Keto Chocolate Lava Cake

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

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.

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