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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.


Servings: 8


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


  1. Preheat oven to 350°
  2. Mix all ingredients well
  3. Spray baking pan with non-stick spray, and pour batter in an 8″ round (or similar size) pan.
  4. Bake at 350° for 35 minutes
  5. 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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  1. Avatar

    What size pan is the Low Carb Chocolate Bake baked in?

    • Ginger Namgostar

      Hi Pamela,

      The pan used in our test kitchen was an 8″ round pan.

  2. Avatar

    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.

    • Ginger Namgostar

      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.

  3. Avatar

    I had trouble getting the cream cheese to mix in. Any suggestions?

  4. Avatar

    Would this work with the stevia type powders instead of splenda?

    • Avatar

      I do not know I don’t care for stevia.

    • Ginger Namgostar

      I believe whichever sweetener you use that replaces sugar in the same amount (cup-for-cup), should work just fine. 🙂

  5. Avatar

    Can’t wait to try this . looks yummy

    • Avatar

      It is a great fix. Enjoy


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