INGREDIENTS:
• 4 oz. unsweetened baking chocolate
• ½ cup coconut oil
• 3 egg yolks
• ¼ to ½ cup Swerve Sweetener (Confectioners Style)
• 3 egg whites
DIRECTIONS:
1. Lightly grease 3 ramekins with butter. Melt the chocolate into the butter in a double boiler and let it cool a bit.
2. Beat the egg yolks and natural sweetener and mix them into the chocolate. Beat the egg whites in a bowl until they form soft peaks.
3. Fold the chocolate into the egg whites. Pour the batter into the ramekins, no more than ⅔ full.
4. Bake in a preheated 400-degree oven for 7 to 10 minutes. The outside will be set and will possibly crack, but the inside will still be liquid.
5. Let cool for a few minutes, and then run a knife around the edges and tip onto a plate. (Optional: Feel free to eat it right out of the ramekin with a spoon.)
Makes 3 servings.
NUTRITIONAL COMPARISON (PER SERVING)
TRADITIONAL CAKE = 488 CALORIES, 27G FAT, 7G PROTEIN, 55G CARBS, 3G FIBER
“HEALTHIFIED” CAKE = 577 CALORIES, 60G FAT, 11G PROTEIN, 11G CARBS, 5G FIBER
(91% FAT, 7% PROTEIN, 3% CARBS)
