Gluten isn’t fair. Neither are carbs. I’m kinda sick of both robbing people of their glorious traditional baked goood.

The results are completely decadent. You won’t miss a thing—except the gluten and carbs, of course.

INGREDIENTS:

2 1/4 cups confectioners’ sugar, plus more for serving

3/4 cup Dutch processed cocoa powder

1/2 teaspoons salt

1 tablespoon fresh orange zest (use blood oranges if you can!)

3 large egg whites

1 tablespoon pure vanilla extract (make sure it’s gluten-free)

DIRECTIONS:

Preheat oven to 350 F. Whisk together sugar, cocoa powder, salt, and orange zest in a medium sized bowl.

Slowly whisk in egg whites and vanilla extract until combined. Continue folding the batter with a spatula. The mixture will get harder and harder to mix and will be quite thick. This is completely normal.

Spoon tablespoons of batter on a parchment-lined baking sheet two inches apart. Bake for 12-14 minutes, then cool.

Sprinkle with confectioners’ sugar and serve.