KETO LAVA CAKE

EASY

INGREDIENTS

– 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.

1

Melt Chocolate 

Melt the chocolate in a Bain-marie: Place the saucepan in a bowl of boiling water and stir gently while it melts.

2

Remove From Heat

When the chocolate and butter are melted, remove the saucepan from the heat and set aside.

3

Mix Eggs and Erythritol

In a small mixing bowl, using an electric whisk, whisk the eggs and sugar-free crystal sweetener.

4

Whisk the Eggs

Whisk for one minute until the egg mixture is foamy, fluffy, and much lighter in color.

5

Add Vanilla and Flour

Add (don't whisk!) the vanilla, ground espresso, and almond flour to the Keto Lava Cake batter.

6

Pour Chocolate

Gently pour the melted chocolate into the previous egg mixture, stirring at the same time to form the cake batter.

7

Fill Small Ramekins

Fill 4 small Lava Cake ramekins evenly to make sure they bake at the same speed.

8

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.

9

NET CARBS FAT PROTEIN

1.2 grams

30.9 grams

7.1 grams

SERVINGS

TIME

Serving: 1 Cake Makes: 4 Cakes

Prep: 10 Minutes Cook: 10 Minutes

KETO LAVA CAKE

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