Ingredients
- 1 egg
- 1 egg yolk
- 1/4 cup + 2 tablespoons monk fruit sweetener
- 1/4 cup plain nonfat Greek yogurt
- 1/4 teaspoon vanilla extract
- Pinch salt
- 3 ounces stevia-sweetened dark chocolate, roughly chopped such as Lily's
- 1 teaspoon coconut oil plus additional for the ramekins
- 2 tablespoons powdered peanut butter plus additional for the ramekins
- 1 tablespoon natural peanut butter no sugar added
Instructions
- Preheat your oven to 400℉ and generously rub 2 oven-safe, 5-ounce ramekins with coconut oil. Sprinkle the inside of each ramekin with a light coat of powdered peanut butter.
- In a medium bowl, using an electric hand mixer, beat together the egg, egg yolk, monk fruit, Greek yogurt, vanilla extract, and salt until well combined.
- Place the chocolate and 1 teaspoon coconut oil into a large, microwave-safe bowl and microwave in 30-second intervals at 50% power, stirring between each interval, until smooth and melted.
- Slowly pour the egg mixture into the melted chocolate, whisking constantly, until smooth and mixed. Finally, whisk in the 2 tablespoons of powdered peanut butter until smooth.
- Fill each ramekin halfway-full with the batter. Then, place a ½ tablespoon of peanut butter into the center of each ramekin, lightly pressing it into the batter. Divide the remaining batter between the ramekins, filling to ¾ of the way full.
- Bake until the edges feel set and the inside is still a little soft, about 10 minutes.
- Once out of the oven, let the ramekins stand for 1 minute. Then, gently run a knife along the outside of each ramekin and place an upside-down plate on top. Gently flip the plate and ramekin over, so that the cake slides right out.
- Sprinkle with additional powdered peanut butter and serve immediately.