Keto Chocolate Lava Cake – A Rich, Low-Carb Dessert You’ll Crave

If you’re missing warm, gooey chocolate cake on a keto diet, this recipe is your answer. It brings that classic molten center with none of the sugar crash. You get a decadent dessert that feels special, but it comes together fast—perfect for weeknights or last-minute guests.

The ingredients are simple, the method is straightforward, and the results taste like a restaurant treat. Grab a ramekin and a whisk, and you’ll have lava cake in under 20 minutes.

Keto Chocolate Lava Cake - A Rich, Low-Carb Dessert You’ll Crave

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 2 servings

Ingredients Method

Ingredients

  

• 2 oz (56 g) sugar-free dark chocolate (70–90% cacao or sweetened with erythritol/stevia)
• 3 tbsp unsalted butter, plus extra for greasing
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 3 tbsp powdered erythritol or allulose (or a blend; adjust to taste)
• 2 tbsp blanched almond flour (finely ground)
• 1 tbsp unsweetened cocoa powder
• 1/4 tsp vanilla extract
• Pinch of salt
• Optional: 1–2 tsp heavy cream (for a silkier center)
• For the ramekins: butter and a dusting of cocoa powder
• Optional toppings: sugar-free whipped cream, a few raspberries, or a light dusting of powdered sweetener

Method

 

1. Prep the ramekins. Heat oven to 400°F (205°C). Generously butter two 6-ounce ramekins and dust the insides with cocoa powder. Tap out the excess. This helps the cakes release cleanly and protects the edges from sticking.
2. Melt chocolate and butter. In a heatproof bowl, combine the chocolate and butter. Melt in the microwave in 20–30 second bursts, stirring between each, until smooth. You can also melt over a double boiler. Let it cool for 2 minutes so it doesn’t scramble the eggs.
3. Whisk the eggs and sweetener. In a separate bowl, whisk the egg, egg yolk, and powdered sweetener until slightly pale and thickened, about 30–45 seconds by hand. This adds a bit of lift and tenderness.
4. Combine the mixtures. Whisk the vanilla and salt into the melted chocolate. Gently stream the chocolate mixture into the egg mixture while whisking. If using, stir in the heavy cream.
5. Add dry ingredients. Sift in the almond flour and cocoa powder. Fold gently with a spatula until just combined. The batter should be glossy and pourable, not runny.
6. Fill the ramekins. Divide the batter evenly between the two prepared ramekins. For a more dramatic lava effect, you can add a small square of sugar-free chocolate to the center and cover it with batter.
7. Bake. Place ramekins on a baking sheet and bake for 8–10 minutes. The edges should look set, but the centers should still jiggle. Do not overbake or the centers will set fully.
8. Rest and unmold. Let the cakes rest for 1 minute. Run a thin knife around the edge. Invert onto plates, give a gentle shake, and lift the ramekin. If you prefer to eat straight from the ramekin, that works too.
9. Finish and serve. Top with a dollop of sugar-free whipped cream or a few berries. Serve immediately for the best lava flow.
10. Air fryer option. Preheat air fryer to 375°F (190°C). Air fry for 6–8 minutes in heat-safe ramekins. Watch closely from minute 6 onward.

What Makes This Special

This keto chocolate lava cake delivers a molten center using low-carb sweetener and almond flour, so you can enjoy dessert without spiking blood sugar. It’s portioned for individual servings, which helps with mindful eating and keeps the texture just right.

The recipe uses real cocoa and sugar-free dark chocolate for an intense chocolate flavor. Plus, you can bake it in the oven or air fryer, and it’s easy to scale for two or more.

Ingredients

• 2 oz (56 g) sugar-free dark chocolate (70–90% cacao or sweetened with erythritol/stevia)
• 3 tbsp unsalted butter, plus extra for greasing
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 3 tbsp powdered erythritol or allulose (or a blend; adjust to taste)
• 2 tbsp blanched almond flour (finely ground)
• 1 tbsp unsweetened cocoa powder
• 1/4 tsp vanilla extract
• Pinch of salt
• Optional: 1–2 tsp heavy cream (for a silkier center)
• For the ramekins: butter and a dusting of cocoa powder
• Optional toppings: sugar-free whipped cream, a few raspberries, or a light dusting of powdered sweetener

Instructions

1. Prep the ramekins. Heat oven to 400°F (205°C). Generously butter two 6-ounce ramekins and dust the insides with cocoa powder.

   Tap out the excess. This helps the cakes release cleanly and protects the edges from sticking.

2. Melt chocolate and butter. In a heatproof bowl, combine the chocolate and butter. Melt in the microwave in 20–30 second bursts, stirring between each, until smooth.

   You can also melt over a double boiler. Let it cool for 2 minutes so it doesn’t scramble the eggs.

3. Whisk the eggs and sweetener. In a separate bowl, whisk the egg, egg yolk, and powdered sweetener until slightly pale and thickened, about 30–45 seconds by hand. This adds a bit of lift and tenderness.
4. Combine the mixtures. Whisk the vanilla and salt into the melted chocolate.

   Gently stream the chocolate mixture into the egg mixture while whisking. If using, stir in the heavy cream.

5. Add dry ingredients. Sift in the almond flour and cocoa powder. Fold gently with a spatula until just combined.

   The batter should be glossy and pourable, not runny.

