Cacao Maca Souffle (high-fat, gluten-free of course)

So I was looking to make a recipe that was of course really chocolaty but at the same time, I am a horrible baker because I always try to make things healthier, with high-fat and no sugar or I will try to put in a superfood to justify my sugar fix, then it blows up or tastes like sticks. 

Anyways, this one turned out fluffy, and it's dang good and simple. I personally like my chocolate dark not so sweet, so you might want to add whip or ice cream for added sweetness. Also, these ingredients are great staples to invest in, if you follow my recipes you will use them again.

Serves 2


  • 4 tbsp unsweetened cacao powder

  • 4 tbsp xylitol or 8-10 drops stevia (you can use reg sugar, its just not my thing)

  • 2 pasture raised eggs

  • 4 tsp coconut flour or sub protein powder jaw code ambassador20

  • 2 tbsp organic heavy cream or full-fat coconut milk

  • 1 tsp pure vanilla extract

  • 1/2 tsp baking powder (aluminum free)

  • Pinch Himalayan salt

  • 1/4 tsp maca 

  • Pinch of cayenne (optional)

  • 2 ramekins or mugs



  1. Preheat your oven to 350°F.

  2. In a bowl, combine your sugar and cacao powder, maca and whisk to remove any clumps. This’ll make the consistency of our cake much smoother.

  3. In a different bowl, beat your egg until a little fluffy.

  4. Then add your egg, heavy cream/coco milk and vanilla extract to the sugar and cacao mixture. Add your salt, baking powder and cayenne as well.

  5. Spray a little coconut oil or butter into the mug, pour your batter in and put it to bake for about 10-15 minutes at 350° F. Do not overcook the cake or it will not flow lava! The top of the cake should be set but pretty jiggly.

Enjoy with fresh berries, a scoop of ice cream, homemade whip cream, or some good full fat Greek yogurt.