Chocolate is the food of heaven and chocolate fondants have forever been one of the most coveted desserts around. I don’t know about you, but every time anyone in my family has ever eaten at a restaurant that serves chocolate fondants it gets ordered! The same is true for me, however for a long while now they haven’t exactly featured highly on my healthy eating routine…until today! I’ve put together this Low Carb Chocolate Fondant to answer all of my own, and your, chocolate prayers. The best part is that this gorgeous chocolate dessert is low carb and even Slimming World friendly!
Low Carb Chocolate Fondant on Slimming World
It might seem somewhat unbelievable that something as rich and chocolatey as this Low Carb Chocolate Fondant could possibly be Slimming World friendly, but it certainly is! Whilst it might not be low syn, it comes in at just 6 syns for one. The mixture makes two, perfect for sharing and the whole mixture is 11.5 syns. Broken down this includes:
- 6 syns for the cocoa powder
- 1 syn for the baking powder
- 3 syns for the Rice Malt Syrup
- 2 syns for Elmlea Single (alternative to single cream – add 1 extra syn if using single cream instead)
Six syns for an entire chocolate fondant, which might set you back 15 or 20 syns in a restaurant, is really pretty low making this perfect for special occasions when you still want to stay on plan! You can even enjoy it with lots of speed fruits to make it even more suitable! If you choose to eat your Low Carb Chocolate Fondant with ice cream or cream then, of course, you’d still need to syn that, but when the main event is only six syns then why wouldn’t you! To keep the syns low in this recipe I used Elmlea Single instead of single cream, Elmlea is half a syn less, however, it does contain hydrogenated fats so you may prefer to count the extra syn for the recipe and stick to single cream instead.
If you needed any other reasons to love this Low Carb Chocolate Fondant, you might want to know that it’s not only low syn, but it’s also gluten-free, free from refined sugars, suitable for low carb and low GI diets (like the Keto diet) and it is even a good source of anti-oxidants due to all of the cocoa powder! What more could you ask for from a dessert?
Perfect For Valentines Day
Of course, a Low Carb Chocolate Fondant is welcome any time of year, but it might be particularly suitable for any Valentine’s day celebrations you have coming up. Just because it’s a special occasion doesn’t mean that you should have to compromise your healthy eating plan so looking for new and delicious ways to introduce unhealthy looking desserts into that plan is the answer! You might remember my Healthy No Bake Chocolate Cheesecakes from last year, which were also ideal for your Valentine’s Day celebrations, but this year it’s all about the Low Carb Chocolate Fondant!
How To Make Low Carb Chocolate Fondant
This is a super rich, dark chocolate dessert. If you want to add a slightly sweeter edge to it then add a little extra Rice Malt Syrup or sweetener of your choice. However, personally when combined with some ice cream and fresh strawberries a bit of dark chocolate is just what you need for a romantic evening in!
You will need to have some ramekins or pudding moulds to bake these, I got mine on Amazon here – http://amzn.to/2nbYqwM
If you’re following this on Slimming World keep the recipe as it is below, however if you’re following the Keto diet or another low carb diet I would suggest swapping the Rice Malt Syrup for the equivalent amount of granulated sweetener (you could also do this on SW) as the syrup is relatively high in carbs. With the syrup this recipe has 12g of carbs (still well within your daily allowance) but if you swap to a sweetener like Sukrin for example it drops down to just 3.5g of carbohydrates!
Proof that even if you're eating healthily, you can eat chocolate!
5 minPrep Time
10 minCook Time
15 minTotal Time
- 6tbsp Cocoa Powder (plus extra for the moulds)
- 1tsp Baking Powder
- 2tbsp Rice Malt Syrup (or sweetener of your choice)
- 2tbsp Elmlea/Single Cream
- 2x Eggs
- 2tsp Vanilla Extract (optional)
- Prheat your oven 180 degrees.
- Mix together the cocoa powder, baking powder and Rice Malt Syrup.
- In a separate bowl mix the eggs thoroughly and then add them to the cocoa powder. Mix until smooth.
- Add the cream and mix until you have a glossy chocolate batter.
- Coat the inside of two rounded pudding moulds or ramekins with some cooking spray and cocoa powder. Make sure to coat to the top.
- Divide your mixture between the two moulds and bake for 10-12 minutes. The tops should be cooked but still wobbly.
- Remove from the oven and run a knife carefully around the inside edge of the moulds to loosen the chocolate fondant.
- To remove it from the mould, place your plate on the mould and turn the whole thing over. Carefully remove the mould from the fondant and enjoy!
6 syns each on Slimming World. Syn values correct at time of writing. PLEASE DO NOT SHARE SCREENSHOTS OF THIS RECIPE - share links instead! Serves 2.