Low Carb Lava Cake | Reese’s Chocolate Peanut Butter | Keto Dessert

Nutrition (per serving)
Calories: 366
Fat: 32g
Protein: 10g
Carbs: 10g
Fiber: 6.5g
Net Carbs: 3.5g

Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Chocolate Peanut Butter Cake”

We use a 4″ springform pan for this recipe.

Servings Prep Time 2servings 10minutes

Cook Time 15Minutes

Ingredients

• 1oz Unsweetened Bakers Chocolate
• 2-3tbsp Peanut Butter
• 2tbsp Butter
• 1tbsp Heavy Whipping Cream
• 1large Egg
• 2tbsp erythritol
• 5-7liquid Stevia Drops
• 1tbsp Coco Powder
• 2tsp Coconut flour
• 1/4tsp Baking powder

Instructions

1. Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it’s also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle. **To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
2. Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
3. Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
4. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
5. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
6. Pour half the batter into your greased ramekin or springform pan. We use a 4″ springform pan for this.
7. Place the peanut butter right in the center without allowing it to run to the edges.
8. Pour the second half over the peanut butter.
9. Bake in a 400 degree oven for 13-15 minutes.
10. You’ll know it’s done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
11. Serve immediately and enjoy!

 

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• My KETOGENIC DIET with INTERMITTENT FASTING & TRAINING ROUTINE| WBFF Transformation Division Prep

from Keto Diet Fact or Fiction http://ift.tt/2qiaBuA