1.

PEANUT BUTTER MOLTEN LAVA CAKES

INGREDIENTS
 1/4 cup butter  2 large egg yolks
 1/4 cup peanut butter  1/2 tsp vanilla extract
 2 tbsp coconut oil  6 tbsp almond flour
 6 tbsp powdered Swerve Sweetener  Low Carb Chocolate Sauce
 2 large eggs

INSTRUCTIONS
1. Preheat oven to 350F and grease 4 small (about 1/2 cup capacity each) ramekins very well. I used both
butter AND coconut oil spray .
2. In a medium-sized microwave safe bowl, combine butter, peanut butter , and coconut oil . Cook on
high in 30 second melted. Stir together until smooth.
3. Whisk in powdered sweetener until smooth. Whisk in eggs, egg yolks, and  vanilla extract . Then whisk
in almond flour  until smooth.
4. Divide batter among prepared ramekins and bake 12 to 15 minutes, until sides are set but the center
still jiggles a bit. Remove and let cool a few minutes.
5. Run a sharp knife around the inside of the ramekin to loosen the cakes. Cover each with an upside-
down plate and flip over to turn the cake out onto the plate (you may need to give it one good shake, holding
the plate and ramekin together tightly).
6. Drizzle with low carb chocolate sauce and serve immediately.

2. FLOURLESS CARAMEL CHOCOLATE LAVA CAKE

INGREDIENTS
 1/4 cup Carolyn's Low Carb Caramel  1/2 tsp cinnamon
Sauce OR Tasteaholic's Caramel Sauce  1/4 tsp salt
 1/2 cup cocoa powder  1/4 cup butter, melted
 1/4 cup erythritol  4 medium eggs (or 3 large/extra large)
 1/8 tsp powdered stevia  1 tsp vanilla extract

INSTRUCTIONS
1. Prepare your caramel sauce and let it cool. Place a bit of it in a small jar and allow it to freeze. This will
allow the lava cake to cook and warm up while the caramel will stay gooey and not melt too much.
2. Preheat the oven to 350°F.
3. While the caramel is freezing, prepare your lava cake batter. Combine all the dry ingredients and mix to
get rid of any lumps.
4. Then combine all the wet ingredients and pour into the dry. Mix well.
5. Spray 4 ramekins with oil or grease them with some butter.
6. Fill up the ramekins halfway, using half your batter.
7. Place about a tablespoon of the caramel sauce into the center of each ramekin letting it rest on the
lava cake batter. The sauce should be solid once it has frozen so chip away a chunk of it for each ramekin.
(If you’ve got those caramel candies, place one into each ramekin in this step.)
8. Then pour the rest of the batter over the caramel, covering it completely.
9. Place the ramekins on a baking sheet and bake for about 13 minutes. You’ll see the tops of the lava
cake set but still be jiggly.
10. Let them relax for 3 minutes and then run a sharp knife around the edge to loosen the cakes if they’re
stuck.
11. Place a plate upside down onto the ramekin. Flip the ramekin and plate so that the ramekin is now
upside down onto the plate. Tap on the ramekin to allow the lava cake to gently fall onto plate.
12. Remove the ramekin and you now have a lava cake ready to be broken and devoured!
13. Dig in immediately! Break that lava cake open and watch the chocolate caramel ooze out. Drizzle with
more caramel, add some whipped cream, a scoop of low carb ice cream or some berries as a garnish.
 THE BEST LOW CARB CARAMEL SAUCE

INGREDIENTS

 1/4 cup butter

 6 tbsp Swerve Sweetener
 2 tbsp coconut sugar OR 1 tbsp blackstrap molasses (you can use additional Swerve here
but your caramel sauce will harden a little more upon cooling).
 1/2 cup heavy cream
 1/4 tsp xanthan gum
 1/4 tsp kosher or sea salt
 2 tbsp water
FOR SALTED CARAMEL SAUCE

 1/2 tsp additional kosher salt or sea salt

INSTRUCTIONS

1. In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil
and cook 3 to 5 minutes (be careful not to burn it).
2. Remove from heat and add cream. Mixture will bubble vigorously.
3. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
4. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well
combined.
5. For salted caramel, simply stir in additional salt at the end.
6. The sauce can be stored in the fridge for a week or so (I've actually stored mine for several weeks).
Just gently reheat in the microwave or in a saucepan to make it pourable again.

3.MOLTEN CHOCOLATE PEANUT BUTTER CAKE

INGREDIENTS 3BUC
 1/4 cup butter
 1 oz unsweetened chocolate , chopped
 3 tbsp Swerve Sweetener
 1 large egg
 1 large egg yolk
 3 tbsp almond flour
 1/4 tsp vanilla extract
 Pinch salt
 2 tbsp peanut butter

INSTRUCTIONS
1. Preheat oven to 375F and grease 3 small ramekins. Dust the ramekins with cocoa powder  and shake
out the excess.
2. In a microwave safe bowl, melt butter and chocolate together, whisking until smooth. Alternatively, you
can melt it carefully over low heat. 
3. Add the sweetener and whisk until combined. Then add the egg and egg yolk and whisk until smooth.  
4. Whisk in the almond flour , vanilla extract , and salt until well combined.
5. Divide about 2/3 of the batter between the three ramekins, making sure to cover the bottom.
6. Divide peanut butter  between the ramekins, placing in center of the batter. Cover with remaining
batter. Bake 10 to 12 minutes, or until the edges of the cakes are set but the center still jiggles slightly.
Remove and let cool 5 to 10 minutes. Then run a sharp knife around the edges and flip out onto plates.

Chocolate fondant.
Ingredients for 6-8 portions

For fondant:
240 g dark chocolate 70%
120 g butter 82%
4 eggs 
60 g caster sugar 
60 g flour
For the moulds:
50 g butter, melted or backing spray

To serve:
hot with ice cream and berries or with chili ice cream or margarita granita recipe here.

Method
Melt the chocolate and butter in a bowl.
Whisk the eggs and sugar together until the mixture leaves a ribbon trail. Mix into the chocolate and butter
mixture.
Add the flour and mix to combine.
Brush 8 ramekins with a little melted butter and then dust with the cacao powder. I bake the Fondant in
suffle or pudding cups....or muffin cups.
Fill the moulds with the fondant mix and leave to set in the fridge for one hour.

Cook in the oven at 200°C for just eigth (8) minutes. Leave the fondants to rest for 1 minute, and then turn
out and serve with ice cream.

White chocolate fondant with mango puree and popping candy.

Ingredients for 10 portions

For fondant: - 60 g flour

-140 g white chocolate with no sugar - 60 g desiccated coconut
- 130 g butter 82%
- 6 eggs  For the moulds:
- 60 g caster sugar  - 50 g butter, melted 
- 50 g desiccated coconut
To serve: - popping candy
- mango puree and fresh fruits

Method
Melt the chocolate and butter in a bowl.
Whisk the eggs and sugar together. Mix into the chocolate and butter mixture.
Add the flour and desiccated coconut and leave to set in the fridge for one hour.
Brush the ramekins with a little melted butter and then dust with the desicated coconut.

Fill the mould with the fondant mix and leave to set in the fridge for one hour.
Cook in the oven to 200°C for just eigth (8) minutes. Leave the fondants to rest for 1 minute, and then
turn out and serve over the mango puree, fresh fruits and popping candy on top.