Molten Chocolate Lava Cake
Molten Chocolate Lava Cake
Equipment
Ingredients
- 6 T melted coconut oil plus extra for greasing
- 3 eggs
- ½ cup unsweetened almond milk
- 2 t vanilla extract
- ⅔ cup almond flour
- 2 T Lakanto monk fruit powder
- 2 T raw cacao powder
- 1½ t cream of tartar
- ¾ t baking soda
- ¾ t arrowroot powder
- ¼ cup sugar-free dark chocolate chips
- 1½ cups water
Instructions
- Lightly grease 4 (6-ounce) heat-safe ramekins with coconut oil.
- In a large mixing bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until combined.
- Into the wet ingredients, sift the almond flour, monk fruit powder, cacao powder, cream of tartar, baking soda, and arrowroot powder. Whisk just until a smooth batter forms.
- Stir in the chocolate chips.
- Divide the mixture evenly among the 4 ramekins, f illing them until ¾ full. Pour the water into the Instant Pot bowl and set a steamer rack or trivet in the bottom. Place three ramekins on the rack, and one on top of the three, in the center.
- Secure the lid on the Instant Pot and move the vent knob to the sealed position.
- Select “Manual” and cook on high pressure for 10 minutes.
- Once the cooking time is up, carefully move the knob to “Venting” to quickly release the pressure.
- The ramekins will be hot and slippery, so wear oven mitts to remove them from the Instant Pot.
- (Don’t be concerned if there is a little extra liquid around the ramekin rims when you open the Instant Pot. It will absorb into the cakes in a minute or two.) Serve immediately in ramekins or scooped onto plates while still warm and molten.
Nutrition
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