Also, if you can’t find coconut nectar at your local grocery store, you can use honey. Remember, we’re keeping this as low carb as possible, so these treats are rich without being overly sweet. If you need more sweet add more to your liking.
Dark Chocolate Soufflés

INGREDIENTS

1 stick unsalted butter, plus extra for greasing ramekins
7 ounces 85% cacao chocolate
1/3 cup coconut nectar or raw honey
4 eggs, separated into four yolks and two whites (discard two remaining egg whites)
1 cup heavy cream, whipped for garnish
1 teaspoon vanilla, for whipped garnish
INSTRUCTIONS

Preheat oven to 350 degrees. In a small saucepan on low heat, melt the butter and chocolate, stirring constantly. Remove from heat. In a medium mixing bowl, whisk together coconut nectar and the four egg yolks. Whisk in melted chocolate butter mixture.
In a separate mixing bowl, whisk two egg whites with a hand mixer until soft peaks form. Gently fold the beaten egg whites into the chocolate mixture until folded in evenly.
Grease 4 small ramekins with butter, place them on a foil lined baking sheet. Pour batter evenly into the ramekins. Bake in oven 25-30 minutes, remove and let cool 5-10 minutes.
In a small metal bowl, whip the heavy cream and vanilla until stiff peaks form. Garnish chocolate soufflé with a dollop of whipped cream and serve immediately.