Indulge in a rich and decadent dessert with this 5-Ingredient Low Carb Chocolate Lava Cake. Featuring a gooey molten center, this keto-friendly treat is both sugar-free and gluten-free, making it a perfect choice for those following low-carb diets. With only 2.8 grams of net carbs per serving, it’s a guilt-free way to satisfy your chocolate cravings.
Why You’ll Love This Recipe
-
Quick and Easy: This dessert comes together in just a few minutes, making it ideal for satisfying spontaneous sweet cravings.
-
Minimal Ingredients: Requiring only five simple ingredients, it’s both budget-friendly and straightforward.
-
Rich Flavor: The high-quality chocolate and butter create a deep, indulgent taste that will impress any chocolate lover.
-
Low Carb and Sugar-Free: Perfect for those following keto or low-carb diets, this dessert allows you to indulge without the guilt.
Ingredients
-
2 ounces unsweetened chocolate (at least 85% cocoa solids)
-
1 tablespoon super-fine almond flour
-
2 ounces unsalted butter (plus extra for greasing ramekins)
-
2 large eggs
-
3.5 tablespoons powdered sweetener (adjust based on chocolate’s sweetness)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat Oven: Set your oven to 350°F (175°C).
-
Prepare Ramekins: Generously grease two ramekins with butter to ensure easy removal of the cakes.
-
Melt Chocolate and Butter: In a heatproof bowl, combine the unsweetened chocolate and butter. Melt them together using a microwave or a double boiler, stirring until smooth.
-
Beat Eggs: In a separate bowl, beat the eggs thoroughly until they become fluffy.
-
Combine Ingredients: Add the beaten eggs, almond flour, and powdered sweetener to the melted chocolate mixture. Stir until fully incorporated, resulting in a pourable batter.
-
Fill Ramekins: Divide the batter evenly between the two prepared ramekins.
-
Bake: Place the ramekins on a baking sheet and bake in the preheated oven for approximately 9 minutes. The tops should be set, but the centers will remain jiggly, indicating a molten core.
-
Serve Immediately: Remove from the oven and serve promptly to enjoy the gooey center. You can serve the cakes directly in the ramekins or carefully invert them onto plates.
Servings and Timing
-
Servings: This recipe yields 2 individual lava cakes.
-
Preparation Time: 5 minutes
-
Cooking Time: 9 minutes
-
Total Time: 14 minutes
Variations
-
Flavor Twist: Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for additional flavor complexity.
-
Nut-Free Option: Replace almond flour with coconut flour, but use only half the amount, as coconut flour is more absorbent.
-
Dairy-Free Version: Substitute butter with coconut oil to make the recipe dairy-free.
Storage/Reheating
-
Storage: While best enjoyed fresh, any leftovers can be stored in the refrigerator for up to 5 days.
-
Reheating: To reheat, warm the lava cake gently in the microwave for about 20-30 seconds, keeping in mind that the molten center may become more set upon reheating.
FAQs
Can I use a different type of chocolate?
Yes, you can use chocolate with a lower cocoa percentage, but this will increase the carb content. Adjust the amount of sweetener accordingly to maintain the desired sweetness.
What can I use instead of almond flour?
Coconut flour can be used as a substitute, but since it’s more absorbent, use only half the amount specified for almond flour.
Is it safe to eat the molten center?
Yes, the internal temperature of the cake reaches a level that makes it safe to consume, even with the gooey center.
Can I prepare the batter in advance?
Yes, you can prepare the batter ahead of time and store it in the refrigerator overnight. Bring it to room temperature before baking.
How do I prevent the cakes from sticking to the ramekins?
Grease the ramekins generously with butter or a non-stick spray to ensure easy removal.
Can I make a larger batch?
Absolutely, simply multiply the ingredients by the number of servings you desire and use additional ramekins.
What type of sweetener works best?
A powdered erythritol blend, such as Swerve or Lakanto, works well in this recipe.
Can I make this recipe without eggs?
Eggs are essential for the structure and texture of this cake; substituting them may not yield the same results.
How do I know when the cakes are done?
The tops should be set, but the centers will still jiggle slightly when gently shaken.
What can I serve with these lava cakes?
They pair wonderfully with a dollop of sugar-free whipped cream or a scoop of low-carb vanilla ice cream.
Conclusion
This 5-Ingredient Low Carb Chocolate Lava Cake offers a quick, indulgent dessert option that’s both satisfying and diet-friendly. Its rich, molten center and deep chocolate flavor make it a standout choice for any occasion. Enjoy this treat fresh from the oven for the ultimate gooey experience.
Print
5-Ingredient Low Carb Chocolate Lava Cake
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Baking
- Cuisine: Low-Carb, Keto, Gluten-Free
- Diet: Gluten Free
Description
Indulge in a rich, gooey, and decadent dessert with this 5-Ingredient Low Carb Chocolate Lava Cake! Made with sugar-free and gluten-free ingredients, this quick and easy keto-friendly treat has just 2.8g net carbs per serving. Perfect for chocolate lovers looking for a guilt-free indulgence in under 15 minutes!
Ingredients
Indulge in a rich, gooey, and decadent dessert with this 5-Ingredient Low Carb Chocolate Lava Cake! Made with sugar-free and gluten-free ingredients, this quick and easy keto-friendly treat has just 2.8g net carbs per serving. Perfect for chocolate lovers looking for a guilt-free indulgence in under 15 minutes!
Instructions
- Preheat Oven: Set oven to 350°F (175°C).
- Prepare Ramekins: Generously grease two ramekins with butter to prevent sticking.
- Melt Chocolate & Butter: In a heatproof bowl, melt chocolate and butter using a microwave or double boiler. Stir until smooth.
- Whisk Eggs: In a separate bowl, beat eggs until fluffy.
- Combine Ingredients: Add eggs, almond flour, and sweetener to the melted chocolate mixture. Stir until fully combined.
- Fill Ramekins: Divide the batter evenly between the greased ramekins.
- Bake: Place ramekins on a baking sheet and bake for 9 minutes, until the tops are set but the centers remain jiggly.
- Serve Immediately: Enjoy the molten center right away, served in the ramekins or inverted onto a plate.
Notes
- Nut-Free Option: Substitute coconut flour (use only ½ tablespoon as it’s more absorbent).
- Dairy-Free Version: Swap butter for coconut oil.
- Extra Flavor: Add vanilla extract or a pinch of cinnamon.
Your email address will not be published. Required fields are marked *