A decadently rich chocolate fondant made with 85% dark chocolate and almond flour — no wheat, no added sugar. Very low in carbs, hitting keto territory. Crispy on the outside, molten on the inside.
Values for 1 portions
Preheat oven to 180°C (350°F). Butter 8 ramekins or a 20 cm round cake tin lined with parchment.
Melt chocolate and butter together in a bain-marie or microwave in 30-second bursts. Stir until smooth. Let cool 5 minutes.
In a large bowl, whisk eggs and erythritol for 2 minutes until slightly pale and frothy.
Pour the cooled chocolate mixture into the eggs. Stir to combine.
Fold in almond flour, baking powder, and salt until just combined — do not over-mix.
Pour into ramekins (or the cake tin). Bake for 12–14 minutes: the edges should be set but the centre should remain slightly soft when gently pressed.
Cool for 5 minutes in the ramekins. Run a knife around the edges and turn out onto plates. Dust with powdered erythritol and serve immediately.
Very low carbs thanks to almond flour and erythritol (GI = 0) — carbs come from dark chocolate and almond flour. The high fat content of dark chocolate and butter may cause a gentle delayed rise 2–3 hours after eating. Use your usual dosing method agreed with your care team and log this dessert in your journal to track your pattern.
