EASY
– 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