Ingredients
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Cottage cheeseprocessed smooth in a food processor | 8 oz (half a 16 oz tub) | 227 g | 454 g | 681 g | 908 g |
| Eggsapprox. 50g each | 2 large | 100 g | 200 g | 300 g | 400 g |
| Powdered monkfruit sweetenermust be powdered, not granular; or sweetener of choice | 3-4 tbsp | 48 g | 96 g | 144 g | 192 g |
| Cacao powderuse 2.5 tbsp for a less rich result | 3 tbsp | 21 g | 42 g | 63 g | 84 g |
| Vanilla extract | small splash | 5 mL | 10 mL | 15 mL | 20 mL |
| Sugar-free chocolate chipsoptional but highly recommended | to taste | 20 g | 40 g | 60 g | 80 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 |
|---|
| Sugar-free chocolate chips | 1 cup firmly packed brown sugar | 1-3/4 cups confectioners' sugar (makes baked goods less crisp) | 1 cup superfine sugar |
| 1 | 1 | 1.75 | 1 |
Instructions
- Process the cottage cheese in a small food processor until completely smooth (no curds). Transfer to a small oven-safe bowl.
- Crack in the 2 eggs directly to the processed cottage cheese.
- Add the cacao powder. Use 3 tbsp for a rich result, 2.5 tbsp for a lighter one.
- Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. The sweetener must be powdered – granular will not dissolve properly.
- Add a small splash of vanilla extract and mix thoroughly until you have a smooth batter.
- Sprinkle chocolate chips on top if using. Gently shake the bowl so the chips partially submerge – this creates the lava effect.
- Bake at 350 degrees F for 33-35 minutes.
- Remove from the oven and let cool for 2-3 minutes before eating.