I've made these once before and they turned out great, so in preparation for some Sunday afternoon football I decided to give them another go and share the recipe with all of you. This recipe comes out great and takes less than 20 minutes from start to finish. Perfect dessert for those of you trying to keep the carbs low and the weight off!
I used a muffin tin and the easiest way to get these things out of there was right side up. So I guess that makes them upside down as far as lava cakes go. This recipe made 7 so you can adjust it to whatever suits your snacking needs:
Ingredients
6 tbsp unsweetened cocoa powder
3 tbsp xylitol
3 eggs
3 tbsp heavy cream (Substitute with coconut cream if dairy doesn't sit right with you)
1 1/2 tsp vanilla extract
3/4 tsp baking powder
3 pinches of salt
Instructions
Start by preheating your oven to 350 degrees celsius.
Mix in the cocoa powder and xylitol together in a bowl. The better you combine them, the smoother your final product will be. In a separate bowl beat the eggs as the air will help with the rising of the cakes. Add the cream and vanilla extract to the eggs then combine with the cocoa powder/xylitol mixture. Lastly, add in the baking powder and salt and mix together until you get the mixture as smooth as possible.
Pour your mixture into a muffin tin, filling each spot about 1/2 way. Now for the baking aspect, remember that the smaller you make these guys the less time they'll need to bake. You don't want to overcook them or you'll just have cake and no lava. For this batch I went for 12 minutes and it left me with a decently gooey centre. I'd suggest maybe 11 minutes if you really want the lava to flow.
Try pairing these delicious cakes with some low carb ice cream right after they come out of the oven while they're still warm for some extra incredible, keto friendly, indulgent desserts!
Nutritional Information (per lava cake)
Calories: 68cals
Fat: 4.7g
Carbs (total): 2.5g
Carbs (fiber): 1.7g
Net carbs: 0.8g
Protein: 3.5g
Looks delish
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