Flourless Bittersweet Chocolate Mini Cakes (protein-packed)

CHOCOLATE MINI CAKEOk, in addition to the million projects I seem to be working on at any given time, I am always in the mood to create new recipes. I’m really interested in working on more Gluten-free recipes, as it seems more and more people are looking to try living a gluten-free lifestyle because of health reasons.

When it comes to baked goods and desserts, most of the gluten-free products out there are made with refined gluten-free flours (potato, rice, soy) and thus devoid of any nutritious fiber. Plus, most food manufacturers load the products with sugar and unhealthy fat, making them much higher in calories. It’s no wonder that some people actually gain weight when going gluten-free.

Mixing my desire to create more gluten-free recipes with my intense passion for dark chocolate, I scoured the web for ideas. Read, learn, study. Get into the kitchen and experiment.

Viola! Flourless bittersweet chocolate mini cakes. They happen to be high in fiber and protein and low in sugar. As close to guilt free as you can get.

p.s. My three teenagers LOVED them and had absolutely no idea there were black beans in the recipe! Tee-hee!

Flourless Bittersweet Chocolate Mini Cakes (protein-packed)

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 81

Fat per serving: 2.5 (g)

Carbs per serving: 14.8 (g)

Protein per serving: 2 (g)

Fiber per serving: 1 (g)

Sugar per serving: 8.3 (g)

Flourless Bittersweet Chocolate Mini Cakes (protein-packed)

Ingredients

  • 1 can black beans, rinsed and drained
  • 2 eggs
  • 2 tbs. ground flax seed mixed with 6 tbs. water
  • 1/2 tsp. baking soda
  • 1/4 cup date sugar
  • 1/4 cup xylitol
  • 2 cups chopped dark chocolate

Instructions

  1. Preheat oven to 350F.
  2. Combine the flax seed and water in a container with a lid and shake to combine. set aside for 15 minutes.
  3. Place the beans, eggs, and flax in a food processor and blend until smooth, 5-10 minutes.
  4. Meanwhile, place the chopped chocolate in a glass bowl and place in the microwave for 1 minute. Remove from microwave and stir. If still lumpy, place back in microwave and heat in 15 second intervals, stirring in between. when it gets to the point in which only a few small lumps of chocolate remain, just keep stirring until smooth (the residual heat will melt the rest of the chocolate).
  5. Once the beans are pureed, add the baking soda, date sugar, and xylitol to the food processor and blend for 1 minute.
  6. Add the melted chocolate to the food processor and blend until smooth, stopping and scraping down the sides if needed.
  7. Grease a muffin tin with coconut oil or coat with cooking spray. Scoop the batter into the muffin tin, filling each opening 2/3 of the way. Place in the oven and bake 20 minutes.
  8. Remove from oven and allow to cool before serving.
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