How to make
Melt the butter and chocolate in a small saucepan.
In a bowl, beat the eggs with a mixer. Add the melted butter and chocolate and beat again.
Creme caramel cups or silicone muffin molds are smeared with olive oil, so that the mixture does not stick.
Fill the molds with the chocolate souffle mixture a little over halfway.
Bake them in a preheated oven at 390°F (200°C) for 7 minutes.
The resulting keto chocolate souffle is delicious even without sugar and flour!
