If you’ve been missing warm, molten chocolate desserts on a low-carb lifestyle, this keto lava cake will make your day. It’s rich, chocolatey, and has that classic gooey center—without the sugar crash. You can whip it up in about 15 minutes, and it looks impressive enough for date night or company.
The ingredients are simple, the steps are straightforward, and the payoff is pure comfort. Even non-keto friends won’t suspect it’s low-carb.
Ingredients
Method
- Prep the oven and ramekins. Preheat your oven to 400°F (200°C). Generously butter two 6-ounce ramekins and dust lightly with cocoa to prevent sticking.
- Melt chocolate and butter. In a heatproof bowl, gently melt the dark chocolate and butter together. Use a microwave in 15–20 second bursts or a double boiler. Stir until smooth and glossy, then let it cool for 2 minutes.
- Whisk eggs and sweetener. In a separate bowl, whisk the egg, egg yolk, sweetener, vanilla, and salt until slightly thickened and pale, about 30–45 seconds. This helps with structure.
- Combine wet ingredients. Slowly drizzle the melted chocolate mixture into the egg mixture while whisking. This prevents scrambling and keeps the batter silky.
- Add dry ingredients. Sift in the almond flour and cocoa powder (and espresso powder if using). Fold gently just until no dry streaks remain. The batter should be smooth and pourable, not runny.
- Fill the ramekins. Divide the batter evenly between the two ramekins. Tap each ramekin lightly on the counter to release air bubbles.
- Bake briefly. Place the ramekins on a small baking sheet and bake for 8–10 minutes. The edges should look set and puffed, but the center should still jiggle slightly. For a thicker lava, aim for 8 minutes; for less lava and more cake, go closer to 10.
- Rest and release. Let the cakes sit for 1 minute. Run a thin knife around the edge to loosen. Invert each ramekin onto a plate and lift carefully.
- Finish and serve. Top with a few raspberries, a spoonful of whipped cream, or a dusting of cocoa. Serve immediately for maximum molten goodness.
What Makes This Special
This dessert gives you the full molten-cake experience while staying keto-friendly. Almond flour and a touch of cocoa replace regular flour, and a keto sweetener keeps carbs in check.
Butter and dark chocolate add a decadent texture, while a single egg binds everything for that tender exterior and liquid center. You’ll also love that it’s portion-controlled—baked in individual ramekins, so you can make just two servings without leftovers calling your name.
Shopping List
- Dark chocolate (85–90% cocoa) – about 2 ounces (60 g)
- Unsalted butter – 3 tablespoons (42 g)
- Large egg – 1
- Egg yolk – 1
- Almond flour (finely ground) – 2 tablespoons
- Unsweetened cocoa powder – 1 tablespoon
- Powdered erythritol or allulose – 2 to 3 tablespoons, to taste
- Vanilla extract – 1/2 teaspoon
- Espresso powder (optional) – 1/4 teaspoon for deeper chocolate flavor
- Pinch of salt
- Butter for greasing ramekins
- Optional toppings: fresh raspberries, a dollop of whipped cream (unsweetened or lightly sweetened with keto sweetener), shaved dark chocolate, or a dusting of cocoa
How to Make It
- Prep the oven and ramekins. Preheat your oven to 400°F (200°C). Generously butter two 6-ounce ramekins and dust lightly with cocoa to prevent sticking.
- Melt chocolate and butter. In a heatproof bowl, gently melt the dark chocolate and butter together.
Use a microwave in 15–20 second bursts or a double boiler. Stir until smooth and glossy, then let it cool for 2 minutes.
- Whisk eggs and sweetener. In a separate bowl, whisk the egg, egg yolk, sweetener, vanilla, and salt until slightly thickened and pale, about 30–45 seconds. This helps with structure.
- Combine wet ingredients. Slowly drizzle the melted chocolate mixture into the egg mixture while whisking.
This prevents scrambling and keeps the batter silky.
- Add dry ingredients. Sift in the almond flour and cocoa powder (and espresso powder if using). Fold gently just until no dry streaks remain. The batter should be smooth and pourable, not runny.
- Fill the ramekins. Divide the batter evenly between the two ramekins.
Tap each ramekin lightly on the counter to release air bubbles.
- Bake briefly. Place the ramekins on a small baking sheet and bake for 8–10 minutes. The edges should look set and puffed, but the center should still jiggle slightly. For a thicker lava, aim for 8 minutes; for less lava and more cake, go closer to 10.
