Low FODMAP Paleo Dark Chocolate Lava Cakes
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Learn more →Ingredients
4 servings
For the cakes
- 2 tbsp coconut oil, plus more for greasing
- 4 oz dairy free 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
- 1 tbsp unsweetened cocoa powder, for dusting
For serving
- fresh raspberries, for serving (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 a thin, even layer of cocoa powder, tapping out any excess. Place the ramekins on a baking sheet.
- 2
Combine the chopped dark chocolate and 2 tbsp coconut oil in a small saucepan over low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth, about 3–4 minutes. Remove from heat and let cool for 2 minutes.
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