Cake, Chocolate, Low Carb Lc-6.5/schocolate, dessert- cake 4 large egg 1/2 cup Splenda, bulk 1 cup almonds; coarsely shopped 1 teaspoon vanilla extract 2 tablespoon almond flour 1 tablespoon baking soda 3 tablespoon cocoa powder, unsweetened Separate egg whites from yolks. In a blender, blend the whites and sweetener. Continuing blending, add the ingredients in this order: nuts, vanilla, flour, soda, yolks, and cocoa, blend for 2 minutes more. Bake at 350 for 20 minutes. Serving size = 1/6. About 3.5 g carb NYC Nutrition Analysis (per serving or yield unit): water=26.5 g; calories=160.8; protein=8.48 g; total fat=12.73 g; carbohydrate=9.48 g; dietary fiber=3 g; ash=1.87 g; calcium=64.04 mg; phosphorus=163.6 mg; iron=1.62 mg; sodium=672.1 mg; potassium=212.2 mg; magnesium=65.87 mg; zinc=1.15 mg; copper=0.31 mg; manganese=0.56 mg; vitamin A=214 IU; vitamin E=5.02 mg ATE; thiamin=0.07 mg; riboflavin=0.32 mg; niacin=0.79 mg; pantothenic acid=0.49 mg; vitamin B6=0.07 mg; folate=21.7 ug; vitamin B12=0.33 ug; saturated fat=1.94 g; monounsaturated fat=7.12 g; polyunsaturated fat=2.64 g; cholesterol=141.7 mg; alcohol=0.24 g; total sugars=0.86 g; caffeine=6.21 mg; selenium=12.06 ug; refuse=24.96%; %cal as carb:prot:fat=20:18:61; WW Pts=3.84; (complete analysis) |
