QUICK AND EASY CHOCOLATE PEANUT BUTTER LAVA CAKE
Serve with Ice
Cream Custard, page 75, Low-Carbing Among Friends, Volume-1 and strawberry
sauce, page 26 of volume 1. Ginny Larsen of Ginny's Low-Carb Kitchen actually was the first to start me coveting such a cake as she also posted a delectable chocolate mug cake with a scoop of ice cream and caramel sauce - hence my desire to add the ice cream! This is a very different recipe but they're all good in their own way. This chocolate cake was ooey gooey and with the ice cream and strawberry sauce, it took the dessert over the top to render it sublime! What a great start to the morning and with that stimulant I'm raring to go and get lots done, which is good, as I have company coming.
For other great Low-Carb, Gluten-Free recipes by the team & me:
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2 eggs
3 tbsp smooth peanut butter,
(45 mL)
(sugar-free)
Liquid sweetener to equal 1/4 cup sugar (60 mL)
2 tbsp granulated erythritol
(30 mL)
2 tbsp heavy cream (30 mL)
1 tbsp water (15 mL)
1 tsp vanilla extract (5 mL)
1/4 cup Hershey’s® unsweetened cocoa (60 mL)
3/4 tsp
baking powder (3 mL)
In food processor,
process eggs. Add peanut butter, liquid
sweetener, erythritol, heavy cream, water and vanilla extract; process. Add cocoa and baking powder and process
again. In medium microwaveable bowl (actually I used a fairly deep, round bowl),
pour batter (which will be quite thin) and microwave 1 minute. Serve immediately with suggestions above or
on its own with a tablespoon or two of heavy cream.
Helpful Hints: My microwave
oven is 1200 Watts. You may need to cook
yours a little less or a little longer depending on the wattage of your
microwave oven. This cake becomes more
brownie-like if you eat it later. It’s
very good.
Yield: 2 to 3 servings
1
serving
285.8/191.2
calories
13.8/9.2
g protein
22.3/14.9
g fat
6.4/4.3
g net carbs