• 2 oz. (55g) unsweetened chocolate

• 1 tablespoon super-fine almond flour

• 2 oz. butter unsalted, plus more for greasing ramekins

• 2 eggs

• 3 1/2 tablespoons keto-friendly powdered sweetener


• Heat oven to 175 °C/350 °F. Grease 2 ramekins with butter.

• Melt the chocolate and butter and stir to combine. Beat your eggs well – best with a mixer.

• Add to the chocolate/butter mix together with almond flour and sweetener and stir. You’ll get a dough-like consistency that is pourable. Pour into 2 ramekins.

• Bake 9 minutes until the top is set but still jiggly. Do not over-bake!

• Turnout onto plates and serve with a dusting of powdered sweetener and a couple of raspberries.


NUTRITION (Per Serving)

Calories: 460kcal | Total Carbohydrates: 3.4g | Net Carbs: 2.8g | Fiber: 0.6g | Sugar: 0.4g | Protein: 11.7g | Fat: 43.6g | Saturated Fat: 24.2g | Sodium: 74mg

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