Low Sodium Almond Flour Chocolate Lava Cakes

Total time27 min

Prep time15 min

Cook time12 min

Low Sodium Almond Flour Chocolate Lava Cakes

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Ingredients

4 servings

For the cakes

3 tbsp coconut oil, plus more for greasing
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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1 tbsp unsweetened cocoa powder, for dusting
4 oz dark chocolate (70% cacao or higher), roughly chopped
3 tbsp maple syrup
2 large eggs
2 large egg yolks
1 tsp pure vanilla extract
¼ cup almond flour
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tsp unsweetened cocoa powder, for dusting ramekins (optional)
fresh raspberries (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Grease four 6-oz ramekins generously with coconut oil, then dust each with unsweetened cocoa powder, tapping out any excess. Place the ramekins on a baking sheet.
2
Combine the chopped dark chocolate and 3 tbsp coconut oil in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until the chocolate is fully melted and the mixture is smooth, about 3–4 minutes. Remove from heat.

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