Directions: |
Directions:1. Preheat your oven to 350°F. Combine your erythritol and cocoa powder and whisk to remove
any clumps. This’ll make the consistency of our cake much smoother.
2. In a different bowl, beat your egg until a little fluffy. Since your lava cake is flourless, you need the aeration of the
beaten egg to help coax the cake to rise.
3. Then add your egg, heavy cream and vanilla extract to the erythritol and cocoa mixture. Add your salt and baking
powder as well.
4. Spray a little cooking oil into the mug, pour your batter in (ours are ceramic, you can also use ramekins) and put it to
bake for about 10-15 minutes at 350° F. Do not overcook the cake or it will not flow lava! The top of the cake should
be set but pretty jiggly.
As an alternative, you can also microwave your mug cake for about a minute. All microwaves are different, so once the minute is up, check up on your cake and if it’s still not solid but jiggly on top, put it back in for 10 second intervals until done.
Now it’s up to you how to enjoy it. You can eat your lava cake straight out of the mug (let it cool until you can touch the mug without burning yourself!) or top it off with ice cream, whipped cream, or all kinds of goodies. We decided to make it a molten lava cake. While still hot and in the mug, add a scoop of ice cream to the top. Then wedge a knife along the sides of the mug to help the cake unstick and place a plate onto the mug.
4 net carbs per cake. |
This recipe for Keto Lava Cake is from