These 15 Minute Keto Lava Cakes are filled with chocolate gooey YUMMINESS. Super easy to make and ready in just 15 minutes, this decadent keto dessert is the perfect Winter comfort food. Serve with ice-cream and raspberries for the ultimate keto treat.
A few weeks ago I was binge watching my latest favourite series, Desperate Housewives, when I had an overwhelming craving for chocolate cake. So in ‘Bree-like’ style, I got busy in the kitchen and came up with this ooey-gooey molten lava cake.
My family of boys were happy to try it out as well, only I didn’t tell them it was sugar free… Shhhh!! These keto lava cakes really are HEAVENLY. So heavenly that I made the recipe 4 times in one week! My carb loving family, who usually stay away from my keto treats couldn’t get enough! Indulge without the guilt!
WHAT ARE KETO CHOCOLATE LAVA CAKES?
A chocolate lava cake is simply a combination of chocolate cake on the outside and a molten soufflé centre. It presents as a cute little cup cake, then when it is cut open, ooey-gooey chocolate oozes out. Chocolate heaven! The great thing about these keto chocolate lava cakes is they only have 4.5 g of carbs and they are gluten free. So you can have your cake..and eat it too!
WHAT’S IN A KETO LAVA CAKE?
You can purchase lava cakes from the frozen section of many grocery stores. But store bought lava cakes are often loaded with processed ingredients, refined sugar and trans fats. Why not treat yourself with a lava cake that’s healthy and sugar free. Can’t do dairy? I have included alternatives for dairy free as well. And even if you’re not following a keto diet, they are still a clean healthy treat to load up on healthy fats.
INGREDIENTS
The best chocolate lava cakes are made from quality wholesome ingredients.
THE CHOCOLATE
I recommend using high quality chocolate to make your lava cakes. It really makes a difference. I used 90% Cocoa Lindt Dark Chocolate, then I added extra powdered sweetener and dutch processed cocoa for extra richness. You can skip this step if you prefer the bitterness of the 90% Lindt or you can use 70 or 85% chocolate. Just remember to calculate the macros for the different chocolate percentages as the carbs will be higher.
THE BUTTER
As with the chocolate, the quality is important. It is a good idea to use a healthier grass-fed butter for it’s nutritional benefits. If you are dairy free, you can substitute the butter with grass-fed ghee or coconut oil.
WHICH KETO SWEETENER?
You can use any keto sweetener you prefer. I used a powdered version, but granulated would be fine as well. I like to use a Monkfruit/Erythritol blend as I love the taste. If you are using stevia, you may like to reduce the amount used.
Powdered Monk Fruit has a zero glycemic index and tastes exactly like sugar. Monk Fruit has been used for hundreds of years in eastern herbalism to improve well-being. Consequently it has earned the nickname ‘The Immortals Fruit’. You can find powdered Monk fruit at Woolworths if you live in Australia, or purchase online from Lakanto.
ALMOND MEAL
The great thing about using almond meal is that it keeps the recipe gluten free. The use of almond flour also gives it a slightly nutty taste which is AMAZING!
HOW TO MAKE 15 MINUTE KETO LAVA CAKES
- Preheat your oven to 180C/355F.
- In a microwave safe mixing bowl, add the chocolate, butter, cocoa powder, and 1/2 tsp. sweetener.
- Microwave at 30 second intervals, mixing in between until melted. Set aside.
- In a separate bowl, whisk the eggs until light and airy.
- Add in the melted chocolate mixture, almond meal, remaining powdered sweetener and salt.
- Whisk until just combined.
- Distribute the batter into 2 ramekins or a large muffin tray.
- Place in the oven for 9 to 12 minutes, depending on your desired level of ‘gooeyness’.
- Remove from oven and rest for a minute before transferring to a dessert plate.
- Sprinkle with extra powdered sugar and fresh raspberries.
READER FAVOURITE RECIPES
If you love this recipe, why not try some of my other keto desserts…
15 Minute Keto Lava Cake
Equipment
- ramekins
Ingredients
- 55 g 90% Lindt Dark Chocolate (or other sugar free chocolate)
- 1 tsp. cocoa powder (I used dutch processed Plaistowe)
- 1 tsp. 1 tsp. powdered keto sweetener (for the chocolate mix)
- 1 tbsp. grass fed butter (+ more for greasing ramekins)
- 1½ tbsp. almond meal
- 1½ tbsp. keto sweetener (granulated or powdered)
- 2 medium eggs
Instructions
- Preheat your oven to 180C/355F.
- In a microwave safe mixing bowl, add the chocolate, butter, cocoa powder, and 1/2 tsp. sweetener. Microwave at 30 second intervals, mixing in between until melted. Set aside.
- In a separate bowl, whisk the eggs until light and airy.
- Add in the melted chocolate mixture, almond meal, remaining powdered sweetener and salt. Whisk until just combined.
- Distribute the batter into 2 ramekins or a large muffin tray.
- Place in the oven for 9 to 12 minutes, depending on your desired level of 'gooeyness'.
- Remove from oven and rest for a minute before transferring to a dessert plate.
- Sprinkle with extra powdered sugar and fresh raspberries.
Notes
- Store in the fridge and reheat by microwaving for 30 seconds to 1 minute.
- Bake time will vary based on the size of the ramekins used and the temperature of your oven.
If you made this, tag it on Instagram @myketo_glow for a chance to be featured:)
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