Description
A rich, molten-centered chocolate lava cake made with almond flour that is ready in just 10 minutes. This keto-friendly dessert is gluten-free, low-carb, and offers a bakery-quality experience without the sugar.
Ingredients
Scale
- 4 oz (115g) Dark Chocolate (70% cocoa or higher), chopped
- 2 tablespoons (30g) Unsalted Butter
- ¼ cup (25g) Fine, Blanched Almond Flour
- 2 large Eggs (room temperature)
- 2 large Egg Yolks
- 2 tablespoons (20g) Granulated Erythritol or Monk Fruit Blend
- ½ teaspoon Pure Vanilla Extract
- 1 tablespoon Unsweetened Dutch-processed Cocoa Powder
- Pinch of Salt
- Sugar-Free Whipped Cream (optional, for serving)
- Fresh Raspberries (optional, for serving)
Instructions
- Preheat oven to 425°F (220°C). Generously butter 4 small (6-oz) ramekins and dust with cocoa powder, tapping out excess.
- Chop dark chocolate into small pieces. Combine with butter in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave in 15-second intervals until smooth and glossy. Set aside to cool slightly.
- In a mixing bowl, whisk together whole eggs, egg yolks, sweetener, vanilla extract, and salt vigorously for 30-60 seconds until pale and frothy.
- Pour the melted chocolate mixture into the egg mixture and stir gently to combine. Add almond flour and cocoa powder, mixing until just combined. The batter should be thick and paste-like.
- Divide the batter evenly among the prepared ramekins, smoothing the tops.
- Place ramekins on a baking sheet and bake in the center rack for 6-8 minutes. The edges should be firm, but the center must remain soft and jiggly.
- Remove from oven and let cool for exactly 1 minute. Invert onto plates and serve immediately with whipped cream and raspberries if desired.
Notes
Do not overbake; the center should jiggle like Jell-O, not slosh like water. The cake continues to cook from residual heat after removal. For make-ahead, fill ramekins and refrigerate for up to 24 hours, adding 1-2 minutes to bake time. Room temperature eggs emulsify better with chocolate. Use high-quality dark chocolate (70%+) for best texture.
- Prep Time: 2 minutes
- Cook Time: 6-8 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 280
- Sugar: 2
- Sodium: 50
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 6
- Fiber: 3
- Protein: 8
Keywords: keto, chocolate lava cake, almond flour, low carb, gluten-free, quick dessert, sugar-free, paleo friendly, 10 minute recipe