I LOVE carbs. LOVE them. I also eat way too many things with gluten and sugar. It has become a problem. Grad school also became a problem. I packed on some pounds over the last three years. Now that grad school is over, it is time to diet again, and think seriously about getting back in shape. A few weeks ago, I began an all protein fat-burn diet. For the most part, I’m surviving on meat, nuts, eggs, the occasional piece of cheese, and green vegetables. I’ve tried to eliminate as many starchy veggies as I can, fruit, carbs of all kinds, milk (even skim, which is rough, because I could drink a gallon a day if allowed) and beer (another weakness of mine). I’m still allowing myself some comforts that I probably shouldn’t like Coke Zero (I have an addiction) and Splenda/Stevia for my coffee in the morning. So far the diet has been going pretty well, and I can already see a difference in just a few weeks.
But then the cravings began. I have the worst sweet tooth in the entire world. I have been desperate for brownies, cakes, cookies, and candy. I’m constantly trying to bargain with myself. I pass two Dunkin’ Doughnuts on my way to work every day, and at both I stare longingly into the windows craving glazed chocolate cake munchkins. I began having dreams about them! That was when I knew it was time I figured out an alternative to satisfy this craving for sweet, chocolate-cakey goodness…one that contained no added sugar, no gluten, and as few carbs as possible. After studying a ton of recipes for low carb brownies, and discovering the many uses of this ingenious thing called ground almond powder. They helped me come up with these little beauties. I’ve made too many batches to count, and they’re truly saving me from falling off the wagon.
3 tablespoons of Cocoa Powder
1 cup of Granulated Splenda (or your own sweetener preference like Stevia or Truvia, just be sure you either use the granulated/baking blend, or account for the difference in sweetness)
1 cup of Ground Flax Seed
1 cup of Powdered Almonds (you can buy this at the store, or grind them at home yourself)
1 cup of Water
1 teaspoon of Vanilla
2 oz of unsweetened Baker’s Chocolate
2 oz of Butter (or Margarine)
1 cup of Granulated Splenda (or other sweetener)
First, measure out your dry ingredients: ground flax, ground almonds, cocoa powder, Splenda, and mix them together in a large bowl. Then, mix water, vanilla, and one egg in another bowl, before adding these liquid ingredients to the mixture of dry ingredients. (Add more sweetener as preferred)
Next, form the mixture into balls, and place on parchment paper on a cookie sheet in the oven at 450 for 15 minutes (you can also smooth the mixture into a brownie pan, an bake for 15-20, depending on thickness).
While these are cooling, you can make your glaze. Melt bakers chocolate and butter on medium heat in a small sauce pan. Once melted, stir in splenda, then remove from heat.
You can either dip these doughnut holes in the glaze, or, as I chose, spoon the glaze over the top of the doughnut holes, and then turn them and do the same. Leave them out for twenty minutes or so until the glaze hardens, then move to a tupperware to refrigerate. They taste best cold.
Although they’re not quite the real thing, they are a great substitute. The measurements above do not create an overly sweet treat, but if you’d like it even sweeter (which I also prefer) just add a few more tablespoons of splenda/sweetener to the doughnut mixture and/or the glaze. They’re great little treats that you don’t feel so bad about munching on.
- Doughnut Holes:
- 3 tablespoons of Cocoa Powder
- 1 cup of Granulated Splenda (or your own sweetener preference like Stevia or Truvia, just be sure you either use the granulated/baking blend, or account for the difference in sweetness)
- 1 cup of Ground Flax Seed
- 1 cup of Powdered Almonds (you can buy this at the store, or grind them at home yourself)
- An Egg
- 1 cup of Water
- 1 teaspoon of Vanilla
- 2 oz of unsweetened Baker's Chocolate
- 2 oz of Butter (or Margarine)
- 1 cup of Granulated Splenda (or other sweetener)
- Doughnut Holes:
- Mix dry ingredients.
- Mix liquid ingredients.
- Combine dry and liquid ingredients in large bowl.
- Shape into doughnut holes and place on parchment paper on cookie sheet in preheated oven (450 degrees).
- Bake for 15 minutes.
- Over low-medium heat melt butter and chocolate, and blend.
- Add Splenda and remove from heat.
- Dip doughnut holes in glaze, and allow them to harden.