Keto Lava Cakes

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.

Course Dessert

Cuisine French

Keyword chocolate, keto dessert

Prep Time 15

Cook Time 20

cooling time 20

Total Time 55

Servings mini cakes

Calories 230kcal

Author The Kellie Kitchen

Ingredients

7 oz unsweetened bakers chocolate
¾ cup plus 2 tbsp butter
1 tbsp coconut flour
5 eggs
1 cup Lakanto Monkfruit Sweetener powdered

Instructions

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.

Notes

**note...These can be stored in the fridge for about 1 week or in the freezer for a few weeks. From the fridge pop each mini Keto Lava Cake in the microwave for 30-35 seconds to warm and get the center soft again. From the freezer let thaw on counter and then follow the microwave heating instructions.

Also...I like to add a small spoonful of peanut butter to the hot center for a different variation.

Nutrition