Keto Chocolate Fondant with Raspberry Coulis

Allergens

Eggs, Dairy (Milk, Butter)

Ingredients

• 4 oz unsalted butter 6 oz almond flour 2 oz cocao powder 4 large eggs 4 large egg yolks 1/4 cup erythritol 1 tsp vanilla extract 1/2 tsp salt Fresh raspberries, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Grease four ramekins and dust them with cocoa powder.
2. In a saucepan over low heat, melt the butter. Add almond flour and cocoa powder, stirring until well combined. Remove from heat and let cool.
3. In a separate bowl, whisk together eggs, egg yolks, erythritol, vanilla extract, and salt until smooth.
4. Gradually mix in the cooled chocolate mixture into the egg mixture, mixing until smooth.
5. Pour the batter into prepared ramekins, filling them about three quarters full. Place them on a baking sheet.
6. Bake for 18 minutes or until the sides are set but the centers are still soft. Let cool for 5 minutes before inverting onto plates.
7. Prepare the raspberry coulis by blending fresh raspberries with a sweetener of your choice (e.g., erythritol) and strain through a fine mesh sieve.
8. Drizzle the raspberry coulis over the chocolate fondants and garnish with fresh raspberries.

Chef’s Insight

The secret to perfect keto-friendly chocolate fondants lies in using a precise combination of almond flour and cocoa powder, ensuring a rich and indulgent texture without compromising on taste.

Notes

This recipe is suitable for keto, low-carb, gluten-free, and grain-free diets.