Air Fryer Molten Lava Cakes (Grain-free)

Grain-free, eh?

Yep. I’m someone who is grain minimal. I consider myself… grain informed, if you will. So anytime I make a recipe that doesn’t even need a HINT of grains, I’m down! Which is why these Valentine’s Day molten lava cakes are just so dang fun. Beside the chocolate and lava-like nature of the molten center.

You catch my drift!

Air fry, air fry…

I’ve actually totally fallen in love with my air fryer. I finally bit the bullet last week and ordered one (this air fryer, specifically) and have been having a blast trying out different recipes with it. Do you have one? What do you think? They’re really just super high powdered convection ovens, turns out. My main objection while buying was that I wasn’t able to find one that didn’t have a teflon or coated-surface basket. If you know a good brand, leave me a comment, will ya?

Why do I care about teflon or non-stick coated bakeware? This blog post sums it up pretty well (yes, it’s not a scholarly journal. Yes, it’s easy to read and understand.) I just want to minimize my exposure to any material that hasn’t been proven over time. Glass? Fine. Most ceramics? Fine. Stainless steel? Fine. Coated surfaces? No thanks. Plastics? Nah.

SO. My air fryer adventures are fun, but the exposure idea is still in the back of my head. WHICH IS WHY I LOVE THIS RECIPE! Because the molten lava cakes are cooked in small ramekins or half-pint mason jars. Win, win, win!

Do you cook in an air fryer? What do you think so far? It’s totally a trend and it’s super fun! It feel like the Instant Pot craze from a few years ago!

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Grain-free Molten Lava Cakes (Air Fryer)

These molten lava cakes come together really quickly and bake in your new favorite countertop convection oven, the air fryer! Make these for valentine's day, garnished with fresh raspberries, mint leaves and some dollops of coconut cream. YUM.

Course Dessert

Prep Time 5 minutes

Cook Time 10 minutes

Resting Time 3 minutes

Total Time 15 minutes

Servings 2 people

Ingredients

• 1/2 cup chocolate chips I like dark chocolate
• 1/4 cup butter I like grass-fed
• 2 eggs I like pasture-raised
• 2 tablespoons coconut flour
• 2 tablespoons sugar I like organic cane sugar, but honey and maple syrup work, too
• 1/2 teaspoon baking soda
• dash of sea salt
• cocoa powder and butter for two small ramekins/half pint small mason jars

Instructions

1. Preheat your air fryer to 370 degrees.
2. Prepare your small ramekins by buttering the inside and then placing a small amount of cocoa powder inside to stick to all of the buttered surfaces. Tip the ramekins over in the sink to allow any excess cocoa powder to fall out. Set aside.
3. In a small microwavable safe bowl OR in a double-boiler (pyrex or metal bowl set over a pot with a small amount of boiling water in the bottom), gently melt the chocolate chips and butter together. Mix to combine and set aside.
4. In a medium sized bowl, whisk the eggs and sugar together until evenly blended. Then, whisk in the coconut flour, baking soda and sea salt.
5. Finally, whisk in the melted butter and chocolate chip mixture into the flour, eggs and sugar until evenly combined.
6. Divide the batter between the two prepared ramekins and place in the air fryer.
7. Bake for 10 minutes.
8. When done baking, take the ramekins out of the air fryer and allow to cool for 3-4 minutes. When cooled, gently run a knife along the edges of the cakes so they'll release! Place your serving plate over each ramekin and flip them (you're serving them upside down!).
9. Garnish with raspberries, mint leaves and perhaps a dollop of coconut cream. YUM!

Recipe Notes

*Don't have an Air Fryer? Preheat your oven to 450 degrees, then bake these for 8-10 minutes. 8 minutes will yield a gooey center!