Political Nutrition

Seriously. I have had some success lately with chocolate and baking and well, dessert in general. But it was really gnawing at me that if you can make a flourless chocolate cake, then a low carb one should be a natural. Right? Make that gluten free too, grain free and sugar free as well... yeah, I know what you're thinking. Same here. Just wasn't happening. Always ends up more of a torte, and often while I can devour a torte, my friends and family are a bit overwhelmed with superdark chocolate confections. I just hadn't achieved that perfect balance, until now. Per DJFoodie's  recommendation, I took a recipe from Atkins ... which used sucralose, then I subbed in my go-to sweetener... Swerve . The thing about Swerve is that it acts just like sugar when baking, and doesn't make your stomach feel like a soccer team has taken up habitation in your gut. Best thing? Doesn't have the glycemic spike of many artificial sweeteners. They might be calorie free, but they can...