Tropical Bliss: Keto Hawaiian Chocolate Lava Cake

Allergens

Eggs, Nuts

Ingredients

• 4 oz unsweetened dark chocolate
• 1/2 cup unsalted butter
• 1/2 cup almond flour
• 1/4 cup powdered erythritol
• 2 tablespoons cocoa powder
• 2 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup macadamia nuts, chopped
• 1/4 cup unsweetened shredded coconut

Instructions

1. Preheat the oven to 375°F (190°C). Grease two 6 ounce ramekins and dust them with cocoa powder, shaking off any excess.
2. In a double boiler, melt the chocolate and butter together. Stir until smooth, then remove from heat.
3. In a separate bowl, whisk together almond flour, erythritol, and cocoa powder.
4. In another bowl, whisk together eggs, egg yolks, and vanilla extract. Slowly pour the mixture into the dry ingredients, mixing until well combined.
5. Add the melted chocolate mixture to the egg mixture, stirring until smooth. Fold in the chopped macadamia nuts and shredded coconut.
6. Divide the batter evenly between the prepared ramekins. Bake for 14 16 minutes, or until the edges are set but the centers still jiggle slightly.
7. Allow the cakes to cool for a few minutes before inverting them onto plates to serve.

Chef’s Insight

The combination of chocolate and coconut is an exquisite representation of the islands' rich flavors.

Notes

This recipe is perfect for those on a keto diet or anyone seeking a low-carb dessert option.