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A luscious, molten chocolate core in a sugar-free, keto chocolate lava cake recipe! With just six ingredients and 20 minutes, you can make this nutritious lava cake.
Get ready for the richest keto chocolate lava cake ever! Learn how to make a low-carb lava cake with only a few basic ingredients that stays moist on the exterior and ooey gooey on the inside. The best part is that this nutritious lava cake is completely free of sugar, so you won’t feel groggy after eating it.
Recipe for keto chocolate lava cake a luscious, molten chocolate core in a sugar-free, keto chocolate lava cake recipe! With just six ingredients and 20 minutes, you can make this nutritious lava cake.
INGREDIENTS To find out where to buy an ingredient, tap italicized words.
Unsalted butter, 1/4 cup (cut into pieces, plus more for greasing ramekins) ChocZero 70% dark chocolate squares, 8 pieces (each broken apart into a few pieces) 1 big egg (at room temperature) Large egg yolk, one (at room temperature) Besti Powdered Monk Fruit Allulose Blend, two tablespoons 1/4 teaspoon sea salt
1 tablespoon of Wholesome Yum Keto Sweeteners Blanched Almond Flour
INSTRUCTIONS To start a kitchen timer as you cook, tap on the timings in the instructions below.
Set the oven to 450 degrees Fahrenheit (232 degrees C). Butter should be used liberally to grease two 6-ounce ramekins. On a small baking sheet, arrange the ramekins.
Bring water to a simmer in a small pot to create a double boiler. Add a bowl made of glass or stainless steel on top. Add the chocolate and butter. Stirring periodically, heat for 3 to 4 minutes or until melted. Avoid overheating chocolate or it may seize.
In the meantime, whip the eggs, egg yolks, Besti, and sea salt in a medium bowl with a hand mixer until pale yellow, about 1 minute.
Melted chocolate and almond flour should be added to the egg mixture and quickly mixed.
Between the two ramekins, divide the batter. Bake for 6-7 minutes, or until the borders are golden brown and the center is still somewhat jiggly in a circle of 1-1.5 inches in diameter.
Ramekins should be taken out of the oven and left to cool for a minute. To loosen, run a knife over the edges. With an oven mitt, carefully flip over an upside-down plate placed over each ramekin while inverting the cake onto the plate. 30 seconds should pass with the ramekin upside down. After that, give the ramekin several taps against the plate to release and raise it.Serve right away and, if wanted, sprinkle with extra powdered Besti.