This Gluten Free + Keto Chocolate Lava Cake is loaded with decadent, gooey, chocolatey goodness. It is the perfect serving for two to share on a romantic date night. This rich, chocolate treat is so easy to make and bakes under 20 minutes! This will be your new go-to keto dessert.
When we were working towards paying off our debt, my husband worked as a pizza delivery driver. I am telling you this because my favorite part about this gig was when he would bring me home leftover lava cakes. They were really yummy, but loaded with artificial crap and sugar. My Keto Chocolate Lava Cakes are just as yummy (if not more) but made with real ingredients. You will absolutely love it.
You Will Need:
- One 5 inch Ramekin or two 3 inch Ramekins (5 in ramekin = 9 oz capacity)
- Sugar Free Dark Chocolate (I love and use Lily’s)
- Grass Fed Butter or Coconut Oil
- 1 Whole Egg and 1 Egg Yolk
- Lakanto Monkfruit Sweetener
- Sea Salt
- Vanilla Extract
- Almond Flour
- Tapioca Flour
How to Make it:
- Preheat oven to 425′ F and spray your ramekin with avocado oil spray or grease with butter (or coconut oil)
- Break the chocolate up and put it in a glass bowl with the butter (or coconut oil) and melt for 15 seconds at a time in the microwave, stirring each time, until just melted
- In a separate bowl, add the whole egg + one egg yolk and the monk fruit sweetener. Whisk until smooth, the add in the melted chocolate and vanilla extract and whisk again until creamy
- Add the almond flour, tapioca flour and pinch of sea salt to the chocolate mixture and whisk again until fully combined. pour into the greased ramekin and bake for 15 minutes
- Remove from oven and let cool for 10-15 minutes. Place a plate upside down on top of the ramekin and then carefully flip it over so the cake comes out onto the plate (cake will be beautifully gooey and chocolatey in the middle)
- Top with sugar free confectioners sugar and fresh raspberries
Used in this Recipe:
You Might Also Like:
Keto Double Chocolate Chip Cookies
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Keto Chocolate Lava Cake for Two
Ingredients
- 3 oz Sugar Free Chocolate
- 4 Tbls Butter or coconut oil
- 1 Whole Egg
- 1 Egg Yolk
- 1/4 cup MonkFruit Sweetener
- 1 tsp Vanilla Extract
- 3 Tbls Almond Flour
- 1 Tbls Tapioca Flour
- Pinch of Sea Salt
Instructions
- Preheat oven to 425' F and spray your 5 inch ramekin (or two 3inch ramekins) with avocado oil spray or grease with butter (or coconut oil)
- Break the chocolate up and put it in a glass bowl with the butter (or coconut oil) and melt for 15 seconds at a time in the microwave, stirring each time, until just melted
- In a separate bowl, add the whole egg + one egg yolk and the monk fruit sweetener. Whisk until smooth, the add in the melted chocolate and vanilla extract and whisk again until creamy
- Add the almond flour, tapioca flour and pinch of sea salt to the chocolate mixture and whisk again until fully combined. Pour into the greased 5 inch ramekin (or divide evenely between two 3 inch ramekins) and bake for 15 minutes
- Remove from oven and let cool for 10-15 minutes. Place a plate upside down on top of the ramekin and then carefully flip it over so the cake comes out onto the plate (cake will be beautifully gooey and chocolatey in the middle)
- Top with sugar free confectioners sugar and fresh raspberries
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