Keto Molten Chocolate Cake
Indulge in the decadence of a **Keto Molten Chocolate Cake**, a rich and guilt-free dessert that's perfect for low-carb lifestyles. This recipe is a fusion of heavenly flavors and textures, featuring unsweetened dark chocolate and almond flour for a smooth, fudgy core and a delicate outer layer. Sweetened with erythritol, it skips the sugar while delivering all the satisfaction you crave. Ready in just 27 minutes from start to finish, this dessert is as quick to whip up as it is to devour! Whether you're treating yourself or wowing guests at a dinner party, the molten center creates a show-stopping moment with every plate. Serve warm for the ultimate indulgence, and don't forget to pair with a dollop of whipped cream or fresh berries for a truly refined experience. Perfect for keto, gluten-free, and dessert lovers alike, this recipe ensures you can enjoy sweet treats without compromise!
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Recipe Information
Ingredients
- 100 grams unsweetened dark chocolate (85% cocoa or higher)
- 80 grams butter
- 50 grams granulated erythritol
- 3 units large eggs
- 40 grams almond flour
- 10 grams cocoa powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- cooking spray
Instructions
Preheat your oven to 425°F (220°C).
Lightly grease four ramekins with cooking spray and set them aside.
In a microwave-safe bowl, combine the unsweetened dark chocolate and butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
In a separate bowl, whisk together the granulated erythritol and eggs until smooth and well combined.
Gently fold the melted chocolate and butter mixture into the egg mixture. Stir in the vanilla extract.
In another bowl, mix the almond flour, cocoa powder, and salt. Sift if necessary to remove any lumps.
Gradually fold the dry ingredients into the chocolate mixture until fully incorporated.
Divide the batter evenly among the prepared ramekins.
Place the ramekins on a baking sheet and bake in the preheated oven for approximately 10-12 minutes. The edges should be firm, but the center should still be soft.
Remove from the oven and let them cool for a minute. Run a knife around the edges to loosen, if necessary.
Invert each cake onto a small dessert plate and serve immediately.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 9.7 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 271 mg | 21% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
