Gooey Keto Chocolate Lava Cake
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Who doesn’t love a warm Keto Chocolate Lava Cake with gooey chocolate that oozes out of its center? This version is made from almond flour and powdered erythritol. They are ready in 7-9 minutes and only contain 3.5 grams of carbs each!
Watch the above video for a quick instruction on how to make these amazing Keto Chocolate Lava Cakes or read the instructions below.
You can dust the lava cake with some powdered erythritol for a snowy effect and serve them with fresh raspberries!
Since these cakes are made from almond flour and powdered erythritol, they are low carb and keto friendly.
Steps to take
Follow these 5 steps to make these gooey Keto Chocolate Lava Cakes:
Ingredients Keto Chocolate Lava Cake
You only need 5 ingredients to make these chocolate lava cakes:
- 110 grams / 4 oz 85% dark chocolate
- 115 grams / 4 oz butter
- 2 tbsp almond flour (fine)
- 7 tbsp powdered erythritol
- 4 eggs
- 50 grams raspberries - optional for decoration
Equipment
- Mixing bowls
- Measuring cup or high mixing bowl
- (Silicone) Muffin or cake molds
- Oven
- Sif - optional
Macro Overview Keto Chocolate Lava Cake
In the below table you can find an estimate of the number of carbs, protein, and fat in this Keto Chocolate Lava Cake recipe. When you add this to your keto app, you can better calculate your macros and plan your keto meals.
From this recipe, I made 11 small lava cakes. Some in Christmas molds, others in cupcake molds. Therefore on average, you can make about 10 small cakes or 8 bigger ones.
Based on, 10 cakes, each Keto Chocolate Lava Cake contains 3.5 grams of carbs, 4.4 grams of protein, and 17.6 grams of fat.
Step by Step Instructions
Below you can find the steps to make this gooey Keto Chocolate Lava dessert.
1. Melt the butter and the chocolate
Firstly, preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
Then, grease the silicone cake molds or ramekins with butter.
Melt the butter and the dark 85% chocolate in the microwave or a small saucepan. Stir to combine.
Add the (fine) almond flour and the powdered erythritol. Mix everything well with a spoon or fork.
2. Beat the eggs
Next, beat the eggs with a hand mixer or a whisk.
3. Combine the chocolate-almond mixture with the eggs
Add the chocolate-almond mixture to the beaten eggs. Stir it well. The batter should now become a bit thicker, but still pourable. If you think it is too thin, you can add a bit more almond flour.
Then, pour the Keto Lava Cake batter into the cake pans, just a bit under the edge. They won’t grow too much.
4. Bake the Keto Chocolate Lava Cake in the oven
If you use small cake molds, like I did, then bake the lava cakes for 7 minutes in the preheated oven.
However, if you use bigger ramekins, then bake them for 9 minutes.
The top of the cake should be set, but is still jiggly. Ensure to not bake them for too long, otherwise, you will not get the lava effect.
Once they are out of the oven, they will set a bit more.
5. Dust the lava cakes with powdered erythritol
The Keto Chocolate Lava Cake should cool down for 1 or 2 minutes before you can safely remove it from its mold.
Turn the cakes out on a plate and dust them with some powdered erythritol.
Decorate this quick keto dessert with fresh raspberries.
Time for the test, will there be lava? Cut the chocolate lava cake open and find out if the center will ooze out.
Enjoy!
Other Keto Desserts can be found on our Keto Desserts page.
If you like desserts, then you should also take a look at our wonderful Keto Blueberry Crumble or our festive Christmas Keto Tiramisu.
Keto Chocolate Lava Cake
Who doesn’t love a warm Keto Chocolate Lava Cake with gooey chocolate that oozes out of its center? This version is made from almond flour and powdered erythritol. They are ready in 7-9 minutes and only contain 3.5 grams of carbs each!
Ingredients
- 110 grams / 4 oz 85% dark chocolate
- 115 grams / 4 oz butter
- 2 tbsp almond flour (fine)
- 7 tbsp powdered erythritol
- 4 eggs
- Raspberries optional for decoration (50 grams)
Instructions
- Firstly, preheat the oven to 175 degrees Celsius or degrees Fahrenheit.
- Then, grease the silicone cake molds or ramekins with butter.
- Melt the butter and the dark 85% chocolate in the microwave or a small saucepan. Stir to combine.
- Add the (fine) almond flour and the powdered erythritol. Mix everything well with a spoon or fork.
- Beat the eggs with a hand mixer or a whisk.
- Add the chocolate-almond mixture to the beaten eggs. Stir it well. The batter should now become a bit thicker, but still pourable. If you think it is too thin, you can add a bit more almond flour.
- Pour the Keto Lava Cake batter into the cake pans, just a bit under the edge. They won’t grow much.
- f you use small cake molds, like I did, then bake the lava cakes for 7 minutes in the preheated oven. However, if you use bigger ramekins, then bake them for 9 minutes.
- The top of the cake should be set but is still jiggly. Ensure to not bake them for too long, otherwise, you will not get the lava effect.
- Once they are out of the oven, they will set a bit more.
- The Keto Chocolate Lava Cake should cool down for 1 or 2 minutes before you can safely remove it from its mold. Be careful, they might be hot.
- Turn the cakes out on a plate and dust them with some powdered erythritol.
- Decorate this quick keto dessert with fresh raspberries.
From this recipe, I made 11 small lava cakes. Some in Christmas molds, others in cupcake molds. Therefore on average, you can make about 10 small cakes or 8 bigger ones.
Based on, 10 cakes, each Keto Chocolate Lava Cake contains 3.5 grams of carbs, 4.4 grams of protein, and 17.6 grams of fat.
Enjoy!
Nutrition Information:
Yield: 8-10 Serving Size: 1Amount Per Serving: Calories: 192Total Fat: 17.6gCarbohydrates: 3.5gProtein: 4.4g
For a detailed overview of all the macros (in total and per ingredient), please click here.
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