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Paleo Molten Chocolate Lava Cakes (Gluten Free)
These Paleo Molten Chocolate Lava Cakes are rich, decadent, and delicious. The edges are crispy but the middle is smooth and creamy. These gluten free Lava Cakes are the perfect dessert for any holiday!
First, preheat oven to 400 degrees Fahrenheit and grease 3 ramekins (mine are 3 inches wide) with olive oil spray. Next, melt dark chocolate chips and coconut oil in the microwave in 30 second increments. Mix until smooth and creamy. Then, set aside. Meanwhile, in a mixing bowl or KitchenAid, beat eggs and coconut sugar on high for 1 minute. Turn speed to low and slowly add in melted chocolate. Once mixed, sift in almond flour and cocoa powder. After that, pour mixture equally into 3 ramekins and place ramekins on baking sheet. Bake for 10 to 12 minutes or until edges are set but middle is still jiggly. Mine were perfect at 11 minutes. Next, remove from oven and cool lava cakes for 5 minutes. Lastly, gently run a thin knife around the edge of each ramekin. Next, place a plate upside down over each ramekin and invert ramekin, releasing lava cake.
Melt chocolate and coconut oil until smooth and creamy. Microwave in 30 second increments, stirring between each, to prevent burning.
Beat eggs and coconut sugar about 1 minute.
Sift in almond flour and cocoa powder to avoid clumps of flour.
Bake until middles are slightly jiggly but not raw.
Allow lava cakes to cool at 5 minutes before inverting onto a plate to serve.
Calories: 518 kcal , Carbohydrates: 31 g , Protein: 10 g , Fat: 42 g , Saturated Fat: 31 g , Trans Fat: 1 g , Cholesterol: 164 mg , Sodium: 119 mg , Potassium: 276 mg , Fiber: 2 g , Sugar: 19 g , Vitamin A: 241 IU , Vitamin C: 1 mg , Calcium: 132 mg , Iron: 2 mg