flavorful combination but if you prefer a plain chocolate cupcake then you can easily omit these two ingredients without a problem. You can also just use the chipotle and not the Grand Marnier if you don't have any or just don't like its mild orange taste. This is a very versatile recipe and you can make it your own in so many ways. I hope you enjoy.

Chocolate Chipotle Cupcakes

Ingredients:

1/2 cup unsweetened cocoa powder

1 cup boiling water

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. chile chipotle powder (optional)

pinch salt (optional)

1/2 cup unsalted butter, room temperature
1 cup Splenda

2 eggs

1 tsp. vanilla

1/4 cup heavy cream

2 Tbsp. Grand Marnier (optional)

vegetable spray

Preheat oven to 375'

Pour boiling water into the cocoa powder and stir well to dissolve. Set aside to cool.

Whisk together in a small bowl the almond flour, coconut flour, baking powder, chile chipotle powder and salt.

Cream butter in a large bowl with a hand held mixer until light and fluffy. Add the Splenda a little at a time, beating after each installment. Beat for a minute or two to combine well. The mixture will not look very smooth but don't worry because it will come together later. Add the eggs one at a time and beat after each addition. Add the vanilla and cream and stir to combine.

Add the dry ingredients to the wet ingredients and stir to combine. Add the cooled chocolate mixture and stir until smooth.

Lightly coat a mini muffin tin with vegetable spray and divide the batter equally among the 24 compartments. Bake for 15 to 18 minutes. Cool in muffin tin for 10 minutes and then carefully remove and cool completely on a rack.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 86.5

Total Fat 7.5 g

Saturated Fat 3.6 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 1.6 g

Cholesterol 31.5 mg

Sodium 48.0 mg

Potassium 36.0 mg

Total Carbohydrate 5.3 g

Dietary Fiber 2.2 g

Sugars 0.2 g

Protein 2.1 g

Chocolate Almond Joy to the World

Loosely based on the classic candy favorite , these rich chocolate gems with coconut and almond will thrill you just the same. Perfect for any holiday celebration table, family and friends will be overjoyed. With a festive wintry look and less than 5 grams net carbohydrates in each piece you'll be happy to not only serve them but to partake in eating them as well. I used unsweetened dark cocoa powder and Smokehouse salted almonds for a big flavor punch but you can use whatever you prefer to your tastes. I hope you enjoy.

Chocolate Almond Joy to the World

Ingredients:

4 ounces unsweetened bakers chocolate (4 squares)

1 1/2 cups Splenda

1 1/2 cups heavy cream

1/4 cup unsweetened cocoa powder

1/4 tsp. vanilla extract

1 1/2 cups + 3/4 cup sweetened shredded coconut

48 + 36 whole almonds, lightly crush the 48 and reserve the rest whole

Finely chop the unsweetened bakers chocolate and place in a medium bowl with the Splenda. Heat cream in a small sauce pan on low. Whisk in the cocoa powder when it begins to bubble. Pour over the chopped chocolate and Splenda. Stir to melt the chopped chocolate and blend all the ingredients well. Stir in the vanilla extract. Fold in 1 1/2 cups of shredded coconut and the crushed almonds. Cover and refrigerate overnight to solidify.

The next day roll out 36 balls by the tablespoonful in the palm of your hand. Place them on a wax paper lined sheet pan so they do not stick. When they are all rolled out begin rolling one side in the remaining coconut and place a whole almond in the center and gently press down to slightly flatten candy. Repeat process for all. Refrigerate for about 1 to 2 more hours to chill thoroughly.

Nutrition Facts

36 Servings

Amount Per Serving

Calories 96.9

Total Fat 8.8 g

Saturated Fat 5.2 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 2.6 g

Cholesterol 13.6 mg

Sodium 20.5 mg

Potassium 82.6 mg

Total Carbohydrate 6.2 g

Dietary Fiber 1.3 g

Sugars 0.2 g

Protein 1.5 g

Chocolate Mint Cookies

They say the best dishes created in the kitchen are created by accident and that is exactly how this recipe came about. In an attempt to make meringue I inadvertently added too much cocoa powder, nonfat dry milk and Splenda and the weight deflated the egg whites. I decided to go ahead and cook the batter anyway see what would happen. Well, am I glad I did. I used a mini-muffin pan because the batter was thin like a cake batter and hoped the egg whites would still give it some rise. It did and what I had was a virtually fat free, very low carb, delectable chocolate mint cookie. You're gonna want the kids to leave a plate full of these cookies for Santa. And at an unbelievable 3.5 grams net carbs each, Santa's going to want to finish the whole plate full. I hope you enjoy.

