Whispers of Velvet Night

Allergens

Eggs, Almonds

Ingredients

• 3 oz unsweetened dark chocolate 1 cup heavy cream 2 tbsp granulated erythritol 1/4 tsp sea salt 1 tsp vanilla extract 1 cup almond flour 3 large eggs 1/2 cup caramelized sugar
• free caramel sauce

Instructions

1. In a double boiler, gently melt the dark chocolate and heavy cream over low heat until smooth. Stir occasionally to prevent burning. Remove from heat and let it cool down.
2. In another bowl, whisk together erythritol, sea salt, and vanilla extract. Then, add the almond flour and mix well.
3. Gradually add the chocolate mixture into the almond flour mixture while continuously mixing to ensure a homogeneous texture.
4. In a separate bowl, beat the eggs until slightly frothy. Gently fold them into the chocolate almond mixture until fully combined.
5. Divide the batter evenly among six individual ramekins or dessert glasses. Drizzle caramel sauce over each serving and swirl it through the batter with a toothpick.
6. Preheat your oven to 350°F (175°C). Bake the ramekins on a baking sheet for about 20 minutes, or until they have a slightly firm outer layer but remain slightly gooey in the center.

Chef’s Insight

This dessert is perfect for those who crave something sweet while following a ketogenic diet.

Notes

Be sure to use a double boiler when melting the chocolate to avoid burning it.