Keto Lava Cake

Keto Lava Cake

These easy, keto, sugar free chocolate lava cakes are perfectly portioned for serving just two or a family of four that are made with just a few ingredients!

Keto Lava Cake

WHAT IS A LAVA CAKE? 

Chocolate Lava Cakes or Molten Chocolate Cake is a combination of a flourless cake and a souffle. The decadent, delicious, oozing liquid chocolate center resembles lava in nature, hence the chocolate lava cake name.

ALL ABOUT THE LAVA CAKE

These keto chocolate lava cakes are very easy to make low carb using a very small amount of almond flour, sugar free chocolate and your favorite keto sweetener. This recipe requires just 7 ingredients and is baked for about 15 minutes.

INGREDIENTS TO MAKE LAVA CAKE

The best things in life are simple. And this low carb lava cake is one of them! In fact, you only need 5 ingredients for this easy sugar free dessert. Let me go into more detail:

1. CHOCOLATE.

Get the best you can afford, with a high cocoa solids content90% is great, or go the whole 9 yards and get 100% unsweetened chocolate. This is a generously sized dessert and if you’re interested in keeping a low carb count, this will make a difference.

2. BUTTER.

Organic, grass-fed is what we’re looking for here. I love the buttery taste of this dessert. But if that’s not your kind of thing, you can sub with virgin coconut oil.

3. ALMOND FLOUR.

The almond flour for your gluten free lava cake should be super-fine. Almond meal or ground almonds are too coarse and will alter the texture (would still work though).

4. EGGS.

Beat them till they’re FLUFFY!

5. SWEETENER.

Make sure you choose powdered sweetener and not granulated. Stevia drops would work in this recipe to. Definitely taste your batter and adjust the sweetener according to the type of chocolate you’re using.

HOW TO MAKE THE MOLTEN CENTER

There’s a common misconception that lava cake is simply undercooked chocolate cake! In actuality, we achieve the molten center by embedding pure chocolate or chocolate ganache inside the cake batter. When heated, the filling melts to create that ooey-gooey effect.

I decided to use a simple chocolate ganache as the filling to make it extra luscious, and to ensure that the chocolate wouldn’t be absorbed into the batter. This piece of the recipe requires just two simple ingredients:

  • 3/4 cup Keto chocolate chips or chopped chocolate
  • 1/4 cup coconut cream or 1/4 cup coconut oil or 1/2 cup heavy cream

Melt the dark chocolate chips and the coconut cream together in a medium-sized bowl. To do this, microwave on high for 45 seconds, stopping halfway to stir the mixture. 

Once melted, stir them together until the mixture is uniform, and freeze for 30 minutes in a silicone candy molds, mini paper muffin cups or even ice cube tray.

STEP BY STEP HOW TO MAKE IT

  1. Heat oven to 350 Fahrenheit.
  2. Grease 4 ramekins with butter.
  3. Melt the chocolate and butter and stir to combine.
  4. Beat your eggs well – best with a mixer.
  5. Add to the chocolate/butter mix together with almond flour and sweetener and stir. You’ll get a dough-like consistency that is pourable.
  6. Pour half into 4 ramekins then add 1-2 pieces of chocolate for each ramekin
  7. Than pour the rest of the batter
  8. Bake 10 minutes until the top is set but still jiggly. Do not over-bake!
  9. Turnout onto plates and serve with a dusting of powdered sweetener or just eat it from the ramekin.

CAN I REPLACE ALMOND FLOUR?

If you have any allergies to almonds or just prefer not to use almond flour, you can easily swap it. I recommend swapping almond flour with sunflower seed flour because it can be swapped evenly with the same amount. Sesame flour would be another option but you make need less since it’s a but more heavy in texture than sunflower seed flour and almond flour.

I do not recommend using coconut flour in this recipe as it would require more eggs and liquid and a lot more trials to get the same beautiful texture as you see here in this picture. 

BAKER’S TOP TIPS FOR KETO LAVA CAKE:

If you want to invert your lava cakes onto a plate, grease your ramekins REALLY WELL! If you are only after the taste, there’s no stress – just serve in the ramekins.

My ramekins measured 2 inch at the bottom and 3 at the top. If you want to make 1 larger portion, you might need to increase the time in the oven by 2-3 minutes.

Do not over-bake! The top needs to be set, but jiggly. My first round of cakes baked for 12 minutes and they were firm in the middle. Don’t deprive yourself of that gooey center.

But even more importantly, don’t be afraid to take this cake out of the oven when it’s still super-jiggly.

These cakes are best eaten straight out of the oven! If you leave them in the ramekins for long, they will continue to cook and set more than you might like.

Keto Lava Cake

Recipe by Lucy ChesnaCourse: DessertCuisine: British
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Freezing Time

30

minutes

These easy, keto, sugar free chocolate lava cakes are perfectly portioned for serving just two or a family of four that are made with just a few ingredients!

Ingredients

  • 1/3 cup unsweetened chocolate, at least 85% cocoa solids

  • 2 tbsp super-fine almond flour

  • 4 oz butter unsalted melted, plus more for greasing ramekins

  • 4 eggs

  • 7 tbsp powdered sweetener or more, depending on the chocolate you use

Directions

  • Heat oven to 350 Fahrenheit.
  • Grease 4 ramekins with butter.
  • Melt the chocolate and butter and stir to combine.
  • Beat your eggs well – best with a mixer.
  • Add to the chocolate/butter mix together with almond flour and sweetener and stir. You’ll get a dough-like consistency that is pourable.
  • Pour half into 4 ramekins then add one piece of chocolate for each ramekin
  • Than pour the rest of the batter
  • Bake 10 minutes until the top is set but still jiggly. Do not over-bake!
  • Turnout onto plates and serve with a dusting of powdered sweetener or just eat it from the ramekin.

Notes

  • You can substitute almond flour with sunflower seed flour
  • To make this dairy free, substitute butter with vegan or dairy free butter

Nutrition- serving 2

Calories: 360 kcal Total Carbohydrates: 3.4g Protein: 11.7g Fat: 43.6g Saturated Fat: 24.2g Cholesterol: 246mg Sodium: 74mg Potassium: 111mg Fiber: 0.6g Sugar: 0.4g

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