LOW CARB SWEET BREADS
Note: Use the Quick Breads course and Light CRUST CONTROL for low carb quick breads.
LOW CARB CHOCOLATE CAKE
Ingredients |
| 1 cake | |
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Butter, melted |
| 6 tbsp. | |
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Sour cream, room temperature |
| ½ cup | |
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Eggs, large, at room temperature |
| 6 |
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Cocoa powder |
| ¼ cup | |
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Splenda® |
| 3 tbsp. | |
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Soy flour |
| ¾ cup | |
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Select Quick Course and LIGHT crust color. | |||
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Yield: 9 pieces |
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Nutritional Analysis* |
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Calories / slice | 182 |
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Calories from fat | 144 |
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Total fat | 9 g |
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Cholesterol | 171 mg |
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Sodium | 222 mg |
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Potassium | 280 mg |
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Carbohydrates | 5 |
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Dietary fiber | 1 g |
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Sugar | 2 g |
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Protein | 8 g |
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Vit A | 510 iu |
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Calcium | 92 mg |
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Iron | 1 mg |
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*Calories & nutritional information based on serving sizes listed in recipe.
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