Keto Lava Cake
A warm, single-serve chocolate lava cake with a molten center and just 3.5g net carbs per serving. Made with almond flour, dark chocolate, and monk fruit, this sugar-free dessert is ready in under 20 minutes total and bakes up rich, fudgy, and irresistibly gooey.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This single-serve keto lava cake delivers everything you want from the classic dessert — a tender chocolate shell giving way to a warm, molten center — without the sugar or flour. At just 3.5g net carbs, it's the kind of indulgent treat that still fits your day.
Ingredients
- 4 oz unsweetened baking chocolate (100% cacao), chopped
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup powdered monk fruit erythritol blend
- 3 large eggs, room temperature
- 1/4 cup blanched almond flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- Butter and cocoa powder, for greasing the ramekins
Instructions
- 1
Preheat the oven to 425°F. Grease four 6-ounce ramekins with butter, dust the insides with cocoa powder, and tap out the excess. Place the ramekins on a baking sheet.
- 2
In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second bursts, stirring between each, until fully melted and smooth. Let cool for 2 minutes.
- 3
Whisk the powdered monk fruit sweetener into the melted chocolate, then beat in the eggs and vanilla until glossy and combined.
- 4
Add the almond flour, cocoa powder, and salt. Stir just until no dry streaks remain; do not overmix.
- 5
Divide the batter evenly among the ramekins. Bake for 10 to 12 minutes, until the edges are set but the centers still jiggle slightly.
- 6
Let rest for 1 minute, then run a knife around each edge and invert onto a plate. Lift off the ramekin and serve immediately while the center is molten.
Tips & notes
- The molten center depends on timing — pull them the moment the edges are firm and the middle still wobbles. An extra 2 minutes will set the center and turn it into a regular cake.
- Swap the butter for refined coconut oil and the recipe becomes dairy-free; the texture stays rich and the flavor reads as deeply chocolatey.
- You can mix the batter up to a day ahead and refrigerate it in the ramekins. Add 1 to 2 minutes to the bake time when starting from cold.
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Frequently asked questions
- How many carbs are in keto lava cake?
- Each serving has just 3.5g net carbs (7.5g total carbs minus 4g fiber), along with 312 calories, 7g protein, and 29g fat. This recipe makes 4 individual lava cakes.
- Why didn't my lava cake have a molten center?
- The center sets when overbaked. Pull the cakes as soon as the edges look firm but the middle still jiggles — usually right at 10 to 11 minutes. Oven temperatures vary, so check early on your first batch.
- What sweetener works best in keto lava cake?
- A powdered monk fruit and erythritol blend dissolves smoothly and leaves no grit or cooling aftertaste. Avoid granulated sweeteners here, as they can stay crunchy in the soft batter.
