Low Carb Dark Chocolate Lava Cakes
How to Make It
Step 1
Preheat the oven to 425 F. Combine dark cocoa powder and coconut oil in a heatproof measuring cup or small bowl. Microwave on high for 30 seconds or until the coconut oil is melted. Stir the cocoa powder and oil together until lump-free. Set aside.
Step 2
In a medium bowl, whisk the eggs until frothy and well combined. Add in the Swerve and whisk until lump-free.
Step 3
Add the chocolate mixture into the eggs and whisk well to combine. Add in the almond flour as well.
Step 4
Spray 4 oz ramekins with nonstick spray and evenly pour the chocolate mixture into each ramekin.
Step 5
Bake the ramekins for 6-7 minutes or until the desired doneness is achieved. If you like a more βlavaβ center, bake for a shorter amount of time. Add additional minutes if you want a cake more well done. Allow to cool slightly before serving, but serve cakes warm.
Ingredients
- 100% Cocoa Special Dark by Hershey’s – β cup
- Coconut Oil – β cup
- The Ultimate Icing Sugar Replacement by Swerve – β cup
- Raw Egg – 4 large
- Vanilla Extract – 1 teaspoon
- Almond Flour – 3 tablespoon