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Keto Chocolate Peanut Butter Lava Cakes - Rich, Gooey, and Low-Carb

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Unsweetened cocoa powder: Dutch-processed or natural both work; Dutch gives a smoother chocolate flavor.
  • Almond flour: Finely ground, blanched almond flour creates a tender crumb.
  • Granular keto sweetener: Erythritol, allulose, or a blend. Allulose gives the softest texture; erythritol is more crisp.
  • Eggs: Room temperature for better mixing and rise.
  • Butter: Melted and slightly cooled; adds richness and moisture.
  • Sugar-free chocolate: Chopped or chips, at least 60% cocoa for depth.
  • Peanut butter: Natural, no-sugar-added and thick. Stir well so it isn’t oily.
  • Vanilla extract: For warmth and balance.
  • Baking powder: A small amount for lift.
  • Salt: Enhances chocolate flavor and balances sweetness.
  • Optional: A pinch of espresso powder to boost chocolate notes, and powdered keto sweetener for dusting.
  • For greasing: Softened butter or coconut oil for the ramekins.

Method
 

  1. Prep the ramekins: Preheat the oven to 400°F (200°C). Grease four 6-ounce ramekins well with butter or coconut oil. Lightly dust with cocoa powder to help the cakes release cleanly.
  2. Melt the chocolate and butter: In a heat-safe bowl, combine 3 ounces sugar-free chocolate and 6 tablespoons butter. Microwave in 20–30 second bursts, stirring between each, until smooth. Set aside to cool slightly.
  3. Mix dry ingredients: In a separate bowl, whisk 1/3 cup almond flour, 1/4 cup unsweetened cocoa powder, 1/3 cup granular keto sweetener, 1/2 teaspoon baking powder, a pinch of salt, and 1/4 teaspoon espresso powder (optional).
  4. Whisk the eggs: In another bowl, whisk 2 large eggs with 1 teaspoon vanilla until slightly frothy. This helps the cakes puff.
  5. Combine wet and dry: Pour the melted chocolate mixture into the eggs, whisking steadily. Add the dry ingredients and stir until smooth and glossy. The batter will be thick but pourable.
  6. Make the peanut butter centers: Scoop 4 rounded teaspoons of natural peanut butter onto a parchment-lined plate. Freeze for 5–10 minutes to firm up. This helps keep the center molten without leaking.
  7. Assemble: Spoon about 2 tablespoons of batter into each ramekin. Place a frozen peanut butter scoop in the center of each. Cover with remaining batter, dividing evenly. The peanut butter should be fully enclosed.
  8. Bake: Place the ramekins on a baking sheet and bake for 9–11 minutes. The edges should look set and puffed, while the centers remain slightly soft and jiggly. Do not overbake or you’ll lose the lava effect.
  9. Rest and release: Let the cakes sit for 1–2 minutes. Run a thin knife around the edge, invert onto a plate, and gently lift off the ramekin. Dust with powdered keto sweetener or cocoa if you like.
  10. Serve immediately: Enjoy warm with a small spoon. Optional toppings: a dollop of unsweetened whipped cream, a few raspberries, or a drizzle of melted sugar-free chocolate.