Healthy Lava Cookies
Prep time: 
Cook time: 
Total time: 
Yield: 12 cookies
  • ½ cup unsweetened applesauce or mashed banana
  • ⅔ cup erythritol
  • 2 egg yolks, room temperature (I have successfully subbed Ener-g brand egg replacer)
  • 2 teaspoons vanilla extract
  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 squares dark chocolate (1.5 ounces), chopped and divided
  • 3 tablespoons almond milk
  • flaky sea salt, optional
  1. Preheat oven to 350ºF. Lightly grease a 12-cup muffin tin cooking spray or oil/butter and set aside.
  2. In a large bowl, stir applesauce and erythritol until completely combined. Add the egg yolks or egg replacer and vanilla extract and mix until smooth.
  3. Add the almond flour, baking soda, and salt and stir until well incorporated. Fold in 2 squares (0.5 ounces) of the chopped chocolate.
  4. Combine the remaining 4 squares of chopped chocolate and the almond milk in a medium-sized microwave-safe bowl. Microwave for one minute and stir. Continue microwaving in 15 second intervals, stirring in between, until the chocolate is completely melted and the mixture is thick.
  5. Press half the dough into the prepared muffin tins, leaving a little indent in the center of each one. Evenly distribute the melted chocolate mixture among the cookies, carefully pouring it into the little indents. Then top each one with the remaining cookie dough. The way I did this is I'd take a tablespoon of the dough, flatten it into a cookie shape, place it on top, and gently press around the edges to seal. Sprinkle them with a touch flaky salt if you feel so inclined. Bake for about 15 minutes or until they're just starting to turn golden brown around the edges. Let cool slightly (for as long as your patience allows) and devour.
Nutrition Information
Serving size: 1 cookie (1/12 recipe) Calories: 123 Net Carbs: 2g Protein: 4g
Recipe by Foodie Fiasco at