Ingredients
- 1/3 cup melted coconut oil
- 2/3 cup chocolate chips (Hu Kitchen for paleo)
- 2 eggs
- 1 egg yolk
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1/2 tsp salt
- toppings: powdered sugar, vanilla ice cream, and raspberries.
Instructions
- Preheat oven to 425F and grease 4 8oz ramekins well. I also placed a small round piece of parchment paper in the bottom of each to ensure easy release.
- In a small bowl, add chocolate chips and coconut oil. Melt in 30 seconds increments until fully melted.
- Pour into larger bowl and whisk in two eggs and one egg yolk. Then whisk in coconut sugar and vanilla.
- Stir in almond flour and salt.
- Divide evenly into 4 ramekins.
- Bake for 12 minutes or until top is jiggly but not wet looking. Let rest one minute.
- Use a knife to run around the edge of the ramekin. Add a small plate on top of the ramekin and using oven mitts or a towel, flip cake upside down. Let rest 30 seconds before removing the ramekin.
- Top with powdered sugar, vanilla ice cream, and raspberries.
Category: dessert, cakeMethod: ovenCuisine: AmericanDiet: Gluten Free
