Paleo Grain Free Molten Lava Cake

My recipes are grain free, refined sugar free and most are dairy free.  I wanted to use up the two egg whites I had leftover after making mayonnaise. I haven’t been able to find any chocolate on the market that I can eat. It either has refined sugar or something else I can’t have. That means I have to make my own.  When I wrote this recipe I wasn’t sure it was going to turn out. I told my company that we are either having molten lava cake or chocolate cake. I was super happy with the outcome. I did try to remove my cake from the ramekin but it broke apart. I think it would have helped if I had waited a little longer to try to remove it. But even if you have to leave them in the ramekin it can still look beautiful. I made my Vanilla Coconut Milk Ice Cream to go with this. This recipe makes 4 eight oz ramekins of molten lava cake. When making chocolate cakes I find it helps to use cocoa to flour the dish as flour will leave a white dust on your cake. I use Guittard’s Classic “Oban” Cocoa Liquor (Unsweetened Chocolate) Wafers. This way I can add my own sugar and in this case maple sugar. Serve with Keto Soft Serve Vanilla Ice Cream made with coconut milk.

Recipe below

Nutritional Facts are below and without the coconut milk vanilla ice cream.

 

 

Makes 4 Molten Lava Cakes

 

3 tablespoons cocoa

6 oz unsweetened chocolate wafers

1/4 cup maple syrup

1/2 cup melted coconut oil

4 tablespoons cassava flour

1 teaspoon vanilla

* 1 tablespoon strong coffee

2 eggs

2 tablespoons maple syrup

2 egg whites

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1/4 cup maple syrup

*item is optional

Directions

Preheat oven to 450 F. Oil (using coconut oil)  and flour (using cocoa powder) your 4 eight ounce ramekins. Melt unsweetened chocolate in the microwave for l minute. Remove and stir chocolate. Continue placing in microwave for thirty-minute intervals until the chocolate is completely melted. Stir after each 30-second interval until smooth and chocolate are fully melted. Add maple syrup and stir and taste. If not sweet enough add more maple syrup to taste. Add coffee and stir until combined and smooth. Lastly, add vanilla to chocolate and stir until glossy, smooth and thick.

Using an electric mixer with one blade, whip the egg whites for about 1 minute. Add cream of tartar and salt.  Whip until stiff peaks. In another bowl using an electric mixer with one blade, blend the eggs and 2 tablespoons of maple syrup and cassava flour. Pour egg mixture into the chocolate mixture and stir until well combined and smooth. Using a spatula gently add the stiff egg whites and gently fold into the chocolate mixture.

Pour or scoop batter into butter and cocoa floured ramekins. Fill 3/4 of the ramekin with batter. Place the ramekins on a baking sheet. Place in oven. Bake 4- 6 minutes. Let stand 2 minutes. Invert a ramekin onto a serving plate. Wait 10 minutes then unmold cake by removing ramekin. Can serve with Keto Soft Serve Vanilla Ice Cream.

If worried about the cake not unmolding you can serve it in the ramekin. If ramekin has cocoa powder on it use a wet rag or paper towel to wipe the ramekin.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 562
% Daily Value *
Total Fat 42 g 65 %
Saturated Fat 32 g 160 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 93 mg 31 %
Sodium 200 mg 8 %
Potassium 229 mg 7 %
Total Carbohydrate 36 g 12 %
Dietary Fiber 5 g 19 %
Sugars 20 g
Protein 9 g 18 %
Vitamin A 3 %
Vitamin C 1 %
Calcium 5 %
Iron 36 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

 

4 Comments Add yours

  1. mistimaan says:

    Nice recipe

    1. Thanks so much. It’s also delicious. Tomorrow is coconut milk soft serve vanilla ice cream.

  2. Gloria says:

    To die for. This could be served in a restaurant it is so good. Can’t tell that it’s made with anything “substitute.” It’s just rich and chocolaty

    1. Thank you so much Gloria!

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