Keto Molten Lava Cake Low Carb
Keto molten lava cake that is moist and delicious.
Super EASY low carb recipe for the most amazing copycat Chili’s molten lave cake.
Yummy chocolate cake with ice cream topping you can’t go wrong with this recipe.
This is a copycat version of the Chili’s restaurant molten lava cake is so good.
Tasty and delish and simple to make.
No need to buy store bought snacks or desserts when you can make homemade keto mini chocolate cakes.
Perfect ketogenic diet cake recipe and even those that don’t follow a low carb diet / lifestyle love these mini cake too including kids.
Perfect bread for a quick keto snacks or low carb desserts.
Mix up this quick keto recipe with a NO FAIL recipe.
Get ready to bake up the BEST low carb keto chocolate lava molten cake.
❤️ Check out this other ❤️
Keto Cake Recipes
How To Make Keto Molten Lava Cake
Preheat the oven to 350 degrees.
In a microwave safe bowl, combine the baking chips and butter. Heat at 30 second intervals until completely melted and combined.
Add the almond flour, baking powder
and cocoa powder to the bowl with the melted chocolate
and mix until well combined.
Place the eggs into a mixing bowl, and beat on high until fluffy.
Add the sweetener
vanilla extract
and heavy whipping cream to the eggs, and beat on high until combined.
Place the chocolate mixture into the egg mixture, and blend until smooth and creamy.
Pour the mixture evenly into three well greased ramekins.
Bake for 10-15 minutes until cooked through on the outside, but with a slight jiggle still in the center.
Let cool for a few minutes, and then turn upside down carefully onto a plate before serving.
Serve
Enjoy
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Keto Molten Lava Cake
Ingredients
- 3 Eggs
- 3 tablespoon Heavy whipping cream
- 3 tablespoon Almond flour
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- ¼ cup Swerve confectioners sugar substitute
- 2 tablespoon Cocoa powder unsweetened
- ¼ cup Lily’s baking chips
- 2 tablespoon Butter unsalted
Instructions
- Preheat the oven to 350 degrees.
- In a microwave safe bowl, combine the baking chips and butter. Heat at 30 second intervals until completely melted and combined.
- Add the almond flour, baking powder and cocoa powder to the bowl with the melted chocolate, and mix until well combined.
- Place the eggs into a mixing bowl, and beat on high until fluffy.
- Add the sweetener, vanilla extract and heavy whipping cream to the eggs, and beat on high until combined.
- Place the chocolate mixture into the egg mixture, and blend until smooth and creamy.
- Pour the mixture evenly into three well greased ramekins.
- Bake for 10-15 minutes until cooked through on the outside, but with a slight jiggle still in the center.
- Let cool for a few minutes, and then turn upside down carefully onto a plate before serving.
Nutrition
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