Coconut Lava Cake with Macadamia Nut Crust – Keto-Friendly Polynesian Dessert

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 oz dark chocolate (at least 85% cocoa) 1/2 cup unsalted butter 1/2 cup coconut flour 1/4 cup granulated erythritol 1/4 cup macadamia nuts, finely chopped 1/4 tsp salt 3 large eggs 1/2 cup unsweetened shredded coconut 1/2 tsp vanilla extract (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease two ramekins and set aside.
2. In a double boiler, melt the chocolate and butter together until smooth. Set aside to cool slightly.
3. In a large bowl, whisk together coconut flour, erythritol, macadamia nuts, and salt.
4. Add the cooled chocolate mixture into the dry ingredients and mix well.
5. Separate the eggs and add the yolks to the batter, mixing until well combined. Set the egg whites aside.
6. Whisk the egg whites in a separate bowl until stiff peaks form. Fold the egg whites into the batter gently, taking care not to overmix.
7. Stir in shredded coconut and vanilla extract, if using.
8. Pour the batter into prepared ramekins, dividing evenly.
9. Bake for 20 25 minutes or until the edges are set but the center remains slightly soft. Allow to cool for a few minutes before serving.

Chef’s Insight

Use high-quality dark chocolate for a more intense and rich flavor profile.

Notes

For a more pronounced coconut flavor, use coconut oil instead of butter in the recipe.