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.
- Melted butter
- Heavy Cream- You only need a little heavy cream but it is necessary for the molten center.
- 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
Post now updated with video! You can also view all my recipe videos on my youtube channel.
Keto Lava Cake
- 2 large eggs
- 2 tbsp heavy cream
- 4 tbsp unsalted butter melted
- 1 tsp vanilla
- 4 tbsp unsweetened cocoa powder
- 5 tbsp powdered erythritol
- 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.
- 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.
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.