Chocolate Mini Cakes
Ingredients -
1 cup walnuts — finely ground
1/4 cup unsweetened cocoa powder
1 cup splenda
3 tbsp canola oil
8 egg whites — beaten until stiff
1 cup walnuts — finely ground
1/4 cup unsweetened cocoa powder
1 cup splenda
3 tbsp canola oil
8 egg whites — beaten until stiff
Directions -
Combine nuts, cocoa, splenda, oil.
Combine nuts, cocoa, splenda, oil.
Fold in quarter of egg whites. Add rest of egg whites.
Spoon batter into non-stick or oiled mini-muffin pans.
Bake at 350°F-180°C for 12 minutes.
Cool 5 minutes, remove from pan.
Top with whipped cream.
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