Feeding the Active Writer: chocolate dessert omelet.

As I have mentioned from time to time I have a big sweet tooth.  But when you’re on a low-carb diet that’s a challenge.  Here’s a quick and easy recipe to make a sweet treat   If you’re not on a low-carb diet feel free to substitute sugar for the sweetener.


  • 2 eggs, large
  • 1 Tbsp “Splenda” or equivalent sweetener.
  • 1/2 tsp unsweetened cocoa powder
  • 1/4 tsp vanilla extract.

Preheat a skillet over low heat.

In a small bowl combine the ingredients.  Beat with a fork or wisk until well mixed.  It’s important to make sure it’s well mixed.  Any unmixed cocoa will be gritting and bitter in the final product.

Oil the skillet (I use a cooking spray) then pour the egg mix into the skillet.  Tilt the skillet in all directions until the egg mix is spread thin.

Cook until the top of the egg mix starts to solidify.

with a thin but wide spatula starting at one edge of the eggs start rolling it.  Roll until you reach the other end.

Cook a minute or two, turning once or twice to let it finish cooking through.

Transfer to a plate and enjoy.


2 thoughts on “Feeding the Active Writer: chocolate dessert omelet.”

  1. Sounds like a quickie custard or flan.

    I know I could substitute Splenda, stevia, et al, for sugar. Though I never cooked with sugar alternatives, I did for years use Equal or Splenda in my coffee and drank Diet Coke nearly daily.

    All the while I struggled with carb cravings. Maybe struggle isn’t the right word, though, since I gave in to them with no struggle a lot of the time.

    Once I realized my obvious sugar addiction – I craved dessert with every meal, and at times in between – I figured I’d try treating like an addiction and go cold turkey.

    It really helped reset my taste buds so I no longer wanted very sweet things. This happened pretty quickly. An even bigger win was that I now almost never crave carbs.

    I’m not a no-carb or keto person – I just stick to complex carbs and don’t eat as much of them anymore.

    Cutting sugar (27 grams or less per day from all food/drink) has made a difference in my ability to focus and get writing done, and sustain a decent energy level throughout the day.

    When I mention all this to people who complain about their weight or health, they often say they can’t stop eating sugar/dessert. Curing my sweet tooth certainly seemed unthinkable to me until about a year ago, but going cold turkey – including sugar alternatives – then adding back almost nothing worked for me.


    1. I went low-carb when I was diagnosed with Type II diabetes. The idea was to control as much as possible with diet and keep the medication requirement as small as possible.

      There were multiple inspirations for this recipe. I’ve got a couple of recipes for low carb custards (egg, milk which has quite a bit of sugar itself but not too bad on a per-serving basis in the recipes, sweetener, and vanilla as a basic one). There’s also a Japanese dish” tamagoyaki, which is a sweet rolled omelet.

      I’ve found you can’t just substitute the sweetener for sugar. In some cases (peanut butter cookies for instance) the sugar is a structural component and the texture will be all wrong if you just substitute and don’t do anything else. In others, sweeteners tend to lose their sweetness when exposed to heat. Sucralose (Splenda) is less affected by this than others but all of them suffer from it, which means you need to adjust amounts when using them to cook. As a result, making a low-carb/low-sugar version of an existing sweet usually requires some experimentation.


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