When you buy tons of silicone molds, you simply have to try them. And boy, I did! I literally had a day during which the kitchen was my only home. And I enjoyed it a lot!
This keto chocolate souffle recipe was born from leftovers. As in I had half bar of dark chocolate and some butter, and instead of eating them like so (God, I love plain butter) I turned them into a nice keto recipe.
- 50 grams dark chocolate (85% cocoa)
- 50 grams butter (82% fat)
- rum extract
- 2 eggs
- some berries for decoration
This is so easy to make, that after placing the photo on a dear keto group, in a couple of hours lots of people them started cooking them. And the results looked delicious.
First, beat the eggs with a hand mixer, to create bubbles. Melt the chocolate with the butter and pour them over the eggs, while stirring continuously, to avoid cooking the eggs. You will notice the batter will become a bit more dense, due to the butter. Fold the sweetener of choice and the rum extract, then pour into silicone molds. This quantity yields about 4 keto chocolate souffle portions. Put them in the oven for about 12 minutes, at minimum heat. Enjoy them warm or cold, with berries.