Sugar-Free Molten Lava Cake
Indulge in the heavenly richness of this Sugar-Free Molten Lava Cake, a guilt-free decadent dessert that perfectly balances lush flavor and mindful eating! Crafted with sugar-free dark chocolate, erythritol, and almond flour, this dessert is a dream come true for those seeking a low-carb treat without compromising on indulgence. The magic lies in its molten center—warm, gooey chocolate that flows like lava when sliced open, making every bite irresistibly satisfying. Quick and simple to prepare, this recipe comes together in under 30 minutes and delivers a gourmet dessert perfect for special occasions or everyday cravings. Serve your lava cakes warm, paired with fresh berries or a dollop of sugar-free whipped cream for an unforgettable chocolaty delight. Perfect for keto enthusiasts, diabetics, or anyone looking to cut down on sugar, this sugar-free dessert is as impressive as it is delicious!
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Recipe Information
Ingredients
- 100 grams Dark chocolate (sugar-free)
- 100 grams Unsalted butter
- 50 grams Granulated erythritol
- 2 large Eggs
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 30 grams Almond flour
- 1 pinch Salt
- 1 tablespoon Unsweetened cocoa powder
- 1 as needed Butter or non-stick spray (for greasing)
Instructions
Preheat your oven to 220°C (430°F). Grease four ramekins with butter or non-stick spray and dust the insides with cocoa powder, ensuring even coverage. Tap out excess cocoa powder.
In a heatproof bowl set over a pot of simmering water, melt the sugar-free dark chocolate and butter together, stirring occasionally until smooth and fully combined. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the granulated erythritol, eggs, and egg yolks until pale and thick. This should take around 3-4 minutes with a hand mixer.
Fold the slightly cooled chocolate mixture into the whipped egg mixture carefully, maintaining as much of the air in the mixture as possible.
Add the vanilla extract and almond flour, then gently fold in a pinch of salt. Mix until combined but be careful not to overmix.
Divide the batter evenly between the prepared ramekins, filling each about 3/4 full.
Place the ramekins on a baking sheet and bake in the preheated oven for about 8-10 minutes. The edges should be firm, but the center will remain soft.
Remove from the oven and let the cakes sit for 1 minute. Carefully run a knife around the edges to loosen them from the ramekins.
Invert each ramekin onto a serving plate and gently remove them by lifting upward. Serve immediately while the centers are still gooey.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 420 mg | 18% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 2.3 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 264 mg | 20% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
