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Preheat your air fryer to 370 degrees.
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Prepare your small ramekins by buttering the inside and then placing a small amount of cocoa powder inside to stick to all of the buttered surfaces. Tip the ramekins over in the sink to allow any excess cocoa powder to fall out. Set aside.
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In a small microwavable safe bowl OR in a double-boiler (pyrex or metal bowl set over a pot with a small amount of boiling water in the bottom), gently melt the chocolate chips and butter together. Mix to combine and set aside.
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In a medium sized bowl, whisk the eggs and sugar together until evenly blended. Then, whisk in the coconut flour, baking soda and sea salt.
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Finally, whisk in the melted butter and chocolate chip mixture into the flour, eggs and sugar until evenly combined.
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Divide the batter between the two prepared ramekins and place in the air fryer.
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Bake for 10 minutes.
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When done baking, take the ramekins out of the air fryer and allow to cool for 3-4 minutes. When cooled, gently run a knife along the edges of the cakes so they'll release! Place your serving plate over each ramekin and flip them (you're serving them upside down!).
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Garnish with raspberries, mint leaves and perhaps a dollop of coconut cream. YUM!