Peanut Butter Molten Lava Cakes

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg yolks, large
  • 2 Eggs, large

• Condiments

  • 1 Chocolate sauce, Low Carb
  • 1/4 cup Peanut butter

• Baking & Spices

  • 6 tbsp Almond flour
  • 6 tbsp Swerve sweetener, powdered
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 1/4 cup Butter

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1/4 cup butter
• 1/4 cup peanut butter
• 2 tbsp coconut oil
• 6 tbsp powdered Swerve Sweetener
• 2 large eggs
• 2 large egg yolks
• 1/2 tsp vanilla extract
• 6 tbsp almond flour
• Low Carb Chocolate Sauce

Directions

• Preheat oven to 350F and grease 4 small (about 1/2 cup capacity each) ramekins very well. I used both butter AND coconut oil spray.
• In a medium-sized microwave safe bowl, combine butter, peanut butter, and coconut oil. Cook on high in 30 second increments until melted. Stir together until smooth.
• Whisk in powdered sweetener until smooth. Whisk in eggs, egg yolks, and vanilla extract. Then whisk in almond flour until smooth.
• Divide batter among prepared ramekins and bake 12 to 15 minutes, until sides are set but the center still jiggles a bit. Remove and let cool a few minutes.
• Run a sharp knife around the inside of the ramekin to loosen the cakes. Cover each with an upside-down plate and flip over to turn the cake out onto the plate (you may need to give it one good shake, holding the plate and ramekin together tightly).
• Drizzle with low carb chocolate sauce and serve immediately.

Nutrition