Ingredients
8 oz keto-friendly semi-sweet chocolate (chips or chopped bar)
12 tablespoons unsalted butter
1 cup granulated monk fruit sweetener or erythritol
4 large eggs
4 large egg yolks
Instructions
- Preheat oven to 400°F (200°C). Grease 4–6 ramekins with butter and dust lightly with cocoa powder. Place on a baking sheet.
- Melt chocolate and butter together in 30-second intervals in the microwave, stirring until smooth.
- Stir in the sweetener until fully incorporated.
- Whisk eggs and egg yolks in a separate bowl. Add to the chocolate mixture and mix gently until smooth.
- Divide batter evenly among ramekins, filling about ¾ full.
- Bake for 15–20 minutes, until edges are set and centers remain soft.
- Let rest briefly, run a knife around edges, invert onto plates, and serve immediately.
Notes
- If you dislike the cooling sensation of erythritol, try using ½ cup erythritol plus a small amount of concentrated stevia to replace the remaining sweetness.
- Baking time may vary. Start checking at 14–15 minutes.
- You can also bake the batter in a greased muffin tin. Reduce baking time accordingly.
- Batter can be prepared in advance and stored in the refrigerator for several days.
- Prep Time: 10 min
- Cook Time: 20 min