One thing I would mention though, which probably goes without saying, but I’m mentioning it because I’m not in the kitchen everyday because we stay so busy and I thought maybe there are a couple people out there like me… First time I made this I did as instructions said and just whisked it altogether. It came out wonderfully tasty, but like cake.

It wasn’t until I realized later I hadn’t whipped the egg whites and folded them in, as in other souffles I’ve had. I just didn’t think about it because I’m not doing this every day. So a reminder to anyone like me,, it turns out MUCH more like a soufflé, all light and fluffy, if you whip the egg whites first until stiff, and then fold into mixture.

Wonderful dish! I wish I had seen this while my mother, who was diabetic, was still alive. She suffered trying to find the right foods and do what was right and still satisfy a stubborn sweet tooth and find enjoyment in food and life. :/

Thanks again, super recipe!

I’ve never used that brand of stevia so I tend to think you may have needed to use more if you said it was bitter. Every brand seems to be a little different in the way the process and make their stevia as well as any additives they may have put into the product. Additional additives also can be the culprit to bitterness.

I used the Pure Via brand for stevia and the Hershey’s brand for the cocoa powder.

Which brand of stevia do you have and use in the recipe? I’m finding different levels of sweetness with different brands used.

Yay! Even better stats! 🙂 Great recipe idea!

Yes I think you could.

Yep, it was the almond milk, I had 1.5 cups, not ounces, thank you!

hmm, wow I think I made an error, I will check it! Thanks!

This looks awesome! I can’t wait to try it out! 🙂 Thanks!

You could pour them in a muffin pan and it will probably need to fill 2-4, not sure.