Low Carb Moelleux au Chocolat
Indulge your sweet tooth without straying from your low-carb goals with this irresistible Low Carb Moelleux au Chocolat. Perfectly rich and decadently gooey in the center, this French-inspired chocolate lava cake is made with wholesome ingredients like almond flour, sugar-free dark chocolate, and granulated erythritol, making it a guilt-free treat that's naturally gluten-free. The recipe takes just 30 minutes from start to finish, including melt-in-your-mouth results after only 10 minutes in the oven. With its velvety chocolate interior and delicate, airy texture achieved by folding whipped egg whites into the batter, it’s a dessert designed to impress. Serve these individual cakes warm, straight from the ramekins or gently unmolded onto plates. Pair it with fresh berries or a dollop of whipped cream for a luxurious yet low-carb experience that's perfect for any occasion.
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Ingredients
- 100 g dark chocolate (70% cocoa or higher, sugar-free if possible)
- 100 g unsalted butter
- 60 g granulated erythritol
- 30 g almond flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
Directions
Step 1
Preheat your oven to 200°C (400°F). Grease four ramekins with a little butter or cooking spray and set aside.
Step 2
In a double boiler or a heatproof bowl set over a pan of simmering water, melt the dark chocolate and butter together. Once melted and smooth, remove from heat and let cool slightly.
Step 3
In a mixing bowl, whisk together the granulated erythritol, almond flour, vanilla extract, and a pinch of salt.
Step 4
Separate the egg yolks from the egg whites. Add the egg yolks to the chocolate mixture, stirring until fully incorporated.
Step 5
Gently fold the dry ingredients into the chocolate mixture, ensuring no lumps. Be careful not to deflate the mixture too much.
Step 6
Whisk the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the chocolate batter, a third at a time, to maintain as much volume as possible.
Step 7
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Step 8
Place the ramekins on a baking sheet and bake in the preheated oven for about 8 to 10 minutes, or until the tops are set but the centers still have a slight jiggle.
Step 9
Let the moelleux cool for 2 minutes before serving warm. You may turn them out onto plates or serve directly in the ramekins.
Nutrition Facts
| Serving size | (444.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1698.3 |
| Total Fat 155.0g | 0% |
| Saturated Fat 79.1g | 0% |
| Cholesterol 779.4mg | 0% |
| Sodium 384.4mg | 0% |
| Total Carbohydrate 111.4g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 2.1g | |
| Protein 32.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 237.0mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 904.1mg | 0% |
Source of Calories