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chocolate raspberry mini cakes for two gluten free grain free
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Raspberry Chocolate Mini Cakes for Two (Grain-Free, Gluten-Free)

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Servings: 2 people

Ingredients

  • 1/2 cup dark chocolate chips use Lily's for keto or low carb
  • 1 Tbsp cocoa powder
  • 4 Tbsp butter or coconut oil
  • 2 eggs
  • 1 Tbsp coconut flour
  • 2 tsp honey or erythritol for keto or low carb
  • 3/4 cup frozen raspberries

Instructions

  • Preheat oven to 425 F.
  • Add chocolate chips, butter/coconut oil and cocoa powder to a pot over medium low heat. Stir constantly until melted. Do not overheat or chocolate will burn!
  • In a bowl, add eggs, coconut flour and honey, and whisk together until fully combined.
  • Once chocolate and butter mixture is melted, allow it to cool for a few minutes, and then mix into bowl with eggs. Whisk together until just combined. Do not overmix.
  • In a small pot, add frozen raspberries and simmer over medium low heat until raspberries have melted. Strain liquid to remove the seeds.
  • Split chocolate batter between two greased ramekins and top with the raspberry sauce.
  • Bake for 12-14 minutes.
  • Enjoy!