These individual cakes feature a soft, baked exterior made from almond flour and cocoa powder with a molten, liquid chocolate center. They have a deep and decadent flavor as a sugar-free dessert served warm or chilled for special occasions.

About This Recipe

To achieve the lava effect, the chocolate and butter are melted together before being folded into a mixture of whisked eggs and sweetener. The batter is baked at a high temperature for a short duration, which allows the edges to set into a stable cake structure while the core remains fluid. It is important to grease and dust the ramekins with cocoa powder to ensure the cakes can be inverted onto plates without breaking the delicate outer layer.

The flavor relies on the quality of the sugar-free dark chocolate and the addition of unsweetened cocoa powder for a concentrated cocoa profile. Almond flour provides the necessary structure to hold the molten center without adding the grittiness often found in grain-free baking. The center resembles a lightly cooked chocolate ganache, and using a powdered sweetener ensures the texture remains velvety and smooth when the cake is sliced open.

These cakes work well when the batter is prepared ahead of time and kept in the refrigerator until ready to bake. It’s easy to customize the center by placing a small piece of sugar-free white chocolate or a teaspoon of peanut butter into the ramekin before it goes into the oven. They are best served warm, immediately after baking, to ensure the chocolate center flows freely when the cake is first cut.

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Why You’ll Love This Recipe

• Rich, gooey, molten chocolate center 🍫
• Keto-friendly, sugar-free, and gluten-free
• Ready in under 20 minutes
• Perfect for special occasions or date nights
• Easy to customize with toppings

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What You’ll Need for This Keto Chocolate Lava Cakes

• 4 oz sugar-free dark chocolate, chopped
• 1/4 cup butter
• 2 large eggs
• 2 egg yolks
• 1/4 cup almond flour
• 2 tbsp cocoa powder (unsweetened)
• 1/4 cup powdered erythritol or allulose
• 1 tsp vanilla extract
• Pinch of salt

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Step-by-Step Preparation

1. Preheat oven to 425°F. Grease 4 ramekins and dust lightly with cocoa powder.
2. Melt chocolate and butter together in a double boiler or microwave. Stir until smooth.
3. In a separate bowl, whisk eggs, yolks, sweetener, and vanilla until pale and fluffy.
4. Fold melted chocolate into the egg mixture.
5. Gently stir in almond flour, cocoa powder, and salt until combined.
6. Divide batter evenly among ramekins.
7. Bake 10–12 minutes, until edges are set but centers remain soft.
8. Let cool 1–2 minutes, then carefully invert onto plates. Serve immediately.

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FAQ

• Can I make these ahead of time?
  Yes—assemble the batter in ramekins and refrigerate up to 24 hours. Bake just before serving.
• What if I don’t have ramekins?
  You can use a muffin tin, but reduce the bake time slightly.
• Can I use coconut flour instead of almond flour?
  Not directly. Coconut flour is more absorbent, so stick to almond flour for best results.
• How do I know when they’re done?
  The edges should be firm while the center jiggles slightly—don’t overbake or you’ll lose the lava effect.

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Variations & Substitutions

• Add a tablespoon of peanut butter to the center before baking for a surprise filling
• Flavor with a splash of espresso or coffee extract for mocha lava cakes
• Use white chocolate (sugar-free) for a fun twist
• Top with crushed nuts for extra crunch

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Serving Suggestions

• Serve with keto vanilla ice cream for a classic pairing
• Garnish with raspberries or strawberries for freshness
• Add sugar-free whipped cream and a sprinkle of cocoa powder
• Drizzle with melted chocolate or caramel sauce (sugar-free)

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Chocolate Mug Cake (Dessert)
• Brownies – Fudgy & Low Carb

New keto recipes are added every week — check back often for more low-carb inspiration!