Peanut Butter Chocolate Lava Cake Recipe

Healthy and low carb!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 337kcal

Author FoodFaithFitness

Preheat your oven to 400 degrees and generously rub 2, 5 ounce ramekins with coconut oil. Sprinkle the insides with a light coat of powdered peanut butter, until fully coated.
In a medium bowl, using an electric hand mixer, beat together the egg, egg yolk, monkfruit, Greek yogurt, vanilla extract and salt until well combined.
Place the chocolate and coconut oil into a large, microwave-safe bowl and microwave using 30 second intervals and 50% power, stirring between each interval, until smooth and melted.
Pour the egg mixture into the melted chocolate, whisking constantly, until smooth and mixed. Finally, whisk in the 2 Tbsp of powdered peanut butter until smooth.
Fill each of the ramekins half full. Then, place 1/2 Tbsp of peanut butter into the center of each ramekin, lightly pressing into the batter. Divide the remaining batter between the ramekins, filling 3/4 of the way full.
Bake until the edges feel set and the inside is still a little soft, about 10 minutes.
Once out of the oven, let stand for 1 minute. Then, gently run a knife along the outside of the ramekin and place a place upside down on top.Gently turn the plate/ramekin over and the cake will slide right out.
Sprinkle with additional powdered peanut butter and DEVOUR immediately!