Servings: 4

Ingredients:

• 1 cup almond flour 

• ¼ cup powdered allulose sweetener 

• 3 tbsp cocoa powder 

• 1 egg 

• ½ tsp vanilla extract 

• Pinch of salt 

• Optional: 2-3 tbsp almond milk to thin out of batter is too thick 

Directions:

1. In a large mixing bowl, combine all ingredients until well combined.

2. Spray or butter baking dish. I used ramekins for this recipe, but you could also fit a six-inch round cake pan as well. Note that if you’re using a larger cake pan, you will need to airfry for longer. 

3. Scoop batter evenly into ramekin dishes.

4. Airfry for 10 mins at 375F. 

Nutrition:

Nutrition per serving:

• Calories - 188

• Fat - 16g

• Protein - 8g

• Total Carbs - 18g

• Net Carbs - 2g (mainly subtracted from allulose)

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