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5 Low Carb Chocolate Valentine’s Day Desserts

Desserts for valentine day

If you’re going to celebrate Valentine’s Day with chocolate, there are ways to do it that shouldn’t make your blood sugar soar.  You can eat dark chocolate (over 70% cacao).

All the desserts recipes are LOW CARB AND GLUTEN FREE

FLOURLESS CHOCOLATE CAKES WITH CHOCOLATE PEANUT BUTTER GANACHE

 

LOW CARB AND GLUTEN FREE

Fudgy low carb flourless chocolate cakes with a sugar-free chocolate peanut butter ganache. A grain-free dessert that will keep you coming back for more!

Cakes:
6 tbsp butter
4 oz unsweetened chocolate
1/4 cup granulated erythritol
1/4 tsp to 1/2 tsp liquid stevia extract (depending on how sweet you like it)
1/2 cup peanut flour
1/4 cup cocoa powder
3 eggs
1/2 cup almond milk (or whole milk or cream)

Glaze:
1 tbsp butter
2 tbsp peanut butter
2 oz good quality dark chocolate (such as Lindt 85%) OR Lily’s Sugar-Free Dark Chocolate

For the cakes, preheat the oven to 280F and grease 8 (or more) cups of a regular muffin pan.

In a medium saucepan, melt butter and chocolate together over low heat and stir until smooth. Add erythritol and liquid splenda and stir until thoroughly combined. Set aside.

In a medium bowl, whisk together peanut flour and cocao, breaking up clumps with the back of a fork. Add the chocolate mixture and stir to combine (will be very thick). Stir in eggs, one at a time, and then almond milk until mixture thins out somewhat and becomes a smooth batter.

Spoon batter into prepared muffin tins. Because the batter is quite thick, you will need to press the batter into the cups using the back of a spoon. Smooth the tops.

Bake for 20-25 minutes, until the cakes are just set and the middle is firm to the touch. Allow to cool in the tins, then flip out onto plates for serving.

For the glaze, melt butter, peanut butter and chocolate together in a small saucepan over low heat. Stir until smooth. Spoon over cakes and sprinkle with chopped peanuts for garnish. You can serve immediately, with the glaze still warm or let it set.

Makes 8 (or more). Each serving has 12.95 g of carbs and 5.87 g of fiber. Total  NET CARBS = 7.08 g.

Food energy: 252kcal
Polyunsaturated fatty acids: 2.92g

Total fat: 20.43g
Calories from fat: 183
Cholesterol: 73mg
Carbohydrate: 12.95g
Total dietary fiber: 5.87g
Protein: 11.27g
Sodium: 127mg

Next Desserts :  Molten Chocolate Cakes