Description
Indulge in these rich and decadent Keto Pistachio Chocolate Lava Cakes, perfect for a low-carb dessert.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup sugar substitute
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup almond flour
- 2 tablespoons crushed pistachios
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C).
- Grease ramekins with butter and dust with cocoa powder.
- In a saucepan, melt the butter and sugar substitute over low heat.
- Once melted, remove from heat and whisk in cocoa powder.
- Add eggs and egg yolks, whisking until well combined.
- Stir in vanilla extract, almond flour, crushed pistachios, and salt.
- Divide the mixture among the prepared ramekins.
- Bake for 12-14 minutes until edges are set but center is soft.
- Let cool for 1 minute before inverting onto plates.
- Garnish with additional crushed pistachios and serve warm.
Notes
- For extra richness, serve with whipped cream or a low-carb vanilla ice cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg