Two points, before we continue:
1. I am not a cook. I make no claims to being a cook. My mother insisted that I attend the Cordon Bleu school when we lived in Paris and I learned the basics of being in the kitchen. Maybe I would have made a good sous chef. The honest truth, however, is that I have no patience for cooking. I would just as soon put something on the stove and walk away. Or be reading a good book as something burns. Two years ago I accidentally bought a convection oven and ever since I almost can’t burn things, which is an absolute blessing.
2. I don’t have diabetes, but I am on medication that elevates my blood sugar, so I have to be very careful about what I eat. I don’t eat sugar or flour (or grains). I stumbled onto Swerve a few weeks ago and I just love it. It’s an erythritol blend that doesn’t elevate blood sugar and is safe for diabetics. Plus, you can measure it just like sugar and cook with it, too. It’s better for you than Splenda. (Here’s a link on Amazon.) It’s only drawback is that it’s expensive. (I don’t think it has an aftertaste, but you might think differently.)
The other day, I found a recipe that so intrigued me that I thought I’d give it a try. Voila! It worked!
Here’s the original recipe that I took from http://lowcarbdiets.about.com/od/desserts/r/chocpecantorte.htm.
Sugar-Free Chocolate Pecan Torte
- 2 cups pecans (in response to one of the comments, don’t use salted pecans!)
- 1/3 cup cocoa
- 1 t baking powder
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup (I stick) butter, melted
- 1 teaspoon vanilla
- 1/4 cup erythritol (optional) (I used 1-1/4 cup of granulated Swerve.)
- Artificial sweetener equivalent to 1 cup sugar I use zero-carb liquid sweeteners (See above note)
- 1/2 cup water
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
Heat oven to 350 F. Grease a 8 or 9″ round pan or springform pan.
1) Process pecans in food processor – pulse until they are meal – but they won’t get quite as small as corn meal.
2) Add the rest of the dry ingredients and pulse again.
3) Add the wet ingredients and process until well-blended.
4) Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.
5) Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce.
Nutritional Information: Each of 8 servings has 2 grams of effective carbohydrate plus 4 grams of fiber, 6 grams of protein, and 334 calories.
I used 1-1/4 cups of granulated Swerve as the sweetener, as noted. Plus, I didn’t have a round cake pan, but I did have some individual springform pans, so I used three of those. The cake was wonderful, but because it doesn’t have any flour, it does fall apart easily. I refrigerated it before I cut it, and that worked perfectly. It’s so dense, because of the pecans, that you probably only want a wedge of it before you’re full. If you don’t want to use whipped cream, you can use the chocolate sauce I concocted (slightly different from the recipe linked above).
- 2 bars of 90% chocolate (I use Lindt – equals about 7 oz.)
- 1 cup heavy cream
- 1 teaspoons vanilla
- 1/4 teaspoon salt
- 1 cup Swerve confectioner’s blend (the chocolate bars have a little sugar, so you don’t need more than 1 cup of Swerve.)
Heat the cream, vanilla, sweetener and salt until bubbles form. Remove from heat. Add the chocolate pieces – they will melt quickly. Then add the Swerve confectioner’s “sugar”. (Use the confectioner’s sugar. Otherwise, you’ll get a granular texture from the regular Swerve.)
Cool to room temperature. It will harden and you can make truffles with it. If you want to use it as chocolate sauce, heat a little and add cream to thin to a pouring consistency.