Low Carb Truffle Lava Cakes
3.9g
Net Carbs
6.3g
Protein
32.8g
Fat
9.0g
Fiber
357
Calories
Cooking tip: Getting these delicious cakes out of the ramekins whole is a bit of a trick. We found that working quickly after removing from the oven was helpful. Tapping on the bottom of the ramekin after inverting it on the plate helped a bit, and then we crossed our fingers and hoped for the best! The good news is that even if the cake doesn’t come out smoothly, the rich cake, gooey center, and melted chocolate are a show stopping dessert that is delicious no matter how it looks.
Ingredients:
- 2 teaspoons cocoa powder, unsweetened USDA
- 1 teaspoon butter, unsalted USDA
- 1 pinch table salt USDA
- 1 tablespoon almond flour, super finely ground, gluten free King Arthur Flour
- 2 tablespoons Magic Baker zero sugar baking blend, Splenda
- 3 ounces dark chocolate baking chips, 55% cocoa, no sugar added Lily's Sweets
- 1 lrg raw egg USDA
- 1/4 teaspoon vanilla extract USDA
- 1 ea raw egg yolk, large USDA
- 1/4 cup butter, unsalted USDA
- 3 truffles Atkins Endulge Dark Chocolate Truffles
- 1 tablespoon Swerve confectioners erythritol based sweetener
- 9 eas fresh raspberries USDA
Directions:
Equipment note: you will need three 3-ounce or larger ramekins for this recipe.
- Heat oven to 425°F. Use teaspoon softened butter to lightly grease ramekins, then dust with cocoa powder, taping to remove any excess.
- In a small microwave safe bowl, melt ¼ cup unsalted butter and chocolate chips together in 30 second increments, stirring thoroughly between, until completely melted and smooth.
- In a medium bowl, use an electric mixer on high to whip room temperature whole egg, egg yolk, sweetener, vanilla extract and salt together until lightened and thick, about 2 minutes. Fold in melted chocolate and almond flour until very well combined and no streaks of chocolate are visible. Evenly distribute between the three ramekins, about 1/3 cup in each. Place an unwrapped Atkins Endulge Dark Chocolate Truffle in the center of the batter in each ramekin and gently press down until even with the top of the batter.
- Bake for 10-12 minutes, until the top of the cakes is smooth, the truffle is melted, and there is still a good jiggle in the middle. Remove from oven and immediately use a knife around the edge to release the cake from the ramekin. Do not let the cake cool in ramekins for more than about 1 minute, as cooking will continue as they sit. Place an upside down plate over each ramekin and invert, allowing the cake to gently fall onto the plate. Dust each cake evenly with confectioners erythritol, garnish each cake with three raspberries, and serve while warm. One cake as described is one serving.
