Bulletproof Hot Cocoa
Oopsie Rolls / Bread
Servings
2Prep
10 minCook
15 min“Only Cherry can find a diet that still lets her eat desserts” – The Husband (2016)
A few posts back I claimed that I won’t be baking anymore sweet treats. I didn’t lie! I just found a loophole. With a whole lot of substituting, researching, shopping, and money, I am still able to bake sweet stuff! Woohoo! However, if you really have sugar addiction and are on a strict no-sugar diet, I do not recommend you do this ‘cheat’. Yes, you do not use real sugar but the sweet taste will take you back to all your delicious sweet treats and the tendency of to submit those cravings are high. If you have good willpower, you may treat yourself.
1st loophole : I found that sukrin (erythritol) is a good substitute for sugar in baking and cooking. It taste’s like sugar, looks like sugar and works like sugar but it is 100% natural, has ZERO calories, doesn’t damage teeth, and it does not cause blood sugar to spike. Please do your own research before purchasing or using a product.
Sukrin: the calorie-free alternative to sugar. Taste and looks with sugar, 100% natural, Zero calories
2nd loophole : There are many recipes that use coconut flour or almond flour as substitutes to all-purpose flour. I have not tried using any of those two flours yet, but I will soon. Or just go flourless for now, like this recipe.
3rd loophole : Find or create sweet treats that have less than 5 grams of carbs per serving. With all the substituting, its very possible to have 5 grams of carbs per serving. If not, just eat a smaller portion.
However, the ingredients needed to create low carb sweet treats are rather expensive compared to if you do not substitute. For example, 1 kilo of sugar costs CHF 1 (in Switzerland) whilst a 500 gram packet of sukrin costs around CHF 14.50 and that’s without delivery. That alone is enough to discourage me from using much of it. I would use it for that biweekly or monthly treat and a little in the morning when I make my cocoa drink. I’m used to drinking Nesquik in the morning but I sadly have to give that up. :'(
So, here’s that delicious (and a little bitter) keto chocolate molten cake. Recipe adapted from Tasteaholics.
Chocolate Molten Cake
- 4 Tablespoons Unsweetened Cocoa Powder
- 2-4 Tablespoons Erythritol (Sukrin)
- ½ teaspoon Baking Powder
- To Taste Salt
- 2 Egg, medium
- 2 Tablespoons Heavy Cream (35%)
- 1 teaspoon Vanilla Extract
Vanilla Whipped Cream
- ½ cup Heavy Cream (35%), cold
- 2 teaspoons (or according to taste) Erythritol (Sukrin)
- 1 teaspoon Vanilla Extract
Directions:
- Chocolate Molten Cake
- Preheat oven to 175°C (350°F). If using microwave, skip this obviously.
- Spray or butter up your ramekins or heat-proof bowls. Set aside.
- Mix erythritol (sukrin), unsweetened cocoa powder and baking powder. Break up any clumps and set aside.
- In another bowl, whip/beat the crap out of the eggs until it’s frothy and aerated. (the cake is flourless so beating it till frothy and aerated is going to help the cake rise.
- Add the egg, heavy cream, vanilla extract and salt to the cocoa mixture.
- Gently fold in the mixture till combined.
- Pour batter equally into prepared ramekins.
- Bake for 15 minutes or microwave it for a minute (or till it’s cooked, all microwaves are different) In the meantime, prepare whipped cream. See 2nd set of instructions below. It should still be jiggly. If cooked too long, you wouldn’t get that molten effect and you’d just land up with a cake which is also nice.
Whisk/Beat till frothy
- Whipped Cream
- Add heavy cream, erythritol (sukrin) and vanilla extract to a large bowl.
- Whip till it forms stiff peaks. You can use a hand mixer, stand mixer or if you like a challenge, whisk it manually.
- Set aside or put it in the refrigerator until needed.
- Assembly
- Carefully run a knife around the edge of each cake, then turn out onto serving plates and serve with a dollop of vanilla whipped cream.
Tips:
- If cooked too long, you wouldn’t get that “lava” effect and you’d just land up with a cake which is also nice.
- Make your own Vanilla Extract!
- Conversion Table
- If you are using MyFitnessPal app to count calories, first copy the recipe URL then go to MyFitnessPal app to Recipes, select Create a New Recipe, then Add from the Web. Paste the URL, match ingredients and that’s it!
- Always match ingredients to the ones you use. Ingredient nutritional facts differ depending on brand.
- Nutrition Facts (based on my ingredients) : Per serving 302 kcal, Total Fat – 25 g, Total Carb – 4 g, Protein – 11 g.
Enjoy and just eat one portion! Don’t be greedy.
By the time I was done taking photo’s I was left with this mess.
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This looks delicious, and it reminds me of Chilis motlen cake, sometimes they call it Browny Sunday, all are yummy:)
Thanks for the recipe!
Thank you! Glad to share it.
I just tried it and loved it!
I added 2 Tbsp of Almond flour as i had it on hand!
Glad you loved it! Gonna have to try it with almond or coconut flour when I have my “cheat” day. 🙂