Keto Lava Cakes
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You know when you need something warm and chocolatey and gooey? This is it, but without all the carbs. This mini Keto Lava Cake hits the spot and is great to serve at a party.
This is not a cakey cupcake, nor is it a chocolate pudding. This mini delight hits all the right spots because its warm and soft and rich with bakers chocolate.
How to make it…
Keto Lava Cake have so few ingredients, comes together pretty quickly and stores very nicely in the fridge or freezer. I always have a box or two of inexpensive unsweetened bakers chocolate in my kitchen. It’s maybe $3 per package and stores in the pantry for months on end.
The melting of the butter with the chocolate is either done over a double boiler or in the microwave. I prefer the microwave method as it’s quicker and less pots and pans to clean up.
To start I pop the chocolate and butter into a large microwave safe bowl. When using the microwave you want to go for about one minute at a time. After each minute in the microwave you will stir the chocolate and butter together until the mixture comes together fully melted.
In fact, the chocolate may not be fully melted after the 3rd minute, but that’s ok. When you have gone 3 separate minutes in the microwave you then let the chocolate mixture sit on the counter to continue melting the chocolate, but also the mixture will be cooling down for the next step.
Then there are the eggs…5 of them, which seems like a lot but you are making 12 of these little guys. You also will be getting the sweetener ready. I use Lakanto Monkfruit Sweetener Classic. This sweetener is a sugar alcohol and does not affect your insulin levels.
The thing with this sweetener in Keto Lava Cakes is that you should powder it. I use a coffee grinder to pulse the granular sugar and it turns into powder in less than 10 seconds. Powdering the sweetener helps later when the cakes cool as to avoid a granular texture.
The Next Step…
The next step in Keto Lava Cakes is to mix the eggs and the sweetener together in a large clean mixing bowl. Whisk eggs and sweetener for about one minute and then add your coconut flour. There is just a touch of coconut flour to help bind all the ingredients together.
The last part is to bring both the chocolate and the egg mixture together. There is a little technique called tempering in these Keto Lava Cakes and in my Low Carb Flourless Chocolate Cake, too.
This is the time to slowly bring the temperature of the eggs up as not to scramble them. No one likes scrambled eggs in their chocolate, believe me.
Don’t panic over the tempering
Tempering eggs is nothing to panic over. The trick is to go slowly and use two hands. Holding your whisk in the egg bowl with one hand slowly pour a few tablespoons of the warm melted chocolate with your other hand into the eggs with while whisking.
Continue to add more melted chocolate to the egg mixture while slowly whisking. Eventually you will have fully combined both mixtures into one bowl. And now it’s time to transfer your batter into the individual cups.
Use a muffin tin and paper liners
I like to use a muffin tin lined with paper cups, however you can use 12 individual small ramekins if you like. Ramekins vary in size, so you will have to play with the portions to see what you have and what works for you when making Keto Lava Cakes.
Once you have filled your 12 muffin cups place your pan in the 325* oven for about 20 minutes. Oven times vary so don’t walk away too far. You do not need to babysit the oven, but you also don’t want to over cook the dessert.
Just enough baking time
The key for your Keto Lava Cakes is to gently cook them long enough to cook the eggs through but also leaving the center of your dessert soft and moist.
This is not a dessert that you stick a tooth pick in to check for doneness. At about 18 minutes in to baking take a look in the oven. Does the center of each muffin still look a little wet?
Again, each oven is a little different. For these Keto Lava Cakes you want slightly shiny center, but still set and not too jiggly. I would error on the less cooking as you don’t want to over cook.
IF you do cook your dessert a little too long don’t worry about it. Next time just go a minute or two less.
For me, staying compliant with my Keto Lifestyle means sometimes I use a dessert like Keto Lava Cakes or my Keto Lemon Pound Cake to get me to the next day. I try to stay away from sweets most of the time, but I never want to deprive myself.
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- 7 oz unsweetened bakers chocolate
- ¾ cup plus 2 tbsp butter
- 1 tbsp coconut flour
- 5 eggs
- 1 cup Lakanto Monkfruit Sweetener powdered
- Preheat oven 325* and line cupcake mold with 12 paper liners. Melt together the unsweetened chocolate and butter stirring to fully mix and melt.
- I like to microwave the chocolate and butter together in 1 minute increments and stir in between until fully melted. Set aside to cool slightly.
- In another bowl whisk together eggs, sweetener and coconut flour. While whisking slowly pour in your melted, but cooled chocolate mixtures. You must do this part slowly as to not scramble the eggs.
- Once you have fully combined both mixtures into one bowl scoop equal amounts into each of your 12 muffin cups.
- Bake mini Keto Lava Cakes for about 20 minutes. You want the center to be cooked but slightly still wet. Remove from oven and let cool on the counter for about 20-30 minutes.
- Using a butter knife gently lift each cake out of the muffin tin and place on serving plate. Add a dollop of whipped cream or homemade ice cream if you like. Enjoy.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
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