- 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**
Prepare your Instant Pot by adding 2 cups of water to the bottom of the liner.
Place the trivet into the liner. This will allow the lava cakes to sit above the water and cook via the steam.
Prepare 2 Pyrex custard cups by spraying with cooking spray.
Combine the butter or ghee and chocolate In a microwave safe bowl. Microwave and stir until melted and smooth.
Add in the sweetener, vanilla, egg yolk, whole egg and flour substitute, whisk together until fully combined.
Divide the batter between the custard cups and place on the trivet in your Instant Pot liner.
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.
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.
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!