Serves 2
(can easily be doubled or tripled)
Cakes:
2 oz. unsweeteend chocolate (or stevia sweetened, I used Lily's)
4 Tbsp. unsalted grass fed butter (I used Kerrygold)
1 Lg. Egg
1 Tbsp. Lakanto Monkfruit Sweetener (or Erythritol, or equivalent sweetener)
1/3 tsp. Stevia powder (from the shaker)
1 Tbsp. Hazelnut meal (Bobs Red Mill)
1/4 tsp. nutmeg
1/8 tsp. cinnamon
Topping:
1/2 C. Organic Heavy Whipping Cream
1/2 tsp. Pure Vanilla Extract
Pinch Stevia Powder
1 Tbsp. finely chopped Pecans
1 Strawberry sliced
Preheat oven to 350. Butter 2, 6oz Ramekins and set aside.
Melt the butter and chocolate together and set aside to cool slightly.
Whip cream, vanilla and pinch stevia powder until stiff peaks form. Set into a bowl in fridge.
In a mixer whip egg and sweetener until frothy. Whisk in chocolate/butter mixture. Whisk in hazelnut meal, nutmeg and cinnamon. Scrape sides and whisk again until fully mixed.
Pour evenly into ramekins and bake 14 mins.
Allow to cool 2 mins, invert onto plate and top with 2-3 Tbsp. Whipped Cream and sprinkle with 1/2 Tbsp. pecans. Place sliced strawberry on top! :)