Low Carb Chocolate Cake Rounds

Ingredients

• 8 oz. cooked black soy beans drained
• 1/4 cup Butter softened
• 1 each Egg large
• 1/2 tsp Vanilla extract
• 1/4 cup erythritol
• 1 tsp Splenda granular or 2 drops of liquid
• 1/4 cup cocoa powder
• 1/2 tsp instant coffee
• 1/4 tsp baking powder
• 1/4 cup Unsweetened chocolate cut into chips
• 1/4 cup water

Instructions

1. 1. Preheat oven to 325°F. Grease a cookie sheet or muffin top pan (if you have it).
2. 2. Place the black beans, butter, egg, vanilla extract erythritol, and Splenda in a food processor. Process until smooth.
3. 3. Add cocoa powder, instant coffee, baking powder, and 1/4 cup of water to the food processor. Process until mixed.
4. 4. Stir chocolate chips into the batter.
5. 5. Drop 6 equally sized patties onto the cookie sheet or muffin top pan.
6. 6. Bake at 325°F for 20 to 25 minutes or until a toothpick comes out clean.
7. 7. Cool, then remove patties from the pan with a spatula.