- Rest and release. Let the cakes sit for 1 minute.
Run a thin knife around the edge to loosen. Invert each ramekin onto a plate and lift carefully.
- Finish and serve. Top with a few raspberries, a spoonful of whipped cream, or a dusting of cocoa. Serve immediately for maximum molten goodness.
Storage Instructions
These cakes are best enjoyed fresh, right out of the oven.
If you need to plan ahead, assemble the batter and refrigerate in the greased ramekins for up to 24 hours. Bake straight from the fridge, adding 1–2 minutes to the time. Leftover baked cakes won’t stay molten, but you can microwave them for 10–15 seconds to soften the center. Avoid freezing the batter, as texture can become grainy.
Benefits of This Recipe
- Keto-friendly and low in sugar: Uses non-nutritive sweeteners to keep net carbs low.
- Quick and easy: From start to finish in around 15 minutes.
- Portion-controlled: Individual servings help you stay on track.
- Restaurant-quality results: A gooey center and silky crumb without special equipment.
- Flexible ingredients: Works with common keto pantry staples like almond flour and cocoa.
Pitfalls to Watch Out For
- Overbaking: Just 1–2 extra minutes can turn the lava into a solid cake.
Watch for set edges and a soft, jiggly center.
- Overheating the chocolate: If it’s too hot, it can scramble the eggs. Let melted chocolate cool slightly and temper it into the eggs slowly.
- Using coarse almond meal: You want fine almond flour for a smooth texture. Coarse meal can make the cake gritty.
- Choosing the wrong sweetener: Granulated erythritol can feel cool or gritty.
Powdered sweetener or allulose gives a smoother result.
- Skipping the ramekin prep: Proper greasing and cocoa dusting help the cakes release cleanly for that classic molten “unmolded” look.
Variations You Can Try
- Peanut butter core: Freeze two small teaspoons of natural peanut butter into discs and press one into each filled ramekin before baking.
- Salted caramel twist: Swirl in a teaspoon of keto caramel sauce and finish with flaky sea salt.
- Mint-chocolate: Add 1/4 teaspoon peppermint extract and garnish with fresh mint.
- Mocha lava: Boost espresso powder to 1/2 teaspoon and top with coffee whipped cream.
- Orange-chocolate: Add 1/2 teaspoon orange zest and a drop of orange extract for a bright finish.
- Dairy-free: Use coconut oil instead of butter and a high-cocoa dairy-free chocolate.
FAQ
How many carbs are in a keto lava cake?
Exact macros depend on your chocolate and sweetener, but expect roughly 5–7g net carbs per serving when using 90% dark chocolate and powdered allulose. Always calculate with your specific brands to be sure.
Can I make this without almond flour?
Yes. Replace almond flour with 1 tablespoon coconut flour.
The cake will set faster, so start checking at 7 minutes. The texture will be slightly firmer but still molten in the center.
What size ramekins should I use?
Six-ounce ramekins are ideal. If yours are larger or smaller, adjust the bake time: smaller ramekins may need 7–8 minutes, larger ones 9–11 minutes.
Which sweetener works best?
Powdered allulose gives the smoothest texture and least aftertaste.
Powdered erythritol blends work too, but can have a mild cooling effect. Avoid liquid sweeteners alone; they can throw off the batter balance.
Can I cook this in the microwave?
You can, but you’ll get a different texture—more like a lava mug cake. Microwave on medium-high for 35–50 seconds, watching closely.
The center should look glossy and slightly underdone.
Why did my cake stick to the ramekin?
It’s usually from skipping grease or not dusting with cocoa. Make sure the sides are well-buttered and lightly coated. Running a thin knife around the edge before unmolding also helps.
Can I double the recipe?
Absolutely.
Double all ingredients and divide into four ramekins. Bake in batches or on a larger sheet, and keep the same time range. Don’t crowd the oven, which can cause uneven baking.
In Conclusion
This Keto Lava Cake brings back a classic dessert without the sugar and flour. It’s quick to make, deeply chocolatey, and reliably molten when you keep an eye on the time. With a handful of pantry staples and a couple of ramekins, you can have a restaurant-worthy treat any night of the week. Keep the tips handy, try a variation or two, and enjoy a warm, gooey reward that fits your low-carb goals.
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