Keto Lava Cake
Decadent, rich, gooey center with smooth, velvety chocolate flavor. Perfect for a low-carb indulgence.
Equipment
- Oven
- Ramekins
- Baking Sheet
- Double Boiler
- Hand Mixer
Ingredients
- 0.25 cup Unsalted Butter about 57 grams, plus extra for greasing
- 90 grams Sugar-Free Dark Chocolate Squares about 3.2 ounces
- 1 piece Large Egg room temperature
- 1 piece Egg Yolk room temperature
- 2 tbsp Besti Powdered Monk Fruit Allulose Blend
- 0.125 tsp Sea Salt
- 1 tbsp Wholesome Yum Blanched Almond Flour
Instructions
- Preheat your oven to 450°F (232°C). Generously butter two 6-ounce ramekins and place them on a baking sheet.
- Create a double boiler by simmering water in a small saucepan, then set a heatproof bowl on top. Add butter and chocolate, stirring until melted, about 3-4 minutes.
- In a medium bowl, beat eggs, egg yolk, Besti, and salt with a hand mixer on high for about 1 minute until light yellow.
- Pour the melted chocolate mixture and almond flour into the egg mixture, stirring immediately until well combined.
- Divide the batter evenly into the prepared ramekins. Bake for 6-7 minutes until edges are set but centers are slightly jiggly.
- Remove from oven, let sit for 1 minute, then run a knife around edges. Cover each ramekin with a plate, invert carefully, and let sit for 30 seconds before gently lifting off.
- Serve immediately, optionally dusted with extra powdered Besti.
Notes
Ensure to butter the ramekins generously for easy removal. Adjust baking time for preferred gooeyness.