6. Fill the ramekins. Divide the batter evenly between the two prepared ramekins. For a more dramatic lava effect, you can add a small square of sugar-free chocolate to the center and cover it with batter.
7. Bake. Place ramekins on a baking sheet and bake for 8–10 minutes. The edges should look set, but the centers should still jiggle. Do not overbake or the centers will set fully.
8. Rest and unmold. Let the cakes rest for 1 minute.

   Run a thin knife around the edge. Invert onto plates, give a gentle shake, and lift the ramekin. If you prefer to eat straight from the ramekin, that works too.

9. Finish and serve. Top with a dollop of sugar-free whipped cream or a few berries.

   Serve immediately for the best lava flow.

10. Air fryer option. Preheat air fryer to 375°F (190°C). Air fry for 6–8 minutes in heat-safe ramekins. Watch closely from minute 6 onward.

Storage Instructions

Lava cakes are best enjoyed fresh because the center sets as they cool.

If you have leftovers, cool completely, cover, and refrigerate for up to 2 days. Reheat in the microwave for 15–20 seconds to soften the center, or warm in a 325°F (165°C) oven for 5–7 minutes. The texture won’t be as molten, but it will still be rich and fudgy.

You can also prep ahead by assembling the batter in ramekins, covering them, and chilling for up to 24 hours.

Let them sit at room temperature for 15–20 minutes before baking, and add 1 extra minute to the bake time.

Why This is Good for You

• Low in net carbs: Almond flour and sugar-free sweeteners keep carbs low while giving you a chocolate fix.
• Healthy fats: Butter and dark chocolate provide satisfying fats that help with fullness and steady energy.
• Less sugar stress: Choosing erythritol or allulose helps reduce blood sugar spikes and cravings.
• Portion control: Individual servings keep it mindful without feeling restrictive.

What Not to Do

• Don’t overbake. The line between molten and fully set is just a minute or two. Pull them when the edges look set but the center still jiggles.
• Don’t skip greasing and dusting. Without butter and cocoa on the ramekins, the cakes can stick and tear.
• Don’t use granular sweetener. It can make the batter gritty. Use a powdered version for smooth texture.
• Don’t swap almond flour 1:1 with coconut flour. Coconut flour absorbs much more liquid and will dry out the cake.
• Don’t use milk chocolate. It often contains added sugar and won’t keep carbs as low.

  Choose sugar-free dark chocolate.

Variations You Can Try

• Espresso Lava: Add 1 tsp instant espresso powder to the batter for a deeper chocolate flavor.
• Peanut Butter Core: Spoon 1 tsp natural peanut butter into the center and cover with batter. Almond butter works too.
• Mint Chocolate: Add 1/8 tsp peppermint extract to the batter. Top with crushed sugar-free peppermint for a festive touch.
• Orange Zest: Grate 1/2 tsp orange zest into the batter for a bright, citrusy lift.
• Dairy-Free: Swap butter with coconut oil and use a dairy-free sugar-free chocolate.
• Extra Gooey: Reduce baking time by 30–45 seconds for a more liquid center, but handle gently when unmolding.

FAQ

Can I make this without almond flour?

Yes.

Replace the almond flour with 2 teaspoons of cocoa powder and add a tiny pinch more salt. The cake will be slightly denser, but still molten and delicious.

What sweetener works best?

Powdered allulose gives the smoothest texture and no cooling aftertaste. Powdered erythritol works well too, or a blend.

Avoid liquid stevia alone because it can taste bitter and won’t add structure.

How do I know when it’s done?

Look for set edges and a soft, jiggly center. A toothpick inserted near the edge should come out with a few moist crumbs, but the center should still be wet. Start checking at 8 minutes.

Can I bake it as one large cake?

It’s better in individual ramekins.

A single large cake won’t bake evenly—the edges will set long before the center turns molten. If you must, use a small loaf pan, reduce the thickness, and watch closely.

How many carbs are in a serving?

It depends on your chocolate and sweetener. Typically, each cake has about 4–6g net carbs.

Check nutrition labels and calculate based on the specific brands you use.

Will coconut oil change the flavor?

Mild or refined coconut oil won’t add much flavor, but unrefined coconut oil will bring a light coconut note. It’s a good dairy-free option if you enjoy that taste.

Can I freeze the batter?

You can freeze assembled, unbaked ramekins for up to 1 month. Wrap tightly.

Bake from frozen at 400°F (205°C) and add 2–3 minutes, watching for the same visual cues.

What size ramekins should I use?

Six-ounce ramekins are ideal. If yours are larger or smaller, adjust bake time by 1–2 minutes. Thicker batter depth needs a little more time; shallow batter needs less.

Why is my cake grainy?

Graininess usually comes from undissolved granular sweetener or overbaked eggs.

Use powdered sweetener and avoid high heat when melting chocolate. Whisk gently and bake just until set at the edges.

Can I make it in the microwave?

You can, but the texture is less precise. Start with 45–60 seconds on medium power in a microwave-safe ramekin.

The edges should set while the center stays soft. Expect a more pudding-like result.

Wrapping Up

This Keto Chocolate Lava Cake brings back the joy of warm, molten chocolate without the sugar. It’s quick, uses pantry staples, and delivers big flavor in a small package.

Keep a couple of ramekins on hand and you’ll always be 10 minutes from dessert. Whether you keep it classic or try a fun variation, this is a keto treat you’ll make again and again.