Flourless Chocolate Cake - Erythritol

• 2 cups pecans
• 1/3 cup cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 1/4 cup erythritol (optional)
• 1 cup artificial sweetener
• 1/2 cup water

1. Heat oven to 350u0b0F Grease a 8 or 9" round pan or springform pan.
2. Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.
3. Add the rest of the dry ingredients and pulse again.
4. (Note on erythritol: You can do this recipe with all artificial sweetener, but I've begun experimenting with partial erythritol, with success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.).
5. Add the wet ingredients and process until well-blended.
6. Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.

pecans, cocoa, baking powder, salt, eggs, butter, vanilla, erythritol, water

Taken from www.food.com/recipe/flourless-chocolate-cake-erythritol-331790 (may not work)