Name: Keto Lava Cake Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1/2 cup Sugar Free Dark Chocolate Chips; 1/2 cup Unsalted Butter; 3 tablespoons Unsweetened 72% Cocoa Powder; 1 cup Powdered Sugar Alternative; 2 large Eggs, room temperature; 2 large Egg Yolks, room temperature; 1 teaspoon Vanilla Extract; 6 tablespoons Extra Fine Almond Flour; 1/8 teaspoon Sea Salt; Pan Spray to coat the ramekins

Look no further if you're looking for a simple dessert to impress your friends and family at your next dinner party. Keto Chocolate Lava Cake will knock their socks off. But, of course, they'll never believe you after you tell them it was keto. This cake not only has gooey chocolate lava that runs out once you've cracked it open, but it also has a crispy outside and fluffy cake that surrounds the "lava."

The cake contains only a few simple ingredients, butter, whole eggs, egg yolks, powdered sugar alternative, vanilla, sugar-free chocolate chips, and almond flour. The key to success for this simple cake is to create a lot of volumes when whipping the ingredients together. As there isn't any baking soda or baking powder, pure elbow grease is the only thing to help this lava cake rise. The high temperature will cause the cake to rise and cook outside quickly, resulting in the chocolate's center. Over mixing the batter will result in a dense cake and will not produce the molten center we all love. Overcooking will also result in a lack of lava.

Serve the cakes quickly once they come out of the oven, allowing them to cool and release from the ramekins for 1 minute. Then, top your lava cakes with keto low-carb ice cream, fresh berries, or keto whipped cream.

How many carbs are in lava cake?

Keto Lava Cake contains 2.4 grams of Net Carbs, whereas a traditional Lava Cake contains 27 grams of Net Carbs per serving.

What can I use instead of ramekins for lava cake?

Use any similar-sized ovenproof dish from mugs, mason jars, or disposable foil containers. The only difference is that removing the lava cake from these dishes may make it more difficult. Try to find something with flat edges for easy removal. Alternatively, if this is the case, you can enjoy your lava cake straight out of the dishes they were baked in and lessened the cooking time to avoid overcooking due to continuing baking with the residual heat they will have.

What is the difference between fondant and lava cake

Fondant is a French chocolate cake with almost identical ingredients to a lava cake, chocolate, sugar, butter, eggs & flour. The main differences are that fondant is typically cooked as a whole cake. As a result, it's usually dense with a fudge texture. As stated in its description, the lava cake has a liquid lave-like center of flowing chocolate and is served warm in individual portions.

Author: Jennifer Dodd

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Serves

Ingredients

1/2 cup Sugar Free Dark Chocolate Chips
1/2 cup Unsalted Butter
3 tablespoons Unsweetened 72% Cocoa Powder
1 cup Powdered Sugar Alternative
2 large Eggs, room temperature
2 large Egg Yolks, room temperature
1 teaspoon Vanilla Extract
6 tablespoons Extra Fine Almond Flour
1/8 teaspoon Sea Salt
Pan Spray to coat the ramekins

Instructions

Preheat the oven to 425 °F.

Spray and coat 4 ramekins with cooking spray.

Melt the butter in a medium-sized glass or microwave-proof bowl in the microwave for 30-40 seconds

Using a fine-mesh sieve, sieve the powdered sugar and cocoa powder together over the bowl of melted butter to avoid any lumps.

Using a metal whisk, whisk the cocoa & powdered sugar into the butter until fully incorporated and fluffy.

In a separate bowl, melt the sugar-free chocolate chips in the microwave for 30 seconds. Next, whisk the melted chocolate into the butter mixture until the chocolate is fully melted and mixed.

Whip in both the whole eggs & yolks into the chocolate-butter mixture, and keep whipping until you achieve the ribbon stage. In the ribbon stage, you lift the whisk or a spoon out of the batter. It forms a ribbon-like line with a silky texture and sheen to the batter.

Mix in the sea salt & vanilla extract.

Using a rubber spatula, gently fold in the almond flour adding 2 tablespoons at a time. Be carefully not to over mix the lava cake batter, this will deflate your cakes. As there are no leavening agents in this recipe the volume of the cake relies on the fluffiness of the batter.

Spray the 4 ramekins with cooking spray, place the ramekins onto a baking sheet. Add the batter evenly to each ramekin, to help make them even, use an ice-cream scoop to help portion them into the ramekins.

Add the tray to the center rack of the oven and bake for 13 minutes.

Remove the tray from the oven and add to let the lava cakes cool for 1 minute.

Using a pairing knife or small offset spatula, trace the inside of the ramekin all the way around to help release the cakes from each ramekin.

The trickiest part of the lava cake is removing it intact from the ramekin and onto a plate. The best way is to place them inside the plate on which you will be serving the cake, on top of the ramekin. Use a kitchen towel as the ramekins will be hot, grab ahold of the plate and ramekin with your hands. Flip them both over, so the plate is right side up, and the ramekin is upside down. Grab the two together and give it a shake using an up and down motion. You should hear the cake release from the ramekin onto the plate. Gravity is your friend here.

Garnish your lava cake with your favorite toppings, and crack it open with a spoon to unveil the chocolate lava center.