Chocolate fondant with a liquid center is probably one of our most popular desserts for about five years now! Having switched to keto, we especially missed it) The trick of the recipe is the peanut paste in the center! it can also be substituted for another nutty one, like almond paste.
Cooking time 20 minutes
Number of servings 2
Ingredients :
Cocoa 1 tsp.
Coconut oil 60g
Sugar-free chocolate 56g
Eggs 2 pcs.
Erythritol 2 tablespoons
Salt to taste
Whey Protein (protein) chocolate 2 tbsp.
Peanut Butter 2 Tbsp.
Step 1
Grease two baking sheets inside with coconut oil and sprinkle with cocoa.
In the microwave, melt the coconut butter, then the chocolate and stir thoroughly (30 seconds, stir, another 30 seconds).
Step 2
Lightly beat one egg, one egg yolk, erythritol and a pinch of salt.
Pour the egg mixture into the lightly cooled butter and chocolate, stir, add the protein and mix until smooth.
Step 3
Pour half of the batter into baking molds, place a teaspoon of peanut butter paste in each and top with the remaining batter.
Step 4
Bake in a preheated 180°C oven for 10-12 minutes.
Take the fondant out of the oven, let stand for a minute, then run a knife along the inside of the mold, cover with a plate and carefully invert.
Bon appetit!
Energy Value per Serving
Calories from fat 441
Calories: 558
Fats: 49g
Carbohydrates: 17g
Fiber: 13 g
Digestible carbohydrates: 4 g
Protein: 17 g
