Low Carb Chocolate Lava Cake Recipes

LOW-CARB CHOCOLATE LAVA CAKE RECIPE

Low-Carb Chocolate Lava Cake Recipe image

This Low-Carb Chocolate Lava Cake Recipe makes a scrumptious gooey cakes perfect for the chocolate lover in all of us. These treats are made using an Instant Pot. They can still be part of a low-carb, keto, diabetic, gluten-free, grain-free, Atkins or Banting diet

Provided by Annissa Slusher

Categories Dessert

Time 10m

Number Of Ingredients 8

Ingredients

4 tablespoons unsweetened cocoa powder
2 tablespoons granulated stevia/erythritol blend ((Pyure))
1/2 teaspoon baking powder (grain-free, aluminum free)
1 pinch sea salt
2 tablespoons heavy whipping cream
1/4 teaspoon vanilla extract
2 medium eggs (pasteurized)
2 tablespoons butter (melted)

Steps:

Spray two 8 ounce baking cups such as half-pint canning jars or ramekins with cooking spray. Spray them really well if you plan to turn the finished lava cakes onto a plate. If using an Instant Pot, plug in a 6 quart Instant Pot. Insert the steamer rack. Pour in two cups of water. If using an oven, preheat oven to 400º Fahrenheit.
In a medium bowl, whisk together the cocoa powder, granulated stevia/erythritol blend, baking powder, and sea salt.
In another medium bowl, whisk together the heavy whipping cream, vanilla extract, and eggs. Stream in melted butter while whisking.
Using a mixer, blend the wet ingredients into the dry ingredients. Beat on high speed until smooth.
Divide batter between the prepared baking cups.
Instant Pot instructions: Gently place the uncovered filled baking cups on the steamer rack. Place the lid on the Instant Pot and turn the steam release handle to the sealing position. Select pressure cook, then use the +/- buttons to bring the time to 4:00 minutes. When the time is up, quick release the pressure (see manual for instructions). Carefully remove the lava cakes using tongs. Allow the cakes to cool for about 5 minutes or until they are cool enough to touch.
Oven instructions: Place filled baking dishes on a baking sheet. Bake for 11-13 minutes or until sides are set, but the center still juggles a bit when the dish is gently shaken. Microwave instructions: Place a baking dish on a plate. Microwave for 30-35 seconds.
Allow the cakes to cool about 5 minutes. Serve in their cups, or if desired, run a knife along the edge to loosen and flip them out onto a plate.

Nutrition Facts : ServingSize 1 cake, Calories 248 kcal, Carbohydrate 7 g, Protein 8 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 236 mg, Sodium 270 mg, Fiber 4 g, UnsaturatedFat 4 g

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