Directions

1. Pre-heat oven to 350 degrees Fahrenheit
2. Melt chocolate chips, olive oil, and butter in a heatproof bowl that is set over a saucepan of simmering water. Stirring continuously until fully melted.
3. Next, remove bowl from the stovetop.
4. Separate the egg yolk and egg white into two separate bowls.
5. Add cocoa powder, 1/2 Tbsp Swerve,  vanilla, and salt to the bowl with the egg yolk and whisk until smooth and creamy.
6. After that, slowly add the yolk mixture into the melted chocolate mixture and mix well.
7. Using an electric mixer, beat the egg white until frothy. Continue to mix as you gradually add the remaining Swerve. Beat until solid peaks start to form.
8. Fold the egg white mixture into the chocolate mixture until well mixed.
9. Scoop batter into a greased 4-inch mini springform pan and place into the preheated oven for 12 minutes.
10. Transfer to a cooling rack until cool.
11. Enjoy your keto mini fallen chocolate cake!