Keto Coconut Lava Cake with Chocolate Fudge Sauce

Allergens

Eggs, Dairy (Milk, Butter)

Ingredients

• 3 ounces unsweetened chocolate, chopped 1 cup coconut flour 1/2 cup Swerve granulated sweetener or equivalent 4 large eggs, room temperature 6 tablespoons unsalted butter, melted 1/2 cup full
• fat coconut milk 1 teaspoon pure vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon xanthan gum 1/4 teaspoon sea salt Fudge Sauce: 3 ounces unsweetened chocolate, chopped 1/2 cup full
• fat coconut milk 1/4 cup Swerve confectioners sweetener or equivalent 1 tablespoon unsalted butter 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Grease six 6 ounce ramekins and place them on a baking sheet.
2. In a double boiler, melt the unsweetened chocolate for the cake batter. Once melted, set aside to cool slightly.
3. In a large bowl, whisk together coconut flour, sweetener, baking powder, xanthan gum, and sea salt. Set aside.
4. In another bowl, whisk together eggs, melted butter, coconut milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Slowly pour the cooled chocolate into the batter, mixing until smooth. Divide the batter evenly among the prepared ramekins.
6. Bake for 18 20 minutes, or until the edges are set but the centers still appear slightly undercooked.
7. While the cakes bake, prepare the fudge sauce. In a double boiler, melt the chocolate for the fudge sauce. Add coconut milk, sweetener, butter, and vanilla extract, stirring constantly until smooth and glossy. Set aside to cool slightly.
8. Remove the ramekins from the oven and let them stand for 1 minute. Carefully run a knife around the edges of each cake to loosen it. Invert the cakes onto dessert plates.
9. Spoon the warm fudge sauce over the top of each lava cake, allowing it to pool around the base. Serve immediately and enjoy the cinematic moment as the molten chocolate flows out from within.

Chef’s Insight

The secret to a perfect lava cake is not over-baking it, allowing the center to remain slightly undercooked and molten.

Notes

This recipe is designed for those following a low-carb or Keto diet. Adjustments should be made for other diets.