• 2 cups almond flour

• 1/4 cup unsweetened cocoa

• 1/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/4 cup avocado oil

• 1/4 cup sweetener

• 2 large eggs, room temperature

• 1/2 cup sugar-free, dark chocolate chips

• 1/4 cup Almond milk


• Preheat oven to 370°F

• In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.

Note : I used cacao powder that was already sweetened with stevia, so I didn’t add extra sweetener, but if you use unsweetened cacao, then add sweetener

• Add in the oil, almond milk, and eggs and mix until combine.

• Stir in the chocolate chips.Note :I used lylis chocolate chips salted caramel

• Spoon batter evenly into each baking mold

• Bake for 18-20 minutes or until the center is set.

• Remove from the oven and let cool before serving.

• I add sugar- free chocolate syrup on top and some Raspberries