A devil's food chocolate cake recipe seems too sinful to appear in a healthy diet menu, but this diabetic-friendly dessert fits in just perfectly. These individual souffle cakes are low in sugar and low in carbohydrates, making them perfect to serve any guest.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Place eight 6-ounce ramekins in a shallow baking pan; set aside. Preheat oven to 350F.

  • In a small saucepan, stir together 1/3 cup of the granulated sugar, the cocoa powder, flour and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Slightly beat egg yolks. Slowly add chocolate mixture to egg yolks, stirring constantly.

  • In a large bowl, combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add remaining 1/3 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Stir about 1/4 of the egg whites into chocolate to lighten. Gently fold chocolate mixture into egg white mixture. Spoon into ramekins.

  • Bake about 25 minutes or until knife inserted near centers comes out clean. Serve immediately. If desired sprinkle with powdered sugar.

Nutrition Facts

109 calories; protein 4g 8% DV; carbohydrates 19.3g 6% DV; exchange other carbs 1.5; dietary fiberg; sugars 16.8g; fat 1.6g 3% DV; saturated fat 0.4g 2% DV; cholesterol 51.5mg 17% DV; vitamin a iu 91.1IU 2% DV; vitamin cmg; folate 10.3mcg 3% DV; calcium 59.9mg 6% DV; iron 0.7mg 4% DV; magnesium 3.7mg 1% DV; potassium 56.5mg 2% DV; sodium 72.9mg 3% DV.