Easy Chocolate Lava Cake – Gluten Free and Keto Friendly (Edit recipe)

87 recipes
|
22 followers

Warm, gooey, gluten free and sugar free, this single-serve keto lava cake bakes in 7 minutes with pantry basics. No blender, no stress, no chocolate squares. This is the dessert I make when I want something warm, chocolatey, and sugar free… fast. You don’t need chocolate bars or complicated steps for a keto chocolate lava cake that feels indulgent. Just pantry basics, one ramekin, and a gooey center that actually works on keto. This keto lava cake bakes in 7 minutes and hits that “just one thing” craving without the crash. Gluten free. Diabetic friendly. No stress, no cleanup, no fuss.

Share

Save

Original Recipe

PREP TIME

3 minutes

COOK TIME

7 minutes

INGREDIENTS

7

Serves: 1

Ingredients

1 Tbsp Almond Flour
2 Tbsp Butter, Unsalted
2 Eggs, large
.25 cup Cocoa Powder
3 Tbsp Granular Sugar Substitute - Swerve
.5 tsp Baking Powder
.5 tsp Vanilla Extract, sugar free

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 415°F (210°C). Grease a ramekin and set it on a small tray.
In a bowl, mix almond flour, cocoa powder, baking powder, and powdered sweetener.
Add melted butter, vanilla extract and a room-temperature egg. Stir until the batter looks thick, glossy, and smooth.
Pour into the ramekin. Bake for 7 minutes. The edges will puff and set, and the center should still jiggle when gently shaken.
Remove from the oven and let sit for 1-2 minutes. The middle should read around 160°F if you check with a thermometer.
Serve warm with whipped cream, a drizzle of keto chocolate, or a few raspberries on top.

Notes

Baking Tips: Bake for 7 minutes for a soft center and set edges. The center should jiggle slightly when gently shaken. Internal temp should read 160–165°F if checking with a thermometer. Ingredient Swaps: Coconut oil works instead of butter, but it changes the flavor. Don’t use coconut flour, it turns out dry and grainy. Use a granulated sweetener like Swerve. Avoid syrups or liquid drops. Make Ahead: Batter can be made ahead and refrigerated for up to 24 hours. If baking cold batter, add 1–2 extra minutes to the cook time.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	475
Fat:	25 g
Carbohydrates:	36 g
Protein:	22 g
Cholesterol:	60 g
Sodium:	3 mg
Fiber:	24 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.