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Orange Milk Chocolate Semi-Fredo

Category Atkins: Desserts
Yield: 10 Serving

  • 1 medium Vanilla Pod.
  • 4 tbsp Splenda, heaping.
  • 6 large Egg, separated.
  • 1 tsp Salt.
  • 1 pt Double Cream.
  • 1 bar Amber Lyn Chocolate, Orange, crushed or chopped.
  • 1 1/2 cups Frozen raspberries.
1. Remove the seeds from the vanilla pods by scoring down the length and scrapping the seeds out of each half. Whisk the vanilla seeds and the Splenda with the egg yolks in a large bowl until pale.
2. In a second large bowl whisk the cream until soft peaks form.
3. Then in a third bowl, whisk the egg whites with a pinch of salt until they form firm peaks.
4. In your first bowl, add Amber Lyn Chocolate, Milk Orange chocolate bar and raspberries. Follow by folding in the whipped cream. The last step is to fold in the egg whites to the the mix. GENTLY fold. If you push to much, you will loose the air you worked so hard putting in.
5. Place all your mix into container of choice and freeze. I find that lining two bread pans with plastic wrap works the best. Freeze at least 3 hours. If you have frozen over night, remove and let thaw at least 30 minutes prior to serving.

To serve, flip out of bread pans and cut into squares. Cover in more Amber Lynn Chocolate and serve.

Per Serving: 275 Calories; 23 g Fat; 13 g Sat Fat; 217 mg Cholesterol; 296 mg Sodium; 10 g Carb; 2 g Fiber; 6 g Protein.

Flourless Chocolate Cake

Category Atkins: Desserts
Cuisine Style: French
Yield: 4 Servings
Preparation Time: 10 min
Cooking Time: 6-7 minutes


  • 1/2 stick Unsalted butter, plus more for molds.
  • 1 tbsp Atkins Pancake & Waffle Mix, 2 tsp for recipe, and the rest for dusting.
  • 4 bars Amber Lynn Chocolate, Low Carb Dark Chocolate.
  • 2 large Whole Eggs.
  • 2 large Egg yolks.
  • 6 g Splenda, 1/4 cup.


Heavy cream
Low Carb Jelly
Amber Lynn Chocolate, shaved for topping

This very fast cooked flourless chocolate cake is fantastic to impress. The outside moist, yet firm, like a normal cake. When you open it, the warm uncooked chocolate on the inside oozes out onto your plate and garnish. It is so good!

Preheat oven to 450 degrees F.
1. Using your fingers or a pastry brush, butter and lightly dust with Atkins Pancake and Waffle Mix 4 (4-ounce) molds or ramekins. Tap out excess Atkins Pancake and Waffle Mix ; butter and dust again; set aside.
2. Place butter and Amber Lynn Chocolate in the top of a double boiler or heatproof glass bowl set over a pan of simmering water, and heat until the chocolate has almost completely melted. Remember, do not let the bowl touch the water and do not stop stirring. If you do, it will split and turn hard and lumpy. Yuck!
3. In the bowl of an electric mixer, beat together the eggs, yolks, and Splenda until light and thick.
4. Add melted chocolate mixture; beat to combine. Quickly beat in your 2 tsp of Atkins Pancake and Waffle Mix until just combined. Divide batter evenly among the molds.
5. Place filled molds on a baking sheet, and bake until the sides have set but the centers remain soft, about 6 to 7 minutes. DON'T OPEN OVEN FOR AT LEAST 6 MINUTES.
6. Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting mold. If sticking, using a think knife, run around just a bit of the inside. It should drop right out now. The cake will fall out onto the plate. Garnish and serve immediately. ***** Your toppings up are up to you and not included in the counts.

Total for cakes are 5 grams Net Carbs per cake Per Serving: 342 Calories; 36 g Fat; 17 g Sat Fat; 262 mg Cholesterol; 74 mg Sodium; 8 g Carb; 3 g Fiber; 8 g Protein. [Note] Amber Lyn Chocolate actually has 16 grams of Carbs. But with sugar alcohol and fiber counts, you are only looking at 1 gram per bar of Net Carbs



© 2002 Amber Lyn Chocolates is a trademark of Amber Lyn Chocolates, Inc.
© 2004 - 2006 GMS / Specialties Distribution Center

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