Looking to bake something light and macro-friendly to enjoy with your loved one? How does a Quick Fix Lava Cake sound?!? I had an open Quick Fix Brownie Mix, so I created this recipe based on what was left in the bag! However, if you are using a full bag, just double up the ingredients below!
4g Monk fruit Sweetener
11g Sugar Free, Fat Free Chocolate Fudge Pudding Mix
¼ tsp Baking Powder
10g Semi-Sweet Chocolate Chunks
35g Egg Whites
51g Non-Fat Greek Yogurt
2 drops Chocolate Stevia
¼ tsp vanilla
Water as needed—Start with 4 tbsp and then add 1 tbsp at a time until you reach cake batter consistency
1 serving Arctic Zero Cookies & Cream Ice Cream
1 tbsp Sugar Free Chocolate Syrup
1 serving Coconut Whip Cream
Preheat Oven at 400 degrees. Mix all dry ingredients together. Beat in all ingredients (minus water). Gradually add water until you get cake batter consistency. Finally, add in the chocolate chunks. Spray your 2 ramekins with baking cooking spray and pour your batter, trying to keep an even amount of batter in each. Place your ramekins on a cookie sheet and place in oven. Set timer for 5 min at this temperature, then after 5 min, decrease the oven temp to 350 degrees and bake another 5-8 min (depending on your oven). If you want this to be a true “lava” cake, you want the edges to be firm and cooked, with the center still gooey. If you want your cake to be fully cooked, you may need to cook at 350 degrees for a full 10-12 min. Once they are cooked to your desired texture, pull out of the oven and let cool for 2 minutes. Flip the ramekin onto your plate and top with ice cream and any other toppings you’d like! You don’t want them to cool entirely because you want the lava to pour out when you cut into it! Enjoy!