Low calories and low sugar mini chocolate cakes with cocoa nibs and almonds
Petits gâteaux à faibles calories, au chocolat, amandes et fèves de cacao
More sweets!!!!….for someone who doesn’t eat sweets, two posts in a row with cakes sounds like too much.
The thing is I am planning on a trip to France to visit my family next month, and my mom being diabetic, I am experimenting some low glycemic cakes and desserts to bake for her when I will be there.
I am definitely a firm believer that moderation is key, but still if you have a sweet tooth and are diabetic, even one small traditional French pastry can make you diabetes go up drastically. Have you seen a Paris-Brest? that chou pastry filled with butter cream…well, Just looking at it makes you gain 5 lbs.
White flour, butter and sugar are not really the best ingredients for diabetics and no patisserie sell low glycemic pastries. The dilemma about light cakes is flavor and texture. I don’t like low calories cakes, because they don’t honestly taste very good. They tend to be dry, or chewy or hard, and not really satisfying when you crave for something sweet.
I’d rather have a small bite of regular pastry than eat something that does not taste good, and labeled “low calorie” – but I have no diabetes…so my opinion does not count.
After my kitchen experimentation in baking some low glycemic desserts, I have to say that I am quite happy about the result of these chocolate cakes. I was worried they would end up dry and not really good, but they are actually quite delicious, especially eaten with raspberries. I ate two after lunch and I have the feeling I didn’t eat anything, and certainly not heavy.
I will definitely make those for my mom (and myself too) and I am sure she will enjoy them, especially knowing that it will not make her diabetes sky rocket.
Ingredients for 8 mini cakes or 1 large cake
- .3 oz (or 80 g) raw coconut sugar + stevia to taste
- 1.41 oz (or 40 g) unsweetened cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup coconut milk (the drinking kind)
- 2 eggs
- 1.8 oz (or 50 g) coconut oil
- 1 tsp vanilla extract
- 2 tbs cocoa nibs
- 2 tbs sliced almonds
Pre heat oven at 360F.
Using two mixing containers, in one container mix flour, sugar, baking powder, almonds and cocoa nibs (the dry ingredients). In the other container, mix all other ingredients (the wet ingredients). Pour the wet ingredients mixture gradually in the other container. Mix well.
Divide mixture in individual silicone molds, or in a large round cake molds previous buttered.
Bake for about 25 minutes.
This entry was posted by silvia on April 10, 2015 at 3:12 am, and is filed under Breakfast/Brunch, Desserts. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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