Raspberry Molten Chocolate Cakes

Ingredients

Raspberry Filling:
• 1/4 cup raspberries
• 1 tbsp water
• Sweetener equivalent to 1 tablespoons sugar
Cake Batter:
• 1/4 cup butter
• 1 ounce unsweetened chocolate, chopped
• Sweetener equivalent to 3 tablespoons sugar
• 1 large egg
• 1 large egg yolk
• 1/4 tsp vanilla
• 3 tbsp almond flour

Instructions

1. In a small saucepan, combine the raspberries, and water. Bring to a simmer and cook until the berries are soft enough to be mashed with a fork, about 4 minutes. Mash them up and stir in sweetener. Let cool.
2. Preheat oven to 375F. Grease 2 small ramekins (1/2 cup capacity) very well. Double grease with both butter and coconut oil, if possible.
3. In a small saucepan over low heat, melt and chocolate together until smooth. Add egg, egg yolk, and vanilla and whisk until smooth. Stir in almond flour.
4. Divide about 2/3 of the batter between prepared ramekins. Divide the raspberry filling between them and then top with the remaining batter.
5. Bake about 15 to 18 minutes, until the sides are set and the middle just barely jiggles when shaken. Remove and let cool 5 to 10 minutes.
6. Run a sharp knife around the edges of each cake. Place a plate upside down over each ramekin and invert. Holding the plate and ramekin firmly, give each cake a good shake until it comes free of the ramekin.
7. Serve as is or with lightly sweetened whipped cream or low carb ice cream.