- 1/4 cup (2oz) butter or ghee
- 2.5 oz chocolate of your choice (I used a Lakanto 55% chocolate bar but 1/2 cup of Lily’s or any other chocolate chips would work great)
- 2 tbsp sweetener of your choice (I used Trader Joe’s allulose stevia blend)
- 1 tsp vanilla
- 1 egg yolk
- 1 whole egg
- 3 tbsp flour substitute of your choice **See note section below for ideas**
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Prepare your Instant Pot by adding 2 cups of water to the bottom of the liner.
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Place the trivet into the liner. This will allow the lava cakes to sit above the water and cook via the steam.
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Prepare 2 Pyrex custard cups by spraying with cooking spray.
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Combine the butter or ghee and chocolate In a microwave safe bowl. Microwave and stir until melted and smooth.
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Add in the sweetener, vanilla, egg yolk, whole egg and flour substitute, whisk together until fully combined.
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Divide the batter between the custard cups and place on the trivet in your Instant Pot liner.
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Lock the lid and make sure the steam release is set to the “sealing” position. Choose Pressure Cook (high) and set the cook time to 8 minutes.
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When the cook time is complete, quick release the pressure. Quickly remove the cakes from the Instant Pot. Loosen the sides of the lava cakes with a butter knife and invert onto a serving plate.
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Top with powdered sugar, whipped cream or ice cream if desired and serve immediately with a cup of creamy coffee 😉
Flour options I’ve tried:
💕Protein Power Flour (this is just dehydrated egg white bread ground into flour. This is what I used in the video and it worked great!)
💕Half almond flour plus half arrowroot starch (while this has some added carbs from the arrowroot, it is fairly minimal and gives a wonderful end result)
💕Cassava flour (not keto but still gluten/grain free)
💕This recipe is very customizable so feel free to try any other low carb baking/flour mixes that you have and like. The only flour I’d be wary of is coconut flour as it is very absorbent!