Molten Lava Brownies (Paleo, Gluten-free, Dairy-free)

Molten Lava Brownies (Paleo, Gluten-free, Dairy-free) requires approximately 27 minutes from start to finish. This recipe makes 2 servings with 399 calories, 24g of protein, and 33g of fat each. For $2.12 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by Living Healthy with Chocolate. 256 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free, dairy free, paleolithic, and fodmap friendly diet. Plenty of people really liked this main course. A mixture of bacon pieces, vanillan extract, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a reasonably priced recipe for fans of American food. Overall, this recipe earns a not so excellent spoonacular score of 16%. Try Raspberry Molten Lava Cakes (grain-free, gluten-free, dairy-free, paleo-friendly, 100% whole grain), Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), and Gluten Free Molten Chocolate Lava Crock Pot Cake for similar recipes.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 17 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375F, and grease well the bottom and sides of two 4-ounce ramekins with coconut oil. Cut a piece of parchment paper and place it in the bottom of each ramekin.Melt the chocolate in a bowl over simmering water (double boiler). Once the chocolate melts, remove it from the heat and stir in the coconut oil and coconut milk until smooth.In a separate bowl, whisk together the egg, vanilla, salt and almond flour. Using a spatula, gently mix in the chocolate mixture until you get a smooth chocolate batter.Divide the batter evenly among the prepared ramekins, and place them in a deep baking dish. Then fill the dish with hot water halfway over the ramekins.Bake for 17 minutes or until the edges look firm but the center is softer. Remove ramekins from the water bath and allow them to cool for 5 minutes over a cooling rack, then run a knife around the edges to loosen and invert onto your serving plates.

 

Step by step:

1. Preheat the oven to 375F, and grease well the bottom and sides of two 4-ounce ramekins with coconut oil.

2. Cut a piece of parchment paper and place it in the bottom of each ramekin.Melt the chocolate in a bowl over simmering water (double boiler). Once the chocolate melts, remove it from the heat and stir in the coconut oil and coconut milk until smooth.In a separate bowl, whisk together the egg, vanilla, salt and almond flour. Using a spatula, gently mix in the chocolate mixture until you get a smooth chocolate batter.Divide the batter evenly among the prepared ramekins, and place them in a deep baking dish. Then fill the dish with hot water halfway over the ramekins.

3. Bake for 17 minutes or until the edges look firm but the center is softer.

4. Remove ramekins from the water bath and allow them to cool for 5 minutes over a cooling rack, then run a knife around the edges to loosen and invert onto your serving plates.

Nutrition Information:

covered percent of daily need