This easy Low Carb Keto Lava Cake is a rich, gooey dessert that’s ready in just 10 minutes! Made with dark chocolate and a touch of almond flour, it’s the perfect quick treat for chocolate lovers. Enjoy its molten center warm, and feel free to dust it with powdered sweetener for an extra indulgent touch!
Recipe Ingredients
- 60g (¼ cup) unsalted butter (cut into pieces, plus more for greasing ramekins)
- 40g (8 squares) ChocZero 70% dark chocolate (each broken apart into a few pieces)
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- 2 tbsp powdered monk fruit allulose blend
- 1/8 tsp sea salt
- 8g (1 tbsp) blanched almond flour
How To Make Low Carb Lava Cake
- Preheat the oven: Preheat to 450°F (232°C). Generously grease two 6-ounce (175ml) ramekins with butter and place them on a small baking sheet.
- Melt the chocolate and butter: Set up a double boiler by bringing water to a simmer in a small saucepan. Place a glass or stainless steel bowl on top and add the butter and chocolate. Stir occasionally for 3-4 minutes until melted. Do not overheat, or the chocolate may seize.
- Beat the eggs and sweetener: In a medium bowl, use a hand mixer to beat the egg, egg yolk, powdered sweetener, and sea salt on high speed for 1 minute until light yellow.
- Combine ingredients: Add the melted chocolate and almond flour to the egg mixture and beat immediately until combined.
- Fill and bake: Divide the batter between the two ramekins. Bake for 6-7 minutes, until the edges are set, but the center (about 1-1.5 inches/2.5-4cm) is slightly jiggly.
- Invert and serve: Let the ramekins sit for 1 minute. Run a knife around the edges to loosen, then place an upside-down plate over each ramekin. Using an oven mitt, carefully flip to invert the cake onto the plate. Let the ramekin sit for 30 seconds, tap the ramekin several times, and lift.
Recipe Tips
- Use room temperature eggs: Cold eggs won’t mix well with the chocolate, making the batter lumpy. Let them sit at room temperature for at least 30 minutes before using.
- Don’t overheat the chocolate: Melt the chocolate and butter gently using a double boiler. If overheated, the chocolate may seize and become grainy.
- Beat eggs and sweetener well: Whipping them for a full minute makes the batter light and helps create the perfect lava texture inside.
- Watch the baking time: The edges should be set, but the center should still be slightly jiggly. Overbaking will turn the cake into a regular chocolate cake without the gooey center.
- Grease the ramekins well: Use plenty of butter to prevent sticking, making it easier to flip the cakes onto a plate without breaking.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover lava cakes cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days. When ready to eat, reheat in the microwave for 10-15 seconds to restore the gooey center.
- Freeze: Let the cakes cool completely, then wrap each one tightly in cling film and place them in an airtight container. Freeze for up to 3 months. Thaw at room temperature for about 1 hour before reheating.
- Reheat: Preheat the oven to 175°C (350°F). Place the lava cake on a baking tray and warm for 5-7 minutes until heated through. Avoid overheating to keep the center gooey.
Nutrition Facts
Serving Size: 1 cake
- Calories: 465
- Total Fat: 45.5g
- Saturated Fat: 30.0g
- Cholesterol: 282mg
- Sodium: 77mg
- Potassium: 159mg
- Total Carbohydrate: 21.1g
- Dietary Fiber: 16.4g
- Net Carbs: 4.7g
- Sugars: 0.3g
- Protein: 5.4g
Check out More Recipes:
- Low Carb Keto Protein Bars
- Low Carb Keto Gingerbread Cookies (Sugar-free)
- Low Carb Keto Sherbet (Sugar-Free)
Low Carb Keto Lava Cake
Description
This easy Low Carb Keto Lava Cake is a rich, gooey dessert that’s ready in just 10 minutes! Made with dark chocolate and a touch of almond flour, it’s the perfect quick treat for chocolate lovers. Enjoy its molten center warm, and feel free to dust it with powdered sweetener for an extra indulgent touch!
Ingredients
Instructions
- Preheat the oven: Preheat to 450°F (232°C). Generously grease two 6-ounce (175ml) ramekins with butter and place them on a small baking sheet.
- Melt the chocolate and butter: Set up a double boiler by bringing water to a simmer in a small saucepan. Place a glass or stainless steel bowl on top and add the butter and chocolate. Stir occasionally for 3-4 minutes until melted. Do not overheat, or the chocolate may seize.
- Beat the eggs and sweetener: In a medium bowl, use a hand mixer to beat the egg, egg yolk, powdered sweetener, and sea salt on high speed for 1 minute until light yellow.
- Combine ingredients: Add the melted chocolate and almond flour to the egg mixture and beat immediately until combined.
- Fill and bake: Divide the batter between the two ramekins. Bake for 6-7 minutes, until the edges are set, but the center (about 1-1.5 inches/2.5-4cm) is slightly jiggly.
- Invert and serve: Let the ramekins sit for 1 minute. Run a knife around the edges to loosen, then place an upside-down plate over each ramekin. Using an oven mitt, carefully flip to invert the cake onto the plate. Let the ramekin sit for 30 seconds, tap the ramekin several times, and lift.
Notes
- Use room temperature eggs: Cold eggs won’t mix well with the chocolate, making the batter lumpy. Let them sit at room temperature for at least 30 minutes before using.
Don’t overheat the chocolate: Melt the chocolate and butter gently using a double boiler. If overheated, the chocolate may seize and become grainy.
Beat eggs and sweetener well: Whipping them for a full minute makes the batter light and helps create the perfect lava texture inside.
Watch the baking time: The edges should be set, but the center should still be slightly jiggly. Overbaking will turn the cake into a regular chocolate cake without the gooey center.
Grease the ramekins well: Use plenty of butter to prevent sticking, making it easier to flip the cakes onto a plate without breaking.
Low Carb Keto Lava Cake
