introduction
This cake gives you rich hot chocolate in the middle. It uses low carbs and simple parts. You can make it fast at home. If you like deep chocolate treats, try the best double chocolate cake for more ideas.
why make this recipe
You make this cake to enjoy the warm runny center without the carbs. It suits low carb and keto ways of eating. It works for a quick dessert or a small treat after dinner. You get real chocolate feel with no big sugar spike. For other sweet keto ideas, see this chocolate banana bread link.
how to make Keto Chocolate Lava Cake: Indulge Guilt-Free Today!
Preheat the oven and use small ramekins. Mix dry parts, then mix wet parts, and join them. Fold in chips and bake a short time so the center stays soft. Use a timer and watch the edges set. You can try another fun treat like a chocolate chip ice cream cake later.
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
Directions :
- Preheat the oven to 350ยฐF (175ยฐC).
- 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.
how to serve Keto Chocolate Lava Cake: Indulge Guilt-Free Today!
Serve warm so the center flows. Add a spoon of whipped cream or a few fresh berries. A small scoop of keto vanilla ice cream works well. You can pair it with a slice of warm bread or cake for a full set, like a brown butter banana bread combo.
how to store Keto Chocolate Lava Cake: Indulge Guilt-Free Today!
Cool the cakes fully before you pack them. Store in a tight box in the fridge for up to 3 days. Reheat in the oven at low heat or in a microwave for short bursts so the center stays soft. Do not freeze after you bake if you want the lava center, but you can freeze the batter in small jars.
tips to make Keto Chocolate Lava Cake: Indulge Guilt-Free Today!
Use room temperature eggs for a smooth mix. Do not overbake if you want a runny center. Grease ramekins well so the cake slips out easy. Try small jars for fun single serves. For more bake tips, read about maple cinnamon cookies to learn oven timing tricks.
variation (if any)
Add a pinch of espresso powder to deepen the chocolate taste. Swap the sugar-free chips for a small square of dark chocolate in the center. Top with a few chopped nuts or a light dust of extra cocoa.
FAQs
Q: Can I use another flour?
A: Almond flour keeps it low carb. Coconut flour is not a direct swap. You need other mix changes for coconut flour.
Q: Can I use regular sugar?
A: Yes, but carbs will rise. Use a cup-to-cup swap and taste as you go.
Q: How do I know it is done?
A: The edges should look set and the center should look soft. A gentle shake shows a soft middle.
Q: Can I make this ahead?
A: You can mix the batter and keep it in the fridge for a short time. Bake just before you serve.
Q: Can I double the recipe?
A: Yes. Use more ramekins and watch the bake time; larger pots may need more time.
Conclusion
For a flourless take and more tips on a similar cake, see Flourless Keto Chocolate Lava Cake.
Print
Keto Chocolate Lava Cake
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Keto, Low Carb
Description
A rich and indulgent chocolate lava cake with a warm runny center, low in carbs and perfect for a guilt-free dessert.
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 350ยฐF (175ยฐC).
- 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
Serve warm with whipped cream, fresh berries, or keto vanilla ice cream. Store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 120mg
