Sugar Free Molten Lava Cakes
Sometimes I feel like it’s more work for me to make one giant cake than it would be to make a few of small ones. This cake is my mothers all time favorite because it’s easy, and simple to make and of course it’s chocolate delicious sugar free molton lava cake. I’m somewhat embarrassed to admit that this recipe truly won’t take you much time at all to make. You can easily create wonderful individual chocolate cakes in a simple muffin pan. That’s right, it’s individual size cakes. Perfect size and portion you will devour because of the overflow of chocolate that we all love.
Decadent is how I would describe this amazing dessert cake. What about sugar free and full of chocolatey flavor? Yes! Well you get to use both of those statements to describe this sugar free molten lava cake! It’s so simple I bet you already have all the ingredients at home in hand. Decadent flavors even without the sugar because we are using Xylitol and Erythritol as a sugar substitute. I love using Lite and Sweet because of the flavor is same as sugar with no bitter aftertaste. It’s perfect for anyone that loves to eat desserts and cakes but hates how much calories are on those treats. Substituting sugar works well for your recipes when using this sweetener, not only it’s natural comes from vegetables it is also extremely low in calorie with only 3 calories per serving. I also use unsweetened cocoa and sugar free dark chocolate which brings down the calories! So yes, you can make a healthy, sugar free yet decadent, personal molten lava cake dessert that will be your new favorite chocolate dessert.
Combine everything I’ve said about the flavors, the size, and the lack of sugar and you now have the perfect cake that is easy to make and even easier to please everyone! Say goodbye to stressing about eating dessert because now you can create healthy and mouth watering desserts. Because you’ll be oozing with love for this cake while it’s oozing with chocolate.
Makes 6 medium cupcakes muffin tins or 12 small individual cakes
2 tablespoons of butter, melted
2 tablespoons unsweetened cocoa
¾ cup of butter
12 ounces of sugar free dark chocolate
½ cup of heavy cream
3/4 cup powdered Lite & Sweet
⅔ cup of flour
Prepare cupcake pans by coating the inside of each with melted butter by swirling it around. Then sprinkle the insides with cocoa, coating completely.
To make the batter, place chocolate in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, lite & sweet and flour. Pour into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days.
Bake at 450 degrees for 10 minutes for regular 12 pan size and 15-18 for jumbo 6 pan size, just until the outsides and most of the top have set, and the centers are still slightly runny. You can insert the tip of a knife to test. You just want a bit of the very center to be a thick pudding like texture. Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.
Serve with sugar free whipped cream, ice cream, fresh raspberries and dusted with chocolate, powdered Lite & Sweet or cinnamon.
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