Baking
Chocolate Lava Cake
Ingredients
- 1 tbsp Kerrygold Original Irish Butter
- 3 tbsp almond flour
- 1 tbsp cocoa powder
- 2 tbsp Erythritol
- 1/2 tsp baking powder
- 1 egg
- 30g Keto dark chocolate
Directions
Recipe by: Somayya Jhaveri (@somzzj_keto)
My lava cake is a chocolate lovers dream, pair that with it being completely keto-approved and that’s a heavenly match. This recipe is great to make on a whim, no baking for hours with the minimum mess made to clean up.
1. Melt the butter in a ramekin or mug. Swirl the butter around the inside of the ramekin to create a non-stick coating.
2. Mix the almond flour, Erythritol, cocoa powder and baking powder together and add to the ramekin then add the beaten egg.
3. Mix well together with a fork or whisk until smooth. Place the chocolate in the centre just under the surface of the batter. This melts the middle to create the lava. To be keto-friendly, make sure to use chocolate that is at least 85% cocoa. If this is too bitter, then add extra Erythritol.
4. Pre-heat the air fryer to 180 degrees. Place the ramekin in the centre of the air fryer and bake for 8 to 10 minutes until firm but wobble in the centre.
5. Let the cake rest for a few minutes, then loosen the edges with a knife and carefully turn the ramekin upside down onto a place. The cake should slip out easily. If you can't wait to scoff it down, you can simply serve it in the ramekin and skip this step.
6. Sprinkle the top of the lava cake with a powdered Erythritol and serve with a swirl of whipped cream or vanilla ice cream (sugar-free of course!)
This dessert is a favourite of mine, satisfies your sweet tooth and keeps you on track to ketosis. It’s so rich and filling that you won’t be tempted to snack afterwards and will fit well in your keto or LCHF lifestyle especially if you’re counting your macros.
My lava cake is a chocolate lovers dream, pair that with it being completely keto-approved and that’s a heavenly match. This recipe is great to make on a whim, no baking for hours with the minimum mess made to clean up.
1. Melt the butter in a ramekin or mug. Swirl the butter around the inside of the ramekin to create a non-stick coating.
2. Mix the almond flour, Erythritol, cocoa powder and baking powder together and add to the ramekin then add the beaten egg.
3. Mix well together with a fork or whisk until smooth. Place the chocolate in the centre just under the surface of the batter. This melts the middle to create the lava. To be keto-friendly, make sure to use chocolate that is at least 85% cocoa. If this is too bitter, then add extra Erythritol.
4. Pre-heat the air fryer to 180 degrees. Place the ramekin in the centre of the air fryer and bake for 8 to 10 minutes until firm but wobble in the centre.
5. Let the cake rest for a few minutes, then loosen the edges with a knife and carefully turn the ramekin upside down onto a place. The cake should slip out easily. If you can't wait to scoff it down, you can simply serve it in the ramekin and skip this step.
6. Sprinkle the top of the lava cake with a powdered Erythritol and serve with a swirl of whipped cream or vanilla ice cream (sugar-free of course!)
This dessert is a favourite of mine, satisfies your sweet tooth and keeps you on track to ketosis. It’s so rich and filling that you won’t be tempted to snack afterwards and will fit well in your keto or LCHF lifestyle especially if you’re counting your macros.
