Just 6 ingredients! You read that right!

This cake is the cake of all cakes.

It’s a perfect cake for when time is a bit rushed and you really want to make something special.

It’s the perfect cake for any special occasion.

Perfect for the holidays, birthdays, or just some friends coming over for the weekend.

I made this cake and rocked my husband’s world.

I’ve told you about him before.

He’s a sugar loving, carb loving, meat and potatoes man. A man that although I’ve changed my lifestyle for over 12 years now and he eats everything I make, still loves his white sugar treats and carbs.

I can’t change him or make him want to change to eat healthier. BUT he eats whatever I make and never complains and always tells me the honest truth.

Which is good of course. I want the truth, whether it’s hard to hear or not.

But coming from someone who really hasn’t changed his tastebuds to healthier cakes and such, well, there’s a fine line to what HE might think is good and what I think is exceptional. Especially when it’s grain free, sugar free and low carb, which is no easy task.

So he tried my cake.

And it rocked his world.

No after taste which he often notices in my baking with stevia and tells me so.

Nothing. No words. Nothing negative. Nothing. Which is good because often he eats one bite if he doesn’t like it and that is the end.

He ate the whole piece and raved about it.

It’s fudgey, almond-y and really dense.

So if you’re not into dense and fudgey, don’t make it.

But if you are…….

Please go and rock that certain someone in your life who is the skeptical party pooper when it comes to healthy desserts and then come back and tell me all about it.

Brenda’s Notes:

• The topping is optional because this would be perfectly fabulous without the almond butter whipped cream on top. Just use some sugar free whipped cream if you like and you’re done. Nutrition info is not including topping.
• You don’t need chocolate stevia, but it is a good one to have on hand. Clear liquid stevia or even vanilla will work too. If you don’t have liquid stevia, only powdered, here’s my conversion chart.
• If you don’t have Swerve and use another sugar free substitute, please remove the stevia. Swerve is not as sweet as other sugar free granulated sweeteners.
• I had left over cake with the topping on it. So I refrigerated it and when I went for a piece the next day it was too cold and thick. I reheated it in the microwave for 20 seconds and if was soft and fudgey and perfect once again.

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Sugar Free Flourless Chocolate Almond Torte

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 333kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 2 sticks butter (1 cup) unsalted, cut into pieces
• 8 ounces 85% dark chocolate chopped
• 6 large eggs separated
• 3/4 cup Monk Fruit Allulose sweetener
• 1 tsp chocolate liquid stevia
• 1/2 cup almond butter no sugar added
• Optional topping: In a stand mixer combine 1/4 cup heavy whipping cream with 2 tbsp almond butter and 1/2 tsp liquid stevia. Spread on cake once cool and top with toasted slivered almonds.

Instructions

• Preheat oven to 350 degrees F.
• Line a 10 inch spring form pan with parchment and spray with olive oil cooking spray.
• In a heat proof bowl over gently simmering water, melt butter and chocolate together. Stir until smooth. Set aside.
• In a stand mixer,stir egg yolks and swerve until combined.
• Gradually pour in melted chocolate mixture into yolks.
• Add in chocolate stevia and almond butter and stir until combined.
• In another bowl use an electric mixer to beat egg whites until stiff peaks form.
• Fold them into the chocolate almond mixture until combined.
• Pour into pan and bake 35 minutes. Torte will be very moist in the middle.
• Transfer torte to a wire rack and cool completely in pan about 1 hour.
• Once cool, remove from pan and top with optional toppings if desired.
• Refrigerate left overs if whipped cream topping has been added. Does not need refrigeration if no topping has been added.

Notes

Net Carbs: 3.1g

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 5.4g | Protein: 7.7g | Fat: 31g | Saturated Fat: 15.2g | Cholesterol: 131mg | Sodium: 41mg | Fiber: 2.3g | Sugar: 2.8g

The post Sugar-Free Flourless Chocolate Almond Torte appeared first on Sugar-Free Mom.

