Just in time for Valentine’s Day, here’ s super easy and totally fantastic-tasting small chocolate cake that is low carb, gluten free and flourless!  Sounds too good to be true, doesn’t it?  But it is the best!  I scored this recipe from All Recipes latest magazine and I only had to make a couple of changes to make it into low carb deliciousness.  I add vanilla whey powder to mine, which is gluten free in case you’re wondering (although check to be sure the brand you use says it’s gluten free), but it isn’t required.  I just like the extra taste and texture that it brings to the cake.  So, feel free to omit it.  I also added a little espresso coffee powder, which kicks up the chocolate flavor a little.  I topped it with miniature orange slices, but a few raspberries would be great on top also.

By the way, if you have valentine heart molds, this recipe would be super-special made in  heart shapes, then topped with a bit of sugar free raspberry jam and a teaspoon of whipped cream.  If I had thought of this sooner, I’d have done it!

For other Valentine’s Day ideas, try:  Valentine Torte. Raspberry Cream Gelatin, Valentine Candies

Espresso Flourless Chocolate Cake

2 1/2 tablespoons Cocoa Powder
1/4 cup sugar free Chocolate Chips
1/2 teaspoon Espresso Powdered Coffee
2 tablespoon Heavy Cream
2 1/2 tablespoons Butter
1/4 cup Sugar Substitute
1 Egg, beaten
1/2 teaspoon Vanilla Extract
2 tablespoons Vanilla Whey Powder (optional)

Prepare two small cake molds, 3 1/2″ each, with parchment paper on the bottom, then spray with baking spray.

In a medium bowl, melt chocolate chips and butter for about 20 seconds and stir together. Stir in the powdered coffee until it’s dissolved, then add the remaining ingredients and mix together well.

Spoon batter into each of the prepared molds. Bake for 35 to 40 minutes until cake pulls away from the side of the molds and a toothpick comes out almost clean. Cool in the molds for 10 minutes, then turn onto a wire rack to continue cooling.  Serve with a dusting of confectioner’s sugar substitute on it or a dollop of whipped cream.

Serves two or four. This cake is so rich, one half a cake really is enough, but if you want the whole thing, it’s still low carb. Omit the orange slices to save carbs.

Nutrition Info per cake (without orange slices):
Calories: 233.5 Fat: 23.2 g Net Carbs: 4.2 g Protein: 5 g

Nutrition Info per 1/2 small cake (4 servings to a recipe):
Calories: 116.7 Fat: 11.6 g Net Carbs: 2.1 g Protein: 2.5 g