– 3 oz Dark Chocolate – 3 oz Butter – 3 Eggs – ⅓ cup Erythritol – 1 tsp Vanilla Essence – ½ tsp Ground Espresso – 3 tbsp Almond Flour
Mix Chocolate & Butter
In a medium saucepan, place cubed unsalted butter and sugar-free dark chocolate.
Melt the chocolate in a Bain-marie: Place the saucepan in a bowl of boiling water and stir gently while it melts.
Remove From Heat
When the chocolate and butter are melted, remove the saucepan from the heat and set aside.
Mix Eggs and Erythritol
In a small mixing bowl, using an electric whisk, whisk the eggs and sugar-free crystal sweetener.
Whisk the Eggs
Whisk for one minute until the egg mixture is foamy, fluffy, and much lighter in color.
Add Vanilla and Flour
Add (don't whisk!) the vanilla, ground espresso, and almond flour to the Keto Lava Cake batter.
Gently pour the melted chocolate into the previous egg mixture, stirring at the same time to form the cake batter.
Fill Small Ramekins
Fill 4 small Lava Cake ramekins evenly to make sure they bake at the same speed.
Bake Keto Lava Cakes
Bake the Keto Lava Cake for 9-12 minutes in an oven preheated to 350°F (180°C). The trick to creating a runny lava center is to undercook the cake.
NET CARBS FAT PROTEIN
Serving: 1 Cake Makes: 4 Cakes
Prep: 10 Minutes Cook: 10 Minutes