Slightly indulgent recipe for after Christmas, but I couldn’t resist. Plus we still have New Years around the corner and you could make this to dip into healthy strawberries or something.  😉 Just thinking about your hosting friends with this lusciousness should make anyone who loves chocolate……HAPPY.

Smear it on some delicious Udi’s Gluten Free Omega Flax & Fiiber bread toasted and you will be in love! Or get some nice whole grain crackers and serve it like a dip! Everyone will love this and will NOT be able to tell no sugar is in it. 🙂

The recipe only makes a small amount and I did that on PURPOSE.

Why? Because having too much of this around is dangerous friends, seriously. Only make enough for a party or you will inevitably be digging a spoonful into the jar every chance you get. Of course if you need more simply double the recipe.

The first time I made this a few weeks ago it was dry because I tried to reduce the amount of oil used. So if you are going to adapt I wouldn’t change the ratio of nuts to oil unless you like super dry spread. I don’t. I like it spreadable and this is perfect just the way it is. Enjoy!

 *Adapted from All Day I Dream About Food.

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Chocolate Almond Butter Spread: [Gluten & Sugar Free]

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 121kcal

Author Brenda Bennett |Sugar-Free Mom

Ingredients

• 1 cup raw almonds
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla or chocolate liquid stevia
• 1 ounce unsweetened baking chocolate
• 4 tablespoons coconut oil

Instructions

• Heat a small saute pan over medium high heat, add almonds.
• Toast raw almonds stirring frequently until fragrant, about 3 -5 minutes.
• Using a food processor or high powered blender, add almonds, salt, vanilla and stevia and blend until chopped well. Mixture will be thick.
• In a small bowl melt baking chocolate and coconut oil in the microwave for about a minute. Stir well.
• Add to nut mixture and continue to pulse and blend until smooth.
• Taste butter and decide if you need more salt or more stevia. If needed, add 1/4 teaspoon stevia at a time, blend again and re-taste.
• Does not need to be refrigerated. Makes about 1 1/2 cups.

Notes

Weight Watchers PointsPlus: 4*

Nutrition

Serving: 2g | Calories: 121kcal | Carbohydrates: 3g | Protein: 3g | Fat: 12g | Sodium: 52mg | Fiber: 2g | Sugar: 1g

The post Chocolate Almond Butter Spread: [Gluten & Sugar Free] appeared first on Sugar-Free Mom.

If you have ever dieted in your life than you most certainly know about rice cakes. You may love them or you may be totally sick and tired of eating them. I still eat them occasionally but I found something even better that I want to share with you on this video below.

This was not a paid endorsement. I am simply promoting these because I use them and love them. All opinions are my own.

You can find them in most supermarkets right next to the rice cakes.

Had you ever heard of them before? Have you tried them? What are your favorite toppings?

Here’s my Snack index for a bunch more healthy, sugar free, low calorie ideas!

The post An Under 200 Calorie Sugar Free Snack & Review appeared first on Sugar-Free Mom.

A creamy banana smoothie with almond butter mixed in and no dairy is a dairy intolerant persons dream!!! I know because I am one!!!  I can handle some dairy but if I start eating too much of certain dairy products my tummy lets me know. So I wanted to make a smoothie without any dairy at all for those of you who also have dairy issues or allergies. What I didn’t want was a bland, not so creamy, second place type of smoothie. You know, one that was just OK tasting. I wanted a delicious, healthy, dairy free smoothie that you would want to make again and again. I think I have done that! You would never know there is no creamy Greek yogurt in it if I didn’t tell you. That makes me happy. 🙂

If you want to switch to peanut butter instead of almond that is a simply change that would be just as good.  But since I used almond milk I kept with that theme. Chia seeds are so good for you full of fiber, high in calcium, magnesium and omega 3 fatty acids your body needs. If you don’t have any throw in some flax seed which is also full of fiber, protein, calcium and iron. Soy milk would also be an alternative to almond but higher in calories. Just remember the nutrition info changes when you make any substitutions to the original recipe.

The post Banana Almond Chia Dairy Free Smoothie appeared first on Sugar-Free Mom.