These easy miniature peanut butter chocolate molten keto lava cakes are such a decadent dessert that’s perfect for any occasion, yet simple enough to make anytime! You will love this gluten free and keto friendly chocolate peanut butter molten lava cake recipe!
This post is sponsored in partnership with Keto Konscious. As always all opinions expressed are my own. Thank you for continuing to make Peanut Butter Plus Chocolate possible.
What you need to make these keto, gluten free and refined sugar free peanut butter lava cakes
If you are a lover of chocolate and peanut butter (especially together) then you have come to not only the right blog but also the right post because these peanut butter chocolate molten keto lava cakes are a dream come true! These decadent little cakes are made gluten free, refined sugar free and keto using Keto Koncioius Chocolate Activate.
- almond flour
- granulated erythritol
- Keto Activate get 10% off using code CIARRA10
- butter
- peanut butter, naturally drippy kind
- sugar free chocolate chips
- egg and egg yolk
- vanilla
- low calorie ice cream* optional but necessary
- unsweetened cocoa powder for dusting
Dark Chocolate Truffle Keto Activate by Konscious Keto
Meet my latest obsession: dark chocolate truffle keto activate! First of all it tastes like rich hot chocolate and mixing it in my morning coffee and has been a new routine of mine! Not only is it free of GMOs, Gluten, Soy, Hormones (that’s the one that did it for me!), but it’s also made with all natural flavors and colors.
I decided to give these little lava cakes an energy boost using dark chocolate truffle keto activate and it did just that plus gave it a little extra sweet flavor which I am never opposed to, ya feel me?
If you love this recipe, you will love these recipes using Keto Activate!
Peanut Butter Chocolate Lava Cakes
Ingredients
- 1/3 cup sugar free chocolate
- 4 tbsp butter good quality
- 1 egg
- 1 egg yolk
- 1/4 cup granulated erythritol
- 1/2 scoop Keto Activate Keto Konscious
- 2 tbsp almond flour
- 3 tbsp creamy peanut butter natural
- 1 tsp vanilla extract
- low calorie keto friendly ice cream for topping optional
- unsweetened cocoa powder for dusting
Instructions
- Preheat oven to 400 F and prepare 3 (half cup) ramekins with non-stick spray and dust with cocoa powder to further prevent sticking.In a heat proof bowl, gently melt the butter and chocolate together in 20 second increments in the microwave, stopping to stir in between until smooth. Remove and let cool slightly.
- In another bowl, stir together your granulated erythritol or sweetener, Keto Activate and almond flour. In another bowl, whisk together the egg, egg yolk and vanilla then add in the slightly cooled chocolate/butter mixture. Add your wet ingredients to the dry and stir just until combined and a batter forms.
- Distribute half of the batter between the three ramekins. Drop a tablespoon of peanut butter into the center. Cover with remaining batter. Place the ramekins on a baking sheet and cook for 12-14 minutes. Don’t over cook or you won’t have a molten lava center.
- Remove from the oven and immediately turn out cakes on a serving plate. Dust with unsweetened cocoa powder and top with low calorie ice cream if desired and serve.
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