Peanut Butter Chocolate Lava Cake

Preheat oven to 400ºF and generously rub two 5-ounce ramekins with coconut oil. Sprinkle the insides with a light coat of powdered peanut butter, until fully coated.

In a medium bowl, using an electric hand mixer, beat egg, egg yolk, monkfruit sweetener, Greek yogurt, vanilla extract and salt until well combined.

Place the chocolate and coconut oil into a large, microwave-safe bowl and microwave in 30-second intervals using 50% power, stirring between each interval, until smooth and melted.

Pour the egg mixture into the melted chocolate, whisking constantly, until smooth and mixed. Finally, whisk in powdered peanut butter until smooth.

Fill each of the ramekins half full. Then, place 1/2 tablespoon peanut butter into the center of each ramekin, lightly pressing into the batter. Divide the remaining batter between the ramekins, filling 3/4 of the way full.

Bake until the edges feel set and the inside is still a little soft, about 10 minutes. Once out of the oven, let stand for 1 minute. Then, gently run a knife along the outside of the ramekin and place a place upside down on top.Gently turn the plate/ramekin over and the cake will slide right out.

Sprinkle with additional powdered peanut butter and devour immediately!