Low FODMAP Almond Flour Chocolate Lava Cakes
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Learn more →Ingredients
4 servings
For the cakes
- 3 tbsp coconut oil, plus more for greasing
- 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
Ingredient noteA serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1 tablespoon per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
For serving
- 1 tsp unsweetened cocoa powder, for dusting ramekins (optional)
- fresh raspberries (optional)
Can be omittedfresh raspberries
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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