This keto lava cake has a deliciously decadent gooey molten chocolate centre. A quick keto dessert with only 5 ingredients! This easy recipe is is gluten free, low carb and sugar free and contains only 2.8g net carbs per portion.
Who doesn't like a chocolate lava cake? Especially when it's a totally guilt-free, sugar free keto lava cake?
But first things first.
What is a chocolate lava cake?
Glad you asked. It's a single serve chocolate cake that is under-baked so the inside stays uncooked, molten and soft. You eat it warm and straight from the oven. It's wonderful with a scoop of sugar free vanilla ice cream, but equally good all on its own.
Is molten chocolate cake safe to eat?
In the UK it's safe to eat raw eggs that are produced under the Lion code of Practice. However, in some countries you still need to worry about salmonella in raw eggs. But there is no need to worry about this cake: The bacteria is killed instantly at temperatures over 160F / 70C. Which means the hot gooey centre is perfectly safe to eat!
5 Ingredients for Keto Lava Cake
The best things in life are simple. And this low carb lava cake is one of them! In fact, you only need 5 ingredients for this easy sugar free dessert. Let me go into more detail:
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 ½ tablespoon sweetener. If you use 90% chocolate, 2 tablespoon 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.
The almond flour for your gluten free lava cake 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.
Low Carb Lava Cake Variations
Simply adjust the baking time depending on how runny you would like the centre of the Keto lava cake. Here are your options:
Molten lava cake - 9 minutes: This is the texture I aimed for. After 9 minutes, the cake will be set at the top and on the sides and bottom, but the inside will be molten chocolate batter. When you cut it with a spoon, the gooey enter oozes out.
When you gently shake the ramekin you'll see the insides jiggle!
Note - in traditional ceramic ramekins the lava cake may take an additional minute as they have thicker walls than the metal ones I used.
Moist and gooey lava cake - 11-12 minutes: If you don't like the idea of a soft, runny centre, simply keep the lava cake in the oven for a further 2 minutes. After 12 minutes you have a moist keto chocolate cake that is fully cooked through.
BAKER'S TOP TIPS for keto lava cake:
If you want to invert your lava cakes onto a plate, 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 🙂
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.
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 keto 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.
How to store keto lava cake
Chocolate lava cake with a molten centre should be eaten hot and straight from the oven.
It is possible to prepare the batter ahead and store it in the fridge overnight. Be sure to bring it back to room temperature before you bake it.
Another option would be to bake the cakes for 11-12 minutes until you have a fudgy keto chocolate cake. Store in the fridge for up to 5 days or freeze for up to 3 months.
Check out these chocolate keto dessert recipes:
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5 Ingredient Keto Lava Cake (Low Carb)from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 2 oz unsweetened chocolate (55g), at least 85% cocoa solids
- 1 tablespoon super-fine almond flour ***see notes
- 2 oz butter unsalted, plus more for greasing ramekins
- 2 eggs
- 3.5 tablespoon powdered sweetener or more, depending on the chocolate you use - see notes
- 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!
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Made this tonight for dessert (my husband had his with a small scoop of vanilla ice cream, but yes, he cheats!). We both really enjoyed it, but next time I think I'll bake it for 11 minutes instead of 10, reduce the sweetener 25% and add some organic vanilla extract. Definitely a treat for special occasions, thanks so much for the recipe!
Glad you enjoyed the recipe! Adding vanilla sounds like a lovely idea. 🙂
Wow, this was fantastic! Made it for an early Valentine's dinner for my hubby and kids tonight. Even my kids, who 'hate' dark chocolate absolutely loved it. Thank you for sharing your recipe. This one is definitely going to be used a lot .
Brilliant! It's always the best when they "love' something they "hate". Ha!
Fantastic. Easiest pudding I ever made - looked and turned out exactly as photographed. I am new to stevia and not sure I liked the strange flavouring of that, but will experiment a bit on the sweeteners. This desert has already made it into my perm recipe book. I'll be making this for the next dinner party.
Great news! Sometimes it takes a bit of trying out to find the sweetener you like the most. Stevia can taste a bit metallic. Did you use powdered stevia or the drops? Maybe you would prefer the powdered erythritol. It is my favourite sweetener.
Thanks for the tip! I am making this recipe as a flat cake for a dinner party tonight (13 minutes!) and look forward to trying this week's amazing recipe for the avocado choc ice cream Please keep posting - the world needs your sugar free love!
Can you use a silicone mold to make these cakes?
I believe you can! There's a silicone mould on Amazon US right here - a bit pricey, but specifically for lava cakes!
I know exactly what you mean about Valentine's Day! My husband and I always ignore it and go out for dinner the weekend after. Better food, happier people around us! I'll be making this cake soon, it looks just so yummy
Amazing taste!!!! Unfortunately my cakes fell apart when I tried to peel them out of the pots. Next time I'll have to use more butter so they don't stick. Don't miss out this step! I used the 90% chocolate and it worked a treat.
That's the one thing I found as well so thought I had to share with you all despite sounding like a bit of a school teacher. You could even pour a tiny bit of melted butter into the base of the ramekin so it DEFINITELY does not stick to the bottom. The sides are always easy to work on with a knife. Glad they were a success taste-wise!
I sprayed the ramekins with Pam and they came right out.
Have you tried making this with stevia drops?
No. I haven't. I'm sure it would work just as well though. Give it a go! Flavoured stevia would be nice here, too - caramel or vanilla
I used one larger ramekin to make this recipe and left it in for 13 minutes. It came out perfect - nice and gooey in the centre!
That's good to know Marigold, thank you for sharing. I'm happy your cake was a success!
Delicious. Chocolate desserts never get boring!
I second that 100 percent!!
OMG that looks amazing! Making it this weekend 🙂
Great! Let me know how you get on 🙂
Looks and sounds delicious, and easy to make too! Can I use cocoa powder instead?
If you also used cocoa butter, you could - that way you're essentially making your own chocolate. You'd have to get your dry/wet ratio right, and the main part of good quality chocolate is cocoa solids. Some people make chocolate by using chocolate powder and coconut oil, but this would alter the taste of the cake and also the texture as cocoa butter is firmer at room temperature than coconut oil. In my opinion using straight-up chocolate is the easiest option 🙂