Keto Chocolate Lava Cakes

Why This Is Strictly Keto

Traditional lava cakes rely on sugar and flour. Here unsweetened chocolate, butter and eggs make the rich, molten center, a powdered keto sweetener replaces the sugar, and a spoonful of almond flour is the only thing holding the cake together.

Ingredients

• 4 oz (115 g) unsweetened baking chocolate, chopped
• ½ cup (113 g) butter
• ⅔ cup (80 g) powdered erythritol or sweetener of choice
• 3 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons almond flour
• Pinch of fine sea salt
• Butter and unsweetened cocoa powder for the ramekins
• Fresh raspberries to serve

Instructions

1. Prepare the ramekins: Heat the oven to 425°F (220°C). Butter four 6-oz ramekins, dust with cocoa powder and set them on a baking sheet.

2. Melt: Melt the chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Let cool for 5 minutes.

3. Mix the batter: Whisk the sweetener into the chocolate. Whisk in the eggs, yolks and vanilla until glossy, then fold in the almond flour and salt.

4. Bake: Divide the batter among the ramekins and bake for 10–12 minutes, until the edges are set and the center still jiggles.

5. Unmold: Rest for 1 minute, run a knife around the edges and invert onto plates. Serve immediately with raspberries.

Nutritional Info (per serving, approximate)

Tips

• Watch the time closely; one extra minute turns the molten center into a regular cake.
• The batter can be portioned into the ramekins and refrigerated for up to 8 hours; add 2 minutes to the bake time.
• Use unsweetened chocolate rather than chips, which often contain sugar.