Low Carb Chocolate Cake

1/2 cup flax meal
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon stevia
2 tablespoons Torani vanilla flavored sugar-free syrup
2 tablespoons walnut oil, or coconut oil, melted, or melted butter or any oil
2 eggs
1/2 cup Chocolate whipped cream topping

Mix dry ingredients well in a small bowl.  Mix sugar free syrup, oil, and eggs in another bowl and then add.  Mix well by hand.  Pour into 2 mini loaf pans or 2 mini springform pans.  Bake in preheated 350 degrees F. oven for 20 minutes or until knife inserted in center comes out clean.  Cool on wire rack.  Make Chocolate Whipped Cream Topping. below.

Chocolate Whipped Cream Topping

1 TBS. instant, sugar-free chocolate pudding mix powder
1/2 cup whipping cream
1 TBS. Torani vanilla flavored sugar-free syrup

Beat all ingredients with electric mixer until it forms stiff peaks.  Serve on top of  cake.  

4 Servings, Each mini cake can be divided into 2 servings

Per Serving: 227 Calories; 15g Fat (73.1% calories from fat); 6g Protein; 7g Carbohydrate; 5g Dietary Fiber; 114mg Cholesterol; 191mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.