7 oz unsweetened chocolate
14 TBS (1 3/4 sticks) butter or coconut oil
1 ¼ cup erythritol
1 TBS Stevia Glycerite (adjust to desired sweetness)
5 large eggs
Cream Cheese Frosting:
1 stick salted butter
8 oz cream cheese
3 TBS unsweetened Almond Milk
1 TBS Stevia Glycerite (to taste)
For the cake, preheat oven to 375F degrees.
Grease an 8 inch pan and line with parchment paper (or grease mini muffin tins). Grease parchment paper.
Brown the butter (if desired…tastes way better!) in a saucepan. Once the butter is brown (not black!), slowly add the chocolate (don't burn the chocolate).
Add the sweetener. Let cool in fridge for awhile. Once cool, whisk in one egg at a time.
Bake for 25 minutes.
Serve with cream cheese frosting.
For the frosting, brown the butter in a sauce pan (stir constantly on high heat until light golden brown – it makes such a difference!!!).
Once brown add the cream cheese, almond milk, and sweetener to taste. Mix until creamy and allow to cool for at least 2 hours, it will thicken.
Spread on top of cake (add almonds if desired) and enjoy.
Nutritional facts (per serving): 261 Calories, 4.8 Grams protein, 4.2 grams carbohydrates, 2.1 GRAMS FIBER, 27.4 g fat. SERVES 16 (1 slice per serving)