About the Recipe
Ingredients
1 tbsp Salted butter (for paleo or dairy-free options, substitute ghee or coconut oil and add a pinch of salt)
3/4 oz Unsweetened baking chocolate
1 1/2 tbsp Besti Monk Fruit Allulose Blend
1/2 tsp Baking powder
1 large Egg
1/4 tsp Vanilla extract (optional)
Preparation
OVEN INSTRUCTIONS
Preheat the oven to 350 degrees F (177 degrees C).
Melt the butter and chocolate together in a double boiler on the stove. Be careful not to burn it. Remove from heat.
Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
Transfer the batter to a large 12 oz (355 mL) oven-safe ramekin (or two smaller 6 oz (178 mL) ones). Make sure the ramekins are at least double the volume of the ingredients, because the cake will rise. Bake for about 15 minutes, until just firm.
Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.
Serving size: 1 mug cake