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This chocolate molten lava cake is rich, decadent, and also low carb and keto-friendly. This recipe doesn’t require a mixer and is ready in about 20 minutes from start to finish.
I love lava cakes. They are so rich and chocolatey and I love breaking the cake open to reveal the molten center. So, of course, I had to create a low carb version. This recipe is actually easier than my other regular lava cake recipes. And it comes out beautifully every time. If you love peanut butter you might like my Keto Peanut Butter Lava Cake, too.
Ingredients
- Melted butter
- Heavy Cream- You only need a little heavy cream but it is necessary for the molten center.
- Egg
- Vanilla
- Unsweetened cocoa powder
- Powdered Erythritol- Make sure you use a powdered sweetener. It will melt easier into the batter which is necessary since the cake doesn’t cook very long.
How to Make a Keto Lava Cake
- To make this cake, you will whisk all the liquid ingredients in one bowl.
- The dry ingredients are whisked in a separate bowl. Make sure to whisk out all the clumps because both cocoa powder and powdered erythritol tend to clump up over time.
- The dry ingredients are then added to the wet ingredients and whisked until smooth.
- The batter is poured into greased 8 oz ramekins. It’s then baked for about 13-15 minutes until the outside of the cake is set but the middle is still gooey.
Keto Lava Cake Toppings
- powdered erythritol
- fresh fruit (like raspberries or strawberries)
- sugar-free chocolate syrup
- whipped cream
I’ve also made keto if you want to check it out, too.
More Keto Cake Recipes
- Keto Microwave Lava Cake
- Keto Chocolate Cake (2 Ingredients)
Post now updated with video! You can also view all my recipe videos on my youtube channel.
Keto Lava Cake
A molten chocolate lava cake that is low carb and keto-friendly. This easy recipe is ready in about 20 minutes!
Ingredients
- 2 large eggs
- 2 tbsp heavy cream
- 4 tbsp unsalted butter melted
- 1 tsp vanilla
- 4 tbsp unsweetened cocoa powder
- 5 tbsp powdered erythritol
Instructions
- Preheat oven to 350°F. Grease the interior of two 8-ounce ramekins with cooking oil spray.
- In a medium bowl, whisk eggs until well beaten. Add in heavy cream and whisk until evenly combined.
- Add in melted butter and vanilla. Whisk until smooth.
- In a separate medium bowl, add cocoa powder and powdered erythritol. Whisk to evenly combine, making sure to break up any clumps.
- Add dry ingredients into the wet ingredient bowl. Whisk until batter is smooth.
- Divide batter evenly between the two prepared ramekins.
- Place ramekins onto a baking sheet. Place into the middle of the oven and bake for about 13-15 minutes or until the edges of the cake are set (the edges should start to slightly pull away from the ramekin) and the center is still jiggly. I recommend you start watching and checking on the cake after 12 minutes.
- Use a thin spatula or knife to loosen the edges of the cake. You will want to remove the cake from the ramekin while it is still hot, otherwise, the cake will continue to cook. Place a plate on top of the ramekin. Press the plate to the ramekin and swiftly flip upside down, so that the plate is now at the bottom and the ramekin is upside down. Gently tap the ramekin to ensure cake has slid onto plate. Lift up ramekin. You should do this all using oven mitts as the ramekin should still be very hot. Serve immediately with your choice of toppings.
Video
Notes
- Adapted from i Save A to Z
- I use So Nourished powdered erythritol*
- I use these 8 oz ramekins.*
- Make sure to use a powdered erythritol so that it melts completely into the batter.
- This may seem like a lot of sweetener, but the cake is not very sweet. The cake uses cocoa powder in place of flour so it is more bitter than your typical cake batter and needs more sweetener. In addition, powdered erythritol is not as sweet as regular sugar, which is why so much is needed. If you were making this cake with regular powdered sugar, you would need to adjust the reduce the sugar amount.
- Do not leave out the heavy cream. It is necessary for the molten center.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information does not include carbs from sugar alcohols.
Nutrition
Serving: 1cake, Calories: 369kcal, Carbohydrates: 7g, Protein: 9g, Fat: 33g, Saturated Fat: 19g, Sodium: 79mg, Fiber: 4g, Sugar: 1g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Can you use stevia? If so, much stevia to use, if replacing the erythritol?
You would want to use powdered stevia, but without testing it we can’t say how much you would need.
Kirbie is a genius! Low carb was never this easy. The Keto Lava Cake is our go-to recipe when we’re craving chocolate and we have the Parker House rolls at least once a week. I plan to work my way through all of Kirbie’s keto recipes.
Thanks, Kirbie!
I’m so glad you are enjoying the recipes! Thank you for the kind comment!
Jenifer you make my keto life so delicious and much easier then the other keto sites. I’m so glad I found your site!?
Jacquie Mari
Oh, that makes us happy! We’re so glad you love the recipes.
Very delicious and easy to make.
I’m so glad you liked it!
Affordable and cheap to prepare I’ll give it a try!
Hope you enjoy it!
Very good, indeed in 15 mins they should get out of the oven as they are perfect ready! othewise it’ wrong and no lava anymore, as I did it at first time, now I know :))))
I used stevia flour but more than 4 tbsp, as so it was too bitter.
I’m glad you got it to work!
Another success from your site!!! I cooked it a little longer than suggested but WOW!!! Thank you for this!
I’m so glad it worked out well for you!
I made this tonight for dessert…something I have not had since starting my keto diet…what a wonderful
treat this is…rich and chocolaty…my husband and I loved it and delicious with whipped cream!
It certainly was the perfect ending to our dinner…thank you!
I’m so happy you both enjoyed the dessert!
I made a 1/2 recipe for me. Baked with a meatloaf- last 15 minutes. Came out perfect. Served with whipped cream. definitely exceeded my expectations! Will make again for sure!
** one little addition I made was to grate some cacao butter into
to wet ingredients- 1/2 tsp or so with micro plane.
I’m glad you enjoyed!
Awesome recipe! I added 4 slice strawberries on top afterwards to give it that finishing touch of sweetness.
Definitely will be added to our desert list.
I’m so glad you liked it!
Hi can I use Monkfruit erythriol blend for sweetener? And would be the same amount as in the recipe? Thanks!
It will only work if it is in powdered form and not granular. Otherwise it will not melt correctly.
If I were to make with regular sugar, how much would I need?
Btw I loveeeeee all your mug cake recipes! ??
I would use 2 tbsp granulated white sugar (don’t need to use powdered when using regular sugar and if you used powdered you’d need more)
My husband sent me this link so I could make it on his birthday while he was doing the Keto diet. Since then I have made it a few more times, exactly as it’s written. It is so easy to make and it’s ingredients we always have on hand. The best part about this cake is the taste; it was so so much better than we ever expected. If you have the ingredients, please try it; you will not be disappointed.
Thank you for the kind review!
Can you use swerve confectioner as well?
yes