Flourless Chocolate Cakes with Chocolate Peanut Butter Glaze

For the cakes, preheat the oven to 280F and grease 8 (or more) cups of a regular muffin pan.

In a medium saucepan, melt butter and chocolate together over low heat and stir until smooth. Add erythritol and Stevia and stir until thoroughly combined. Set aside.

In a medium bowl, whisk together peanut flour and cocoa powder, breaking up clumps with the back of a fork. Add the chocolate mixture and stir to combine (will be very thick). Stir in eggs, one at a time, and then stir in the almond milk until mixture thins out somewhat and becomes a smooth batter.

Spoon batter into prepared muffin tins. Because the batter is quite thick, you will need to press the batter into the cups using the back of a spoon. Smooth the tops.

Bake for 20-25 minutes, until the cakes are just set and the middle is firm to the touch. Allow to cool in the tins, then flip out onto plates for serving.

For the glaze, melt butter, peanut butter and chocolate together in a small saucepan over low heat. Stir until smooth. Spoon over cakes and sprinkle with chopped peanuts for garnish. You can serve immediately, with the glaze still warm or let it set.