This Molten Chocolate Lava Cake for Two is the ultimate in sugar-free dessert luxury. Gluten-free and low carb, this quick keto dessert is perfect for a special occasion like Valentine’s Day or your next anniversary. Rich, chocolatey, and decadent, this classic sugar-free dessert will be the perfect way to satisfy your sweet tooth.
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Best Chocolate Lava Cake - Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free
Friends and family know that I am fairly turned off by cake. Maybe I’ve had one too many dry, mass-produced grocery store bakery cake to push me over the edge, but I really just don’t care for it as a general rule. As far as I’m concerned, pies and cheesecakes are where it’s at.
However, I do like truly unique cakes, something different than your run-of-the-mill vanilla or chocolate. One of my absolute favorites is my Citrus Ricotta Almond Cake. Made with olive oil and full-fat ricotta cheese, this bright, citrusy cake is moist and something special. The problem is--it’s a cake for a crowd.
Now, don’t get me wrong, I’d love to eat an entire cake. But isn’t this a blog about making better food choices?
When I want something decadent, delicious, and properly proportioned, I make Molten Chocolate Lava Cake for Two. This recipe is designed for two servings and is fairly quick to whip up. Perfect for an anniversary, Valentine’s Day, or date night, this sugar-free chocolate dessert is luxurious, unique, and restaurant-quality at home.
How to make Keto Molten Chocolate Lava Cake
- Stevia-sweetened Dark Chocolate Chips
- Blanched, ground almond flour
- Unsweetened cocoa powder
- Sea salt
- Powdered erythritol
- Vanilla extract
Gluten-free Almond Flour Chocolate Lava Cake Tips & Tricks
Tap the filled ramekins to even out batter and remove air bubbles. Once you pour in the batter, I tap my ramekins lightly on the counter top a few times to even out the batter and make sure that any residual air bubbles are gone before baking.
Adjust cooking time based on ramekin size. When using a larger ramekin, your batter will need less cook time since you’ll be producing a thinner chocolate lava cake. I typically use a 4 inch ramekin, so 12-15 minutes is just right. The key is to look for cooked, set sides with a slightly wobbly middle.
Baking in a water bath is key for several reasons. Using a water bath when baking is important to maintain moisture in the cake, prevent cracking, and provide an even temperature while the lava cake bakes. After placing your filled ramekins into an 8x8 baking dish, add hot water, not boiling, until it reaches half way up the side of the ramekin. Insert into the oven and bake for about 12-15 minutes until the sides are set, but the center is slightly wobbly.
Flour-less Molten Lava Cake Toppings
When I serve these gluten-free lava cakes, I love to do a bit of decoration. Dusting with powdered erythritol or unsweetened cocoa powder can be very elegant. A dollop of homemade vanilla whipped cream is also gorgeous. Add a few berries and you have a restaurant-quality dessert in the comfort of your own home.
How to Make Homemade Sugar-free Vanilla Whipped Cream
Pour ⅓ cup heavy whipping cream into a blender carafe. Add powdered erythritol to desired level of sweetness; I normally use about 2 teaspoons. Add a ½ tsp of pure vanilla extract. Blend until a thick cream forms and spoon on top of or to the side of your chocolate lava cake.
Other Low Carb Keto Chocolate Dessert Recipes you’ll love
Decadent and rich, this Molten Chocolate Lava Cake for Two is the perfect sugar-free, low carb elegant dessert.
- 3 tbsp butter, plus more for greasing
- 1/3 cup dark chocolate chips, stevia sweetened or 85% or higher
- 1 tbsp blanched, ground almond flour
- 1/2 tbsp unsweetened cocoa powder
- pinch of sea salt
- 1 large egg
- 1 large egg yolk
- 2 tbsp powdered erythritol
- 1/8 tsp pure vanilla extract
Preheat oven to 425 degrees. Grease two 4 inch ramekins generously with butter and set aside.
Melt chocolate and butter in a microwave safe bowl, stopping every 15 seconds to stir, until the butter and chocolate are melted and combined. Set aside.
In a small mixing bowl, combine almond flour, cocoa powder, and salt. Mix to combine.
In a medium mixing bowl, whisk together egg, egg yolk, erythritol, and vanilla until combined and frothy. Add the almond flour mixture and whisk to combine. Fold in the chocolate with a rubber spatula and mix until all ingredients are combined and a smooth batter forms.
Divide batter evenly into the prepared ramekins. Tap lightly to even out and release any air bubbles. Place ramekins into an 8x8 baking dish. Add hot water into the baking dish to fill until half way up the sides of the ramekins. Bake for 12-15 minutes until the edges are set but the middle is still slightly wobbly. Remove from the oven and take ramekins out of the water bath. Allow them to cool for at least 10 minutes.
Run a butter knife around the edges to loosen the cake from the ramekin. Cover with a plate and invert upside down. Tap the bottom of the ramekin to release the cake. Garnish as desired and serve.
Amount Per Serving: Calories: 350Total Fat: 32gSaturated Fat: 18gUnsaturated Fat: 14gCholesterol: 231mgSodium: 117mgCarbohydrates: 10gNet Carbohydrates: 5gFiber: 5gSugar: 0gProtein: 8g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
Want more recipes? Join my mailing list or subscribe by RSS to keep up with new posts. You can also find me and my collection on Pinterest.
Noshin' & Num Nums is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.