Indulge in a guilt-free, keto-friendly version of the classic molten lava cake. This decadent dessert is rich in chocolate flavor and melts in your mouth with each bite. The slow cooker method ensures a perfectly moist and gooey cake every time, making it a delightful treat for any occasion.
Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup powdered erythritol sweetener. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup Lily's chocolate chips sugar-free. 1 1/2 cups boiling water.
Instructions: Add cocoa powder, salt, and powdered erythritol to a bowl and mix them together. Vanilla extract, eggs, almond milk, and melted coconut oil should all be added. Mix until it's smooth. Add Lily's chocolate chips and mix them in. Put the mixture in a slow cooker that has been greased. Add boiling water to the slow cooker and stir it all together. Don't stir. Turn the heat down to low and cover the pan. Cook for two to three hours, or until the cake is firm around the edges but still soft in the middle. Warm it up and serve it with whipped cream or keto-friendly ice cream.
Prep Time: 15 minutes
Cook Time: 120 minutes
veronica couto