KETO LAVA CAKE

INGREDIENTS:

• 1/4 cup Unsalted butter (cut into pieces, plus more for greasing ramekins)
• 8 squares ChocZero 70% Dark Chocolate Squares (each broken apart into a few pieces)
• 1 large Egg (at room temperature)
• 1 large Egg yolk (at room temperature)
• 2 tbsp Besti Powdered Monk Fruit Allulose Blend
• 1/8 tsp Sea salt
• 1 tbsp Blanched Almond Flour

INSTRUCTIONS:

1. Preheat the oven to 450 degrees F (232 degrees C). Generously grease two 6-ounce ramekins with butter. Place the ramekins on a small baking sheet.
2. To set up a double boiler, bring water to a simmer in a small saucepan. Place a glass or stainless steel bowl on top. Add the butter and chocolate. Heat for 3-4 minutes, stirring occasionally, until melted. Be careful not to overheat, or the chocolate will seize.
3. Meanwhile, in a medium bowl, use a hand mixer to beat the eggs, egg yolks, Besti, and sea salt at high speed for about 1 minute, until light yellow.
4. Add the melted chocolate and almond flour to the bowl with the eggs and beat immediately, until combined.
5. Divide the batter among the two ramekins. Bake for 6-7 minutes, until the edges are set and an area of about 1-1.5 inches in diameter in the center is still just slightly jiggly.
6. Remove ramekins from the oven and let them sit for 1 minute. Run a knife around the edges to loosen. Place an upside down plate over each ramekin and using an oven mitt, carefully flip over to invert the cake onto the plate. Let the ramekin sit upside down for 30 seconds. Then, tap the ramekin against the plate several times to release and lift the ramekin.
7. Serve immediately, dusting with more powdered Besti if desired.