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Keto Lava Cake
4.4 from 51 votes

Keto Lava Cake

The Keto Lava Cake is a rich, gooey chocolate dessert made with semi-sweet chocolate, butter, monk fruit sweetener, and eggs. It produces a molten-centered cake with a soft, tender top and a warm, slightly liquid center, delivering chocolate indulgence fitting for those following a keto diet.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 640 kcal
Course: Dessert, Cake, Others
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

Serving 1cake Calories 640kcal (32%) Protein 16g (32%) Fat 63g (97%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 640

% Daily Value*

Serving 1cake
Calories 640kcal 32%
Protein 16g 32%
Fat 63g 97%

* Percent Daily Values are based on a 2,000 calorie diet.