- 2 tbsp unsalted butter melted
- 2 tbsp heavy cream
- 2 large eggs
- 4 tbsp unsweetened cocoa powder
- 5 tbsp powdered erythritol
- 2 tbsp creamy peanut butter divided
- Preheat oven to 350°F. Grease the interior of two 8-ounce ramekins with cooking oil spray.
- In a medium bowl, add butter and heavy cream and whisk until evenly combined.
- Add in eggs and whisk until smooth.
- Add in cocoa powder and erythritol. Whisk until smooth and no cocoa powder or erythritol clumps remain.
Divide batter evenly into the two prepared ramekins. Add 1 tbsp of peanut butter to the center of each ramekin.
- Place ramekins onto a baking sheet. Place into the middle of the oven and bake for about 13-15 minutes or until the edges of the cake are set and the center is still slightly jiggly.
- Use a thin spatula or knife to loosen the edges of the cake. You will want to remove the cake from the ramekin while it is still hot, otherwise, the cake will continue to cook. Place a plate on top of the ramekin. Press the plate to the ramekin and swiftly flip upside down, so that the plate is now at the bottom and the ramekin is upside down. Gently tap the ramekin to ensure cake slides out. Lift up ramekin. Serve immediately with your choice of toppings.
- I use So Nourished powdered erythritol*
- I use these 8 oz ramekins.*
- Make sure to use powdered erythritol rather than granular because the powdered form melts better into the batter.
- I recommend using natural creamy peanut butter (the kind you need to stir beforehand).
- Do not leave out the heavy cream. It is necessary for the molten center.
- The ramekins will be very hot, so make sure you use oven mitts when flipping them over.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information does not include carbs from sugar alcohols.