Keto lava cakes are quick keto desserts baked in single-serve ramekins with a molten chocolate center. Plus, they are gluten-free lava cake, paleo-friendly, and contain only 1.2 grams of net carbs per serving.
What is a chocolate lava cake?
Chocolate lava cakes also known as molten cakes are uncooked single-serve chocolate cakes resulting in a liquid chocolate center. It is a delicious easy dessert to serve lukewarm with a scoop of vanilla ice cream on the side.
Keto lava cake 3 ways, runny, molten, or gooey
There are many ways to enjoy these low carb lava cakes. In fact, you can really play with the texture by adjusting the baking time of your recipe. Let’s see the different baking time options to choose from to achieve your favorite lava cake texture.
Runny lava cake – for those who love a liquid runny chocolate lava cake. This option requires less baking, about 9 minutes. You want the top of the cake to be set but jiggly and soft to keep a liquid center. I recommend serving this recipe into the ramekin, don’t flip over a plate or the cake is very fragile and may break.
Molten lava cake – this one is less runny than the previous one. You need to bake the lava cakes for about 10 minutes, until the borders and top of the cake are set, crackle less jiggly.
Gooey lava cake – this texture is close to a moist chocolate cake, the center is not liquid but very moist and it makes this easier to serve on a plate. You need to bake the lava cakes between 11-12 minutes to reach this texture.
Keto lava cake a quick keto dessert
Keto lava cake is the perfect quick keto dessert to serve to your family and friends. Whether you’re on a keto diet or not everyone will love those molten cakes with a delicious liquid chocolate center. All you need to make these simple keto desserts are a few ingredients:
Sugar-free chocolate – I love to use sugar-free dark chocolate sweetened with stevia. If you can’t find this where you live, you can use 99% dark chocolate or 85% dark chocolate. This last option is sweeter and contains slightly more sugar and carbs er serve but still keto-friendly in a small amount.
Sugar-free crystal sweetener – erythritol, Monk fruit stevia blend, or xylitol. Read my review of keto-friendly sweeteners to learn some more.
Butter or dairy-free butter.
Eggs – regular size
Almond flour – I used fine almond flour, but an almond meal will work as well.
Ground espresso – this is optional but I love the flavor of this into my chocolate lava cake.
Vanilla extract or vanilla essence.
How to make the best chocolate lava cake?
As I mentioned, what makes a lava cake perfect is the liquid chocolate center. In order to achieve that, you must undercook the cake. My tips are:
Ramekin size – make sure all your ramekins have the same size. I recommend 4-oz ramekins for the recipe. If the ramekins are wider, you will get a thinner layer of batter in each ramekin, and the cakes will cook faster.
Filling – fill each ramekin with the same amount of batter. You bake the lava cake all at once. If one has less batter, it will cook faster.
Check the baking process – for a ramekin of my size. It should take 10 to 12 minutes to achieve the perfect liquid center. I recommend checking the lava cake after 10 minutes. It is ready when the center jiggles, but the top is set, a crust has formed.
How to store your gluten-free lava cake?
This recipe serves 4 keto lava cakes, so you probably wonder what to do if you want only one lava cake? There are 2 options:
Store in the fridge the uncooked lava cake – and bake the next day. It will be a bit longer to bake as it is straight out of the fridge.
Bake longer to set the centerand freeze – it will make a delicious chocolate cake that you can freeze or store for 3 days at room temperature.
More quick keto desserts
If you love simple keto dessert recipes, I have got plenty of others to try. You may also love:
New to Keto?Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!
Preheat oven to 180°C (350°F). Grease 4 little ramekins (I used 4 oz ramekins) with a bit of butter. Set aside.
In a medium saucepan, place cubed butter and 99% dark chocolate (or any dark chocolate with more than 85%). Melt on low heat, stirring all the time to prevent the chocolate from burning. You can also melt the chocolate "au bain marie", this method consists of placing the saucepan over a bowl of boiling water to melt it gently. When the chocolate and butter are melted, remove the saucepan from the heat and set aside.
In a small mixing bowl, using an electric whisk, whisk the eggs and sugar-free crystal sweetener on high speed for 1 minute until foamy, fluffy, and lighter in color. Note: use 1/3 cup sweetener if your chocolate is unsweetened or 99%, otherwise if you are using stevia-sweetened chocolate or 85% cocoa chocolate, use only 1/4 cup sugar-free crystal sweetener.
Stir in (don't whisk!) the vanilla, ground espresso, and almond flour.
Gently pour the melted chocolate into the previous egg mixture, stirring at the same time to form the cake batter. Make sure the melted chocolate is not burning hot or it 'cooks' the eggs but if you follow the low-heat technique above that will not be a problem.
Fill the 4 ramekins evenly to make sure they bake at the same speed.
Place the ramekin onto a baking tray and bring the tray into the oven.
Bake for 9-12 minutes. The trick to creating a runny lava center is to undercook the cake. After 9 minutes, you should have a runny lava cake, after 10 minutes a molten lava cake, and after 12 minutes a gooey chocolate cake. In any case, you can eat the cake, but for a lava center, you must take it off the oven when the center of the cake jiggle and the border are slightly set. Practice to learn how long you need to bake your lava cake to reach your favorite texture.
Cool 2-3 minutes in the ramekin before serving - note that the cake keeps baking slightly when it cools down as the ramekin is hot. That is why you must remove the lava cake from the oven when the center jiggles to enjoy a runny lava cake.
Eat directly in the ramekin with a scoop of sugar-free vanilla ice cream on the side or upside down on a plate (careful the cake may break if its center is very runny!)
This recipe serves 4 lava cakes if you want to eat only 2 of them, you can store the uncooked lava cake in the fridge for 24 hours and bake the next day. Otherwise, you can bake the 2 extra lava cakes longer, they will make delicious keto chocolate cakes that you can store for 4 days or freeze and eat for dessert, snack, or breakfast.Sweetener amount:if you are using 99% dark chocolate or unsweetened dark chocolate make sure you add 1/3 cup sugar-free crystal sweetener. If you use sugar-free stevia-sweetened chocolate or 85% dark chocolate, these are already sweet so 1/4 cup of sweetener is enough!
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.