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+ servings

Protein Lava Cakes

Prep Time 10 minutes
Cook Time 7 minutes
Course Dairy Free, Dessert, Nut Free
Cuisine American
Servings 6 servings
Calories 456.6

Ingredients
  

  • 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

Instructions
 

  • 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!

Video

Nutrition

Calories: 456.6 | Fat: 42.3g | Protein: 14.2g | Carbohydrates: 5.9g | Fiber: 1.4g | P:E Ratio: 0.3