- Recipe: 6 large eggs separated and whites beaten stiff and set aside. To food processor add the 6 egg yolks, 4oz cream cheese, 1/2 cup Mexican queso fresco cheese crumbled, 1 cup of Splenda, 2 Tbsp butter, pinch of salt, 1tsp baking soda, 1/2 cup cocoa, and 1 cup of almond flour, I also added about 4 Tbsp almond milk to thin my batter a little after processing. Then fold all ingredients into the whipped egg whites. Bake at 350 for 15 minutes........... My icing was: 4 tbsp butter melted with 2 Tbsp dark cocoa powder, 3 tbsp peanut butter and about 3 Tbsp of powdered sugar (made from adding Splenda or any type of sugar substitute in processor or magic bullet) and 4 tbsp cream. You can also make a simple cream cheese icing with sugar substitute or pudding or even use plain whipped cream.......These are very fudgy tasting and taste even better stored in refrigerator to keep icing firm. You cannot taste any cheese in these. It is what makes them have a good texture.
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