If you love chocolate, then chocolate lava cake is no doubt a favorite. Rich, moist chocolate cake filled with a molten, hot fudge center that oozes out from the very first bite.
This dessert has gained so much popularity in recent years that you’ll find it on restaurant menus everywhere, sometimes under the name “molten chocolate cake” or “death by chocolate”. You’ll also find blend-and-bake mixes for this molten chocolate treat on the baking aisle.
While chocolate lava cake is undoubtedly a scrumptious dessert, many people think it is a healthier option because it is generally a small serving.
It has to be better for you than a towering slice of chocolate layer cake or giant wedge of cheesecake, right?
Not so fast!
Most commercially prepared chocolate lava cakes contain highly processed, refined flours, not to mention a large quantity of sugar. In fact, restaurant versions of this chocolate delight will set you back 700 calories and 40 grams of sugar in that small portion.
And the blend-and-bake chocolate lava cake mixes? They’re just as bad, if not worse. Take a look at the ingredients in Betty Crocker Warm Delights Molten Chocolate Cake:
High fructose corn syrup, bleached flour, partially hydrogenated oil, artificial flavor, BHT…
It doesn’t take much of these unhealthy ingredients to expand your waistline and put a serious damper on your health!
Introducing… Healthy 7-Ingredient Gluten Free Chocolate Lava Cake
Fortunately, we’ve created a healthy solution to this chocolate lover’s dream. Using good-for-you ingredients, we’ve created a gluten free chocolate lava cake that has just 7 grams of carbohydrates and 3 grams of sugar per delicious serving.
Oh, and did we mention that it tastes spectacular?
Ingredients like high quality dark chocolate, our very own Erythritol and coconut flour make this a guilt-free dessert that not only comes together easily, but has a decadent taste that rivals restaurant desserts.
With only a few ingredients, you can create this easy and elegant dessert for a special occasion or just for an indulgent weeknight dessert.
Start by taking 8 ounces good quality dark chocolate and combining it with 2 sticks of cubed organic butter in a double boiler. Carefully melt the chocolate over medium low heat until it’s smooth.
Take 5 eggs and beat them with a pinch of salt, 1 cup Erythritol and 1/2 teaspoon powdered stevia (or about 20 drops of the liquid version).
Add in the melted chocolate and beat until well combined. Beat in a tablespoon of coconut flour. You’ll end up with a thick, smooth cake like batter.
Line a 12-cup muffin tin with liners and fill them about 2/3 full of the cake batter.
Bake for about 10-12 minutes, being careful not to over bake. Baking too long will leave you with delicious cake, but you will not get the oozy lava when you cut into it. The tops of the cake will be puffy and shiny and when you first take them out, it will seem under done.
Allow your delicious little gluten free chocolate lava cake to sit for a minute or so before turning one over on a plate. They are best served almost immediately out of the oven, dusted with powdered Erythritol and a few fresh organic berries. Of if you’re like me, you don’t have time for all that.
- 1 cup (2 sticks) organic unsalted butter, cut into chunks
- 8 ounces 85% organic chocolate, chopped
- 5 pastured eggs
- 1 cup Erythritol, powdered
- ½ teaspoon pure stevia extract or 20-30 drops liquid stevia
- Pinch sea salt
- 3 teaspoons coconut flour
- Preheat oven to 450 degrees Fahrenheit.
- Bring eggs to room temperature.
- In a heavy bottomed saucepan or double boiler, melt the chocolate with the butter and stir until smooth.
- In a medium bowl, beat together eggs, powdered erythritol, stevia, and salt. Beat in chocolate mixture. Stir in coconut flour.
- Pour into paper-lined muffin cups and bake for 12-14 minutes, or until puffed up and still a bit moist looking on the tops. Do NOT overbake.
- Let cakes stand for one minute, then invert on to individual serving dishes.
- Enjoy immediately!
265 calories, 26 g fat, 16 g saturated fat, 5 g monounsaturated fat, 1 g polyunsaturated fat, 7 g carbohydrate, 3 g sugar, 3 g fiber, 5 g protein, 129 mg cholesterol, 139 mg sodium