Keto Chocolate Lava Cake

Instructions

1. Step 1

   Preheat the oven to 220°C. Grease two ramekins with ¾ tsp (4 gr) of the butter and place them on a baking sheet.

   Ingredients used: 4.0 gr Butter

   Cookware: baking sheet, ramekin

2. Step 2

   Combine the remaining 2 ½ tbsp (38 gr) butter with the unsweetened chocolate in a microwave-safe bowl. Heat in short bursts, stirring between each, until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 38.0 gr Butter, 56.0 gr Unsweetened Chocolate

   Cookware: microwave-safe bowl, rubber spatula

3. Step 3

   Whisk the eggs, erythritol sweetener, vanilla extract, and salt in a mixing bowl until slightly thickened and evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg, 24.0 gr Erythritol Sweetener, 0.5 gr Fine Salt, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

4. Step 4

   Slowly whisk the melted chocolate mixture into the egg mixture until glossy and uniform.

   Cookware: mixing bowl, whisk

5. Step 5

   Fold in the almond flour and cocoa powder just until no dry streaks remain.

   Ingredients used: 14.0 gr Almond Flour, 5.0 gr Cocoa Powder

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Divide the batter evenly between the prepared ramekins.

   Cookware: ramekin, rubber spatula

7. Step 7

   Bake at 220°C until the edges are set but the centers still look soft and move slightly when gently shaken.

   Timer: 8 min (fixed)

   Cookware: baking sheet, ramekin

8. Step 8

   Rest the cakes for 1 minute, then serve directly in the ramekins while warm.

   Timer: 1 min (fixed)

   Cookware: ramekin