Low-Carb Chocolate Bake

Craving a brownie or piece of cake? Here is a great go-to recipe for staying low-carb, yet satisfying your chocolate craving.

Recipe:

Servings: 8

Ingredients:

1 block – 8 oz. cream cheese
1 cup Splenda
5 eggs
2 Tbsp. cocoa powder

Instructions:

Preheat oven to 350°
Mix all ingredients well
Spray baking pan with non-stick spray, and pour batter in an 8″ round (or similar size) pan.
Bake at 350° for 35 minutes
Let cool and serve with redi-whip topping if desired

Recipe Notes:

Yield: 8 servings, each with: 13g Fat; 6g Protein; 2g carbohydrates

The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.

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10 Comments

Pamela on October 13, 2018 at 6:07 pm

What size pan is the Low Carb Chocolate Bake baked in?
Reply
- Ginger Namgostar on October 16, 2018 at 12:12 pm
  
  Hi Pamela,
  
  The pan used in our test kitchen was an 8″ round pan.
  Reply
judy murray on July 19, 2018 at 5:51 am

Very surprised with the sweeteners recommended in these recipes. Agave is worse than sugar. Spends is all chemicals. Plant based sugar subs should be promoted.
Reply
- Ginger Namgostar on July 19, 2018 at 10:41 am
  
  Hi Judy,
  Agave is not mentioned as a sweetener for this recipe. We would not recommend any sweetener that has more than 1 or 2 grams of carbs per serving. As this is a low-carb/keto recipe, a low to no-carb sweetener is the only recommendation. The sweetener one should use is one that you are comfortable with and enjoy the flavor of. Stevia, Erythritol, and Monk fruit are three popular and healthy alternatives to the ones you mention.
  Reply
Betsy wager on September 5, 2017 at 6:53 pm

I had trouble getting the cream cheese to mix in. Any suggestions?
Reply
Candy on February 12, 2017 at 5:29 pm

Would this work with the stevia type powders instead of splenda?
Reply
- Kim Begnaud on February 12, 2017 at 6:59 pm
  
  I do not know I don’t care for stevia.
  Reply
- Ginger Namgostar on February 12, 2017 at 8:41 pm
  
  I believe whichever sweetener you use that replaces sugar in the same amount (cup-for-cup), should work just fine. 🙂
  Reply
April D. Mack on February 9, 2017 at 1:14 pm

Can’t wait to try this . looks yummy
Reply
- Kim Begnaud on February 12, 2017 at 7:00 pm
  
  It is a great fix. Enjoy
  Reply

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