Sugar Free Chocolate Lava Cake | Gluten Free
A delicious easy Sugar free chocolate Lava Cake Recipe perfect for diabetic. Gluten free, low carb with a runny chocolate heart and molten texture. This healthy chocolate lava cake is heavenly delicious.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 6 people
Preheat oven fan-forced 360 F (180 C) or baking mode oven 390 F (200 C).
Grease 4 6ndividual ramekin or custard cups.
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 yolk and natural sweetener until smooth.
Add the corn flour 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 forms on sides of the saucepan. Set aside 1 minute then pour the hot milk slowly onto the egg mixture while whisking vigorously to avoid the eggs to cook.
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 cakes 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 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 avoid the top to dry out
Note 2: corn flour can be substitute by arrowroot flour for a healthier option
Note 3: if you want a runny chocolate centre, check the baking process during the last 5 minutes to avoid the cake to over bake.
Serving: 1serve | Calories: 336kcal | Carbohydrates: 36.9g | Protein: 11.9g | Fat: 28.4g | Fiber: 13.2g | Sugar: 1.3g