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ItzMeSharyn's Chocolate Caramel Flaxcakes/Frosting
Status: Approved
NameItzMeSharyn's Chocolate Caramel Flaxcakes/Frosting
CategoryBreakfast
SourceSHARYN
DifficultyEasy
Introduction
SHARYN'S CHOCOLATE CARAMEL FLAXCAKES
Ingredients
1 Cup Flax meal (or ground up flaxseeds)
1/2 cup whey protein (chocolate if you have it, but regular will also do fine)
1/4 cup oil
1/3 cup splenda
2 eggs
2 teaspoon baking powder
2 tbsp unsweetened cocoa (i use Saco Cocoa - less carbs)
a few shakes of salt from the salt shaker
1/2 cup water
1/4 cup DaVinci Sugar Free Chocolate Syrup
1/4 cup DaVinci Sugar Free Caramel Syrup
2 teaspoons vanilla extract

Directions
Step: 1Mix ingredients in a large bowl. Then fill up muffin tins (use those paper cupcake/muffin liners or grease the muffin tins) a little more than half way. Cook at 350 for about 25-35 minutes or until you can stick a knife in and no batter sticks to the knife.

These make about 9-10 flaxcakes and carb count will vary based on the kind of whey protein you get and how much splenda you decide to use.

These have just a hint of sweetness, but you can add more or less splenda to taste...although I'd watch the carb count. I love these and you can even frost them with some low carb chocolate frosting if you like....NOTE - You do have to freeze the flaxcakes so they don't go bad, but I'd keep the frosting in the frig for when you decide you want one and thaw it. These do freeze pretty well!

Sharyn's Creamy Chocolate Caramel Frosting:

1/4 cup splenda (or something like that-to taste)
1oz unsweetened bakers chocolate - melted with 1 tbsp butter and cooled somewhat
3 tbsp butter or margarine-softened
1 1/2 tbsp Davinci Sugar Free Caramel syrup
1 tbsp heavy whipping cream
2 tbsp whipped cream-frozen (cool whip or whatever brand)

mix all ingredients except for the half n half in a medium bowl and then stir in heavy cream slowly until soft. Then mix in frozen whipped cream and watch it turn into a creamy dreamy frosting. Refrigerate until time to get out your flaxcake!




Time submitted: Thursday, August 12. 2004 at 20:20:33
Contributed By: sharyn
 
 

 
 
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