Introduction

This Keto Lava Cake features a rich, molten chocolate center that’s perfect for satisfying your sweet tooth without breaking your diet. Made with sugar-free dark chocolate and almond flour, it’s a decadent treat that’s surprisingly quick to prepare.

A round chocolate lava cake with a soft, dark brown outer layer dusted lightly with white powdered sugar sits in the center of a white plate. One side of the cake is cut open, revealing a thick, glossy, melted dark chocolate lava flowing out smoothly. Bright red raspberries surround the cake, adding a pop of color, and a small fresh green mint leaf is placed beside the berries. A silver spoon is partially visible in the background on the right side of the plate. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup Unsalted butter (cut into pieces, plus more for greasing ramekins)
90 grams Sugar-free 70% dark chocolate squares (broken into 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

Step 1: Preheat the oven to 450°F (232°C). Generously grease two 6-ounce ramekins with butter and place them on a small baking sheet.
Step 2: Set up a double boiler by bringing water to a simmer in a small saucepan. Place a glass or stainless steel bowl on top, add the butter and chocolate, and heat for 3-4 minutes, stirring occasionally until melted. Avoid overheating to prevent the chocolate from seizing.

Step 3: In a medium bowl, use a hand mixer to beat the eggs, egg yolks, Besti, and sea salt on high speed for about 1 minute, until the mixture is light yellow.
Step 4: Add the melted chocolate and almond flour to the egg mixture and beat immediately until well combined.
Step 5: Divide the batter evenly between the two ramekins. Bake for 6-7 minutes until the edges are set but the center (about 1–1.5 inches in diameter) is still slightly jiggly.

Step 6: Remove ramekins from the oven and let them sit for 1 minute. Run a knife around the edges to loosen the cakes. Place an upside-down plate over each ramekin, carefully invert the cake onto the plate using an oven mitt, and let the ramekin sit upside down for 30 seconds. Tap the ramekin against the plate several times to release the cake, then lift the ramekin.
Step 7: Serve immediately, dusting with additional powdered Besti if desired.

Tips & Variations

Use room temperature eggs to achieve a smoother batter and better rise.

For a richer flavor, try using a combination of 70% and 85% dark chocolate.
If you don’t have Besti, you can substitute with another powdered low-carb sweetener in a 1:1 ratio.
Make sure not to overbake; the center should remain slightly jiggly for the perfect molten texture.

Storage

These keto lava cakes are best enjoyed immediately for the molten center experience. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a microwave for 15-20 seconds until soft but not dry.

How to Serve

The image shows two small round chocolate lava cakes, each about two layers thick with a dense, dark brown outer crust and a slightly moist top surface dusted with powdered sugar. The cakes are served on white plates placed on a white marbled surface. Each plate has red raspberries and a small green mint leaf beside the cake, adding bright color contrast. A metal tea infuser is held above one cake, suggesting it is sprinkling powdered sugar. The lighting is bright and natural, highlighting the textures of the cake and fruit. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute the butter with a dairy-free alternative like coconut oil, but this will slightly change the texture and flavor. Ensure the chocolate used is also dairy-free.

How do I prevent the chocolate from seizing when melting?

Use gentle heat over a double boiler and stir frequently. Avoid direct contact with boiling water or overheating, as chocolate can seize if it gets too hot or comes into contact with water.