Step 1

Preheat your oven to 350 degrees and grease your skillets.

Step 2

Melt the butter, unsweetened chocolate, and sugar-free chocolate chips using 15-second intervals in the microwave. You can also use a double boiler for this.

Step 3

Stir and allow to cool to room temperature.

Step 4

Add the cooled chocolate mixture to a medium bowl and whisk in the eggs one at a time, mixing well with each addition.

Step 5

Next, add the sugar substitute, unsweetened cocoa powder, coconut flour, baking powder, salt, and vanilla extract.

Step 6

Combine well and divide evenly into your cast iron skillets. This will make two 6.5" skillets or four mini 3.5" skillets.

Step 7

Place the skillets in the oven and bake for 12 minutes. Serve with your favorite keto ice cream for an extra special dessert.

Step 8

If you double the recipe, use a 10x10 pan or a 9-inch cast-iron skillet and bake for 15-20 minutes.

Step 9

Store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.