Saturday, September 23, 2006

Who'd have thought you could have low-carb lava cake?



I've avoided rich, decadent desserts because I know they're "evil" for a borderline diabetic, but I've adapted my original recipe for Chocolate Lava Muffins to make it low carb!!!!

Part of eating low carb is portion control, so instead of making lava cake in ramekins or mini-bundt pans like the restaurants do, I make this one in regular-sized muffin tins.

Low Carb Chocolate Lava Muffins

2 4-oz. bars Ghirardelli bittersweet baking chocolate
1 stick butter, softened
1/2 t vanilla extract
1/2 c Splenda granular
3 T flour
1/4 t salt
4 eggs

Place a medium metal bowl in a saucepan of simmering water. Melt chocolate and butter in the bowl. Stir in the vanilla. In another bowl, combine the sugar, flour and salt. Sift these into the chocolate mixture and mix with an electric hand mixer. Add one egg at a time, fully incorporating each egg before adding the next. Beat on high until the batter is creamy and lightens in color. (approximately 4 minutes) Chill mixture.
Preheat oven to 375˚. Coat muffin tin with butter or spray with nonstick cooking spray. Spoon mixture into the muffin tin using approx. 1/4 cup for each muffin. Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey. Let cool some before serving. Makes 12.

We ate ours with sugar-free Cool Whip. Yum!

2 comments:

Harry said...

You are the low-carb diva! Thank you for this recipe conversion. I can't wait to try it out. We just cleared off the shelf at the 99 Cent store of their Lindt 4-oz. bittersweet baking chocolate; so this is so timely. Thank you again!

Kalyn said...

Sounds good. I'm not a big dessert maker, but I better save this recipe just in case.