Kay's keto chocolate & salted peanut butter lava cake

9 Mar 2020

 

Photography by You Need A Nutritional Therapist Ltd. 

 

OK, I know what you're thinking. How on Earth can something as decadent as a chocolate lava cake pass the happy hormone test? Surely, its a recipe guaranteed to spike blood sugar levels and drive insulin sensitivity? Let me stamp out your skepticism, right now. Not this recipe. 

 

Truth is, sticking to wholesome unrefined alternatives, it's pretty easy to enjoy the odd cake here and there sans hormone problems. What makes my chocolate & salted peanut butter lava cake extra special is it's high in good fats, ideal for sweet cravings in the first half of your cycle. We need fat to help us produce our hormones; they're all made from cholesterol, after all. What's more is it packs a punch with the best quality dark chocolate you can get your hands on. Result? A cake thats loaded with magnesium, iron and zinc. And you guessed it, these are some of the essential nutrients our body needs to gear up for optimal ovulation. Still not impressed? I've swapped out all refined sugars for known alternatives that don't spike blood sugar levels, but in fact, amp up your fibre intake. Yep, you'll have a happy gut too.

 

Oh, you are so welcome. Enjoy! 

 

Paleo | Keto & low carb | Vegetarian | Gluten-free | Dairy-free

Servings: 2 

 

Dry ingredients

  • 2 tsp coconut flour 

  • 1 tbsp raw cacao powder 

  • 1/4 tsp baking powder 

  • 2 tbsp erythritol 

 

Wet ingredients 

  • 3 tbsp extra virgin coconut oil 

  • 28g dark chocolate (ideally 80%+) 

  • 1 tbsp inulin syrup 

  • 1 tbsp coconut cream 

  • 1 egg 

 

Filling ingredients 

  • 2 heaped tbsp peanut butter, crunchy

  • pinch of salt 

 

Method 

1. Preheat oven to 150 C. 

2. Combine all the dry ingredient together in a small mixing bowl. 

3. Melt down the chocolate and coconut oil together. I recommend you do this over the stove in a glass bowl sitting over a saucepan with boiling water on low heat. Be careful to keep stirring until fully melted and remove immediately to avoid the chocolate from burning. 

4. Add the coconut cream and inulin syrup while whisking. 

5. Slowly add the egg, while whisking. It's important you keep stirring as this is poured in to avoid the egg from cooking. 

6. Combine the wet ingredients into the dry mixture and stir until fully incorporated. 

7. Using two ramekins, spoon some of the chocolate mixture into each so that the bottom is covered. Be sure not to use up the entire mixture as you will need to add more on top of your filling. 

8. Add a tablespoon of peanut butter on top. Sprinkle with a pinch of sea salt. 

9. Spoon the remaining chocolate mixture on top of the filling. Make sure it is fully covered. 

10. Pop into the oven for 13-15 minutes. The cake should resemble a chocolate sponge, but will jiggle slightly if shaken. 

11. Enjoy fresh out the oven! 

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