Low Carb High Protein Gluten Free Chocolate Cakegasm

So, last night we were having some friends to dinner and I wanted to make a dessert that I could actually eat without throwing my eating plan completely off track, that was a bit indulgent, and that wouldn't cause everyone to fart or rush to the bathroom due to the high maltitol content of most low carb chocolates.

I found and adapted a couple different recipes since I was in experimental mode: One was a flour-less chocolate torte made with ground pecans and with cinnamon - I replaced the white sugar in the original recipe with a combination of erythritol and stevia for the sweetener, served it with whipped cream and strawberries, and it was a huge hit. Tastes just like a regular sugar sweetened dessert, but is something I can have a bit of (I was only able to manage half of a small slice anyway.)

The second one (picture above, recipe below) was amazing! I adapted it from this recipe (and please consider this post a big shout out for the Healthy Indulgences website, I love it!)

I used organic black soy beans - which are very high protein and very low carb, with lots of healthy fiber. I also used the erythritol / stevia combo for the sweetener.

It was REALLY tasty - and I computed the nutritional stats and they are pretty awesome... Although it wasn't the main dessert, our friends tried it and liked it a lot. I might increase the sweetener and the cocoa a wee bit next time, but actually I like it a lot as is.)

For the ENTIRE CAKE
10-12 moderate single layer slices
No frosting included in these counts
I can eat maybe 1/16 of the cake at a time
I calculated the slices below at 1/10 of the cake


Calories: 1476 (1 slice = 147.6)
Protein: 74.6g (1 slice = 7.4g)
Fat: 117.8g (1 slice = 11.8g)
Sat Fat: 56.7g (1 slice = 5.7g)
Carbs: 44.6g (1 slice = 4.5g)
Fibre: 31g (1 slice = 3.1g)
(Net Carbs = 13.6g) (1 slice = 1g)

Re: Erythritol. For me this is an acceptable ingredient / artificial sweetener- it doesn't cause me gastro distress, doesn't whack out my blood sugars, and I remain in mild ketosis (fat burning mode) as usual when I have some.

As always, YMMV and this may not be an ingredient you choose to use. You can sub with splenda though it will raise carb counts a bit.

What a great idea,  i just started looking into/doing low carb.   Two weeks on atkins and really love this idea.  I was afraid desserts would be a no/no for me but this is something i will definitly try.  Thanks for sharing  :o) Jeani

I recently started experimenting with using beans for baking- have you tried Xylitol?  I found it has a very similar flavor to erythritol but is about half the price.  I haven't had any poor effects from it either.  If I'm subbing for sugar, I use a more than than half the amount.  (for example, if I'm making Amy Sedaris' cupcakes, which call for 1 3/4 cups of sugar, I use about a cup of Xylitol.)  A trick to the sugar free baking is to not use too much of one kind of sweetener.

I made the afore mentioned Amy Sedaris cupcakes with xylitol, frosting with splenda*, and a cinnamon 'sugar' topping with truvia (which is erythritol mixed with stevia).  I took them to work for a potluck and NO one could tell they were sugar free.

Have you tried making the cake with white beans?  I didn't care for it, but I'm looking for suggestions to make it more yummy.  I loved the chocolate cake, but I think the cocoa really does a good job at covering up the bean-y taste.  Maybe a ton of vanilla and cinnamon?  Different kinds of extracts?

-------------------------------------
*splenda frosting

1 cup butter
1/2 cup splenda
whip until butter lightens in color

5 tablespoons of flour
1 cup milk
whisk over medium heat until combined and thickened, allow to cool completely before incorporating into the butter mixture, whip until light and fluffy, smack yo' mama 'cuz it's so good!

where's the recipe???

The link is embedded in the word "this" (right before "Recipe") and here is the link again:

http://healthyindulgences.blogspot.com/search/label/cake

thanks! my weary eyes didn't see that!    

That looks good.  Where did you ge the organic black soybeans?  That sounds like something I would use in non dessert cooking.

It looks fantastic!  Where do you buy erythritol and black soy beans?

Lisa

Both are available on Amazon. I have also found the black beans (by edensoy) at a number of different health food and grocery stores.