Gluten-free and Ketogenic Molten Lava Cake
Sugar and Keto don’t do well together, but that doesn’t mean you can’t have your just desserts!
Sugar is a big no-no in a Ketogenic diet. You’re aiming for a low-carb diet and sugar is one of the Carb gods in the food world. If you have sweet tooth and you decided to cut all sugars in your diet, you’re not going to have an easy first week.
Sweets and sugar are highly addictive, and as with other addictions, you would start to feel withdrawal symptoms once you refrained from eating sweets.
After a few days to a few weeks, though, the sugar cravings will start to go away, and you’d be perfectly fine—better, even. Let’s not deny that you kind of miss desserts, though.
Luckily, you do not have to deprive yourself of a good dessert; and you don’t have to go back to sugar, either. You can use Erythritol as a sugar substitute. This is a natural sweetener like Stevia, and is not harmful to the body unlike artificial sweeteners like Aspartame and Xylitol.
I’d love to delve into that further in my next post, but let’s stick to the dessert recipe first. 😀 As I was saying, you can recreate this gluten-free keto-friendly dessert in just 20 minutes. If you’ve missed baking treats, then this is a good way to be creative with your oven again. If you don’t like to crank up the heat, though, you can use your microwave, and your lava cake would turn out just fine.
Ingredients:
• 2 tbps organic cocoa powder
• 1-2 tbsp erythritol
• 1 medium free-range egg
• 1 tbsp organic heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• 1 pinch salt
Instructions:
1. If you decided to go with your oven, preheat it to 350°F. Otherwise, skip this step.
2. Next, mix your erythritol and cocoa powder and whisk to remove any clumps. This’ll make the batter of our cake a lot smoother.
3. In a separate bowl, beat your egg with a mixer until a little fluffy. We’re not using flour here, so we need the aeration in the egg to help make the cake rise.
4. And then, add your egg, heavy cream and vanilla extract to the erythritol and cocoa mixture. Throw in your salt and baking powder as well.
5. Spray a little cooking oil into the mug or baking tin, pour your batter in and put it to bake for about 10-15 minutes at 350° F. Do not overcook the cake! The top of the cake should be set but jiggles.
If you’d rather use the microwave, put the mixture in for a minute. All microwaves are different, so once the minute is up, check up on your cake and if it’s still not solid but jiggly on top, put it back in for 10 second intervals until cooked.
6. Once it’s done, take it out of the oven or microwave and let it cool. Then hold the plate and mug or baking tin firmly together and flip it upside down so that it is now face down on the plate. Tap a few times on the bottom and the cake should slide off onto the plate without a problem.
You can dive right in or you can top it with whipped cream. You could also top it with fruits and shredded ccoconut for extra texture and flavor.
