Diabetic Chocolate Cake

Name: Diabetic Chocolate Cake
Yield: 8 servings
Ingredients: butter flavored cooking spray; 5 egg whites; 4 oz semi sweet chocolate baking bar, chopped; 3 Tbsp cocoa powder, unsweetened; 1/2 c ground walnuts; 1/2 c granulated splenda sweetener; 1/2 c reduced fat sour cream; 2 eggs, beaten (or half cup egg substitute); 1/2 tsp vanilla extract; 2 Tbsp powdered sugar for dusting or you can use the chocolate drizzle recipe found on my banana cake roll recipe (both are optional)

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By Deneece Gursky
@Smokeygirlxo

This recipe is for a diabetic chocolate cake that uses no flour. I honestly have never tried this one but am posting for another member here : ) Let me know how it turns out. And post a pic if you can.

Rating:

★★★★★ 2 votes5

Comments:

12 Comments

Serves:

8 servings

Ingredients

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·

butter flavored cooking spray
5

egg whites
4 oz

semi sweet chocolate baking bar, chopped
3 Tbsp

cocoa powder, unsweetened
1/2 c

ground walnuts
1/2 c

granulated splenda sweetener
1/2 c

reduced fat sour cream
2

eggs, beaten (or half cup egg substitute)
1/2 tsp

vanilla extract
2 Tbsp

powdered sugar for dusting or you can use the chocolate drizzle recipe found on my banana cake roll recipe (both are optional)

How to Make Diabetic Chocolate Cake

Step-by-Step

Preheat oven to 350°F.
Lightly coat 9-inch springform pan with butter-flavored cooking spray.
In bowl of electric mixer, beat egg whites on high until stiff, glossy peaks form.
Microwave chocolate in microwave-safe bowl on high for 1- 2 minutes. Stir until smooth.
Scrape chocolate into medium size mixing bowl.
6 Stir in cocoa, nuts, Splenda, sour cream, eggs, and vanilla extract.With spatula, fold in egg whites.

Spoon batter into prepared pan and gently smooth top. Bake for 30 minutes and cool.
Loosen edges of pan and remove cake. Cake will deflate. Slice and dust with powdered sugar or drizzle with chocolate drizzle if desired and serve