INGREDIENTS
100 g
/ 1 cup almond flour ( (to my UK readers - ground almonds work well here))
1
medium egg
5 tbsp
double/heavy cream
1 tbsp
coconut oil (or butter, softened)
1/2 tsp
baking powder
3 tbsp
Sukrin Gold (or sweetener of choice)
1 tsp
vanilla extract
50 g
dark chocolate (chopped (85% minimum or sugar free))