Keto Molten Chocolate Lava Cake

When I was pregnant, dessert cravings didn’t politely “wait until later.” They showed up loud—especially the chocolate ones—and I learned fast that the best recipes are the ones that feel special without asking for a million steps. This Keto Molten Chocolate Lava Cake is my favorite kind of magic: rich, glossy, and dramatic, with a warm center that spills like a secret the second your spoon breaks in. I first made it for a cozy Valentine’s night at home, and now it’s our go-to “date-night dessert for two” whenever we want something romantic, chocolatey, and ridiculously easy.

Why this keto lava cake is my date-night go-to

This one nails that classic molten vibe without sugar or flour, and you don’t need to chill batter, fuss with complicated tricks, or baby-sit the oven. It’s fast, impressive, and feels like a restaurant dessert with minimal effort. If you’re building a sweet little at-home dinner moment, pair it with something light and sippable like my Blue Raspberry Lemonade and add a crunchy snacky treat like Churro Chips for a fun “dessert board” vibe.

Ingredients you’ll need

You only need a handful of basics, but each one matters for that soft cake edge + molten center.

• Unsalted butter (plus more for greasing ramekins): rich flavor and that signature fudgy texture
• Sugar-free dark chocolate (70%): deeper flavor and better melt than cocoa powder
• 1 whole egg + 1 egg yolk (room temp): helps create that custardy center
• Powdered monk fruit/allulose blend (like Besti): blends smoothly (no gritty bite)
• Sea salt: makes the chocolate taste even more chocolatey
• Blanched almond flour: just enough structure to hold the cake together

Chocolate lovers who can’t resist a “one more bite” dessert will also probably love my Dubai Chocolate Covered Strawberries for a party-worthy option, or these soft, sweet Cottage Cheese Chocolate Chip Cookies when you want something snackable.

How to make keto molten lava cake

1) Prep the ramekins

Heat oven to 450°F (232°C). Generously butter two 6-ounce ramekins and set them on a small baking sheet. Don’t skimp—these cakes love to cling.

2) Melt the chocolate (gently)

Set up a double boiler: simmer water in a small saucepan, set a dry glass or stainless bowl on top, then add:

• 1/4 cup butter (cut into pieces)
• 90 g sugar-free dark chocolate (broken up)

Stir until smooth, about 3–4 minutes. Keep the heat gentle—overheating can make chocolate seize.

3) Whip the eggs + sweetener

In a separate bowl, beat:

• 1 egg
• 1 egg yolk
• 2 Tbsp powdered sweetener
• 1/8 tsp sea salt

Mix on high for about 1 minute, until light and pale.

4) Combine and bake

Immediately beat in the melted chocolate and:

• 1 Tbsp blanched almond flour

Divide batter between ramekins. Bake 6–7 minutes, until the edges are set but the center (about 1–1.5 inches wide) is still slightly jiggly.

5) Flip and serve

Rest 1 minute. Run a knife around the edges, invert onto plates, let the ramekin sit upside down 30 seconds, then tap to release.

For an extra-cozy finish, serve with a scoop of Ninja Creami Coffee Ice Cream or something creamy and decadent like Dulce de Leche Ice Cream.

Tips for the perfect molten center

• Don’t overbake. The center should look soft and wobble slightly. If it looks firm like the edges, you’ve gone too far.
• Keep everything dry when melting chocolate. Even a tiny bit of water can make it grainy.
• If chocolate seizes: a small splash of cream or a bit more butter can help smooth it back out.
• Dust sweetener right before serving. If you do it early, it melts into the warm top.

If you’re making this for guests and want a guaranteed crowd-pleasing backup dessert, keep a no-stress pan option like Lemon Cream Cheese Dump Cake in your back pocket. And for something airy and pretty on the side, Meringue Kisses are adorable on a dessert plate.

Storage, reheating, and freezing

• Fridge: Keep covered up to 3 days. (The center firms up when cold.)
• Reheat: Warm in a 350°F oven for ~10 minutes, or microwave 30–40 seconds on a plate covered with a damp paper towel until soft again.
• Freeze: Cool completely, freeze on a baking sheet, then wrap tightly. Keeps up to 3 months (the center may be a little less molten after reheating).

Print