Chocolate Mint Cookies

Ingredients:

3/4 cup Splenda

1/2 cup unsweetened cocoa powder

1/2 cup nonfat dry milk powder

1/2 cup egg whites, about 4 whites

1/8 tsp. cream of tartar

12 tsp. vanilla extract

1/4 tsp. peppermint extract

vegetable spray

Preheat the oven to 350'

Sift the Splenda, cocoa powder and nonfat dry milk powder into a small bowl and set aside.

With an electric mixer beat the egg whites until frothy in a large bowl. Add the cream of tartar, vanilla and peppermint extracts. Continue to beat until light and fluffy with soft peaks. Gradually sift the Splenda mixture into the egg whites while still whipping. Scrape down the sides of the bowl as you go to thoroughly incorporate. The egg whites will deflate but you will be left with a rich chocolate batter.

Lightly coat a mini-muffin pan with the vegetable spray. Fill each cup of the muffin pan with about one tablespoonful of the batter. Bake for 8 to 10 minutes. Remove and cool pan on rack for 5 minutes and then turn out onto rack to completely cool.

Nutrition Facts

16 Servings

Amount Per Serving

Calories 20.8

Total Fat 0.4 g

Saturated Fat 0.2 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.1 g

Cholesterol 0.6 mg

Sodium 14.3 mg

Potassium 54.7 mg

Total Carbohydrate 4.4 g
Dietary Fiber 0.9 g

Sugars 1.6 g

Protein 2.8 g

~ Chocolate Hazelnut Truffles ~

A chocolate truffle starts with a simple blend of chocolate and cream called a ganache. If you'veevery savored a smooth, creamy chocolate truffle before you will appreciate how similar this sugar free version is. This recipe is not low in calories or low in fat. It is rich, decadent and luxurious. But, it is low in carbohydrates and has only 4.0 grams net carbs in each full sized dark chocolate-like truffle. This makes an excellent gift for your favorite diabetic chocoholic or a wonderful addition with the other goodies set out on your holiday table for your guests. If hazelnut is not your favorite you can roll the truffles in almond meal, your favorite ground nuts or even in unsweetened cocoa powder. The choice is yours. Simple to make and absolutely mouth watering delicious, everyone will think you slaved for hours and chances are no one will know they are sugar free unless you tell them. I hope you enjoy.

Chocolate Hazelnut Truffles

Ingredients:

4 ounces unsweetened bakers chocolate (4 squares), chopped fine

1 cup Splenda

1 tsp. unsalted butter

1/2 cup heavy cream
1/2 tsp. vanilla extract

2 Tbsp. hazelnut meal, or desired choice of coatings

Chop the chocolate fine and place in a medium sized bowl along with the Splenda. Heat the cream until it just begins to bubble. Pour over the chocolate and Splenda mixture and add the butter. Stir with a whisk. Add the vanilla extract and stir well until everything is melted and well blended. Transfer to a container, cover and refrigerate for at least 2 hours until it hardens slightly.

To finish your truffles sprinkle the hazelnut meal on a small plate. Place about one tablespoonful of ganache in palm and roll around lightly to form a ball. True truffles are oddly shaped and not perfectly round so don't worry too much. Also, the more you handle the ganache the more the warmth of your hands may begin to soften it. You may also consider wearing latex gloves for this part because it does get a bit messy. Drop each truffle into the hazelnut meal and roll around until it is completely covered. Repeat this process until all the ganache is used. Refrigerate again for about an hour so the truffles can set up.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 92.7

Total Fat 9.7 g

Saturated Fat 5.6 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 2.7 g

Cholesterol 14.4 mg

Sodium 6.1 mg

Potassium 86.2 mg

Total Carbohydrate 5.7 g

Dietary Fiber 1.7 g

Sugars 0.2 g

Protein 1.6 g

Chocolate Chile Chicken Rub

I created this rub about ten years ago and it was a huge success. I even had someone tell me that when they were grilling chicken with the rub at a tailgate party before the game several people were drawn by the fragrance and wandered over to ask what was cooking. It is an aromatic blend of spices that will liven up your chicken with a powderfully southwestern flare. Make the blend ahead and store it to use whenever you like. This is sure to please a crowd. I hope you enjoy.

