My tip is to make this in a pie or cake pan (lined with parchment paper and greased well) and under-bake it just a touch. Let it cool and cut into individual servings to store in the freezer for 'portion control'. When a craving strikes, take your little piece of heaven out and warm in the oven or microwave for about 20 seconds just until 'gooey and melty' top with a dollop of cream cheese frosting!...oh my!
7 oz unsweetened chocolate
14 TBS (1 3/4 sticks) butter or coconut oil
1 ¼ cup erythritol (or Swerve)
1 - 2 TBS Stevia Glycerite (adjust to desired sweetness) (omit if using Swerve)
5 large eggs
Preheat oven to 375 degrees. Grease an 8 inch pan and line with parchment paper (greased or mini muffin tins). Grease parchment paper. Brown the butter (if desired…tastes way better!) in a saucepan. Once the butter is brown (not black!), slowly add the chocolate (don't burn the chocolate). Add the sweetener. Let cool in fridge for awhile. Once cool, add one egg at a time. Bake for 25 minutes. Serve with cream cheese frosting.
Cream Cheese frosting
1 stick salted butter
8 oz cream cheese or coconut cream
3 TBS unsweetened Almond Milk
1 TBS Stevia Glycerite (to taste)
Brown the butter in a sauce pan (stir constantly on high heat until light golden brown – it makes such a difference!!!). Once brown add the cream cheese, almond milk, and sweetener to taste. Mix until creamy and allow to cool for at least 2 hours, it will thicken. Spread on top of cake (add almonds if desired) and enjoy.
Nutritional facts (per serving): 261 Calories, 4.8 Grams protein, 4.2 grams carbohydrates, 2.1 GRAMS FIBER, 27.4 g fat. SERVES 16 (1 slice per serving)
7 oz unsweetened chocolate
14 TBS (1 3/4 sticks) butter or coconut oil
1 ¼ cup erythritol (or Swerve)
1 - 2 TBS Stevia Glycerite (adjust to desired sweetness) (omit if using Swerve)
5 large eggs
Preheat oven to 375 degrees. Grease an 8 inch pan and line with parchment paper (greased or mini muffin tins). Grease parchment paper. Brown the butter (if desired…tastes way better!) in a saucepan. Once the butter is brown (not black!), slowly add the chocolate (don't burn the chocolate). Add the sweetener. Let cool in fridge for awhile. Once cool, add one egg at a time. Bake for 25 minutes. Serve with cream cheese frosting.
Cream Cheese frosting
1 stick salted butter
8 oz cream cheese or coconut cream
3 TBS unsweetened Almond Milk
1 TBS Stevia Glycerite (to taste)
Brown the butter in a sauce pan (stir constantly on high heat until light golden brown – it makes such a difference!!!). Once brown add the cream cheese, almond milk, and sweetener to taste. Mix until creamy and allow to cool for at least 2 hours, it will thicken. Spread on top of cake (add almonds if desired) and enjoy.
Nutritional facts (per serving): 261 Calories, 4.8 Grams protein, 4.2 grams carbohydrates, 2.1 GRAMS FIBER, 27.4 g fat. SERVES 16 (1 slice per serving)
