The Keto diet can be pretty tough, especially for me. I mean, I really love carbs. No, really, really, REALLY love Carbs!!!
Carbs were always the biggest part of my plate. But, that really wasn’t the best. I am learning to make vegetables the biggest section.
So, I’m trying out the Keto diet for the time being. Eventually, I’ll eat moderately with appropriate portion sizes of carbs. But for now, I’m going carb-less.
I’ve been experimenting with a few of these Keto recipes lately, and they’re pretty good. You can change almost any regular recipe into a no carb, no sugar option.
These are Keto Molden Chocolate Cakes. And they are just as creamy, rich, dense and chocolatey as regular molded cakes.
I put these in cute ramekin pots, but this can an easily be a recipe that can be made for one in the microwave.
Look at that creamy, chocolatey center!
If you’re not on Keto, these can easily be made regularly. Just substitute all purpose flour for the almond flour. And powdered sugar for the Erythritol.
1/4 cup almond flour
2 Tbsp unsweetened cocoa
1/4 cup Erythritol
1/4 tsp vanilla
2 eggs
2 Tbsp butter, melted
1/2 tsp baking powder
Pinch of salt
Mix everything in a bowl and pour into 2 ramekins. Bake in a 350 degree oven for 15-20 minutes. (10-15 minutes for regular sugar & flour recipe)
60-75 seconds if made in the microwave.