Chocolate Chili Chicken Rub

Ingredients:

2 Tbsp. unsweetened cocoa powder

2 Tbsp. chili powder (use your favorite)

2 Tbsp. garlic powder

2 Tbsp. onion powder

2 Tbsp. sweet paprika

2 Tbsp. brown sugar substitute

2 tsp. ground coriander

2 tsp. cumin

2 tsp. cinnamon

1 tsp. allspice

1 tsp. Chinese Five Spice powder

1 tsp. ground ginger

1/2 tsp. nutmeg

1/2 tsp. salt or salt substitute

1/2 tsp. black pepper

Combine the ingredients in a large jar or other container with a lid. Shake vigorously to combine or stir with a fork. Stores well for up to six months.

To use this for roasted chicken simply preheat oven to 450'. Lightly coat the chicken with olive oil spray. Generously apply the dry rub to all surfaces of the chicken and massage. Place the chicken in a baking dish and roast until chicken reaches an internal temperature of 170' for a whole chicken, thighs or wings or 160' for chicken breast. When chicken is to temperature remove from oven and loosely cover with aluminum foil and let rest for about 10 minutes. The chickens temperature will increase an additional 10' while resting and be at the proper finished temperature and still be perfectly juicy.

Chocolate Silk Pie Chef Barrae's Way

Before you turn up your nose when you read the ingredients list I have to tell you that this Chocolate Silk Pie is creamy and pudding like with a very silky texture. The use of silken tofu may put some people off but you should keep an open mid or you will miss out on a delicious, chocolate rich, creamy pie. I am a chocoholic and must have that rich chocolaty goodness in whatever chocolate treat I am creating. Through the use of two kinds of chocolate, both unsweetened and the right balance of a sugar substitute, I have created the flavor very close to milk chocolate in this pie. Though the calories and fat are high they come mostly from the healthy fats in the nut crust and the tofu. Coming in at 8.5 grams net carbs for a very generous serving you'll want to make sure you save room in your personal carb count to devour this scrumptious dessert. I hope you enjoy.

Chocolate Silk Pie Chef Barrae's Way

Ingredients:

Crust:

3 Tbsp. unsalted butter, melted

1 1/2 cups hazelnut meal

1 tsp. cinnamon

3 Tbsp. Splenda

Filling:

1 - 12 ounce package of Silken Tofu, drained well

1 tsp. vanilla extract

2 Tbsp. milk (1% is fine)

1/2 cup Splenda

1 Tbsp. unsweetened cocoa powder

2 ounces (squares) unsweetened baker's chocolate, chopped

Preheat oven to 350'

Melt the butter in the microwave. Pour into the pie pan and add the rest of the ingredients. Blend well with a fork making sure to moisten it all with the butter. Press firmly and evenly in the pie pan with the bottom of a round measuring cup or any other round object. Bake for 10 minutes. Set aside to cool.

To prepared the filling place all the ingredients, except the chopped chocolate, into a blender or the bowl of a food processor. Melt the chopped chocolate in the microwave. Depending on your microwave about 30 to 45 seconds. Check and stir frequently during the melting. Add it to the mixture in the blender and pulse until everything is smooth, scraping down the sides during process. Pour chocolate mixture into the cooled pie crust. Cover with plastic wrap and refrigerate for at least 2 or 3 hours before serving. Garnish with whipped cream if desired.

