8 Tbsp(s)
16 Tbsp(s)
30 drop(s)
1/10 tsp(s)
5 large(s)
1 Tbsp
8 Tbsp(s)
16 Tbsp(s)
30 drop(s)
1/10 tsp(s)
250 g
6 g
Preheat oven to 450 degrees Fahrenheit.
Bring eggs to room temperature.
In a heavy bottomed saucepan or double boiler, melt the chocolate with the butter and stir until smooth.
In a medium bowl, beat together eggs, powdered erythritol, stevia, and salt. Beat in chocolate mixture. Stir in coconut flour.
Pour into paper-lined muffin cups and bake for 12-14 minutes, or until puffed up and still a bit moist looking on the tops. Do NOT over bake.
Let cakes stand for one minute, then invert on to individual serving dishes.
Enjoy warm.
Serving size:
Calories: 215.4
Omega-6 / Omega-3 ratio: 10 : 1
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