This Low Carb Chocolate Lava Cake is the perfect decadent treat for a romantic date night or a special occasion. With only 4 net carbs per serving, this keto friendly and gluten free treat will wow your sweetheart! Indulgent, delicious and super simple to make, this Low Carb Chocolate Lava Cake is perfect for your date night. With a gooey lava center that will melt your sweethearts heart!
Here’s What You Need For Low Carb Chocolate Lava Cake:
Ingredients
- 65 grams unsweetened dark chocolate (We used Baker’s 100% unsweetened chocolate, but Lily’s would work well too! Just make sure you have over 70% cocoa.)
- 2 oz salted butter, plus more for greasing the ramekins (we use Kerrygold)
- 2 large organic eggs
- 3 tbsp powdered sugar free sweetener (We use Swerve. You may want to adjust the amount of sweetener you use, just depends on the amount of cocoa in the chocolate you use.)
- 1 tsp vanilla extract
- 1 tbsp fine almond flour (we use Kirkland brand from Costco, check our Costco shopping list here)
- 2 tbsp heavy whipping cream (this can also depend on the chocolate you use. Use less if your chocolate contains less cocoa.)
- Whipped cream & ChocZero chocolate syrup for topping, optional*
Recipe Notes:
A couple tips: This recipe is all in the timing. If you cook the cakes too long, they won’t be gooey in the middle, and overcooking them can happen in a matter of minutes, even outside the oven. (They cook more in the ramekins when they come out of the oven.) We recommend placing your ramekins on the bottom oven rack and cooking them for 9 – 11 minutes. We have found that this is the right amount of time. Your cakes should be a little jiggly when you take them out of the oven. Like we said, they will cook more in the ramekins. We left our cakes in the ramekins for 3 minutes before taking them out. We felt this created the perfect lava cake!
Another problem you might run into is the cakes getting stuck to the ramekins. You will need to liberally grease the ramekins before putting the batter in. Seriously, we used probably an additional 1/2 tablespoon of butter to grease them. We melt the butter and brush the ramekins so everything is covered. When we go to remove the cakes, we place the plate upside down on top of the ramekin, and then we flip it over holding the ramekin in place. Wearing an oven mitt while doing this is also recommended, as the ramekins might be a little warm still.
Lastly, our ramekins are 4 oz size, which may be a little larger than some that you have at home. Please keep this in mind. If you decide to transfer your cakes to smaller ramekins, it will take less time as well as probably create more servings. We aren’t sure how long you would need to cook them. It might be a good idea to start with about 7 minutes if using smaller ramekins, then go from there.
Tools you need: Now you don’t need too much to make this besides your mixing bowls, but we find that you really need to use an electric mixer to properly mix the eggs. They need to be beat until fluffy, and this would take quite awhile by hand. We love our KitchenAid hand mixer. We’ve linked to it in our Amazon store.
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Tools:
Need supplies for this recipe? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale.
Here’s How To Make Low Carb Chocolate Lava Cake:
Preheat your oven to 350°F. Liberally grease your ramekins with butter. In a small bowl, begin melting your chocolate and butter together. You can do this in a double boiler on the stove, or just in the microwave. If you’re doing it in the microwave, make sure to go nice and slow, stirring frequently, so you don’t burn anything. Once the butter is completely melted and combined, add your vanilla extract, mix again, and then set aside to cool.
In a separate bowl, use crack 2 eggs and beat with your hand mixer until light and fluffy.
Now, slowly add your butter, vanilla and chocolate mixture to the eggs. you will want to make sure the chocolate isn’t too warm, or it will collapse (or even scramble) the eggs. Slowly add and beat at medium speed until well combined.
Now, add in your almond flour and powdered sweetener. Mix well.
Once everything is combined well, add in your heavy whipping cream. The amount you use is totally your preference. Since we used 100% unsweetened cocoa, we felt like the chocolate needed to be toned down a bit. If you use cocoa that 70% for example, there’s already some sort of cream in there, so you can use less.
Now that everything is combined well, separate the batter into your ramekins. Smooth the tops.
Place on the bottom rack of the oven, and cook to 9 – 11 minutes. They are done when the tops are set (or mostly set) and still quite jiggly. Leave the cakes in the ramekins if you want them to set a bit more (just 2-3 more minutes) as they will cook a bit more in the ramekins. When you go to transfer cakes to a plate, wear an oven mitt, put the plate upside down on top of the ramekin, and flip over. The cake should slide right out if the ramekin was greased enough.
