On a small dish covered with parchment paper, scoop 5 (1) tsp balls of peanut butter and freeze until hard. We froze them overnight but you can probably get away with 2 hours.

Preheat the oven to 390*. In a microwave safe bowl, combine Lily's chocolate chips and butter. Microwave for 45 seconds, stirring every 15 seconds. Grease your baking dish; pop over pan, muffin tin, or ramekin.

In a large bowl mix together eggs, yolks, and swerve. Add in your melted chocolate, stir. Then add your Ketonia mix. Mix everything until well combined. Fill five greased tins 1/3 full and top with a frozen peanut butter ball. Press down slightly on the peanut butter but not enough to make it touch the bottom of the pan. Cover peanut butter with a dollop of chocolate batter.

Bake cakes for 17 minutes if you're using a pop over pan. Bake for 12 minutes if using a muffin tin or ramekins. Oven temperatures are not always accurate so keep an eye on your lava cakes and use your best judgement.