The healthiest Chocolate Lava Cake recipe you’ll ever make! This dessert is simply a BOMB and ticks all the dietary boxes, it is gluten-free, dairy-free and sugar-free. It is a great guilt-free treat for all diabetics around here.
Sugar-Free Chocolate Lava Cake that does not skimp on flavor!
I thought I will bake something while I was visiting my family in France, argh, no time! We have been very busy talking, cuddling, sharing.
This was so good to see mum and dad again. Luckily, I baked this great sugar-free chocolate lava cake before I left New Zealand, time to share it now as I am far from home!
Sugar-Free Chocolate Lava Cake is a very popular French recipe. As I eat mostly sugar-free I used a natural sugar sweetener in this recipe. It is a combo of stevia and erythritol that you can measure as sugar, much easier than any sugar substitute I bought before!
There are different brands available on the market. In the US I recommend Swerve or Natvia in New Zealand. If you are a diabetic, constantly looking for a simple sugar-free recipe I highly recommend this chocolate lava cake recipe.
This recipe is using sugar-free chocolate. In New Zealand, I use naturally stevia-sweetened chocolate like Healtheries. Alternatively, you can use a strong dark chocolate, nothing less than85% cocoa bars of course.
Green and Blacks is a great one as it contains only 20g carb/100g – you can find it here. The last option is to make your own sugar-free chocolate bars using my recipe here.
This sugar-free chocolate lava cake recipe is a really good surprise. The texture is similar to the sugar-loaded recipe I was eating before.
A molten heart with a strong chocolate sweet flavor. Honestly, after eating these I sometimes ask myself why I did use so much sugar in baking before!
All my new sugar-free baking recipes work so well lately. I love this new clean eating lifestyle. Feel free to find more clean food recipes on the blog here.
Key to success for this Sugar-Free Chocolate Lava Cake, the baking time
Do not over-bake the cake. For a small ramekin like this 12-15 minutes is enough to have a runny chocolate heart. You can make these chocolate lava cakes ahead.
Store them in the fridge unbaked. Bake them just before serving. It is recommended to take them out of the fridge at least 30 minutes before baking.
Obviously, check the baking process very often during the last minutes of baking. You know it is baked as soon as a crust is forming on the top of the cakes. If you insert a skewer in the center it should come out full of runny chocolate.
A delicious easy sugar-free chocolate Lava Cake Recipe perfect for diabetics. Gluten-free, low carb with a runny chocolate heart and molten texture. This healthy chocolate lava cake is heavenly delicious.
In a saucepan under medium heat, melt the chocolate and butter. Stir constantly until fully melted. Remove from heat, set aside.
In a medium mixing bowl whisk eggs, egg yolks, and natural sweetener until smooth.
Add the cornflour and buckwheat flour to the egg mixture. Stir with a wooden spoon or a spatula to combine until smooth.
In another saucepan, under medium heat warm the coconut milk. Don't boil, stop when some bubbles form on the sides of the saucepan. Set aside 1 minute then pour the hot milk slowly onto the egg mixture while whisking vigorously to prevent the eggs from cooking.
Whisk in the melted chocolate and butter until a smooth chocolate batter forms.
Fill evenly the 6 custard cups with the chocolate cake batter.
Bake for 12-15 minutes or until a light crust is forming on the top of the cake and a skewer inserted in the middle of the cake comes out covered with runny chocolate.
Do not over-bake or the heart of cakes will not be as runny as in the picture.
Note 1: you can make-ahead the chocolate lava cakes. Fill in the custard cups and store them in the fridge. Remove from the fridge 30 minutes before baking. If you intend to store them overnight, cover the custard cups with plastic wrap to prevent the top from drying outNote 2: corn flour can be substituted by arrowroot flour for a healthier optionNote 3: if you want a runny chocolate center, check the baking process during the last 5 minutes to prevent the cake from overbaking.