Sugar-Free Red Velvet Molten Lava Mug Cake

4 from 2 votes

Prep Time 2

Cook Time 1

Total Time 3

Servings cakes

Calories 140kcal

Author Brenda Bennett | Sugar-Free Mom

2 tbsp coconut flour
1 tbsp unsweetened cocoa powder
1/4 tsp salt
1/2 tsp baking powder
1/4 cup unsweetened almond milk or coconut milk or heavy cream for tree nuts allergy
2 large eggs room temperature
1/4 tsp vanilla extract
1 tsp chocolate liquid stevia or favorite sugar-free sweetener that equals1/2 cup
few drops of natural red food coloring or beetroot powder
2 tbsp sugar-free chocolate chips divided in half or 85% dark chocolate bars

Whisk the coconut flour, cocoa powder, salt and baking powder together.
In another bowl whisk the milk, eggs, vanilla extract, stevia and natural food coloring.
Add the dry ingredients into the wet and stir until combined.
Adjust food coloring to the redness you desire.
Spray two 1-cup ramekins or microwave-safe mug with avocado oil cooking spray.
Pour batter evenly into each dish.
In the center of each batter, insert the sugar free chocolate chips.
Microwave one cake at a time. Cooking time may vary depending on your microwave. I microwaved mine for about 1 minute, 30 seconds. If the top of the cake looks wet continue to microwave in 30-second intervals until the cake bounces back when you touch it on top.
Enjoy warm right from the dish!

Pre-heat oven to 350⁰ degrees F, fan forced.
Pour the batter into the two greased ramekins and bake for 10-15 minutes until the top has set but still jiggles. (Baking time will depend on the size and shape of your ramekin)
Sit aside for five minutes out of the oven.
Serve with sugar free whipped cream and berries, or low carb ice cream, or this sugar free cream cheese frosting.
Storage: These Lava Cakes will need to be eaten straight away and do not store well. You can refrigerate but you will loose that gooey chocolate center.

4 g net carbs

This recipe was first published in January 2016.