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Salted Caramel Chocolate Cake

Ingredients

  • For the cakes:
  • 4 oz Bakers Chocolate
  • 1/4 cup coconut oil
  • 1/2 cup almond flour
  • 1/2 cup Swerve
  • 2 eggs
  • Sea salt for topping
  • For the caramel:
  • 1/2 cup Swerve
  • 1/2 cup Heavy cream
  • 1 tsp Sea salt

Instructions

  • Preheat oven to 400
  • First make the caramel- combine heavy cream and sugar on stove top .
  • Heat for 3-5 minutes, stirring constantly as foam develops.
  • Once thickened, remove from heat and add sea salt
  • Allow to cool completely before starting to make cakes
  • Measure and combine bakers chocolate and coconut oil in one bowl.
  • Microwave until melted.
  • Stir in almond flour, swerve, and eggs.
  • Using 4 even sized ramekins, spoon a thin later of chocolate cake batter into each, just covering the entire bottom.
  • Add caramel evenly among each dish.
  • Top with the remaining chocolate cake batter, covering the caramel completely.
  • Sprinkle with sea salt and bake for ~20 minutes.
  • Serve warm.