Lava Cakes
INSTANT POT
To a small glass or stainless steel bowl, add dark chocolate bar squares. In a large pot over medium heat, using double boiler method, melt chocolate in bowl, stirring occasionally.
Remove pot from stovetop and allow melted chocolate to cool slightly while moving on to next step.
In a mixing bowl, using an electric mixer with whisk attachment, mix together butter, eggs, vanilla extract, and monk fruit sweetener until pale and fluffy, about 2 minutes.
Add ground sunflower seed meal and salt and mix again until smooth.
Pour melted chocolate into mixing bowl of egg mixture and, using an electric mixer with a clean whisk attachment, mix until combined.
Coat ramekins or non-stick pudding pots with cooking spray. Fill each ramekin about ¾ of the way full with prepared batter.
Place steamer rack on the bottom of Instant Pot pot and then pour in 2 cups of water.
Place 4 ramekins directly atop the steamer rack and then place remaining 1 ramekin atop the 4 ramekins in the center to build a pyramid.
Secure Instant Pot lid and set to Manual setting (high pressure) to cook for 6 minutes.
After cooking has finished, quick-release pressure and, using a towel or tongs, quickly and carefully remove ramekins from Instant Pot pot.
As quickly as possible and while still warm, atop a plate, flip ramekins over to remove cakes from ramekins.
Serve cakes warm on their own or garnished with yogurt, keto ice cream, raspberries, sprinkle of powdered monk fruit sweetener, and/or a fresh mint leaf.
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