This dessert is a chocolate lover’s dream, especially if (like me) you’re someone who enjoys the combination of salty and sweet. Just a small sprinkle of a flaky sea salt on top of this cake is all you need to get that perfect bite. Add a few fresh raspberries or strawberries and a dollop of slightly sweetened whipped cream or coconut cream for true indulgence with only 4 grams of net carbs!

Serves: 2

Active prep time: 10 minutes

Cook time: 9 minutes

INGREDIENTS

• 1 to 2 tablespoons butter or ghee, softened, plus 4 tablespoons, melted

• 1∕₄ cup unsweetened cocoa powder

• 3 tablespoons granular erythritol

• 2 teaspoons instant espresso powder (or dark roast instant coffee)

• 1∕₂ teaspoon baking powder

• Pinch of fine Himalayan pink salt

• 1 large egg

• 1∕₂ teaspoon vanilla extract

• 1∕₂ to 1 teaspoon flaky sea salt, to taste

DIRECTIONS

1. Brush two 5- to 6-ounce ramekins with the softened butter.

2. In a medium bowl, combine the melted butter and the cocoa powder. Stir in the erythritol, espresso powder, baking powder, and salt. Whisk in the egg and vanilla. Spoon the batter into the prepared ramekins. Cover the ramekins tightly with foil that has been coated with cooking spray.

3. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the filled ramekins on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 9 minutes. At the end of the cooking time, quick-release the pressure.

4. Uncover the pot and let the cakes cool in the pot for 10 minutes. Carefully remove the ramekins from the pot, remove the foil, and let sit for 5 minutes. Serve warm, sprinkled with flaky sea salt.

Pressure Cooker Tip: Simple and inexpensive, a canning jar lifter makes it safe and easy to remove ramekins from the pot.

Per serving: Calories: 332 • Total Fat: 34 g • Protein: 5 g • Total Carbs: 26 g • Fiber: 4 g • Erythritol: 18 g • Net Carbs: 4 g

If you love chocolate as much as I do check out these other recipes!

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