👍 From Follower, to Fan, to Friend
If you Google the word “foodie” there should be a picture of me (can we campaign to make that happen?!) I have always loved tasting new foods, experimenting with recipes, and hosting delicious dinner parties. When I decided to adopt the ketogenic lifestyle, the love affair with food expanded even more.
There’s no shortage of delicious keto recipes on the Internet (including mine), but some just seem soooooo complicateddddddd.
Ain’t no keto-empire-building-mama got time for that!
Tasteaholics was a site I stumbled upon early in my ketogenic journey.
Their cookbooks promise delicious meals in 5 ingredients or less - and they totally deliver! I’ve cooked my way through all four of their amazing books now and am so excited for everything they’re working on, including…
BEING THE FEBRUARY VIP GUEST MENTORS IN THE KETOGENIC LIVING 101 MEMBERSHIP COMMUNITY!!!
Yesssss Rami and Vicky are taking over the VIP group next month to share some of their yet-to-be-released favorite recipes, along with a special deal on their cookbook bundle, exclusively for Ketogenic Living Membership Community Members!
As a KL VIP you’ll gain exclusive access to Rami, Vicky, and their brilliant minds and incredible recipes!
One of my all-time favorite Tasteaholics recipes is their keto chocolate lava cake. It’s the staple dessert in our house! Check it out below, and make sure you join the Ketogenic Living Membership Community now!
Tasteaholics Keto Chocolate Lava Cake
2 tbsp cocoa powder
1-2 tbsp So Nourished erythritol
1 medium egg
1 tbsp heavy cream
1/2 tsp vanilla extract
1/4 tsp baking powder
1 pinch salt
Preheat your oven, if you're using one, to 350°F. Combine your erythritol and cocoa powder and whisk to remove any clumps. This’ll make the consistency of our cake much smoother.
In a different bowl, beat your egg until a little fluffy. Since your lava cake is flourless, you need the aeration of the beaten egg to help coax the cake to rise.
Then add your egg, heavy cream and vanilla extract to the erythritol and cocoa mixture. Add your salt and baking powder as well.
Spray a little cooking oil into the mug, pour your batter in (ours are ceramic, you can also use ramekins) and put it to bake for about 10-15 minutes at 350° F. Do not overcook the cake or it will not flow lava! The top of the cake should be set but pretty jiggly.
As an alternative, you can also microwave your mug cake for about a minute. All microwaves are different, so once the minute is up, check up on your cake and if it’s still not solid but jiggly on top, put it back in for 10 second intervals until done.
Now it’s up to you how to enjoy it. You can eat your lava cake straight out of the mug (let it cool until you can touch the mug without burning yourself!) or top it off with ice cream, whipped cream, or all kinds of goodies. We decided to make it a molten lava cake. While still hot and in the mug, add a scoop of ice cream to the top. Then wedge a knife along the sides of the mug to help the cake unstick and place a plate onto the mug.
Hold the plate and mug firmly together and flip it upside down so that the mug is now face down on the plate. Tap a few times on the bottom of the mug and the cake should slide off onto the plate without a problem.
Makes 1 serving
For macros and the full recipe, click here.
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