Keto Lava Cake

Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
A molten chocolate lava cake that is low carb and keto-friendly. This easy recipe is ready in about 20 minutes!


  • 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.


Serving: 1cake, Calories: 369kcal, Carbohydrates: 7g, Protein: 9g, Fat: 33g, Saturated Fat: 19g, Cholesterol: 256mg, Sodium: 79mg, Potassium: 89mg, Fiber: 4g, Sugar: 1g, Vitamin A: 710IU, Calcium: 37mg, Iron: 6mg, Net Carbs: 3g

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!