Go Back

Keto Lava Cake

A quick, low-carb dessert with a firm edge and soft, molten center that feels indulgent yet is easy to make, perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cakes
Course: Dessert, Keto
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 tbsp unsweetened cocoa powder Use high-quality cocoa for deeper flavor.
  • 3 tbsp erythritol Can substitute with a 1:1 monk fruit blend.
  • ½ tsp baking powder
  • 1 pinch salt
Wet Ingredients
  • 1 large egg Use room temperature for better blending.
  • 2 tbsp heavy cream Use room temperature for better blending.
  • 1 tsp vanilla extract Can substitute with peppermint extract for a minty flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Combine erythritol and cocoa powder in a bowl and set aside, reserving 1 tsp for serving.
  3. In another bowl, whisk the egg until soft and a bit frothy.
  4. Add the beaten egg to the cocoa mixture along with baking powder, vanilla, and heavy cream. Stir gently to combine.
Baking
  1. Grease 2 muffin cups or ramekins well.
  2. Distribute the batter evenly into the cups.
  3. Bake in the preheated oven for 10 minutes, taking care not to overbake.
Serving
  1. Remove the cakes from the oven and let them rest for 1 minute.
  2. Carefully tip the cakes out onto small plates, allowing the molten center to flow out.
  3. Serve warm, optionally topped with unsweetened whipped cream, mascarpone, or berries.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to restore the molten texture.