Keto Lava Cake
User Reviews
4.4
Keto Lava Cake
Description
This recipe uses a combination of melted semi-sweet chocolate and butter as the base, sweetened with monk fruit sweetener to maintain low carbohydrates. Eggs and additional egg yolks are whisked in to create a smooth, fudgy batter. The batter is chilled before baking to help achieve the signature lava cake texture — set on the outside with a warm, molten middle. Baking time varies depending on ramekin size but generally ranges from 15 to 25 minutes at 400°F. The cakes are baked individually in greased and cocoa-dusted ramekins or rings to maintain their shape.
The final cake offers a tender surface with a soft, gooey center of melted chocolate. The recipe suggests testing times carefully, as ovens vary, to avoid over-baking. This dessert pairs well with keto-friendly toppings if desired or can be served as is for a concentrated chocolate treat. It provides a keto-compatible alternative to classic lava cakes using sugar substitutes and low-carb ingredients.
For those sensitive to the cooling effect of erythritol-like sweeteners, a mix of erythritol and stevia is suggested. The batter can be stored in the fridge for up to 10 days before baking. An alternative baking method using a greased muffin tin with slightly reduced baking times is also noted for convenience or equipment differences.
Ingredients
- 8 oz semi-sweet chocolate you can also use milk chocolate or any other Keto friendly chocolate, Lily's brand, bar or chips
- 12 Tablespoons butter
- 1 cup Monk Fruit Sweetener or other Erythritol, (see note
- 4 egg whole plus 4 egg yolks
Instructions
- Preheat the oven to 400°. Grease each soufflé ring or ramekin (3 inches in diameter x 2 inches tall) with butter and then dust with cocoa. You will need 4 to 6 ramekins depending on how big yours are.
- To make the soufflé batter, microwave chocolate and butter in the microwave in 30 second intervals stirring in between until melted and smooth. Set aside.
- Add the erythritol into the chocolate/butter mixture and mix until combined. In a small bowl, whisk the eggs. Add eggs to chocolate mixture and mix at low speed until mixture is smooth and erythritol is dissolved. Chill in fridge until ready to be used. This can be kept in the fridge for up to 10 days.
- Fill each ring mold or ramekin with batter ¾ of the way full. Bake on top oven rack for 15-25 minutes; the time will depend on your oven and size of ramekins. You just want to make sure the tops are set but the middle is still gooey. Since every oven is different, it might be smart to test one. Remove baking sheet from oven. Use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered erythritol if desired. Serve immediately.
Notes
- To reduce the cooling sensation from sweeteners, use half monk fruit or erythritol and half stevia for sweetness balance.
- The batter can be refrigerated for up to 10 days before baking, making it convenient for make-ahead dessert preparation.
- If ramekins are unavailable, bake the batter in a greased muffin tin but monitor the baking time carefully as it will be shorter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 640kcal | 32% |
| Protein | 16g | 32% |
| Fat | 63g | 97% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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