This Keto Molten Chocolate Cake is a ooey gooey chocolate lovers dream come true! Sugar-free, gluten-free and super easy to make, this is sure to delight the heart of every chocolate lover!
Easy Keto Lava Cake
If you’re looking to up your brownie and cake game from fudgy to rich, melt-in-your-mouth goodness, then you are going to have to try this recipe.
It has all the traditional chocolate cake and keto pudding cake taste and texture, all combined into one supersized easy keto lava cake
The best part is that this keto molten chocolate cake comes together quickly so you can make it before you sit down to dinner and it will be ready to enjoy as soon as dinner is over!
Keto Molten Chocolate Cake Ingredients
- Almond flour - You will want to use superfine almond flour.
- Cocoa powder - Unsweetened cocoa powder or black cocoa powder both work really well.
- Sweetener - You can use any type of sweetener for this recipe but I would not suggest pure allulose as the allulose browns quickly and may cause the top to burn slightly.
- Espresso - Helps to bring out the chocolate flavour
- Sugar-free Chocolate - You can use either sugar-free chocolate chips, melting wafers or a sugar-free chocolate bar broken into small pieces.
- Butter - Unsalted and room temperature
- Eggs - Room temperature
- Raspberries - This is an optional topping but adds a nice contrast to the chocolate.
Keto Pudding Cake Instructions
You only need about 5 minutes of prep time to make this easy keto pudding cake!
Step 1 - Melt the chocolate
- Place the chocolate chips and butter in a medium microweable-safe bowl and microwave on high for 1 minute. Stir. Microwave for 30 second intervals, stirring after each interval, until fully melted, about 2 minutes total. Set aside.
Step 2 - Beat together the remaining ingredients
- Beat eggs and sweetener in a large bowl with an electric mixer on medium-high speed until pale and doubled in volume, about 2 minutes. Beat in flour mixture on low speed until just combined, about 30 seconds.
- Gradually beat in the melted chocolate mixture until no streaks of chocolate remain.
Step 4 - BAKE!
- Pour batter into prepared baking dish, top evenly with raspberries, if using.
- Bake until edges of cake star to pull away from the sides of the bakind dish and center still jiggles slightly, about 25-35 minutes.
Why is there such a range in baking time?
The range in baking time is due to the fact that different baking dishes will take longer or shorter to heat up. Start checking your sugar-free molten chocolate cake at the 25 minute mark and make sure you remove it from the oven when the center is not quite set.
Why did my keto chocolate raspberry cake not turn out gooey?
This is simply due to the fact that you removed your keto cake a little too late. Next time, make sure to remove the cake 5 minutes earlier.
More Keto Chocolate Recipes
Looking for other keto chocolate recipes? Check these out!
And some more...!!!
Keto Skillet Fudgy Brownie Pudding
This Keto Molten Chocolate Cake is a ooey gooey chocolate lovers dream come true! Sugar-free, gluten-free and super easy to make, this is sure to delight the heart of every chocolate lover!
- Total Time: 35 minutes
- Yield: 8 servings 1x
Ingredients
- ¼ cup almond flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp kosher salt
- ½ tsp instant espresso powder or granules
- 1 ¼ cup sugar-free dark chocolate chips
- 1 cup unsalted butter, cut into small pieces
- 4 large eggs, room temperature
- ½ cup allulose
- 1 cup fresh raspberries (optional)
Instructions
- Preheat oven to 350° and spray an 8 x 8 -inch square baking dish with cooking spray.
- Sift together the flour, cocoa, salt and espresso granules into a small mixing bowl. Set aside.
- Place the chocolate chips and butter in a medium microweable-safe bowl and microwave on high for 1 minute. Stir. Microwave for 30 second intervals, stirring after each interval, until fully melted, about 2 minutes total. Set aside.
- Beat eggs and sweetener in a large bowl with an electric mixer on medium-high speed until pale and doubled in volume, about 2 minutes. Beat in flour mixture on low speed until just combined, about 30 seconds. Gradually beat in the melted chocolate mixture until no streaks of chocolate remain.
- Pour batter into prepared baking dish, top evenly with raspberries, if using. Bake until edges of cake star to pull away from the sides of the bakind dish and center still jiggles slightly, about 30-35 minutes. Tip - if using a dark metal baking pan, begin checking at 25 minutes.
- Serve immediately with sugar-free whipped cream, if desired.
Notes
- see post for troubleshooting
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Keto, High protein, low carb, sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 311
- Sugar: 0.3
- Fat: 30
- Carbohydrates: 8
- Fiber: 5
- Protein: 6
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