- Avocado Oil, Coconut Oil, or Butter - Lily's Dark Chocolate Chips - Butter - Eggs - Lakanto Monkfruit Sweetener - Pure Vanilla
Preheat oven to 350 degrees. Grease 2 ramekins very well and place a small piece of parchment paper in the bottom of each ramekin to prevent sticking.
Place the chocolate chips and butter in a microwave-safe bowl. Heat 30 seconds. Stir. Heat another 15 seconds then stir until completely melted.
In a separate mixing bowl, beat the eggs and sweetener on high for 2 minutes. Add the chocolate/butter mixture, blanched almond flour, and vanilla to the egg/sugar mixture. Mix well.
Divide the batter between the 2 ramekins and smooth the tops with the back of a spoon. Bake for 14-18 minutes, or until the edges are firm.