|Grain-Free, Sugar-Free & Low Carb Chocolate Molten Cakes! WOW!|
|I used a large cupcake pan.|
Chocolate Molten Cakes
3/4 cup almond flour (I use Honeyville)
1 tbsp coconut flour (I use Tropical Traditions or Bob’s Red Mill)
3 tbsp raw cacao or cocoa powder
1 tsp baking powder
Pinch of Himalayan salt (for dairy-free only)
1/4 plus 1/8 tsp KAL® Pure Stevia or sweetener of choice (to taste)
2 tbsp salted butter, at room temperature (or coconut oil for dairy free)
2 pastured eggs, separated
1/4 cup heavy cream or sour cream (or pure canned coconut milk for dairy free)
1/2 tbsp pure vanilla extract
1 tbsp cold, brewed coffee (or extra liquid)
Preheat oven to 325° F. Lube 3 wells of mini bundt cake pan or 3 large cupcake wells with butter or coconut oil. (Or place 6 liners in regular cupcake pan).
In a medium bowl, beat egg whites until stiff peaks form. In another bowl, beat egg yolks, butter, sour cream, vanilla and coffee. Sift dry ingredients together into bowl with egg yolk mixture and stir well. Then fold in egg whites to flour and egg mixture. Taste for sweetness.
Use (2) ice-cream scoops for the mini bundt or the large cupcake pan or one scoop if making regular cupcakes. Bake for 18 minutes for mini bundt, 22-23 minutes for large cupcakes and 15-17 minutes for regular cupcakes or until tooth pick inserted in center comes out clean. Allow to cool for 5 minutes in pan then carefully remove to cooling rack.