Description
This delicious Protein Lava Cake is a quick and easy gluten-free, low-sugar dessert perfect for a single serving. Combining protein powder with almond flour and cocoa, it creates a rich, gooey center reminiscent of a classic lava cake but with a healthy twist. Ready in just 6 minutes, it’s an ideal treat for those seeking a nutritious indulgence without compromising on flavor.
Ingredients
Scale
Dry Ingredients
- 2 tablespoons protein powder (chocolate or vanilla)
- 1 tablespoon almond flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1 tablespoon granulated sweetener (erythritol or coconut sugar)
Wet Ingredients
- 2 tablespoons unsweetened almond milk
- 1 tablespoon natural peanut butter or almond butter
- 1/4 teaspoon vanilla extract
Chocolate Center
- 1 square dark chocolate (70% cocoa or higher)
Instructions
- Combine Dry Ingredients: In a small microwave-safe mug or ramekin, mix together the protein powder, almond flour, unsweetened cocoa powder, baking powder, and granulated sweetener until well incorporated.
- Add Wet Ingredients: Stir in the unsweetened almond milk, natural peanut or almond butter, and vanilla extract. Mix thoroughly to achieve a smooth batter.
- Insert Chocolate: Place the square of dark chocolate into the center of the batter, fully submerging it to create the molten lava effect.
- Microwave Cooking: Microwave the mixture on high power for 40 to 50 seconds, just until the edges set but the center remains gooey and molten.
- Cool and Serve: Allow the lava cake to cool for 1 to 2 minutes before serving warm. Optionally, top with additional almond butter or whipped cream for extra indulgence.
Notes
- Use a microwave-safe container to avoid accidents.
- Adjust microwave time slightly based on your appliance’s wattage.
- Ensure the protein powder is unflavored or complementary to cocoa to avoid off flavors.
- For vegan variation, use plant-based protein powder and dairy-free alternatives.
- Serve immediately for the best gooey texture; reheating may alter the consistency.
