Real chocolate black beans cake

~15 carbs per 1 inch square (try different sweetener to lower carbs…)

Cake ingredients:

Extra-virgin olive oil or coconut oil cooking spray

3/4 cup unsweetened cocoa powder, plus more for dusting

Two 15-ounce cans black beans, drained and rinsed Or homemade and cooled

2 tablespoons pure vanilla extract

1 teaspoon sea salt

1 teaspoon pure stevia extract (I skipped this)

10 large eggs

2 teaspoons aluminum-free baking powder

1 teaspoon baking soda

1 1/2 sticks (12 tablespoons) unsalted butter

1 cup honey

1. Preheat the oven to 325 degrees F.
2. For the cake: Spray two 9-inch cake pans with cooking spray and sprinkle cocoa on the inside of each pan, tapping evenly to coat.
3. Combine the beans, vanilla extract, salt, stevia and 6 of the eggs in a blender. Blend on high until the beans are completely liquefied. In a separate bowl, whisk together the cocoa powder, baking powder and baking soda.
4. Beat the butter with the honey in a stand mixer on high speed until light and fluffy. Add the remaining 4 eggs one at a time, beating for a minute between each addition. Pour the bean batter into the egg mixture and mix until smooth. Stir in the cocoa powder mixture and beat the batter for one minute. Pour the batter into the prepared cake pans and smooth the tops.
5. Bake the cakes until a toothpick inserted into the center of each comes out clean and the cake springs back to the touch, 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes, then flip them out onto a cooling rack to cool to room temperature.
6. Serve cakes with desired topping such as whipping cream, ice cream or low carb frosting.

Notes:

• Love this texture and it’s nut-free!
• Perfect for school lunches and breakfast!- Just add whipped cream and berries
• It can smell like beans when it’s cooking but no one guessed how it was made while devouring it.

Ingredients:
1 cup soymilk (9 carbs, 8 protein)
(can use any milk, but carbs will be higher…)

¼ cup + ⅛ cup sf syrup (12 carbs)

1 8 oz cream cheese or neufachel (16 carbs, 16 protein)

1 container coolwhip (50 carbs)

2 pks Zero sugar pink lemonade powder or SF rasp lemonade drink mix (0 carb)

1 drop red food coloring (optional)

87 carbs total

Mix all ingredients together with blender until smooth and scoop into tins. Optional, top with berries or homemade Graham cracker crumbles.

Freeze in mini or muffin pans until hard. Pop out with spoon and serve immediately. Fast melting!

24 servings 1 tbs size treats (1.7 carbs per tart)
9 servings (3 tbs in each muffin cup) 5.1 carbs per cup

Note: I have made these with soy, cashew, and 2% milk. And it’s a hit every time followed by recipe requests. I adapted this recipe from one of my favorite summer recipes in Chef Jamie Gwen’s cookbook. All our tasting friends have asked for the recipe, so here it is!