Healthy Molten Chocolate Lava Cake
Chocolate Lava Cake needs no introduction. It's an explosion of ooey gooey chocolate that taunts you with how sinful and decadent it is. Fortunately, you can have your diabetic friendly, sugar-free, gluten-free, low carb molten cake and eat it, too.
This recipe was graciously provided by Lauren who is a student and foodie.
1 cup (2 sticks) organic unsalted butter, cut into chunks
8 ounces 85% cacao chocolate, broken up (I used Lindt)
1 cup erythritol, powdered**
1/2 teaspoon pure stevia extract
Pinch of unrefined sea salt
4 teaspoons gluten-free flour (oat, buckwheat, etc.)
**Erythritol is a naturally-derived sugar substitute that looks and tastes very much like sugar, yet has almost no calories. It comes in granulated and powdered forms found in most health food/nutrition stores.
Preheat oven to 450 degrees Fahrenheit.
Set out eggs to bring to room temperature. Section out 3 chocolate bars into seven pieces each, so you can measure out the ounces (each piece is .5 ounces). Chop up chocolate. Melt butter and chocolate together for 30 seconds in the microwave, and stir. Melt mixture for 15 second intervals, and stir until smooth. Whisk together eggs. Add beaten eggs, erythritol, stevia, and salt to chocolate mixture. Stir in GF flour. Pour into 12 silicone muffin cups and bake for about 14 minutes (check at 12), or until puffed up and still a bit moist looking on the tops. Do NOT overbake. Let cakes sit in muffin pans for one minute, and then invert cakes on to individual serving dishes. Dust with powdered erythritol, or top with fresh whipped cream and berries, if desired. Consume immediately while warm and gooey!
Wrap up leftover cakes after they have cooled, and nuke them (unwrapped) for 15-25 seconds to get them gooey again.
4.5g net carbs per cake