This is one of the “cheffiest” keto desserts that I have tried. I modified this recipe to make it keto, and it turned out beautifully. You’d never know that it was keto-friendly.
Ingredients
• 6 Eggs (organic is best)
• 1 cup of sugar-free Chocolate Chips (I use allulose-sweetened Anti Sugar Free Dark Chocolate Mini Chips), plus more to garnish
• 2 tbsp. Butter
• 1 tbsp. Vanilla Extract
Instructions
1. Add 1 cup of chopped-up sugar-free chocolate or chocolate chips to a double boiler. (I use Anti Sugar Free Dark Chocolate Mini Chips because they contain allulose.)
2. Set the double boiler over medium heat and melt the chocolate, stirring as it softens.
3. While that’s melting, separate the 6 eggs.
4. Put the egg whites in a mixer bowl and beat until soft peaks form; set aside.
5. Stir 2 tbsp. butter into the melting chocolate until smooth.
6. Once the chocolate is fully melted, remove it from the heat.
7. Mix the egg yolks into the melted chocolate, then add 1 tbsp. vanilla extract and stir until fully combined.
8. Pour the chocolate mixture into the whipped egg whites and gently fold until incorporated.
9. Spoon into ramekins, then chill before serving—about 2 hours. Garnish with extra sugar-free chocolate chips if you want.
by Bugs-Ear
Dining and Cooking