Nutritional  Info

Serving  Size 1

Serves 2

Calories 330

Net Carbs 4 grams

Fat 28 grams

Protein 10 grams

Ingredients

1/4 cup freeze dried raspberries

2 large eggs, separated, room temp

1/8 teaspoon cream of tarter

1/8 teaspoon salt

2 Tablespoons Swerve Granular

2 Tablespoons Swerve Confectioner’s

3 Tablespoons heavy whipping cream

2 Tablespoons almond flour

1/2 teaspoon vanilla extract

Natural red food coloring (optional)

Additional sweetener for garnish

Chocolate Sauce

3 Tablespoons heavy whipping cream

1/2 ounce unsweetened chocolate, finely chopped

1 1/2 Tablespoons Swerve Confectioner’s

Instructions

Preheat oven to 400F and grease two 8 ounce ramekins with butter and lightly coat the bottom and sides with Swerve Granular. Place on a cookie sheet.

Pulverize the raspberries til they are a powder. You may use a grinder or food processor.

Beat the egg whites with cream of tarter and salt til frothy. Slowly add both sweeteners til the whites are glossy and hold stiff peaks.

Whisk together the egg yolks, cream, almond flour, raspberry extract and vanilla extract. Add food coloring as desired.

Gently fold in the yolk mixture into the whites til no streaks remain. Divide the mixture between the two ramekins and place on cookie sheet in the center of oven. Bake 18-25 minutes til puffed above edge of ramekin and golden brown around the edges. The center should still be a little jiggly when shaken.

Remove from oven and dust with Swerve Confectioner’s, if desired. Serve immediately with chocolate sauce.

Sauce

Heat the cream til bubbling in the microwave, watching closely that it doesn’t boil over.

Remove and add the chocolate and let it sit to melt.

Add the sweetener and whisk smooth.