8 tsp plus 1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
4 oz unsweetened chocolate, chopped
3/4 cup butter or coconut oil
3 large eggs
3 large egg yolks
1/4 cup unsweetened almond milk
Grease 8 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 teaspoon Swerve. In a medium saucepan, stir chocolate and butter over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, almond milk and remaining 1/2 cup sweetener in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Divide batter among souffle dishes. NOTE: This can be made a few days ahead. Cover with plastic; chill. Bring to room temperature before baking.
Preheat oven to 400 degrees F. Place soufflé dishes on a baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 9 minutes (so still a little underdone in the middle). Top each cake with scoop of coffee ice cream and serve immediately. Makes 8 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Molten Cake = 376 calories, 24 carbs, 3.5g fiber
“Healthified” Molten Cake = 272 calories, 4.7 carbs, 2.4g fiber
COFFEE ICE CREAM:
5 egg yolks
3/4 cup Swerve
1 tsp stevia glycerite
1 cup heavy whipping cream
1 cup unsweetened vanilla almond milk
1 1/2 cup whole coffee beans (decaf and organic)
1 tsp Celtic sea salt
Heat the almond milk, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is very warm, but not boiling. Once it is warm, remove from the heat and let steep at room temperature for 1 hour. Then remove the coffee beans from the liquid and discard the beans.
In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the rest of the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer). Stir until thickened into a custard. Remove from heat and stir in the almond milk coffee mixture. Let cool completely (I cooled overnight…it was hard to wait!).
Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 or according to your ice cream maker’s directions. Freeze until set. Makes 5 servings.
NUTRITIONAL COMPARISON (per 1/2 cup serving)
Ben & Jerry’s Ice Cream = 230 calories, 23 carbs, 0 fiber, 4 g protein
“Healthified” Ice Cream = 137 calories, 1.3 carbs, 0 fiber, 3.4 g protein
