Keto chocolate lava cakes

Moist keto chocolate lava cakes with a molten centre of dark chocolate (sweetened with dates) and almond flour. A hot, gooey treat for your dessert list, and a filling one. (Keto, vegetarian, gluten-free)

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 12 min
• Total time: 22 min
• Calories: 380 kcal per serving
• Protein: 10 g
• Fat: 34 g
• Carbs: 8 g

Ingredients

• 50g butter
• 50 g dark chocolate (sweetened with dates)
• 2 organic eggs
• 2 tbsp yacon syrup
• 2 tbsp almond flour
• 1 pinch of salt

Method

You’ll need: oven · mixing bowl

1. Grease two ovenproof soufflé ramekins well and preheat the oven to 200 °C (180 °C fan).
2. Melt the butter with the dark chocolate in a bowl over a pan of simmering water on a gentle heat.
3. Whisk the eggs with the yacon syrup and the pinch of salt in a bowl until frothy.
4. Stir in the melted chocolate first, then quickly the almond flour.
5. Divide the batter between the ramekins and bake for 10–12 min, until the edges are set but the centre is still runny.

Good to know

A molten chocolate centre makes every heart beat faster. Here we get that classy restaurant experience with no wheat flour at all.

Swaps

Butter → coconut oil (for a vegan option, also replace the eggs with flax eggs). Almond flour → hazelnut flour (gives a nougat-like flavour). Yacon syrup → maple syrup.

Cooking tips

Every oven works slightly differently – take the cakes out as soon as the top is no longer glossy but matt.

Storage

The molten magic only works straight out of the oven; leftovers cook through completely when reheated.

Allergens

Contains egg, milk (butter) and tree nuts (almonds). Gluten-free. The centre stays runny: in pregnancy and for young children, bake them through until the egg is fully set.