These hundred percent keto-approved chocolate lava muffins are the bang! I posted this recipe on Instagram before, and all those who tried it loved it! They are a must-try for everyone who is such a chocolate lover as I am. The taste of chocolate is very intense, but the lava muffins are still very soft, fluffy, and of course, the liquid inside. I made it myself for the first time and didn’t expect that the recipe will be immediately publishable. It isn’t even such science as I thought it would be, though you have to follow the instructions to get the lava and not only a regular muffin.
You can use a muffin mold or cupcake cups. The size of my cups was 3.75″ x 1.75″. The first step is elementary. You only need to melt chocolate (I use 90% Lindt) with butter over a water bath. Melting it straight in a pan could bring the mixture to burn fast. In a separate bowl mix all the dry ingredients – sweetener (I used four tablespoons of Erythritol), salt, and almond flour. After all the dry ingredients are stirred well add the beaten eggs one after another, and stir until a smooth dough forms.
Let the chocolate-butter mix cool down a little, but not too much it would harden again. Then pour it into your flour-egg dough. Now, this step is crucial. If you want your chocolate lava cake soft and airy, you need to make sure you mix it properly. I used an electric dough mixer, chosen the medium speed, and stirred for 4 minutes. I always thought it is an unnecessary helper in the kitchen before I tried it for the first time. It saves you a LOT of time and pain in your arm, trying to stir a perfectly smooth dough. And the results of my baking are much better because the wrong prepared dough can cause that the final product doesn’t fill your expectations.
Don’t forget to grease the mold with butter or any other fat if you are not using paper cups. That will help to remove the lava muffins easily. Fill the cups only to 2/3 as they will grow in the oven. Bake them in a preheated oven around 10-11 minutes depending on the size of your cups and the type of your oven. But don’t leave them unattended. The texture should be cake alike but still liquid and juicy inside. Cool them for five minutes before losing them gently, but don’t wait much longer; otherwise, the lava effect loses.
I will be happy about any comment if you try the Chocolate Lava Muffins recipe. You can also follow me on Instagram, where I post new recipes every day.
- 170 g of chocolate, preferably 90%
- 90 g butter, soft
- Low carb sweetener
- 30g almond meal
- pinch (s) of salt
- 3 eggs
- Butter for the mold
- 1 ½ tbsp of cocoa powder, unsweetened
- Melt chocolate and butter over the water bath.
- In the meantime, mix sweetener, salt, and low carb flour. Stir one egg after the other under the dry ingredients until a smooth dough is formed.
- Add the slightly cooled, liquid chocolate, stir in and beat with a stirrer at the highest level for about 4 minutes until thick and creamy.
- Grease the wells of a muffin tin well and sprinkle with cocoa powder.
- Fill the muffin pan about 2/3 with the dough and bake at 190 ° C top/bottom heat for 10-11 minutes. On the outside, the muffin should be cake-like, but still liquid on the inside, very soft and juicy.
- Allow the muffins to cool slightly, then gently loosen. They taste best when they are still warm. They still taste perfect cold, but the inside is not quite as liquid anymore.