introduction
This easy cake gives a warm, soft center and rich cocoa taste. It uses low carb items so you can enjoy a sweet bite with less sugar. Try it when you want a quick, small treat after a meal. You can also pair it with a cool dessert like this chocolate ice cream cake for a full dessert plate.
why make this recipe
You make this recipe for a fast, rich dessert that fits a low carb or keto plan. It uses almond flour and a sugar free sweetener. You bake it fast and it melts in your mouth. If you like treats that still fit your plan, this cake can help. For a biscuit or cookie snack idea, see this cookie recipe.
how to make Keto Chocolate Lava Cake: Indulge Guilt-Free Today!
You mix dry parts, melt butter, mix wet parts, then bake a short time so the middle stays soft. Use room heat eggs for a smooth mix. Fold in chips last so they melt into the center. If you want a bread style mix idea, look at a simple banana bread recipe for other notes.
Ingredients :
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or your sweetener
- 1/4 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar-free chocolate chips
- You can use a small spoon of cream or butter to make a rich finish like a cake roll idea.
Directions :
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
Melt the butter and mix it with the eggs and vanilla extract.
Combine the wet and dry ingredients until smooth.
Fold in the sugar-free chocolate chips.
Grease ramekins and pour the batter evenly into them.
Bake for 12-15 minutes until the edges are set but the center is still soft.
Let cool for a minute, then invert onto a plate and serve warm.
For a cream fill idea you can borrow notes from a rich cake filling guide like this cake roll filling.
how to serve Keto Chocolate Lava Cake: Indulge Guilt-Free Today!
Serve the cake warm so the center stays soft. Add a small spoon of sugar free cream or a few berries. You can put a small scoop of low carb vanilla ice cream next to it. Serve on a small plate and enjoy right away.
how to store Keto Chocolate Lava Cake: Indulge Guilt-Free Today!
Let the cakes cool to room temp. Cover them with a lid or put them in an airtight box. Keep in the fridge for up to 3 days. To reheat, warm in the oven for a few minutes or use a short burst in a microwave until warm.
tips to make Keto Chocolate Lava Cake: Indulge Guilt-Free Today!
- Do not overbake. Check at 12 minutes. The center should still feel soft.
- Use room temp eggs for a smooth mix.
- Melt the butter low and slow so it does not burn.
- Grease ramekins well so the cakes lift out clean.
- Use good sugar-free chips for best melt and taste.
variation (if any)
- Add a spoon of peanut butter in the center before baking for a nutty center.
- Stir in a pinch of instant coffee to boost the cocoa taste.
- Use dark sugar-free chocolate for a deeper taste.
- Make one big cake in a small pan and bake a bit longer for a shared dessert.
FAQs (minimum three FAQ)
Q: Can I make this without eggs?
A: Eggs help set the cake and make a soft center. You can try an egg substitute, but the texture will change.
Q: Can I use a different flour?
A: Almond flour keeps this low carb. Coconut flour will need less amount and change the mix.
Q: How do I know when it is done?
A: The edges look set and the center looks soft. The top may still jiggle a bit.
Q: Can I freeze them?
A: Yes. Cool fully, wrap each cake, and freeze up to one month. Thaw in the fridge and warm before serving.
Conclusion
For a related flourless take, see this Flourless Keto Chocolate Lava Cake (This Cake Recipe is the Best …) for more ideas and notes on low carb chocolate cakes.
Print
Keto Chocolate Lava Cake
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Keto
Description
An easy, indulgent cake with a warm, soft center and rich cocoa flavor, perfect for a low carb or keto diet.
Ingredients
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or your sweetener
- 1/4 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
- Melt the butter and mix it with the eggs and vanilla extract.
- Combine the wet and dry ingredients until smooth.
- Fold in the sugar-free chocolate chips.
- Grease ramekins and pour the batter evenly into them.
- Bake for 12-15 minutes until the edges are set but the center is still soft.
- Let cool for a minute, then invert onto a plate and serve warm.
Notes
Do not overbake. Check at 12 minutes. The center should still feel soft. Use room temp eggs for a smooth mix. Melt the butter low and slow to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
