Keto Chocolate Lava Cake

introduction

This cake gives you warm, soft cake and hot chocolate in the middle. It fits a low carb or keto plan. You can make it fast at home. For a rich chocolate skill, see best double chocolate cake for more ideas.

why make this recipe

You make this for a quick sweet that feels rich. It keeps carbs low and still gives a warm, gooey center. It works for a small treat or a date night. If you like banana and chocolate blends, also check chocolate banana cake for a new sweet.

how to make Keto Chocolate Lava Cake

Read the steps once before you start. Melt the chocolate and mix the dry and wet parts. Fill two small dishes and bake a short time. The edge should set and the center stay soft. You can use ramekins or small oven cups.

Ingredients :

• 1/2 cup almond flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened chocolate, melted
• 2 tablespoons butter, melted
• 2 large eggs
• 1/2 teaspoon vanilla extract
• Sweetener to taste (erythritol or stevia)

You can learn more about small cake mixes and roll tips at cake roll tips.

Directions :

1. Preheat the oven to 350°F (175°C). Grease two ramekins with butter.
2. In a bowl, mix the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, combine melted chocolate, melted butter, eggs, vanilla, and sweetener.
4. Whisk the dry ingredients into the wet mixture until smooth.
5. Divide the batter between the two ramekins.
6. Bake for 10-12 minutes until the edges are set but the center is still soft.
7. Let cool for a minute, then invert onto a plate.
8. Enjoy while warm for a gooey lava effect.

how to serve Keto Chocolate Lava Cake

Serve warm on a small plate. Add a spoon of cream or a small keto ice cream. You can add a few fresh berries or a light dust of cocoa. For more fill ideas, see rich filling ideas.

how to store Keto Chocolate Lava Cake

Cool the cakes fully. Wrap each cake in foil or keep in a sealed box. Put in the fridge for up to 3 days. Warm them in a hot oven for a few minutes before you eat. Do not leave them out for a long time.

tips to make Keto Chocolate Lava Cake

• Use good dark chocolate. It gives best taste.
• Do not overbake. The center must stay soft.
• Let the cakes sit for one minute before you flip them. This helps them come out clean.
• Use room temp eggs for best mix.
• Try a thin paper under the batter so you can lift them out if you need.
  For more simple notes, look at cake roll notes.

variation (if any)

• Add a small spoon of peanut butter in the center before baking for a nut core.
• Add a pinch of orange zest for a bright taste.
• Make one big cake in a small pan and bake a little longer.
• Stir in a few chopped nuts for a bit of crunch.

FAQs (minimum three FAQ)

Q: Can I make these without almond flour?
A: You can try with other low carb flour, but the bake time may change.

Q: Can I use a sugar mix instead of stevia?
A: Yes. Use a low carb sweetener like erythritol. Taste the batter first.

Q: How do I know when they are done?
A: The edge looks set and the center looks soft. The top may crack a bit.

Q: Can I freeze them?
A: Yes. Wrap well and freeze for up to one month. Warm before serving.

Q: Can I use one ramekin for both cakes?
A: You can make one larger cake. Check the bake time more often.

Conclusion

Want one more easy low carb bake idea? Try this version: Keto Chocolate Lava Cake – Only 5 Ingredients! – Sugar Free …

Keto Chocolate Lava Cake

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• Author: olivia
• Total Time: 22 minutes
• Yield: 2 servings 1x
• Diet: Keto

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Description

A rich and gooey chocolate lava cake that’s low in carbs and perfect for a quick treat or a special occasion.

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Ingredients

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• 1/2 cup almond flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened chocolate, melted
• 2 tablespoons butter, melted
• 2 large eggs
• 1/2 teaspoon vanilla extract
• Sweetener to taste (erythritol or stevia)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease two ramekins with butter.
2. In a bowl, mix the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, combine melted chocolate, melted butter, eggs, vanilla, and sweetener.
4. Whisk the dry ingredients into the wet mixture until smooth.
5. Divide the batter between the two ramekins.
6. Bake for 10-12 minutes until the edges are set but the center is still soft.
7. Let cool for a minute, then invert onto a plate.
8. Enjoy while warm for a gooey lava effect.

Notes

Serve warm with a dollop of cream or keto ice cream and fresh berries for an extra treat. Best enjoyed immediately after baking.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Keto

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 3g
• Sodium: 200mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 150mg