No Carbs!

I have finally come to terms with the fact that I am Hypoglycemic and I have to do something about it. I love chocolate and sugar and pastries and especially those Costco muffins so this decision has been difficult for me. Gwen was talking to me about losing some weight and she did some research and found that for us, and me especially I should be counting carbs and trying not to get my sugar levels too high because after they are high, I go really low and shake and then self medicate with more sugar to feel better. Chocolate chips are my favorite medication ;)

So....I started on the Atkins diet where I only eat about 20 carbs a day. I am not counting calories and am not hungry. My symptoms for the Hypoglycemia have gone and I feel better than I have in quite a while. I have been able to eat pretty well and have lost 12 pounds in two weeks. Yeah! But I have had some withdrawal issues with chocolate.

I got online and found a flourless recipe for a chocolate roll cake. I figured if I substituted the Sugar it called for with Splenda and the chocolate chips with splenda and cocoa powder and butter, then all would be well.

It is better than I ever hoped for. Now I can have my chocolate fix without any added carbs, except for the little bit of carbs in the Lite Whipped Topping.

Here is the recipe if anyone wants to make it. My boys even liked this better than the Brownies that I made them.

No Carb No flour No sugar Chocolate Cake

For Cake Layer

6 oz chocolate chips (Substitute ¼ C butter, 6 T Cocoa powder & 6 T Splenda)

4 tablespoons water

6 large eggs, separated and at room temperature

2/3 C Sugar (substitute 2/3 C Splenda)

¼ tsp. salt

1 Table spoons Cocoa Powder

Filling

Lite Whipped Topping (this has 1 carb per Tablespoon)

Make Cake Layer: Preheat over to 350. Oil a 15 X 10 shallow baking pan and line bottom lengthwise with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.

Melt butter with water and then add the 6 Tablespoons of cocoa powder and 6 Tablespoons of Splenda. Stir until smooth.

Beat yolks, 1/3 C Splenda and salt in a large bowl with an electric mixer until thick and pale. Fold in warm chocolate mixture until blended. Beat whites with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 C Splenda and beat until whites just hold stiff peaks. Fold on third of whites into melted chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes. Transfer pan to a rack. Cover top with 2 layers of damp paper towlels and let stand 5 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.

Sift about 1 tablespoon generously over the top of cake layer and overlap 2 layers of wax paper lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. (Don’t worry if the cake layer breaks; it will hold together when rolled.)

Spread Lite whipped topping evenly over the cake. Put a long platter next to a long side of the cake. Using wax paper as an aid, roll up cake jelly roll-style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake. The cake might crack but will still hold together.