Ingredients

The following ingredients have 4 Servings
  • 3/4 cup coconut butter (warm <—homemade or buy it here)
  • 2/3 cup maple syrup (, honey or coconut sugar, OR for Keto, use low carb sweetener (not stevia or pure monk fruit))
  • 1/2 cup coconut oil (or butter, melted and cooled, or avocado oil)
  • 1/2 cup cocoa powder
  • 2 eggs (room temperature (not cold); you can do this by placing cold eggs in a glass with hot tap water for 30 minutes)
  • 1/4 cup coconut flour
  • 1/4 cup milk (of choice, full fat, room temperature or warm)
  • 1 teaspoon gelatin
  • 1/2 teaspoon baking soda (sifted)
  • 1/4 teaspoon sea salt

Instruction

  • (Make Caramel Sauce while the cakes bake.)
  • First, lightly grease oven-proof mugs. Fill large casserole dish 1/3 to 1/2 full of water. Place dish in oven. Preheat oven to 325 degrees Fahrenheit.
  • Combine all wet, room-temperature/warm ingredients in large bowl. Combine all dry ingredients in medium bowl. Add dry ingredients to wet ingredients. Stir to combine; do not over-mix.
  • Scoop batter equally between mugs. Place mugs into hot water bath in casserole dish (in the oven). Bake in preheated oven 25 minutes. First test for done-ness at 20 minutes, to be sure, with a toothpick (look for moist crumbs adhering).
  • Make the Caramel Sauce while the cakes bake.
  • Remove casserole dish from oven. Cool cakes slightly on cooling rack. Top with warm Caramel Sauce! Leave at room temperature until you're ready to serve or eat immediately. (You may also chill if preferred.)