Top with whipped cream and chocolate syrup.
Cut into it and enjoy!
Please let us know if you guys give this recipe a try, and be sure to share with us on Instagram @afullliving!
Until next time,
Briana & Chamere
This Low Carb Chocolate Lava Cake is the perfect decadent treat with only 4 net carbs per serving! Indulgent, delicious and super simple to make.
- 65 grams unsweetened dark chocolate chocolate (we used Baker’s 100% cocoa, but Lily’s would also work well!)
- 2 ounces salted butter, plus more for greasing the ramekins (we use Kerrygold)
- 2 whole organic eggs
- 3 tbsp powdered sugar free sweetener (we use Swerve)
- 1 tsp vanilla extract
- 1 tbsp fine ground almond flour
- 2 tbsp heavy whipping cream
Preheat your oven to 350°F. Liberally grease your ramekins with butter.
In a small bowl, begin melting your chocolate and butter together. You can do this in a double boiler on the stove, or just in the microwave. If you’re doing it in the microwave, make sure to go nice and slow, stirring frequently, so you don’t burn anything. Once the butter is completely melted and combined, add your vanilla extract, mix again, and then set aside to cool.
In a separate bowl, use crack 2 eggs and beat with your hand mixer until light and fluffy.
Now, slowly add your butter, vanilla and chocolate mixture to the eggs. you will want to make sure the chocolate isn’t too warm, or it will collapse (or even scramble) the eggs. Slowly add and beat at medium speed until well combined.
Now, add in your almond flour and powdered sweetener. Mix well.
Once everything is combined well, add in your heavy whipping cream. The amount you use is totally your preference. Since we used 100% unsweetened cocoa, we felt like the chocolate needed to be toned down a bit. If you use cocoa that 70% for example, there’s already some sort of cream in there, so you can use less.
Now that everything is combined well, separate the batter into your ramekins. Smooth the tops.
Place on the bottom rack of the oven, and cook to 9 – 11 minutes. They are done when the tops are set (or mostly set) and still quite jiggly.
Leave the cakes in the ramekins if you want them to set a bit more (just 2-3 more minutes) as they will cook a bit more in the ramekins. When you go to transfer cakes to a plate, wear an oven mitt, put the plate upside down on top of the ramekin, and flip over. The cake should slide right out if the ramekin was greased enough.
Top with whipped cream and chocolate syrup. Dig in!
Recipe Notes:
This recipe is all in the timing. If you cook the cakes too long, they won’t be gooey in the middle, and overcooking them can happen in a matter of minutes, even outside the oven. (They cook more in the ramekins when they come out of the oven.) We recommend placing your ramekins on the bottom oven rack and cooking them for 9 – 11 minutes. We have found that this is the right amount of time. Your cakes should be a little jiggly when you take them out of the oven. Like we said, they will cook more in the ramekins. We left our cakes in the ramekins for 3 minutes before taking them out. We felt this created the perfect lava cake!
Another problem you might run into is the cakes getting stuck to the ramekins. You will need to liberally grease the ramekins before putting the batter in. Seriously, we used probably an additional 1/2 tablespoon of butter to grease them. We melt the butter and brush the ramekins so everything is covered. When we go to remove the cakes, we place the plate upside down on top of the ramekin, and then we flip it over holding the ramekin in place. Wearing an oven mitt while doing this is also recommended, as the ramekins might be a little warm still.
Lastly, our ramekins are 4 oz size, which may be a little larger than some that you have at home. Please keep this in mind. If you decide to transfer your cakes to smaller ramekins, it will take less time as well as probably create more servings. We aren’t sure how long you would need to cook them. It might be a good idea to start with about 7 minutes if using smaller ramekins, then go from there.
Tools you need: Now you don’t need too much to make this besides your mixing bowls, but we find that you really need to use an electric mixer to properly mix the eggs. They need to be beat until fluffy, and this would take quite awhile by hand. We love our KitchenAid hand mixer. We’ve linked to it in our Amazon store.
Macros: 2 servings, 566 calories per serving 51 grams of fat, 4 net carbs (11 total – 7 grams fiber), 12 grams of protein.
We create our macros using MyFitnessPal, and they will vary depending on the brands you use.
3 thoughts on “Low Carb Chocolate Lava Cake”
I made the cheese muffins. They were absolutely delish!!!
We are SO happy you enjoyed them! Thanks Lynette for your kinds words! Did you get a chance to make the chocolate lava cake?
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