Ingredients
- 6 oz Lilly’s Chocolate unsweetened
- 2/3 cup butter grass fed
- 1 Tablespoon espresso
- 4 eggs
- 1/2 teaspoon salt pink himalayan
- 2 cups Swerve or Xylitol
- 1 teaspoon vanilla extract Rodelle
- 1/4 teaspoon almond extract Rodelle
- 1 1/2 cup almond flour extra fine
- 1 1/2 cups walnuts or pecans optional
- 4.5 oz Lilly’s Chocolate chips optional
Instructions
Step One: Preheat Convection Oven to 450 degrees
Step Two: Mix Ingredients
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Melt chocolate and butter over low heat in a double boiler.
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Stir in espresso.
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Set aside to cool.
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Mix eggs and salt and sweetener until very light and fluffy.
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Add the vanilla and almond extracts to the chocolate mixture.
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At a very slow speed fold the chocolate mixture into the egg mixture.
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Stir only with a spatula.
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Gradually add the almond flour until it’s all mixed in.
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Add the optional nuts or Harlan’s Chocolate chips.
Step Three: Bake
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Place in oven. Reduce oven temperature to 400 degrees.
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Bake for only 20-21 minutes.
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Send everyone else out of the house.
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The top should be crispy brown.
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Let cool. The insides should be gooey perfection.
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Serve with a spatula. It will be gooey.
