Description
So decadent and rich you’d never know they’re gluten-free, grain-free, high-protein and so easy!
Ingredients
- ¼ cups Coconut Oil
- 3 ounces, weight Dark Chocolate, Roughly Chopped
- 1 Egg
- 1 Egg Yolk
- ¼ cups Coconut Sugar
- ¼ teaspoons Vanilla Extract
- 1 pinch Salt
- 2 Tablespoons Grass-fed Chocolate Whey Protein Powder
- 1 Tablespoon Almond Butter, Divided
- Cocoa Powder, For Sprinkling
Preparation
1. Preheat your oven to 400 F. Rub two 3.5 inch ramekins with coconut oil and sprinkle with cocoa powder so that the inside is fully covered. Set aside.
2. In a large, microwave-safe bowl, heat the coconut oil and chocolate in the microwave using half power and microwaving for 20 seconds at a time. Stir after 20 seconds and repeat until the chocolate is smooth and melted.
3. While the chocolate melts, beat together the eggs, coconut sugar, vanilla extract and salt until the mixture lightens in color and the coconut sugar begins to break down, about 2 minutes.
4. Pour the egg mixture into the chocolate/oil mixture, stirring constantly until everything is well mixed and the chocolate begins to thicken. Gently fold in the protein powder until well incorporated.
5. Divide the batter between the ramekins, filling only halfway full. Place a 1/2 tablespoon-sized ball of almond butter in the center of each ramekin and gently divide the remaining batter, so that the ramekins are just over 3/4 of the way full.
6. Place in the preheated over and bake until the outside is set, but the center looks slightly soft and under-cooked, about 10 minutes.
7. Remove from the oven and let them stand one minute. Then, gently run a knife along the outside of the ramekin and place a plate upside down on top.Gently turn the plate/ramekin over and the cake will slide right out.
8. Devour immediately!
