Ingredients

The following ingredients have 8 Servings
  • 1/4 cup butter
  • 1 oz unsweetened chocolate (chopped)
  • 3 tbsp Swerve Sweetener
  • 1 large egg
  • 1 large egg yolk
  • 3 tbsp almond flour
  • 1/4 tsp vanilla extract
  • Pinch salt
  • 2 tbsp peanut butter

Instruction

  • Preheat the oven to 375F and grease 3 small ramekins. Dust the ramekins with cocoa powder and shake out the excess.
  • In a microwave safe bowl, melt the butter and chocolate together, whisking until smooth. Alternatively, you can melt it carefully in a pan over low heat. 
  • Add the sweetener and whisk until combined. Then add the egg and egg yolk and whisk until smooth. Whisk in the almond flour, vanilla extract, and salt until well combined.
  • Divide about two thirds of the batter between the three ramekins, making sure to cover the bottoms.
  • Divide the peanut butter between the ramekins, placing in the center of the batter. Cover with the remaining batter and spread to the edges.
  • Bake 10 to 12 minutes, or until the edges of the cakes are set but the center still jiggles slightly. Remove and let cool 5 to 10 minutes. Then run a sharp knife around the edges and flip out onto plates.