This Keto Chocolate Lava Cake is warm and chocolatey. The outside bakes up soft and cakey, but the center stays gooey. It is keto-friendly but doesn’t feel like a compromise at all.

A chocolate lava cake topped with a raspberry and mint leaf sits on a white plate, with a fork and a bowl of raspberries in the background. Another plate with cake is visible behind it.

Have chocolate cravings? This Keto Molten Lava Cake is for you. Believe it or not, it is surprisingly easy to make.

No kitchen expertise required!.

Serve it by itself, or with my keto vanilla ice cream and candied walnuts for a next-level dessert.

If you are looking for more low-carb and keto desserts, check out my strawberry mousse, no-bake cookies, and keto pecan pie. And if you like microwave mug cakes, don’t miss my brownie mug cake, chocolate chip mug cake, and mug cheesecake.

A top view of baking ingredients on a white surface, including three eggs in a bowl, two butter sticks, a bowl of almond flour, a bowl of sugar, a bowl of cocoa powder, a small dish of salt, and two Lilys milk chocolate bars.

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Simple Ingredients

I use a keto chocolate bar over chips because it melts more smoothly. I made this molten chocolate cake with Lily’s chocolate. If you are looking for dark chocolate, Choc Zero squares are a good choice. (Just make sure you taste and adjust the sweetness as needed.)

I recommend unsalted butter. Salted butter contains more water and will work, but it isn't ideal. If you need to make this dairy-free, you could use a butter alternative.

I prefer a monk fruit allulose blend here because I like the texture it gives. Feel free to use your favorite keto sweetener (Swerve, stevia, etc.), but keep in mind that the texture may change slightly.

Cocoa powder gets split here. The part in the ramekins keeps everything from sticking. (Since we can’t dust with regular flour.) I’ve skipped that step before and regretted it when my keto lava cake refused to come out cleanly.

Eggs need to be at room temperature. I know, I know. If you forget to pull them out, put them in a bowl of warm water to speed up the time it takes to bring them to room temperature.

Tips & Tricks

Don’t overbake. The difference between a gooey keto molten lava cake and a fully set cake is about 60 seconds. Pull it when the edges are set, and the center still jiggles. Remember, every oven cooks differently, so it is important that you pay attention and don’t just go by the recommended time.
Fill ramekins evenly so that your lava cakes are done at the same time.
Serve immediately. The center will thicken as it cools.

Step-by-Step Instructions

See the recipe card below for full instructions.

A saucepan containing chunks of butter and pieces of chocolate, ready to be melted, sits on a white countertop. A bowl with sweetener and part of an egg are visible nearby. — Melt the keto chocolate and butter over low heat. Whisk two eggs with the sweetener.

Four white and blue ramekins coated with butter are placed on a dark metal baking sheet, ready for baking preparation. — Grease ramekins and place them on a baking sheet.

A metal whisk in an orange bowl with piles of brown and tan powdered spices, ready to be mixed. — Stir in dry ingredients.

A close-up of a metal whisk mixing eggs, sweetener, and cocoa powder in an orange bowl, with the ingredients partially combined. — Add the remaining egg, egg yolk, and vanilla, then whisk until smooth.

A close-up of a bright orange bowl with a dark brown, thick liquid pooled in the center, surrounded by frothy bubbles and some lighter brown residue along the sides. — Fold in the melted chocolate mixture.

A metal whisk rests in an orange mixing bowl containing a dark brown liquid mixture, possibly for baking, with some residue on the sides of the bowl. — Mix until fully incorporated.

Four white ramekins filled with chocolate batter are placed on a metal baking tray. The rims of the ramekins are dusted with cocoa powder and the tray has splashes of batter and cocoa. — Grease ramekins with butter and dust with cocoa powder.
Divide the batter evenly between ramekins and place on a baking sheet.
Bake at 450°F for 7 to 9 minutes until edges are set and centers still jiggle.

A blue ramekin filled with a baked chocolate dessert, possibly a souffle or lava cake, sits on a stained and well-used metal baking sheet. Another ramekin is partially visible in the background. — Rest for 5 minutes, run a knife around the edges, then invert onto plates.

A blue ceramic bowl with brown stains on its base is placed upside down on a white plate. The bowl is labeled “Malacasa” and “Microwave safe, Oven safe, Porcelain Dishwasher safe.” Other plates are partially visible. — Let sit briefly, then lift off ramekins.

A chocolate lava cake with a molten center sits on a white plate, garnished with a raspberry, mint leaves, and powdered sugar. A fork rests beside the dessert, and a piece is cut out, showing the gooey chocolate filling.

A chocolate lava cake on a white plate, with rich molten chocolate oozing from the center. It’s topped with a fresh raspberry, a mint leaf, and powdered sugar. A fork rests beside the dessert.

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Keto Chocolate Lava Cake

This Keto Chocolate Lava Cake is warm and chocolatey. The outside bakes up soft and cakey, but the center stays gooey. It is keto-friendly but doesn’t feel like a compromise at all.

Prep Time15

Cook Time8

Resting Time5

Total Time28

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 433.26kcal

Author: Wendy Polisi

As an Amazon Associate I earn from qualified sales.

Ingredients

4 ounces keto chocolate cut into small pieces
½ cup unsalted better plus more for greasing ramekins
3 large eggs at room temperature, divided
1 egg yolk at room temperature
1 teaspoon vanilla extract
¼ cup monk fruit allulose blend
¼ cup superfine almond flour
2 tablespoons cocoa powder divided
¼ teaspoon salt

Instructions

Preheat the oven to 450°F.
Grease four 3-inch ramekins with butter and then sprinkle with 1 tablespoon of cocoa powder.

A small wire mesh strainer makes this easy.

In a small saucepan heat the chocolate and butter over low heat until melted. Remove from heat.

Make sure your saucepan is dry and that no water touches the chocolate. This can cause it to sieze up.

In a medium mixing bowl, beat together 2 of the eggs and the sweetener until foamy. Add the almond flour, the remaining tablespoon of cocoa powder, and salt and stir until incorporated.
Add the remaining egg, egg yolk, and vanilla and whisk until incorporated. Stir in the butter and chocolate mixture until smooth.
Divide the mixture between the prepared ramekins and place on a baking sheet.
Bake for 7 to 9 minutes, until the edges are set but the center still jiggles.
Let them sit for 5 minutes, and then run a knife around the edges. Flip over onto serving plates, and let sit for another 5 minutes. Carefully remove the ramekin.

Nutrition