Single serving dark chocolate keto cake topped with Keto Killer Whey! ice cream.
Preheat oven to 350 degrees. Grease a ramekin or small ovenproof dish with butter.
In a small bowl, combine cocoa powder, erythritol, baking powder, and salt. Stir to combine. Make sure there isn’t any cocoa powder or erythritol clumping together.
Next, add beaten egg, heavy whipping cream, and vanilla to cocoa powder mixture. Stir well to combine.
Pour batter into ramekin.
Bake for 15 minutes, until the top is set but still slightly jiggly.
Let cool and then top with Chilla in Vanilla Keto Killer Whey!
Microwave option: Microwave on high for 1 minute, if the cake isn’t set after a minute, continue to microwave in 10 second intervals until done, checking every 10 seconds.
Recipe inspiration from Tastaholics.