Melt chocolate and butter in microwave. Try to avoid making it scorching hot so that way it can cool much faster.
Combine dry ingredients coconut flour, cocoa powder, baking powder, granulated sweetener and salt
In cooled melted butter and chocolate add heavy cream, liquid stevia and egg. Then pour in your dry and mix then toss in walnuts
Cook in microwave for 60-90 seconds checking at 60 to avoid over cooking. You want the top to look done not wet in the center. Allow to cool so the cake can set. Before eating top with caramel sauce.
Try pecans instead of walnuts for something a little different. Both nuts pair well with chocolate
Using a different sauce. You don't have to be limited to caramel. Go with a sugar free chocolate syrup. Choczero has a huge line of syrups ranging from vanilla, coconut, blueberry and even pumpkin to name a few.
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