Description

A quick, 15-minute keto chocolate lava cake made with almond flour that features a rich, molten center. This gluten-free, grain-free dessert is perfect for late-night cravings and requires minimal cleanup.

Ingredients

Scale

4 ounces (113g) sugar-free dark chocolate (70% cocoa or higher)
2 tablespoons (30g) unsalted butter
¼ cup (25g) fine-textured almond flour
2 large eggs (room temperature)
2 large egg yolks (room temperature)
2 tablespoons (32g) creamy almond butter
2–3 tablespoons (25-35g) keto sweetener (erythritol, allulose, or monk fruit blend)
1 tablespoon (5g) unsweetened cocoa powder
½ teaspoon pure vanilla extract
1 pinch salt
Optional: Sea salt flakes for topping

Instructions

Break the sugar-free dark chocolate into chunks and place it in a microwave-safe bowl with the butter. Microwave on high in 30-second intervals, stirring between each, until smooth. Let cool slightly.
In a separate small bowl, whisk together the eggs, egg yolks, and keto sweetener until well combined and the sweetener is dissolved. Add the vanilla extract and salt.
Pour the melted chocolate mixture into the egg mixture. Add the almond butter and whisk until smooth and glossy.
Add the almond flour and cocoa powder to the wet mixture. Gently fold them in with a spatula until just incorporated. The batter will be thick and sticky.
Lightly grease two 6-ounce ramekins with butter or cooking spray.
Divide the batter evenly between the prepared ramekins, filling them about ¾ full.
Microwave on high for 3 minutes. The edges should be set, but the center should still look soft and slightly jiggly. If necessary, microwave for another 30-60 seconds. Do not overcook.
Let the cakes rest in the ramekins for 2 minutes to allow them to set slightly.
Run a knife around the edge to loosen if needed. Invert onto plates or serve directly in the ramekins. Sprinkle with sea salt flakes if using and serve immediately.

Notes

Microwaves vary in power; start with 3 minutes and check the center. It should look slightly underdone as residual heat will finish cooking it. Ensure eggs and almond butter are at room temperature to prevent the chocolate from seizing. For oven baking, preheat to 350°F (175°C) and bake for 12-14 minutes.

Prep Time: 5 minutes
Cook Time: 3-4 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 lava cake
Calories: 380
Sugar: 1
Sodium: 150
Fat: 34
Saturated Fat: 12
Carbohydrates: 8
Fiber: 4
Protein: 12

Keywords: keto, chocolate lava cake, almond flour, gluten-free, grain-free, low-carb, microwave dessert, quick dessert, sugar-free