Two years ago if someone would've asked me, "Lauren, what are you most passionate about?" I would have told them about my life's mission to try all the chocolate soufflés in the world and find the best one. This was my MO when I went out with friends, had family celebrations, or even just a regular Thursday night was a good time to go find chocolate soufflé. Looking back, I probably shouldn't have been so surprised to get diagnosed with two chronic illness given my lifestyle, but I was.
My mission to consume as much chocolate soufflé as possible got put on hold when my chronic health issues caught up with me and I needed to clean up my diet. While I am still a huge foodie, my sweet tooth has dramatically decreased since I cut sugar out of my diet. I simply don't crave it anymore. But once in a while it's so fun to have a treat that gets me so excited. I love having a way to still enjoy my favorite dessert without it compromising my health goals, spiking my blood sugar, or making me feel sick.
Anytime I develop a new recipe I do a blood sugar test just to make sure that this is a food that actually works well for me and my body. My blood sugar only went up 6 mg/dL from one of these! So these are truly a blood-sugar friendly alternative to the average chocolate soufflé that is loaded with sugar.
Note: These will be higher or lower in sugar depending on what chocolate you use. For completely sugar free chocolate, check out Lily's sugar free chocolate bars. Otherwise most chocolate bars that are 85% cocoa or higher are bound to be relatively low in sugar, but read ingredient and nutrition labels to see exactly how much.
200 grams (or two 8-oz bars) of dark chocolate (85% cocoa or higher)
1/3 cup coconut oil
1/2 cup almond flour
1/2 tsp vanilla
1/2 tsp cinnamon or espresso powder
Preheat oven to 375°F or 190°C
In a large, microwave safe bowl add the chocolate and coconut oil.
Microwave in 30-second increments, until fully melted.
Add 4 eggs to a bowl and beat with an electric mixer until eggs are frothy.
Add in the chocolate and mix to combine.
Add in almond flour, cinnamon or espresso powder, and vanilla. Mix until just combined.
Use a kitchen brush to paint a bit of coconut oil on the bottom and sides of the ramekin to prevent sticking.
Spoon batter into the ramekins.
Bake for 6-7 minutes. They will continue cooking a bit as they cool.