1 T. Smart Balance or other approved margarine
2 T. unsweetened cocoa powder
1 egg
2 T. sugar free syrup (like DaVinci) or skim milk
4 t. Splenda
In a small microwave safe bowl or ramekin, microwave margarine for 15-20 seconds until completely melted. Whisk in cocoa, then egg, then syrup (or milk) and splenda. Microwave on high for about 1 minute (watch closely – may need less time). Cool completely or serve slightly warm.
{ 10 comments… read them below or add one }
Not bad…not bad at all! I just made it and it tastes good. I think I will add a little sugar free whipped topping to the top of it.
Liz
Loving This Mom Stuff
OMG, tried this, it’s awesome!!!
Satiated by sweet tooth – especially in first week of low carbing – thank you!
I really wanted to like this. It had a funny aftertaste and it wasnt sweet enough for my liking (yes Im addicted to sugar!). I could have lived with the lack of sweetness but the aftertaste was very unappealing.
Tastes great, now I don’t feel so restricted and it’s easy to make!
Not bad at all! I used mocha flavored slenda and milk! I will sure make it again!
I liked this for curing the sweet tooth cravings. Just a little tidbit to share. Some artificial sweeteners have a bitter or after taste when boiled. Don’t give up, and try a few. Also, when I make sugar free chocolate anything that calls for reg. fat free milk, I use fat free chocolate milk and it does wonders with adding extra rich chocolate flavor. There are so many non fat and even lactose free chocolate milks available now, it’s wonderful!
Made this for my husband’s birthday. It was great! I added a tbsp of sugar free hot fudge to top it off! YUM!
Surprisingly good! I had the ingredients laying around, so gave this is a try. I was surprised at how easy it was to make. It tastes a little bland, but if you are needing to satisfy your sweet tooth, this does a pretty good job. Next time I will add sugar free hot fudge or something else to mix it up a bit (thanks for the idea Lora).
I love this recipe. I use Starbucks sugar free vanilla syrup (bottles sold in at Starbuck stores) and Hershey’s Special Dark cocoa with eight packets of Splenda. I also add a pinch of espresso powder to intensify the chocolate flavor. Delicious…especially topped with Cool Whip Free.