Nitrition Facts

6 Servings

Amount Per Serving

Calories 320.3

Total Fat 29.4 g

Saturated Fat 8.0 g

Polyunsaturated Fat 1.2 g

Monounsaturated Fat 3.5 mg

Cholesterol 15.8 g

Sodium 25.8 mg

Potassium 213.2 mg

Total Carbohydrates 13.6 g

Dietary Fiber 5.1 g

Sugars 2.2 g

Protein 9.5 g

Decadent Double Chocolate Tartlets

Chocolate is here and it is luscious, thick, rich and creamy. The best part is it's totally friendly and low in carbohydrates. I have been experimenting for months to create the perfect blend. Just sweet enough but leaning to the dark chocolate side. I can proudly say it is finally here and I have created a perfect double chocolate tartlet for your pleasure that your family will never know is low in carbs. I have also used a very creative crust, the wonton wrapper. Easily found in most supermarkets in the produce department, they quickly become a golden brown and crispy cup to hold my decadent double chocolate custard.

I've tested using wonton wrappers as a crust several different ways with different oven temperatures and cooking times. This seems to be the best method for the most even browning of the crust. The results are delicately browned and crispy crusts. I take extra precautions by lightly spraying the muffin tin with vegetable spray so that they can be easily removed once cooled down. Buttering the inside produces a flavorful and crisp crust on the inside.

Decadent Double Chocolate Tartlets

Ingredients:

6 wonton wrappers for the crust
1 Tbsp. melted butter for the crust
1/2 cup whole milk
4 Tbsp. Splenda
1 Tbsp. unsweetened cocoa powder
2 large egg yolk
2 ounces unsweetened bakers chocolate, chopped fine
2 Tbsp. unsalted butter, softened to room temperature
1 1/2 tsp. vanilla
pinch of salt
Garnishes:
1 tsp. sifted cocoa powder, optional
sugar free whipped topping, optional
1 tsp. shaved chocolate, optional

To Prepare Crusts:
　
Preheat oven to 375'

Lightly spray muffin tin with vegetable spray. Arrange the wonton wrappers in the cups. Lightly brush the inside of each with a little melted butter. Bake for 25 to 30 minutes or until golden brown and crisp. Begin checking them at about 20 minutes. As they begin to brown it can happen quickly. If the edges are becoming too brown before the bottoms are, then loosely tent aluminum foil over the pan and return to bake until the bottoms are done. Set aside and cool. If you are not filling them right away store in an airtight container after they are completely cooled and dry. If you are lucky enough to find the round wrappers that's best but the square wrappers are all I could find and they worked great. Makes for a very rustic looking tartlet.

To prepare chocolate custard filling:

In a small saucepan on medium heat, combine the milk with the Splenda and unsweetened cocoa powder using a whisk. Heat mixture until everything is dissolved and mixture is steaming. This is called scalding.

Place the egg yolks in a bowl and lightly beat with a fork to break. Slowly stream in the milk mixture one tablespoonful at a time while whisking the yolk. Repeat this two or three times until the egg is warmed by the mixture. This process is called tempering. You are bringing the egg yolks up to the temperature of the mixture so you don't shock it and scramble it. Pour the egg yolk mixture back into the saucepan and whisk continuously until the mixture thickens, about 2 minutes.

Remove from heat and add the chopped chocolate, butter and salt, whisking the entire time until smooth and creamy. It will be very thick. Add the vanilla and continue to whisk until it has thoroughly blended with the chocolate mixture. Pour the finished chocolate custard into a bowl and cover with plastic wrap. Make sure the plastic wrap is placed directly on the custard so that a skin does not form. Refrigerate at least 2 hours or overnight if desired. Divide the chocolate custard evenly between the six crusts just prior to serving, about two tablespoons of the chocolate custard in each and garnish if desired.

This is a great recipe to prepare the components a day ahead of a holiday and simply fill the crusts just before serving.
　
Nutrition Facts
6 Servings
Amount Per Serving

Calories 163.6
Total Fat 13.3 g
Saturated Fat 7.6 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 4.0 g
Cholesterol 89.1 mg
Sodium 78.2 mg
Potassium 151.4 mg
Total Carbohydrate 10.4 g
Dietary Fiber 2.0 g
Sugars 1.3 g
Protein 5.0 g