Description
A rich and gooey low-carb chocolate cake that looks fancy but is easy to make.
Ingredients
- 1/4 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons erythritol or another keto-friendly sweetener
- 1/4 teaspoon baking powder
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 ounce sugar-free chocolate, chopped
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two ramekins.
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk the egg, melted butter, chopped chocolate, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until fully incorporated.
- Divide the batter between the prepared ramekins.
- Bake for 12-15 minutes until the edges are set but the center is still soft and gooey.
- Let cool for a couple of minutes, then invert the ramekins onto plates. Serve warm.
Notes
Serve warm with unsweetened whipped cream or fresh berries. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto