Keto Molten Lava Cake is aĀ chocolate lovers dream come true,Ā this keto-friendly treat that satisfies the sweet tooth without breaking the bank on carbs. Made with real chocolate, this low-carb dessert is a classic comfort food with a twist. It features a gooey center of melted chocolate surrounded by a moist, fluffy cake.
Ingredients
Keto Brownies
- 2 tablespoons coconut oil, melted
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs, beaten
- 1/2 cup almond flour or ground almond meal
- 1/4 cup sweetener such as stevia, monkfruit or SwerveĀ® sweetener
- 1 tablespoon baking powder
(Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 6 cupcakes)
Chocolate Lava FilingĀ
- Keto Chocolate SyrupĀ
Keto Cheesecake Ice CreamĀ
- 2 cups Heavy Whipping Cream
- 2 scoops ofĀ GSI Keto CheesecakeĀ
- 4 tbs butter
- 3 tbs powdered stevia (or sweetener of choice)
- 1 egg yolk
- 2 tsp vanilla extract
GSI Keto CheesecakeĀ
Instructions
Keto Brownie Cupcakes
- Preheat oven to 350 F (175 C). Grease a cupcake pan with coconut oil or line with paper liners.
- In a medium bowl, mix together the melted coconut oil, cocoa powder and salt until smooth.
- Add in the vanilla extract and beaten eggs and whisk until well combined.
- In a separate bowl, combine the almond flour or ground almond meal with the sweetener of your choice and baking powder.
- Slowly fold the dry ingredients into the wet ingredients until just combined - do not overmix!
- Spoon the batter into each cupcake section of the prepared pan until it is about halfway full - this should make around 6 cupcakes total.
- Bake for 12 - 14 minutes, or until a toothpick inserted into the center of one of your brownies comes out clean. Allow to cool beforeĀ filing.Ā
Chocolate Lava FilingĀ
- Scoop a small, spoon sized hole our from the center of the brownie
- Squeeze the chocolate syrup inside a small bowl
- Microwave the chocolate syrup for 20-25 secondsĀ
- Place the scooped our brownie ontopĀ
Keto Cheesecake Ice CreamĀ
- Place all ingredients (except vanilla) in a saucepan.
- Whisk ingredients gently over medium/low heat.
- Heat over medium/low heat, whisking regularly for approximately 15 min. Allowing the mixture to thicken. DO NOT BOIL
- Pour mixture into a freezer-safe container & add vanilla. *You May put this custard through an ice cream machine but it is not necessary.
- Freeze mixture overnight. Homemade ice cream will freeze hard-take out of the freezer 10-15 minutes before serving.
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