Remarkable Cream Keto Choc-Espresso Lava Cake
Remarkable Cream Keto Choc-Espresso Lava Cake
Makes: 2 Lava Cakes
Ingredients:
1 tsp Butter (for greasing)
1 Tbsp Cocoa Powder, unsweetened (for dusting)
35g Butter
60g Sugar-Free Dark Chocolate
½ tsp Instant Coffee
50ml Remarkable Cream Choc-Espresso Martini
20g Cocoa Powder, unsweetened
30g Ground Almonds
1 Egg
40g Allulose *see notes below about alternative sweeteners
¼ tsp Ground Cinnamon
½ tsp Vanilla Extract
Method:
1. Preheat your oven to 210°C fan-bake, or your air fryer to 190°C.
2. Grease the ramekins by rubbing 1 teaspoon of butter inside the base and sides using a small piece of baking paper. If you miss any spots, the cakes may stick. Add 1 tablespoon of cocoa powder to a ramekin and rotate to coat. Tip the excess cocoa into the second ramekin and repeat. Discard any remaining cocoa.
3. In a double boiler (or microwave-safe bowl), melt the butter, chocolate, and instant coffee together until smooth and lump free.
4. Add in the Remarkable Cream Choc-Espresso Martini, cocoa powder, and ground almonds and whisk until combined.
5. Add the egg, allulose, cinnamon, and vanilla extract, and whisk until the batter is smooth and glossy. Divide the batter evenly between the prepared ramekins.
6. Ensure your oven, or air fryer, is fully preheated before baking. Place the ramekins on a tray (optional, but it makes them easier to remove) and cook for 6-8 minutes in your oven, or 5-6 minutes in your air fryer, until they are slightly risen on the sides, and have a gentle wobble in the centre when lightly shaken.
7. Remove from the oven, or air fryer, and let the cakes rest in the ramekins for 1 minute.
8. To unmould, place a small plate upside down on top of the ramekin, then carefully flip it over while holding both together with a tea towel. Gently lift the ramekin and the lava cake should release onto the plate easily.
Serve warm with a dollop of Remarkable Boozy Whipped Cream and enjoy!
Nutritional Information: (per portion)
Net Carbs: 6g
Protein: 12g
Fat: 45g
Calories: 495
Notes:
1. Nutritional information provided is a guide.
This may differ slightly depending on brands of ingredients used. The chocolate used in this recipe, and for the nutritional information is Well Naturally No Sugar Added Dark Chocolate.
2. Ramekin size can significantly affect the cooking time.
This recipe was tested using ramekins with an internal diameter of 11cm. If you're using smaller ramekins, you may need to increase the cook time by 1-2 minutes to ensure the centre remains molten while the edges are set.
3. Sweetener Alternatives:
You can substitute the Allulose in this recipe for any granulated sweetener of your choice. The equivalent of some common sweeteners would be:
-
40g Xylitol
-
40g ‘Natvia’ or ‘Whole Earth Monk Fruit’ or any ‘1:1 sugar replacement’ stevia or monk fruit blended with erythritol.
-
55g Erythritol
-
Or 40g Caster Sugar if desired
Thank you Nerys, it looks delicious.
Nerys, you’ve done it again! I cant wait to try this recipe…
This looks remarkable!!! I’ve been searching for a little keto winter treat, the serving size is just perfect for hubby and I… plus it’s boozy what a winner! I will absolutely be giving these a try. Thank you!
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