Jiffy Chocolate Peanut Butter Lava Cake



2 eggs

3 tbsp smooth peanut butter, (45 mL)


Liquid sweetener to equal 1/4 cup sugar (60 mL)

2 tbsp granulated erythritol (30 mL)

2 tbsp heavy cream (30 mL)

1 tbsp water (15 mL)

1 tsp vanilla extract (5 mL)

1/4 cup Hershey’s® cocoa (60 mL)

3/4  tsp baking powder (3 mL)


In food processor, process eggs.  Add peanut butter, liquid sweetener, erythritol, heavy cream, water and vanilla extract; process.  Add cocoa and baking powder and process again.  In medium microwaveable bowl, pour batter (which will be quite thin) and microwave 1 minute.  Serve immediately with suggestions above or on its own with a tablespoon or two of heavy cream.


Helpful Hints:  My microwave oven is 1200 Watts.  You may need to cook yours a little less or a little longer depending on the wattage of your microwave oven.  This cake becomes more brownie-like if you eat it later.  It’s very good.


1 serving  
285.8/191.2 calories
13.8/9.2 g protein
22.3/14.9 g fat
6.4/4.3 g net carbs