This was honestly one of the easiest but BEST tasting keto desserts I’ve made. It kept me full for hours guys. (I ate it for lunch, haha). It’s very dense and and fudgey. I might even say it tops my keto chocolate-chip cookies which I’m pretty sure is the number one “most made” recipe I’ve put out there!
Ingredients:
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2 tbsp no sugar-added chocolate-chips (I used the Krisa brand but you can also use Lily’s)
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1 tbsp butter
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1 egg, room temperature
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1/8 tsp vanilla extract (optional)
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1 tbsp splenda (OR another sweetener that measures like sugar, YOU DO NOT HAVE TO USE SPLENDA)
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1/4 tsp truvia (optional, I like the flavour/extra sweetness it adds!)
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2 tbsp(14g) almond flour
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1/2 tsp coconut flour
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pinch of salt
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pinch of xanthan gum (optional, improves overall texture of gluten-free baked goods)
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powdered swerve OR another powdered sweetener for topping (optional)
Directions:
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Pre-heat the oven to 425* F.
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In a microwaveable bowl, add your chocolate-chips and butter. Microwave in 30s intervals until melted. Stir to combine.
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Add your egg, splenda truvia and vanilla. Using a fork, whisk well until smooth.
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Add all of the dry ingredients and again whisk well until smooth.
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Using a piece of butter, grease a small ramekin or oven-safe dish generously.
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Using a spatula, scrape the chocolate mixture into the ramekin and place it on a cookie sheet.
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Bake the cake for 8-10min. (Bake less for a lava cake, bake longer for a fully cooked chocolate cake).
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Once you’ve removed the cake from the oven, allow it to cool for several minutes before using a knife to gently pull it away from the sides.
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Turn the cake upside-down onto a plate and top with powdered swerve (or another sweeter) for a beautiful final touch! Serve warm with low-carb ice-cream or whipped cream! Enjoy!
Nutrition Facts for one cake: 356 calories | 32g of fat | 6g of NET carbs | 11.5g of protein
***If you are short on time, this cake can also be microwaved for a quick chocolate fix!(microwave at 30s intervals until cooked to desired consistency)***
