5 Ingredient Keto Lava Cake (Low Carb)
User Reviews
5
5 Ingredient Keto Lava Cake (Low Carb)
Description
The 5 Ingredient Keto Lava Cake (Low Carb) uses high-cocoa unsweetened chocolate melted with butter as its base, mixed with almond flour, powdered sweetener, and beaten eggs to create a thick, pourable batter. Baking at 175°C (350°F) for about 9 minutes sets the top layer while maintaining a molten center, essential for the lava cake's distinctive texture. The almond flour helps provide structure and subtle nutty notes without gluten, while sweetener balances the dark chocolate bitterness.
This dessert is best served straight from the oven to enjoy its warm, gooey center. Garnishes like a sprinkle of powdered sweetener, fresh raspberries, pomegranate seeds, or a mint leaf can enhance presentation without overpowering the intense chocolate flavor. Adjust the sweetener quantity according to the chocolate's bitterness to maintain balance.
For baking, ensure your ramekins are well greased to turn out the cakes easily if desired. Be cautious not to over-bake; the top should set but remain jiggly to preserve the signature molten core texture. Almond flour should be superfine for the best consistency, and different chocolates may require sweetener adjustments for ideal sweetness.
Ingredients
- 2 oz unsweetened chocolate (55g), at least 85% cocoa solids
- 1 tablespoon almond flour see notes, super-fine
- 2 oz butter unsalted, plus more for greasing ramekins
- 2 egg
- 3.5 tablespoon powdered sweetener or more, depending on the chocolate you use - see notes
Instructions
- Heat oven to 175 Celsius/350 Fahrenheit.
- Grease 2 ramekins with butter.
- Melt the chocolate and butter and stir to combine.
- Beat your eggs well - best with a mixer.
- Add to the chocolate/butter mix together with almond flour and sweetener and stir. You'll get a dough-like consistency that is pourable.
- Pour into 2 ramekins.
- Bake 9 minutes until the top is set but still jiggly. Do not over-bake!
- Turnout onto plates and serve with a dusting of powdered sweetener and pomegranate seeds or a couple of raspberries. A mint leaf would round off the look nicely!
Notes
- Use superfine almond flour for the best texture; increase quantity if using coarser ground almonds.
- Adjust powdered sweetener based on the cocoa content and sweetness of your chocolate to suit your taste.
- Grease ramekins thoroughly if you plan to unmold the cakes to preserve the lava center.
- Do not over-bake; the cakes should have a set top but remain jiggly for the molten center.
- Serve immediately after baking for optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Total Carbohydrates | 3.4g | 1% |
| Protein | 11.7g | 23% |
| Fat | 43.6g | 67% |
| Saturated Fat | 24.2g | 121% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 9.8g | 49% |
| Cholesterol | 246mg | 82% |
| Sodium | 74mg | 3% |
| Potassium | 111mg | 2% |
| Fiber | 0.6g | 2% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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