Sugarless, Flourless Sea Salt Chocolate Cake

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Sugarless, Flourless Sea Salt Chocolate Cake

Who wants chocolate?

Do I even need to ask?

It’s the Sunday before Valentine’s Day! Let yourself ~ and your loved ones ~ have a little treat.

Made with stevia in place of sugar, this cake is extremely low in sugars (it is not, however, low in calories or fat! Just a warning )

This intense flavor can also be gussied up with additions of your choice: try orange zest, almond extract, or flavored stevia.

The sea salt adds and unexpected twist that, oooooohhhh, makes my taste buds so, so happy.

Sugarless, Flourless Sea Salt Chocolate Cake

BEWARE: this cake is not for the faint of heart!

It is intense, dark, and very rich.

I hear a joke in there about how I like my men…

But it is quite delicious. If you think you’re ready for it, carry on! Only you know your true strength!

Sugarless, Flourless Sea Salt Chocolate Cake

Sugarless, Flourless Sea Salt Chocolate Cake

Ingredients

• 1 Tbsp raw cocoa powder
• 4 bars of 100% unsweetened baking chocolate (I used Ghiradelli), broken into pieces
• 8 tsp stevia
• 1 stick unsalted butter
• 1/2 tsp sea salt
• 5 eggs, separated

Steps

1. Preheat the oven to 375F.
2. Grease an 8″ round cake pan and dust with cocoa powder.
3. Using a double boiler, melt together the chocolate and butter until smooth. Stir in the salt and 6 Tbsp of the stevia, then remove from heat.
4. Whisk the egg yolks in a separate bowl.
5. Beat the egg whites until they form soft peaks. Stir in the remaining 2 Tbsp of stevia until it is fully incorporated into the egg whites.
6. Gently stir the egg yolks into the chocolate-butter mixture. Fold in the egg white-stevia mixture until completely incorporated.
7. Add the mix to your prepared pan.
8. Bake at 375 for 20-25 minutes.
9. Let the cake cool for 10 minutes, then transfer to a wire rack cool completely. Enjoy!

Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Do you like your chocolate dark, rich, and intense; soft and milky; or super-sweet and white?

Have you ever made a flourless cake?

(Mostly) Sugar-Free Whole Wheat Blueberry Scones

Whole Wheat Blueberry Scones

Well, the rains have finally hit the Bay Area and that means cozy weekend mornings on the couch with my sweetie and the kitties instead of crazy weekend mornings running errands and… running, period. Oh, believe me, I’ve got big runs to do ~ I have a half-marathon coming up in 2 weeks! But when I’m not training this weekend, I’ll be happy to spend some time settling in with a good book (or three), a pot of tea, and some delicious homemade scones.

Whole Wheat Blueberry Scones

This recipe is variation on classic scone-making. Two tips before you begin making your scones:

• Use the coldest ingredients possible! The colder your ingredients, the lighter your scones will be.
• To “cut” the butter into the dry ingredients, use two butter knifes if you don’t have a pastry knife.
• You can make these truly sugar-free simply by omitting the sugar sprinkles on top! Use an egg wash or milk wash, or simply leave them as-is.

Whole Wheat Blueberry Scones

(Mostly) Sugar-Free Whole Wheat Blueberry Scones

Ingredients

• 2  cups whole wheat flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 Tbsp stevia
• 5 Tbsp butter
• 1 cup blueberries
• 1 cup half & half
• 1 Tbsp granulated sugar

Steps

1. Preheat the oven to 400F.
2. Sift together the flour, baking powder, salt, and stevia in a medium-sized bowl.
3. Chop the butter into small pieces, then cut into the dry ingredients until the mix forms pea-sized lumps.
4. Fold in the blueberries.
5. Gradually add the half & half until mixed together thoroughly.
6. On a floured surface, form the dough into a rectangle or circle.
7. With a floured knife, slice into triangles or squares.
8. Place on a baking sheet lined with parchment paper.
9. Sprinkle the scones with granulated sugar and gently (very gently!) press to adhere.
10. Bake at 400F for 15-20 minutes. Enjoy!

To make vegan and/or gluten-free: 

• Replace the whole-wheat flour with the gluten-free flour of your choice (such as brown rice flour)
• Replace the butter with Earth Balance
• Replace the 1/2 and 1/2 with rice milk or almond milk

Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Do you have any big plans for this weekend?

Have you ever run a half-marathon??