Low Carb Chocolate Fondant Cake
Indulge in the velvety decadence of this Low Carb Chocolate Fondant Cake, the perfect guilt-free dessert for chocolate lovers! This rich and gooey treat is crafted with unsweetened chocolate, almond flour, and a touch of granulated erythritol, making it a low-carb and keto-friendly alternative to the classic molten lava cake. With just 15 minutes of prep time and a quick 12-minute bake, this recipe is ideal for impressing guests or savoring a luxurious treat on a busy evening. Each bite delivers an irresistible contrast of a perfectly set exterior with a luscious molten center. Serve it warm with a dollop of whipped cream or a dusting of cocoa powder for an elegant finish. Whether you're following a low-carb lifestyle or simply looking for a wholesome dessert, this easy-to-make chocolate fondant is your go-to indulgence!
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Ingredients
- 100 grams Unsweetened chocolate
- 100 grams Unsalted butter
- 50 grams Almond flour
- 100 grams Granulated erythritol or sweetener of choice
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 200°C (392°F). Lightly grease six small ramekins or a muffin tin with butter or non-stick cooking spray.
Step 2
In a medium-sized bowl, melt the unsweetened chocolate and unsalted butter together. You can do this over a double boiler or in the microwave in short bursts, stirring frequently until smooth and fully combined.
Step 3
Once melted, remove from heat and allow the mixture to cool slightly.
Step 4
In another bowl, whisk together the eggs, granulated erythritol, vanilla extract, and salt until frothy and well combined.
Step 5
Slowly pour the chocolate and butter mixture into the egg mixture, whisking continuously to ensure the eggs do not cook.
Step 6
Add the almond flour to the mixture and gently fold until just combined and smooth.
Step 7
Divide the batter evenly among the prepared ramekins or muffin cups, filling each about three-quarters full.
Step 8
Place the ramekins on a baking sheet and bake in the preheated oven for about 10-12 minutes. The outside should be set, but the center should remain soft.
Step 9
Remove from the oven and allow them to cool for a couple of minutes before gently running a knife around the edges to loosen.
Step 10
Carefully invert each cake onto a plate and serve immediately. They pair wonderfully with a dollop of whipped cream or a sprinkle of cocoa powder.
Nutrition Facts
| Serving size | (505.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1794.3 |
| Total Fat 171.3g | 0% |
| Saturated Fat 84.6g | 0% |
| Cholesterol 779.4mg | 0% |
| Sodium 841.7mg | 0% |
| Total Carbohydrate 158.7g | 0% |
| Dietary Fiber 29.9g | 0% |
| Total Sugars 2.9g | |
| Protein 43.2g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 314.2mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 1067.4mg | 0% |
Source of Calories