introduction
This cake feels like a gift. It looks fancy but takes little time. It fits low carb and works for a special night or a quick treat. Try a warm bite and the center will pour out. See a simple chocolate cake roll for other easy cakes.
why make this recipe
You will make this cake when you want a rich sweet that stays low carb. You mix a few things in one bowl. You get a soft edge and a liquid center. Use a small oven time for the gooey middle. For ideas on a rich filling try this rich creamy filling note.
how to make Keto Chocolate Lava Cake
This cake needs few steps. You dry mix the flour and cocoa. You whisk egg and butter in a bowl. You add chopped sugar-free chocolate to warm butter so it melts. You join wet and dry parts, pour into ramekins, and bake a short time. See a simple cake roll recipe for more low fuss cakes.
Ingredients :
- 1/4 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons erythritol or another keto-friendly sweetener
- 1/4 teaspoon baking powder
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 ounce sugar-free chocolate, chopped
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions :
- Preheat your oven to 350°F (175°C) and grease two ramekins.
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk the egg, melted butter, chopped chocolate, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until fully incorporated.
- Divide the batter between the prepared ramekins.
- Bake for 12-15 minutes until the edges are set but the center is still soft and gooey.
- Let cool for a couple of minutes, then invert the ramekins onto plates. Serve warm.
how to serve Keto Chocolate Lava Cake
Serve the cake warm so the center flows. Add a spoon of unsweetened whipped cream or a few fresh berries. You can add a small scoop of low carb ice cream on the side. Try an ice cream cake idea for a cold option with cake.
how to store Keto Chocolate Lava Cake
Store any left cake in the fridge in a tight box for up to 3 days. Reheat in the oven at low heat or use a short burst in the microwave until warm. Do not store at room temp more than a day because of the egg.
tips to make Keto Chocolate Lava Cake
Use good sugar-free chocolate for best melt. Do not overbake or the center will not flow. Warm the butter and chocolate slowly and stir until smooth. Measure almond flour by spooning it into the cup and level it. For a crunchy note try a bit of crushed nuts like a toffee crunch cake twist idea.
variation (if any)
Add a drop of mint extract for a mint center. Stir in a few chopped sugar-free nuts for texture. You can add a pinch of cinnamon for warm spice. Swap erythritol with another keto sweetener you like.
FAQs
Q: Can I make one big cake?
A: Yes. Use a small oven dish and watch the time. The bake time will grow. Check the center often.
Q: Can I use coconut flour?
A: No. Coconut flour needs more egg and will dry the cake. Stick to almond flour for this recipe.
Q: Is the chocolate safe for the diet?
A: Use a sugar-free or very dark chocolate that fits your plan. Read the label for carbs.
Q: Can I freeze these?
A: You can freeze the baked cakes in a tight box. Thaw in the fridge and warm before you serve.
Conclusion
For another simple version and a good guide, see Keto Chocolate Lava Cake – Only 5 Ingredients!
Print
Keto Chocolate Lava Cake
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Low Carb
Description
A rich and gooey low-carb chocolate cake that looks fancy but is easy to make.
Ingredients
- 1/4 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons erythritol or another keto-friendly sweetener
- 1/4 teaspoon baking powder
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 ounce sugar-free chocolate, chopped
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two ramekins.
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk the egg, melted butter, chopped chocolate, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until fully incorporated.
- Divide the batter between the prepared ramekins.
- Bake for 12-15 minutes until the edges are set but the center is still soft and gooey.
- Let cool for a couple of minutes, then invert the ramekins onto plates. Serve warm.
Notes
Serve warm with unsweetened whipped cream or fresh berries. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
