Protein Lava Cakes

Prep Time 10

Cook Time 7

Course Dairy Free, Dessert, Nut Free

Cuisine American

Servings servings

Calories 456.6

▢ 1/2 cup powdered allulose plus 6 teaspoons for dusting ramekins
▢ 4 ounces unsweetened baking chocolate chopped fine
▢ 3/4 cup butter flavored coconut oil or butter
▢ 2 scoops Chocolate Equip Protein Powder (or salted caramel Equip Protein Powder)
▢ 3 large eggs
▢ 3 large egg yolks
▢ 1/4 cup unsweetened coconut milk or macadamia nut milk

Grease six 6-ounce soufflé dishes or custard cups with coconut oil. Sprinkle the inside of each dish with 1 teaspoon of sweetener.
Combine the chocolate and coconut oil in a medium saucepan over low heat and stir until smooth (or heat in the microwave). Remove from the heat and set aside.
Using an electric mixer, beat the chocolate Equip protein powder, eggs, egg yolks, coconut milk, and remaining ½ cup of sweetener in large bowl until thickened and pale yellow, about 2 minutes.
Fold the warm chocolate mixture into the egg mixture. Divide the batter evenly among the prepared soufflé dishes. Note: At this point, you can either bake the cakes or cover them and place them in the fridge for up to 3 days. Bring to room temperature and remove the covering before baking.
To bake the cakes: Preheat the oven to 400°F. Place the soufflé dishes on a rimmed baking sheet. Bake the cakes until the edges are puffed and slightly cracked but the center 1 inch of each cake moves slightly when the dishes are shaken gently, about 9 minutes. (You want the centers slightly underdone.)
To serve, flip the soufflé dishes over onto serving dishes. Lift the dishes off the cakes; the cakes should slide out. Serve warm. Tastes great with my protein ice cream!