Low Carb Molten Chocolate Cake
Indulge in the decadence of this Low Carb Molten Chocolate Cake—a dessert that delivers all the rich, gooey goodness of a classic molten lava cake, without the carb overload. Made with unsweetened baker's chocolate, almond flour, and a low-carb sweetener like erythritol or stevia, this keto-friendly treat comes together in just 15 minutes of prep time and is baked to perfection in 12 minutes. The velvety chocolate center oozes out with each bite, while the lightly crisp edges provide the perfect texture contrast. Ideal for satisfying your sweet tooth without compromising your diet, this dessert is a dream come true for chocolate lovers following low-carb, keto, or gluten-free lifestyles. Serve it warm straight from the ramekin or invert it onto a plate for an elegant presentation—add a sprinkle of cocoa powder or a dollop of whipped cream for an extra touch of indulgence.
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Recipe Information
Ingredients
- 2 ounces Unsweetened baker's chocolate
- 4 tablespoons Unsalted butter
- 1/3 cup Low-carb sweetener (such as erythritol or stevia blend)
- 2 whole Large eggs
- 1 whole Egg yolk
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond flour
- 1 teaspoon Cocoa powder
- 1/8 teaspoon Salt
Instructions
Preheat your oven to 425°F (220°C) and arrange the oven rack to the center position.
Melt the unsweetened baker's chocolate and unsalted butter together in a medium microwave-safe bowl in 30-second intervals, stirring between each interval, until completely melted and smooth.
Stir in the low-carb sweetener until well combined and then allow the mixture to cool slightly.
In another bowl, whisk together the whole eggs, egg yolk, and vanilla extract until well combined.
Gradually add the egg mixture into the chocolate mixture and whisk until smooth.
Fold in the almond flour, cocoa powder, and salt until all ingredients are well combined.
Grease two 6-ounce ramekins with butter or cooking spray, making sure to grease them thoroughly.
Divide the batter evenly between the two prepared ramekins.
Place the ramekins on a baking sheet and bake in the preheated oven for about 11-12 minutes or until the tops are firm but the center remains soft.
Remove from oven and let the cakes cool in the ramekins for 1 minute.
Run a knife around the edges to loosen and invert each cake onto a serving plate.
Serve immediately while the centers are still molten. Optionally, dust with additional cocoa powder or serve with whipped cream if desired.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 3.0 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 167 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 621 mg | 13% | |
*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.
