Raspberry Chocolate Mini Cakes for Two (Grain-Free, Gluten-Free)
dark chocolate chips
use Lily's for keto or low carb
butter or coconut oil
or erythritol for keto or low carb
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.
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