Description
Keto lava cake with a gooey chocolate center! This rich, sugar-free dessert takes just 6 ingredients and 20 minutes from start to finish.
Ingredients
Tap underlined ingredients to see the ones I use.
1/4 cup Unsalted butter (cut into pieces, plus more for greasing ramekins)
90 grams Sugar-free 70% dark chocolate squares (each broken apart into a few pieces)
1 large Egg (at room temperature)
1 large Egg yolk (at room temperature)
2 tbsp Besti Powdered Monk Fruit Allulose Blend
1/8 tsp Sea salt
1 tbsp Wholesome Yum Blanched Almond Flour
Instructions
1. Tap on the times in the instructions to start a kitchen timer.
Preheat the oven to 450 degrees F (232 degrees C). Generously grease two 6-ounce ramekins with butter. Place the ramekins on a small baking sheet.
2. To set up a double boiler, bring water to a simmer in a small saucepan. Place a glass or stainless steel bowl on top. Add the butter and chocolate. Heat for 3-4 minutes, stirring occasionally, until melted. Be careful not to overheat, or the chocolate will seize.
3. Meanwhile, in a medium bowl, use a hand mixer to beat the eggs, egg yolks, Besti, and sea salt at high speed for about 1 minute, until light yellow.
4. Add the melted chocolate and almond flour to the bowl with the eggs and beat immediately, until combined.
5. Divide the batter among the two ramekins. Bake for 6-7 minutes, until the edges are set and an area of about 1-1.5 inches in diameter in the center is still just slightly jiggly.
6. Remove ramekins from the oven and let them sit for 1 minute. Run a knife around the edges to loosen. Place an upside down plate over each ramekin and using an oven mitt, carefully flip over to invert the cake onto the plate. Let the ramekin sit upside down for 30 seconds. 7. Then, tap the ramekin against the plate several times to release and lift the ramekin.
8. Serve immediately, dusting with more powdered Besti if desired.
Notes
Tips: Check out my recipe tips above to help you get that perfect molten center, fix common mistakes, and make your keto lava cake turn out amazing every time.
Store: Keep low carb lava cake covered in the fridge for up to 3 days. The center will firm up when cold, so plan to reheat before digging in.
Reheat: For best results, warm in a 350 degree F oven for about 10 minutes. Or, place the lava cake on a plate, cover with a damp paper towel, and microwave for 30–40 seconds until soft and melty again.
Freeze: Let the keto chocolate lava cakes cool, then freeze on a baking sheet before wrapping tightly. They’ll keep for up to 3 months, though the center may be a little less molten once reheated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes