Guilt-Free Chocolate Lava Cake Recipe

Sid Gupta

Think about all the times you've craved a chocolatey treat and wished that you didn't feel guilty about the sugar or the calories, or that it wasn't such a tedious baking hassle. Well, what if I told you that you can have your cake and eat it too? With this easy-to-follow, healthy recipe, you can put all of that wishful thinking to rest. You'll be able to enjoy a yummy chocolate lava cake with just a microwave any time you want—guilt-free!

Most classic chocolate cake recipes call for eggs, butter, sugar, chocolate, and flour—a fairly simple combination of ingredients. This recipe delivers a nutrient-dense and meal-prep-friendly alternative to the classic cake by substituting out basic all-purpose flour for chocolate protein powder and using a sugar substitute instead of granulated sugar.

This recipe has a quarter of the calories and is made with protein powder and cocoa powder. It’s sugar free and even achieves the molten chocolate center with no butter needed—a perfect, indulgent dessert!

Hungry yet? Let's get baking.

Guilt-Free Chocolate Lava Cake

Ingredients

  • 1 scoop chocolate protein powder 32-34 grams

  • 1/2 teaspoon baking powder

  • 1 tablespoon coconut flour

  • 1 tablespoon granulated sweetener choice

  • 1 large egg or 1/4 cup liquid egg whites

  • 1/4 teaspoon vanilla extract

  • 1/4 cup milk or dairy alternative

  • 1 tablespoon mixed chocolate chips milk dark and white

Check out the original post for the full recipe.

Perfect for both everyday and special occasions such as Valentine’s Day or Mother’s Day, these molten chocolate cakes are so easy to whip together.

Remove them from the microwave and top them to your liking—sugar-free chocolate syrup, fresh fruit, Greek yogurt, whipped cream, or even some peanut butter protein frosting all work great! Just be warned: Whoever you make this chocolate lava cake for will likely love you forever.

#SpoonTip: I suggest using a whey protein powder or plant-based protein powder made by a company that undergoes third-party testing for safety and quality control. Also, use room temperature eggs, as they are easier to incorporate into the batter without over-mixing. Place cold eggs in a bowl of warm tap water to bring them to room temperature.

You can freeze these chocolate lava cakes for up to three months in an airtight container.

To be honest, I am really glad this recipe turned out so well. Being able to enjoy your favorite desserts shouldn't be a matter of consideration—it should be the easiest decision you ever make. So if you ever find yourself tired and desperate for chocolate...don't think twice, give this cake a go!

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