Sugar Free Molten Lava Cakes for Two

Sugar Free Molten Lava Cakes for Two

This no added sugar Molten Lava Cake for two is rich, decadent, full of chocolate flavour and takes less than 25 minutes to make. Its gooey, moist, utterly moreish, and perfect for two people.

Course Dessert

Cuisine American

Type Grain Free, Low Carb

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 350kcal

Author Kim

Ingredients

2 medium eggs
1 teaspoon Vanilla extract
4 tablespoons Cacao powder
4 tablespoons Butter melted
1-2 tablespoons Almond meal * see note 1
3 tablespoons Powdered monk fruit sweetener see note 2
½ teaspoon Baking powder

Instructions

Preheat fan oven to 200℃/450℉. In a medium bowl, mix cacao powder, powdered monk fruit, and baking powder. Set aside.
Beat the eggs until frothy, it will be easier with an electric mixer but it could be done by hand as well. Add vanilla extract, melted butter, and combine.
Add mixed cacao powder into wet ingredients and stir until combined. Add almond meal and mix.
Generously grease with butter two ramekins, this will help you when unmolding. Bake the lava cakes for 10-12 minutes, or until the center is barely jiggly. If you don’t want to unmold it, you could bake it for 8-9 minutes to get a meltier lava cake.
Let them cool for 5 minutes before unmolding.
Serve them with some fresh fruits, cream, or ice cream on top.

Notes

Almond Meal: this is ground up blanched almonds and is sometimes called Almond Flour. However Almond Meal and Almond Flour are two different things. The almond meal I use has a courser texture that flour and an earthier taste. Almond Flour is much finer and more “powder” like
Monkfruit Sweetener: this is a natural sweetener that measures like sugar. It comes in granulated and powdered form, and there are white and brown versions. Whilst any of them will work, my preference is for the powdered monkfruit which is very fine and mixes into the batter to be almost invisible and leaves no grittiness or aftertaste
Cake Texture: The difference in adding 1 or 2 tablespoons of almond meal will be in the texture of the cake. While with 1 tablespoon it will be softer, this will make it harder to unmold. When adding a second tablespoon of almond meal, the batter gets harder so it ends up with a stronger structure. In the end, both have the same decadent and delicious chocolate-y taste.
Baking Time: its easy to make the lava cakes more or less gooey in the centre by adjusting the baking time to suit what your preference is. 10 to 12 minutes will result in a more fully cooked cake that is soft in the centre but not gooey. 8 – 9 minutes will result in a cake that is cooked on the outside and molten on the inside.
Greasing Ramekins: If you plan to turn the cakes out onto a plate to serve, make sure to thoroughly grease the ramekins on the bottom and up the sides with lots of butter to make them easier to get out. Once cooked, let them cool for 5 minutes before running a butter knife around the edge of the ramekin to loosen before turning out
Serving in Ramekins: If you forgot to grease the ramekins or aren’t confident of successfully turning them out, serve them in the ramekins with a dollop of cream or ice cream on top.

Its best to eat these cakes when they are still warm and leaving the cakes sit in the ramekins for too long will allow them to continue cooking through the middle.

Nutrition