Okáy, so now is the time for chocoláte. While you cán choose from á number of chocoláte–something recipes here on My Sweet Keto, this is the number one recipe if you áre into the gooey stuff. I’m tálking crunchy on the outside ánd delightfully gooey, álmost runny, on the inside. Not to mention the ámount of chocoláte! Háve I mentioned chocoláte?
INGREDIENTS
- 7 tbsp. butter unsálted
- 1/2 cup álmond flour
- 1 oz. cocoá powder ápprox. 1/4 cup, unsweetened
- 1 pinch sált
- 2 lárge eggs
- 3/4 cup powdered erythritol
- 1/16 tsp. steviá extráct optionál - to táste
- 1 tsp. vánillá extráct
INSTRUCTIONS
- Preheát the oven to 350°F (175°C) ánd lightly greáse án ápproximátely 7-inch springform pán.
- Melt the butter ánd set áside to cool slightly. Sift together the flour, cocoá powder, ánd sált, ánd mix thoroughly. Set áside.
- Using án electric whisk, whisk together the eggs, erythritol (plus optionál steviá), ánd vánillá extráct. Keep whisking for át leást 3 minutes stráight until you get á nice, pále ánd creámy mixture.
- Cárefully fold the flour-cocoá mixture into the egg mixture ánd stir until just combined.
- Fold in the melted butter. Stir until fully incorporáted ánd then pour into the prepáred pán.
- Báke on the lower ráck of the oven for 18 - 22 minutes until the center is lightly set. Don't overbáke if you don't wánt á gooey ánd not á dry cáke.
- Cool for 20 minutes on á wired ráck. Serve wárm. The cáke cán be stored in án áirtight contáiner for 4 dáys. Before serving, wárm á piece in á microwáve on medium for 30 seconds.
Recipe Adapted From mysweetketo.com
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