Choco Clouds are so Yummy

Chocolate Lava Cake 

The problem I have with most low-carb desserts is that once I make a batch up I then have a huge number of servings to try and eat before they go bad. I like this one because I can make them up then freeze them before cooking. That gives me a lot of time and leeway to have these when I can afford a treat, and this is definitely one of those "special occasion" treats. I wouldn't eat one of these every day.

2 tsp Cocoa + extra for garnish if desired
2 Oz. Dark Chocolate (85% cacao)
¼ Cup Unsalted Butter, divided
¼ tsp Xanthan Gum
1/3 Cup Truvia or Swerve
1 pinch Salt
1 Tbsp Golden Flaxseed Meal
2 tsp Coconut flour
1 Lg Egg
1 Lg Egg Yolk
½ tsp Vegetable Glycerin
  Important note: Be sure to get a USP certified Food Grade glycerin. Some glycerins are TOXIC and should not be consumed.

 

Take 2 teaspoons of the butter and butter two 6 oz. ramekins. Dust them with the 2 tsp of cocoa. Set aside.

Break up the chocolate into small pieces in a medium sized microwaveable bowl. (Grate if you like, the smaller the pieces the easier it will melt.) Add the remaining 3 tablespoons + 1 teaspoon of butter to the chocolate. Microwave in 15-20 second bursts stirring well afterwards each time. The butter will melt before the chocolate. When it does just stir a lot and the heat from the butter will do most of the chocolate melting. Just be careful not to overheat the chocolate and burn it.

In a small bowl combine xanthan gum, sweetener, salt, flaxseed and coconut flour.

In another bowl beat together egg, egg yolk and vegetable glycerin.

Stir the dry ingredients into the chocolate butter mixture, then stir in the egg mixture.

Divide evenly among the ramekins. Then freeze until solid. 5-6 hours depending on your freezer.

When ready to serve, preheat the oven to 450° F. Remove cakes from the freezer and put them on a baking sheet. Bake for exactly 18 minutes. Then cool for exactly 2 minutes. Run a knife around the inside edge before turning cake out onto plate. Dust with cocoa if desired and enjoy!

Note: the timing of the baking and cooling is important. Too much cooking or cooling and the inside won't be molten. Recipe is easily doubled or tripled if you want to have plenty on hand.

Nutrition info varies depending on what brands you use, what sweetener you use etc. The nutrition info below is a rough estimate.

As calculated by MyFitnessPal using Truvia :

Per cake:
Calories:
469
Fat:
44g
Protein:
10g
Carbs:
40g
Carbs adjusted for sweetener*:
16g
Carbs adjusted for sweetener* and fiber:
9g

*Note: of the 40g of carbs in this cake, 24g came from the "zero calorie" Truvia. Swerve is even a little higher in carbs that aren't actually caloric. Not sure how to count this as a carb if it has no calories. Neither product is bulked with maltitol so far as I know. Probably one of those, your mileage may vary things. You'll have to test yourself to know if you can count it at the higher or lower count.