Keto Peanut Butter Lava Cake
How to Make It
Step 1
Preheat the oven to 375°F (190°C). Grease two small ramekins with butter and dust them with cacao powder, shaking out the excess. Set aside. Chop the dark chocolate.
Step 2
Place the butter and chopped unsweetened chocolate in a microwave-safe bowl. Microwave in 20-30 second increments, stirring after each interval, until fully melted and smooth.
Step 3
Whisk the Swerve sweetener into the melted chocolate mixture until smooth. Add the egg and egg yolk, whisking until well combined. Stir in the almond flour, vanilla extract, and salt until the batter is smooth and evenly mixed.
Step 4
Divide two-thirds of the batter evenly between the prepared ramekins, ensuring the bottoms are completely covered. Add 1 tablespoon of peanut butter to the center of each ramekin. Top with the remaining batter, spreading it gently to cover the peanut butter and reach the edges. Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the edges are set but the centers jiggles slightly when moved.
Step 5
Remove the ramekins from the oven and let the cakes cool for 5-10 minutes. Run a sharp knife around the edges to loosen, then gently flip the cakes onto plates. Serve immediately for a gooey peanut butter center. Optionally, garnish with a sprinkle of cacao powder or a dollop of sugar-free whipped cream.
Ingredients
- Butter – 4 tbsp
- Cocoa powder – 1 tsp
- Dark chocolate bar, sugar free – 30 g
- The Ultimate Sugar Replacement, Granular – 3 tbsp
- Raw egg – 1 large
- Egg Yolk Raw – 1 large
- Almond flour – 3 tbsp
- Salt – 0.13 tsp
- Peanut butter – 2 tbsp