This diet is hardest for those of us with a sweet tooth! 6 weeks without a dessert? No way! This no-sugar dessert uses sugar alternatives (sugar alcohols) that help to sweeten things up for you without derailing your health goals. It isn’t overly sweet but hits the spot!
First, place your sugar free baker’s chocolate and coconut oil (or Earth Balance) in a microwave safe bowl. Microwave for 1 minute and then stir it. It will still be mostly in large chunks. After that microwave it in 30 second increments until it is all melted and smooth. Set is aside to cool while you do the rest.
In a large bowl combine your eggs and your sweetener, whisk it until it is very smooth and a little frothy.
Add the cornstarch and buckwheat flour. Be sure to whisk until well combined.
Next comes the coconut milk. If you pulled it from the fridge, microwave it for 30 seconds or so, just to take the edge off the cold. I find it combines better if it is at room temperature. Be sure not to let it get too hot, though, or it will cook your eggs when you add it. They aren’t ready to be cooked yet! Add the coconut milk in a steady stream while you are whisking the egg mixture. Whisk until combined.
Add the cooled chocolate mixture to the egg mixture and mix until just combined. It will look like cake batter.
Divide the batter among the 6 greased ramekins. At this point you can cover any that you don’t want to eat right away. Unbaked, in the fridge, they will keep for up to 3 days. After they are baked, they don’t keep well so I suggest only cooking what you will eat right away. I would go as far as saying don’t even bake them until you are ready to eat them. They are best served piping hot! Baking them after they have been refrigerated means letting them warm up a bit before popping them in the oven. I like to put them on the counter while I am making dinner and then putting them in to bake just as we are finishing our meal.
They can be temperamental in the oven. They overcook VERY quickly. All you need them to do is bake the very top. It will still wiggle when you look at it in the oven – you want that. It means the yummy, gooey center is still that way to dig into. The first time I made them I thought to myself “ugh, those are way undercooked” so I left them in another 2 minutes and they turned to hockey pucks. The less done the better! You won’t regret it, I promise.
Enjoy!
Keilee
Yields 6
When your sweet tooth hits, this easy and fast sugar free dessert will hit the spot. The recipe makes 6 and they keep well, unbaked, in the fridge for up to 3 days so you can pull them out to bake them when you are ready for a hot, comforting treat!
20 minPrep Time
10 minCook Time
30 minTotal Time
Save Recipe
Ingredients
- 7 oz unsweetened chocolate
- 1/2 cup of coconut oil or Earth Balance
- 4 eggs
- 1 egg yolk
- 6 tablespoons Swerve or Truvia, granulated
- 2 tablespoons cornstarch
- 2 tablespoons buckwheat flour
- 3/4 cups coconut milk
Instructions
- Preheat the oven to 375 degrees.
- Grease 6 ramekins.
- Combine the coconut oil and chocolate in a microwave safe bowl. Microwave for 1 minute and then stir. Microwave 30 seconds at a time, stirring after each, until the chocolate is melted and smooth. Set aside.
- In a large bowl, combine the 4 eggs, 1 egg yolk, and the sweetener. Whisk until smooth.
- Add the cornstarch and buckwheat flour, whisk again until smooth.
- While whisking the mixture, pour a continuous stream of coconut milk until it is well combined.
- Add the cooled chocolate mixture and stir until just combined.
- Divide the mixture evenly among the 6 ramekins.
- Place in the preheated oven and cook for 10-11 minutes. Be sure NOT to overcook!
- Cool 1 minute before serving.
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Carbs
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