Ingredients
Scale
- 1/2 cup unsweetened dark chocolate chips
- 1/4 cup unsalted butter
- 3 large eggs
- 1/2 cup powdered erythritol
- 1/4 cup almond flour
- 1/4 cup chopped pistachios
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C).
- Grease four ramekins with butter and dust with almond flour.
- Melt chocolate and butter together in a bowl over simmering water.
- In another bowl, whisk eggs and erythritol until light and fluffy.
- Stir in the chocolate mixture, followed by almond flour, pistachios, vanilla, and salt.
- Divide the batter among the ramekins.
- Bake for 12-15 minutes until the edges are set but the center is soft.
- Let cool for 1 minute, then invert onto plates and serve warm.
Notes
- Serve with whipped cream or keto ice cream for extra indulgence.
- Adjust the baking time for softer or firmer centers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto, Low Carb
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg