Low Carb Lava Cake | Reese’s Chocolate Peanut Butter

Low Carb Lava Cake | Reese’s Chocolate Peanut Butter | Keto Dessert

Nutrition (per serving)
Calories: 366
Fat: 32g
Protein: 10g
Carbs: 10g
Fiber: 6.5g
Net Carbs: 3.5g

Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Chocolate Peanut Butter Cake”

We use a 4″ springform pan for this recipe.

Servings	Prep Time
2servings	10minutes

Cook Time

15Minutes

Ingredients

1oz Unsweetened Bakers Chocolate
2-3tbsp Peanut Butter
2tbsp Butter
1tbsp Heavy Whipping Cream
1large Egg
2tbsp erythritol
5-7liquid Stevia Drops
1tbsp Coco Powder
2tsp Coconut flour
1/4tsp Baking powder

Instructions

Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it’s also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle. **To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
Pour half the batter into your greased ramekin or springform pan. We use a 4″ springform pan for this.
Place the peanut butter right in the center without allowing it to run to the edges.
Pour the second half over the peanut butter.
Bake in a 400 degree oven for 13-15 minutes.
You’ll know it’s done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
Serve immediately and enjoy!

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