MAKES: 2 cakes (1 per serving) · PREP TIME: 5 minutes · COOK TIME: 15 minutes
These chocolate lava cakes are my go-to treat for when that raging sweet tooth strikes. With simple ingredients and only five minutes of hands-on prep time, I always have a healthier option at my fingertips—so much better than diving face-first into a sugary, gluten-filled cake.
INGREDIENTS
•¼ cup unsweetened cocoa powder
•¼ cup granular erythritol
•2 large eggs
•2 tablespoons unsweetened coconut milk
•1 teaspoon pure vanilla extract
•½ teaspoon baking powder
•2 tablespoons reduced-sugar creamy peanut butter, warmed, for drizzling (optional)
DIRECTIONS
1. Preheat the oven to 350°F. Lightly grease two 6-ounce ramekins. Put the ramekins on a rimmed baking sheet.
2. Put all the ingredients, except the peanut butter, in a mixing bowl and whisk until smooth. Divide the mixture evenly between the ramekins.
3. Bake for 15 minutes, or until the edges are set and the centers are still jiggly, but not raw.
4. Remove from the oven and drizzle with the warmed peanut butter before serving, if desired.
tips: To make a peanut butter drizzle, heat the peanut butter in the microwave for 20 seconds at a time until it is warm enough to drizzle over the cakes.
Although they are much better when baked in the oven, these cakes can also be cooked in the microwave. Cook them one at a time for 1 minute each.
PER SERVING:
CALORIES: 131
FAT: 9.4g
PROTEIN: 8.7g
TOTAL CARBS: 7.1g
FIBER: 4g
NET CARBS: 3.1g
ERYTHRITOL: 24g
