- 2 ounces 100% dark chocolate
- 4 Tbsp (or 2 oz) butter
- 1/4 cup powdered erythritol
- 2 eggs
- 2 tablespoons almond flour
- 1 teaspoon vanilla extract
Heat oven to 425°F. Generously butter 3 (4 oz) or 2 (6oz) ramekins or custard cups and dust with cocoa powder; Set aside.
Microwave chocolate and butter in medium microwaveable bowl on high for 1 min or until butter is melted. Whisk until chocolate is completely melted then whisk in the sugar until mixed through and lump-free. Add the egg and egg yolk, almond flour, and vanilla; whisk just until mixed through.
Divide batter into ramekins and bake 10 minutes or until sides are firm and center is still soft and jiggly.
Cool for about 2-3 minutes then eat out of the ramekins or Turn out onto a plate and serve with a dusting of powdered sweetener, keto ice-cream or whipped cream if desired.
5g net carbs is calculated by subtracting the fiber and half the sugar alcohols.
The sweetener: if using pre-sweetened chocolate (Lily’s) only use 2-3 tablespoons of sweetener
Sweetener substitutes: Can sub sugar with Monk fruit or xylitol.
To make one: divide the recipe by in half by adjusting the serving size above. It will make a 6 oz lava cake.
Serving: 1lava cake | Calories: 326kcal | Carbohydrates: 10g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 152mg | Sodium: 186mg | Potassium: 176mg | Fiber: 3g | Sugar: 5g | Vitamin A: 651IU | Calcium: 45mg | Iron: 3mg