Chocolate Lava Cake – Low Carb and Gluten Free

Gluten Free Low Carb Chocolate Lava Cake

I found this recipe on a low carb site and switched it up to use almond flour and liquid stevia. It’s SO good and is very satisfying for both a chocolate and sweet craving. I served it with just a little bit of whipped raw cream (also stevia sweetened) Yum!

 

Ingredients:
4 oz. unsweetened baking chocolate
1/2 Cup butter, I use Kerry Gold

1 and 1/4 Cup sweetener (I used stevia equivalent, you could use organic sugar or swerve or erythritol)

4 organic pastured eggs

½  tsp. Vanilla Extract

One pinch Celtic Sea Salt (1/8 tsp)

6 Tbsp.  Almond Flour (ground almonds)

Whipped Cream to top

Preheat oven to 425. Butter 4 custard cups (3/4 cup) and place on baking sheet
In large microwavable bowl, cook butter and chocolate squares on high 1 minute or until butter is completely melted. Remove from microwave and stir with wire whisk until chocolate is completely melted. (You can alternately melt butter and chocolate in a double boiler.) Stir in sweetener until well blended. Whisk in eggs until well blended. Stir in Almond Flour until well blended. Divide batter evenly between custard cups.

Bake 11-14 minutes, or until sides are firm, but center is soft. Let stand 1 minute. Carefully run knife around cakes to loosen and then turn out onto plate. Top with whipped cream.
These were incredibly easy to make and delicious. Enjoy!

Read more great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/monday-mania-3122012/

Read more great Fat Tuesday posts here: http://realfoodforager.com/fat-tuesday-march-13-2012/

Read more great Real Food Wednesday posts here: http://kellythekitchenkop.com/2012/03/real-food-wednesday-372012.html

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5 Responses to “Chocolate Lava Cake – Low Carb and Gluten Free”

  • Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    How much stevia did you use?

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-march-13-2012/

    • Mom:

      Hi Jill,
      they can vary a bit by brand, but I use this chart as my guideline. Some brands have conversion amounts on their labels (Like sweetleaf but I usually use less and taste)

      The stevia powder referred to in this chart is the pure form, or the liquid made from the pure powder.
      Sugar amount Equivalent Stevia powdered extract Equivalent Stevia liquid concentrate
      1 cup 1 teaspoon 1 teaspoon
      1 tablespoon 1/4 teaspoon 6 to 9 drops
      1 teaspoon A pinch to 1/16 teaspoon 2 to 4 drops

      Sheri

      • Mom:

        Hm… my dashes didn’t work but it’s 1 Cup sugar to 1 tsp (to 1 tlb) powdered to 1 tsp liquid.

  • Just wanted to let you know that I made this today and it was so delicious! Thank you so much for the recipe.