Recently, my roommate canned a couple of dozen jars of sugar-free cherries and we opened one to see how they tasted before giving them to anyone. She also did a cherry jam that was delicious and also sugar-free. We tried that on low carb ice cream with chocolate. It tasted great, but it got me thinking about a Black Forest chocolate cake.

So, I decided to use my flaugnarde recipe as a base and turn it into a Black Forest tart with a kind of pudding filling. The result was really tasty and I think you might enjoy trying it. Because it used cherries, it’s not the lowest carb dish you could make and it would probably work equally as well with raspberries, but then it wouldn’t be Black Forest, would it?

This could make a simple, but delicious special dessert during the holidays.  And check out some of the other holiday dessert recipes I’ve listed below.  Happy Holidays to all!

Black Forest Flaugnarde

This is a variation on the traditional flaugnarde recipe that uses chocolate, cream, and eggs in it to produce a pudding-like center in the dish. I make it in individual soufflé cups for easy serving. The recipe is simple and almost fool proof.

1 Egg
3 tablespoons Heavy Cream plus 2 tablespoons Water
OR 5 tablespoons Unsweetened Almond or Coconut Milk
2 tablespoons Sugar Substitute
1 tablespoon Butter, softened or Baking Spray
1 tablespoon Unsweetened Cocoa Powder
Pinch of Salt
2 tablespoons Low Carb Flour (baking mix or almond flour)
6 whole cherries, cut in half or Sugar-Free Cherry Jam*
2 tablespoon Sugar-free Chocolate Chips or 1 serving of sugar free chocolate candy broken into pieces and divided.

*If you’re using cherry jam, use only 1 tablespoon Sugar Substitute.

Preheat oven to 385 degrees (F.) Butter or spray two 1/2 cup soufflé cups from bottom to top. Set aside.

In a small bowl, mix the eggs, cream and water or milk, and sugar substitute using a small spatula. Add the cocoa powder and flour and mix together.

In the bottom of the souffle cups, put 1/2 the cherries and 1/2 the chocolate chips in each. Spoon 1/2 the egg and flour mixture into each cup. They will be almost full, but leave a little room at the top. They will rise in the oven and if there is too much, they will overflow.

Bake for 20 to 30 minutes until the top looks dry and looks done. With chocolate, it can be hard to tell but it will not look glossy. Remove from the oven and let cool about 10 minutes, then serve with a dollop or whipped cream or whipped topping.

Makes 2 servings.

Nutrition Information per serving:
Calories: 294 Fat: 25.1 g Net Carbs: 6.8 g Protein: 6.4 g

Try these delicious and low carb recipes to sweeten up your holidays. (Click on image to go to recipe page.)  Many more are on these pages. Check out the cookies!