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Protein Chocolate Lava Cakes

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Adjust Servings:
30g Dark chocolate ideally 70% or more
100ml Almond milk
1 Tbsp Coconut flour
1 Tbsp Unsweetened cocoa powder
2 tsps Coconut oil melted
1 large Egg
1 scoop Chocolate flavour casein protein you can sub. for whey protein, but I highly recommend casein as whey can be more drying when baked
1 Tbsp Truvia (Stevia) you can sub. for any preferred sweetener
1 tsp Baking powder
pinch Sea salt

Nutritional information


Protein Chocolate Lava Cakes

Chocolate Lava Cakes with a rich gooey chocolate centre – that are high-protein, low-carb and gluten-free

  • Gluten Free
  • High Protein
  • 20 minutes
  • Serves 2
  • Medium




Preheat oven to 170°C.

Place a small pot over a low heat and place the almond milk and dark chocolate inside. Warm slowly until the chocolate has melted and has combined with the milk.

Remove the pan from the heat and carefully stir in the coconut flour, cocoa powder, baking powder and a pinch of salt.

Add 1 scoop of your protein powder, followed by the melted coconut oil and egg. Now add your sweetener of choice and mix it all together until combined into a thick, smooth batter.

Spray two ramekins or small heart moulds with non-stick cooking spray. Dust each with a bit of cocoa powder. Divide the batter equally between both ramekins or moulds.

Bake in the oven for 10 minutes. The top should appear set but the middle should still be slightly wobbly. Let them sit for a minute or two, then very carefully invert each cake onto a plate.

Grab a spoon, cut into the middle and watch in awe as the gooey chocolate centre oozes out!


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