This Chocolate Pudding Cake is Keto friendly and a chocolate lovers dream! Also known as chocolate lava cake or hot fudge cake, it has a rich, pudding-like center and is surprisingly quick and easy to make.
Avocado OilCoconut Oil, or Butter, for greasing ramekins
2ozLily's Dark Chocolate Chipsapproximately ⅓ Cup, or chocolate chips of choice
⅓CupButtercan use non-dairy
¼CupLakanto Monkfruit Sweetener or Swerve Sweetenercan reduce to 2 Tbsp. if you don't prefer extra sweet desserts.
¼CupBlanched Almond Flourvery finely ground
Lakanto or Swerve Powdered Sweetenerfor garnish
Fresh Strawberriesfor garnish
Preheat oven to 350 degrees.
Grease 2 ramekins very well and place a small piece of parchment paper in the bottom of each ramekin to prevent sticking.
Place the chocolate chips and butter in a microwave-safe bowl*. Heat 30 seconds. Stir. Heat 15 seconds then stir until completely melted. Can heat another 15 seconds if needed.
In a separate mixing bowl, beat the eggs and sweetener on high for 2 minutes.
Add the chocolate/butter mixture, blanched almond flour, and vanilla to the egg/sugar mixture. Mix well.
Divide the batter between the 2 ramekins and smooth the tops with the back of a spoon.
Bake for 14-18 minutes, or until the edges are firm and only the very centers are still slightly soft. The longer you cook them, the less pudding center they will have.
Let stand one minute. Then, run a butter knife around the edges and invert onto a plate. Garnish with Lakanto or Swerve Powdered Sweetener and fresh strawberries.
*If you prefer not to use a microwave, simply place the chocolate chips and butter in a large heatproof bowl over simmering water, being sure the bottom of the bowl doesn't touch the water. Stir until completely melted then remove from heat.**Sugar Alcohol is included in the Fiber to make the net carbs correct.