A deliciously decadent low carb chocolate lava cake with a gooey centre. Only 5 ingredients! This easy molten chocolate cake is Keto, sugar free and diabetic-friendly.
Who doesn’t like a chocolate lave cake? Especially when it’s a totally guilt-free, sugar free low carb chocolate lava cake?
This Keto lava cake, to me, is romance in the form of food.
Feeling like a bit of romance on your table?
Let’s delve right into the nerdy details of Keto lava cake-making.
The golden rule? If you’re only using 5 ingredients, make sure you use the best you can!
Get the best you can afford, with a high cocoa solids content. 90% is great, or go the whole 9 yards and get 100% unsweetened chocolate.
This is a generously sized dessert and if you’re interested in keeping a low carb count, this will make a difference. It will also affect the taste – a cheap choccie full of vegetable oils just won’t make you swoon.
I used 100% unsweetened chocolate, so added 3 1/2 tbsp sweetener. If you use 90% chocolate, 2 tbsp sweetener works well. Adjust accordingly if your chocolate already contains sweetener. If you’re in the US, Lily’s sugar free chocolate is always a good option.
Organic, grass-fed is what we’re looking for here. I love the buttery taste of this dessert. But if that’s not your kind of thing, you can sub with virgin coconut oil.
3. Almond flour.
This should be super-fine. Almond meal or ground almonds are too coarse and will alter the texture (would still work though).
Beat them till they’re FLUFFY!
Make sure you choose powdered sweetener and not granulated. Stevia drops would work in this recipe too. Definitely taste your batter and adjust the sweetener according to the type of chocolate you’re using. I’ve given my measurements in the notes. As we all have a different perception of what the perfect sweetness is, do whatever rocks your boat here.
6. The ramekin.
Not quite an ingredient, but rather essential. Firstly, butter the hell out of it. Otherwise your cake can stick – not a good thing if you’re after the visual wow.
But even more importantly, don’t be afraid to take this cake out of the oven when it’s still super-jiggly.
It’ll keep on cooking and firming up in the hot ramekin so serve it as soon as you can touch it with your hands to turn it out onto a plate.
For me, 9 minutes in the oven was perfect (see above), while 12 minutes yielded a cake that was thoroughly cooked through.
HERE ARE MY BAKER’S TOP TIPS for a PERFECT molten chocolate cake:
If you want to turn your cakes out, grease your ramekins REALLY WELL! If you are only after the taste, there’s no stress – just serve in the ramekins.
My ramekins measured 2 inch at the bottom and 3 at the top. If you want to make 1 larger portion, you might need to increase the time in the oven by 2-3 minutes.
Do not over-bake! The top needs to be set, but jiggly. My first round of cakes baked for 12 minutes and they were firm in the middle. Don’t deprive yourself of that gooey centre 🙂
Eat these cakes straight out of the oven! If you leave them in the ramekins for long, they will continue to cook and set more than you might like.
This low carb chocolate lava cake is delicious enough, gooey enough and wonderfully chocolatey enough to create a romantic moment any day of the year. I imagine it would be great with a scoop of sugar-free low carb ice cream.
Are you a chocolate lover like me? Check out these chocolate dessert recipes:
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5 Ingredient Chocolate Lava Cake (Low Carb)
- 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!
This recipe was first posted in February 2018. It was updated and republished in February 2020.
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