The healthiest Chocolate Lava Cake recipe you’ll ever made! This dessert is simply a BOMB and tick all the dietary boxes, it is gluten free, dairy free and sugar free. It is a great guilt-free treat for all diabetic around here.
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 is different brand available on the market. In US I recommend Swerve or Natvia in New Zealand. If you are a diabetic, constantly looking for simple sugar-free recipe I highly recommend this chocolate lava cake recipe.
This recipe is using sugar free chocolate. In New Zealand we named sugar free chocolate a naturally stevia sweetened chocolate like Healtheries. Alternatively you can use a strong dark chocolate, nothing less than 85% cocoa bars of course. Green and Blacks is a great one as it contains only 20g carb/100g – you can find it here. Last option is to make your own sugar free chocolate bars using my recipe here.
This sugar free chocolate lava cake recipe is 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 those I sometimes ask myself why I did use so much sugar in baking before! All my new sugar free baking recipes works so well lately. I love this new clean eating lifestyle. Feel free to find more clean food recipe on the blog here.
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-ahead those chocolate lava cake 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 skewers in the center it should come out full of runny chocolate.