Keto Mini Lava Cakes
This recipe is designed to teach everyone how to make keto mini lava cakes
Servings 4 mini lava cakes
Calories 162kcal
Ingredients
- 8 grams coconut flour (1 TBS)
- 1/2 tsp baking powder
- 48 grams granulated sweetener (1/4 cup)
- 20 grams cocoa powder (1/4 cup)
- 2 large eggs, room temperature
- 60 ml room temperature milk of choice (1/4 cup)
- 1/4 cup butter, melted and cooled
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400 degrees. Generously grease the bottom and sides of four 6 oz custard cups or 4 muffin cups with melted butter or oil of choice. Place custard cups on a baking sheet. Set aside
- Sift the dry ingredients into a medium mixing bowl until there are no lumps. Stir the eggs in until all the dry ingredients are moist. Whisk in the remaining ingredients until fully combined and a smooth batter has formed
- Divide the batter evenly between the four prepared cups (about 5 TBS batter in each cup) Place in preheated oven. Bake 400 degrees 10 to 12 minutes or until the sides are firm and the middle is soft and slightly jiggly
- Remove from oven Allow cakes to sit in the cups 2-3 minutes so the ingredients can settle in.
- To serve the cake: Place small plate over top of the custard cup. Keep plate attatched and turn the cup over so the cup is upside down on the plate. (Use towel or oven mitts the cups will still be hot) Allow the cup to sit upside down 10 to 15 seconds to loosen the cake
- Carefully lift the cup to release the cake onto the plate. If needed use a butter knife to loosen the edges of the cake from the cup and slightly shake to release the cake. Serve the cakes warm topped with powdered sweetener and chocolate sauce if desired
Nutrition
Serving: 1mini lava cake | Calories: 162kcal | Carbohydrates: 3g | Protein: 4.95g | Fat: 14.89g