What is a low carb recipe for dessert?

With this recipe, you can have your cake and eat it, too -- Flourless Chocolate Cake is as rich as any you'll find on a restaurant menu, but it's low in sugar and carbs. This cake uses chocolate and eggs instead of flour to create a dense, delicious dessert.  

Click below to watch chef Michel Nischan prepare this simple recipe.

Flourless Chocolate Cake


butter flavored cooking spray
5 egg whites
3-1/2 oz Baking Chocolate, bar, semi sweet, chopped
3 tbsp unsweetened cocoa powder
1/2 cup ground walnuts (or almonds, hazelnuts)
1/2 cup SPLENDA® No Calorie Sweetener, granulated
1/2 cup sour cream
2 eggs, beaten
1/2 tsp vanilla extract
2 tbsp powdered sugar, for dusting (optional)


1. Preheat oven to 350 degrees F.
2. Lightly coat 9-inch springform pan with butter-flavored cooking spray.
3. In bowl of electric mixer, beat egg whites on high until stiff, glossy peaks form.
4. Microwave chocolate in microwave-safe bowl on high for 1- 2 minutes. Stir until smooth.
5. Scrape chocolate into medium size mixing bowl.
6. Stir in cocoa, nuts, Splenda®, sour cream, eggs, and vanilla extract.
7. With spatula, fold in egg whites.
8 Spoon batter into prepared springform pan and gently smooth top.
9. Bake for 30 minutes. Remove from oven and let stand until cool.
10. Loosen edges of pan and remove cake. Cake will deflate.
11. Slice, dust with powdered sugar, and serve.
Makes 8 servings

Amount Per Serving
Note: Optional items are not included in nutritional facts.

Calories 163.7
Total Carbs 11.1 g
Dietary Fiber 1.9 g
Sugars 7.1 g
Total Fat 11.3 g
Saturated Fat 4.8 g
Unsaturated Fat 6.5 g
Potassium 104 mg
Protein 6.4 g
Sodium 57.2 mg


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