Keto Triple Cacao Souffles

*keto, paleo, grain free, hflc,

Preheat oven to 375 degrees

Makes 12 servings

Prep Time: 45 minutes

Bake Time: 15 minutes

Needed: 12 small shuffle ramekins 1/2 cup each

1 Tbsp ghee or butter and 2 Tbsp. raw cacao powder for dusting ramekins

Melt following ingredients in double boiler:

8 ozs Bright Earth Foods cacao paste, chopped coarsely

4 ozs Bright Earth Foods cacao butter, chopped coarsely

1/2 cup grade B or dark amber maple syrup

2 Tbsp. cold pastured unsalted butter, raw (if you can find it)

1 tsp. ground vanilla bean

In medium bowl whisk together:

2 egg yolks

1 whole egg

1/2 cup raw cacao powder

2 cups almond milk or coconut milk

2 Tbsp. granulated golden monkfruit (Lakanto or swerve)

2 droppers full of vanilla creme liquid stevia, by Sweetleaf

1 Tbsp. tapioca flour

1 Tbsp arrowroot

1/4 tsp. sea salt

Using large mixer with whisk attachment, (I use KitchenAid):

12 egg whites, room temp

1/4 tsp. cream of tartar

dash sea salt

Remove chocolate from heat and whisk in butter and vanilla.
Whisk together egg yolks, egg, almond milk, monkfruit, stevia, tapioca, arrowroot and salt
Pour egg mixture into chocolate mixture
Place double boiler back onto stove and heat over medium heat, stirring constantly until chocolate is thick like pudding.
Set aside
Blend egg whites, cream of tartar and salt on high speed until soft peaks form, about 3 minutes.
Using a large rubber spatula, fold 1/4 egg whites into chocolate batter.
Pour the entire amount of chocolate batter into egg whites and fold very gently until combined. *See pics
Spoon batter evenly into ramekins and place on large cookie sheet or roasting pan
Bake for 15 minutes until fluffy

***Serve immediately with caramel sauce, Vixen Kitchen naked vanilla ice cream OR fresh whipped cream.

Whipped Cream

in Vitamix:

2 cups raw whipping cream

1 dropper full of vanilla cream liquid stevia from Sweet Leaf

1/2 tsp. ground vanilla bean

dash salt