QUICK AND EASY CHOCOLATE PEANUT BUTTER LAVA CAKE
Serve with Ice Cream Custard. This chocolate cake was ooey gooey and with the ice cream, 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. Half a cherry is 1 to 2 grams carbs. You could garnish with quarter cherries or skip and garnish with tart raspberries or sliced strawberries, instead.
2 eggs
3 tbsp smooth peanut butter, (45 mL)
(sugar-free)
Liquid sweetener to equal 1/4 cup sugar (60 mL)
3 tbsp allulose (45 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, allulose, 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