Keto Lava Cake (Molten Chocolate Center) Recipe
This Keto Lava Cake features a rich molten chocolate center made with sugar-free dark chocolate and almond flour, perfect for a low-carb, ketogenic dessert. Quick to prepare and baked to perfection, it offers a gooey, indulgent experience without the sugar spike.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Keto Lava Cake
- 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
- Preheat and prepare: Preheat the oven to 450°F (232°C). Generously grease two 6-ounce ramekins with butter and place them on a small baking sheet.
- Melt chocolate and butter: Set up a double boiler by bringing water to a simmer in a small saucepan. Place a heatproof glass or stainless steel bowl on top. Add the butter and chocolate to the bowl and heat for 3-4 minutes, stirring occasionally until melted. Be careful not to overheat, as the chocolate can seize.
- Beat eggs and sweetener: In a medium bowl, use a hand mixer to beat the eggs, egg yolks, powdered monk fruit blend (Besti), and sea salt at high speed for about 1 minute, until the mixture turns a light yellow and is well combined.
- Combine chocolate with egg mixture: Immediately add the melted chocolate and almond flour to the beaten egg mixture. Beat briefly until well combined and smooth.
- Fill ramekins and bake: Divide the batter evenly between the two prepared ramekins. Bake for 6-7 minutes, until the edges are set and about a 1-1.5 inch area in the center remains slightly jiggly to maintain the molten core.
- Invert and serve: Remove ramekins from oven and let sit for 1 minute. Run a knife around the edges to loosen the cake. Place an upside-down plate over each ramekin, use an oven mitt to flip the ramekin onto the plate. Let the ramekin sit inverted for 30 seconds, then gently tap to release the cake. Serve immediately, optionally dusting with more powdered Besti.
Notes
- Ensure eggs are at room temperature for better aeration and texture.
- Do not overbake, as the center should remain molten for the lava effect.
- Using a double boiler prevents chocolate from burning.
- Best served immediately for optimal molten texture.
- Almond flour helps keep this recipe keto-friendly and gluten-free.
Keywords: keto lava cake, molten chocolate cake, low carb dessert, sugar-free cake, keto chocolate dessert
