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Best Recipe Splenda and Chocolate

Looking for sugar-free recipes using Splenda? These recipe Splenda contain chocolate, of course.

Tip: Success hinges upon using excellent grades of chocolate for your recipe Splenda. Gourmet chocolate can be hard to find locally. You can order it online at reasonable prices

Splenda Recipe #1: Apple Pecan Brownies

1 ¼ cups flour
½ cup granulated Splenda
¼ cup unsweetened cocoa
1 ½ tsp baking powder
½tsp baking soda
½tsp cinnamon
¼ tsp salt
½ cup melted margarine
2 eggs, beaten
2 tsp vanilla extract
1 cup peeled, grated apple
¼ cup chopped pecans
vegetable cooking spray

Preheat oven to 325 F. Spray a 9 inch baking pan with vegetable spray.

Sift together flour, cocoa, baking powder, baking soda, cinnamon and salt.

In separate bowl, cream together the Splenda margarine, eggs and vanilla. To ensure maximum lightness, beat longer than you would if sugar were used. Stir in apple and pecans.

Spoon batter into baking pan. Bake for 20 to 25 minutes or until toothpick in center comes out clean. Note that this recipe Splenda will cook slightly faster than a similar recipe using sugar.

Cut into 2 inch squares and enjoy recipe Splenda.

Recipe Splenda #2: Rich Chocolate Almond Cake

vegetable spray
3 eggs, separated and at room temperature
½ cup Splenda
½ tsp vanilla extract
½ tsp almond extract
¼tsp baking soda
1/8 tsp salt
½ cup sifted cake flour
1/8 cup dry milk powder
2 tbsp finely chopped almonds, toasted

Chocolate Almond Filling (recipe follows)

Preheat oven to 325 F oven. Spray 8" round cake pan with cooking spray, line with wax paper, then spray with cooking spray again.

Combine flour, milk powder, salt and baking soda.

In separate bowl, beat egg yolks for about five minutes. Add Splenda, beating longer than you would if using sugar. Beat in vanilla and almond extracts. Slowly stir in dry ingredients, being sure to blend well.

In separate bowl, beat egg whites until stiff peaks form. Stir 1/3 of beaten egg whites into yolk mixture. Carefully fold remaining whites into yolk mixture. Do not overstir.

Spoon batter into pan and bake for approximately 20 minutes or until cake springs back when touched lightly in the center. Cool in pan for 10 minutes, then remove cake onto wire rack, peeling off paper. Cool thoroughly.

Chocolate Almond Filling

1 envelope whipped topping mix (or whipped cream if not concerned with calorie count)
1/3 cup unsweetened cocoa
¼ cup Splenda
1/3 cup skim milk, cold
½ tsp almond extract

Combine topping mix, cocoa and Splenda in bowl. Add skim milk. Beat at high speed for four minutes or until fluffy. Add cheese, beating until well blended. Stir in almond extract.


Split cooled cake in half horizontally, using a long serrated knife. Spread 2/3 of filling on top and sides of cake. Spoon remaining filling into pastry bag with a star tip. Pipe filling around top and bottom edges. Sprinkle additional chopped almonds on top of cake. Chill thoroughly and serve.

You'll love this recipe Splenda!

Recipe Splenda #3: Tropical Fruit in Chocolate Cups

1 tbsp unsweetened orange juice
1 tbsp honey
¼ tsp ground ginger
1 ¼ cups sliced strawberries
1 kiwi, peeled and thinly sliced
1 banana, thinly sliced Chocolate Crepe Cups (recipe follows)
2 tbsp flaked, toasted coconut for garnish

Combine orange juice, honey, and ginger. In separate bowl, combine fruits and toss. Pour honey mixture over fruit and toss again.

Chocolate Crepe Cups

1 egg white
¼ cup flour
¼ cup plus 1 tbsp skim millk
¼ cup Splenda
1 tbsp vegetable oil
1 tbsp flaked coconut
1 tbsp plus 1 ½ tsp unsweetened cocoa
1 tbsp dark rum
dash of salt

Combine all ingredients in food processor. (This one is highly rated: Cuisinart DLC-10S Pro Classic 7-Cup Food Processor, White ) Process for 30 secs, then scrape sides. Process for 30 secs again. Refrigerate for 2 hours to allow flour particles to swell and soften.

Place a 6 inch non-stick skillet over medium heat, or better yet, use a tool like the CucinaPro 1448 12 Inch Griddle & Crepe Maker. Heat until hot but not smoking. Pour 2 tbsp batter onto pan. Tilt pan in all directions so batter covers bottom. Cook until lightly browned. Lift edge of crepe to test for doneness. Crepe is ready to turn when it can be shaken loose from pan. Flip and cook for 30 secs. Do not over brown. Repeat until all recipe Splenda batter is used. Place crepes in six 6-ounce custard cups. Place a large ball of aluminum foil in center of each cup, shaping crepe into cups. Bake at 400 F for 2 minutes. Remove from oven. Remove foil. Bake ups an additional 2 minutes or until crisp. Cool.

Spoon 1/3 cup fruit mixture into each crepe cup. Top each recipe Splenda chocolate crepe with 1 tsp coconut. Serve promptly and enjoy this nutritious and delicious recipe Splenda!

Wilton Cake Pans, Other Cake Pans, Decorating Kits, Specialty Bakeware You'll find a pastry bag and star for Recipe Splenda #2.

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