Gooey "Nutella" Lava Cakes [Low-carb, Keto, Sugar-free]
Gooey “Nutella” Lava Cake Bites
Keto | Sugar-free | Gluten-Free
Does this even need a caption? What are you waiting for?! Make this decadent treat!
Servings: Makes 6 mini lava cakes

INGREDIENTS:
2 eggs (large)
1/2 cup - Sugar-free Chocolate Hazelnut Spread (I use Choc Zero brand)
1/4 cup - Granulated allulose or Erythritol
2 Tbsp - Almond Flour
2 Tbsp - Cocoa Powder (Unsweetened)
1/8 tsp - Sea Salt
Non-stick Cooking Spray
Equipment Needed:
Cupcake Tin
DIRECTIONS:
Preheat your oven to 375 degrees (190 C).
In a mixing bowl, add the eggs, hazelnut spread, sweetener, almond flour, cocoa powder, and salt. Mix well to combine.
Generously coat the inside of 6 wells of a cupcake pan. Be sure to spray the walls and bottom of each well.
Divide the batter into the 6 wells.
Bake for EXACTLY 8 minutes on the center rack of the oven (do not open the oven door until it’s done). NOTE: You should noticeably see the center of the cakes are still gooey/undercooked. They will finish as they cool.
Remove the pan, and let cool for 5 minutes before carefully removing each cake from the pan. You can use a butter knife to cut around the edges to make sure it releases cleanly.