Description
This Protein Lava Cake is a quick and easy gluten-free dessert packed with protein and low in sugar. Perfect for a single serving, it combines chocolate protein powder, almond flour, and dark chocolate to create a warm, gooey treat with a molten center. Ready in just 6 minutes, it’s an ideal guilt-free indulgence for anyone craving a rich chocolate dessert without compromising on nutrition.
Ingredients
Scale
Dry Ingredients
- 2 tablespoons protein powder (chocolate or vanilla)
- 1 tablespoon almond flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1 tablespoon granulated sweetener (erythritol or coconut sugar)
Wet Ingredients
- 2 tablespoons unsweetened almond milk
- 1 tablespoon natural peanut butter or almond butter
- 1/4 teaspoon vanilla extract
Add-ins
- 1 square dark chocolate (70% cocoa or higher)
Instructions
- Mix Dry Ingredients: In a small microwave-safe mug or ramekin, combine the protein powder, almond flour, unsweetened cocoa powder, baking powder, and granulated sweetener. Stir thoroughly to blend all the dry components.
- Add Wet Ingredients: Pour in the unsweetened almond milk, natural peanut butter (or almond butter), and vanilla extract. Mix well until you achieve a smooth, consistent batter without lumps.
- Add Dark Chocolate: Place the square of dark chocolate right in the center of the batter, gently submerging it but making sure it stays intact for a molten lava effect.
- Microwave Cooking: Microwave the mixture on high power for 40 to 50 seconds. The edges should be set while the center remains gooey and molten. Be careful not to overcook to maintain the lava texture.
- Cool and Serve: Allow the lava cake to cool for 1 to 2 minutes before enjoying. Serve warm, optionally topped with almond butter or whipped cream for extra indulgence.
Notes
- Use a microwave-safe mug or ramekin to prevent cracking or damage.
- Adjust the microwave time based on your appliance’s wattage to avoid overcooking.
- For a nut-free option, substitute peanut or almond butter with sunflower seed butter.
- This recipe serves one but can be easily doubled.
- Choose dark chocolate with at least 70% cocoa for richer flavor and less sugar.
