Paleo Mini Molten Fudge Cakes
These paleo mini molten fudge cakes are quick, easy, and perfectly decadent, in a recipe sized for two.
Preheat oven to 350. Grease two oven-safe ramekins with coconut oil.
In a small pan, melt coconut oil and honey.
Whisk in remaining ingredients.
Divide batter evenly between ramekins.
Bake for 11 minutes. Edges of cakes will be dull, while a spot the size of a quarter should remain glossy in the center. If you're not sure your oven is well calibrated, just keep checking every minute or so, starting at 9 minutes. You don't want to over cook these! ; )
Either serve right in the ramekins while still warm, or, let cool for 10 minutes before turning out carefully onto serving plates.
Calories: 488kcal | Carbohydrates: 50g | Protein: 8g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 293mg | Sodium: 18mg | Potassium: 238mg | Fiber: 4g | Sugar: 41g | Vitamin A: 389IU | Calcium: 74mg | Iron: 3mg