Vegetarian keto chocolate souffle

Instructions

1. Preheat the oven to 240°C / 460°F
2. Place a non-stick pan over medium-low heat and add the butter and chocolate, broken into small pieces
   • Replace butter with ghee, if you want a lactose-free alternative
3. When chocolate starts to melt, stir with a spoon until ingredients are well mixed
4. Then add in the sweetener* of your choice and stir once again. Remove from heat
5. Carefully -it's hot- taste the mixture for sweetness
   • If it feels less sweet than you desire, add a bit more sweetener and stir
6. In a bowl, whisk the eggs and then add the almond flour, while you keep whisking
7. Pour the chocolate mixture in this bowl and stir, so that all ingredients are well mixed
8. Pour the batter into 6 greased small ramekins or muffin pans
9. Stuff the chocolate squares at the center of each souffle
10. Bake in the oven for exactly 7 minutes (fan oven) or 10 minutes (static oven)
11. Remove the ramekins from the oven, let sit for 2-3 minutes and take the souffles out of the ramekins
12. Serve while still hot and chocolate inside the souffles is still runny

Notes

✔ *Sweetener of your choice equivalent to 3.5 tablespoons of sugar for 6 souffles:

• Examples: Erythritol - 4.5 tablespoons + 0.5 teaspoon, Xylitol - 3 tablespoons, Monk fruit - 1/7 teaspoon
• Source: sweeteners conversion chart
• If you use Erythritol or Xylitol, add a dash of stevia to avoid the cooling effect from the sugar alcohols

✔ Serving size: 1 souffle (out of 6)