One-Bowl Keto Chocolate Lava Cake
Indulge in a rich, molten chocolate cake ready in minutes. This single-bowl wonder is the perfect keto-friendly treat for a sudden sweet craving, delivering a gooey, satisfying center every time.
Servings 3
Calories 400kcal
Equipment
- Medium microwave-safe mixing bowl
- Silicone whisk
- Spatula
- Three 8- to 10-ounce microwave-safe ramekins or coffee mugs
Ingredients
- ½ cup 60 g Dutch-processed cocoa powder
- ½ cup 96 g powdered monk fruit-erythritol blend
- ¼ tsp fine sea salt
- 3 tbsp 43 g unsalted butter
- 3 large eggs at room temperature
- 3 tbsp 45 ml heavy whipping cream
- 1 tsp vanilla extract
- About 3 oz 85 g high-quality sugar-free dark chocolate, roughly chopped
Instructions
- Prepare the Chocolate Base : In your medium microwave-safe mixing bowl, melt the unsalted butter. This should take approximately 30-40 seconds on high power. Add the cocoa powder, powdered sweetener, and sea salt directly to the melted butter. Whisk vigorously until a thick, glossy paste forms.
- Temper and Combine : Add the room-temperature eggs to the chocolate paste one at a time, whisking thoroughly after each addition to ensure a smooth, emulsified batter. Pour in the heavy cream and vanilla extract, and continue to whisk until the batter is uniform and slightly aerated.
- Portion the Batter : Using a spatula, scrape the sides of the bowl and give the batter one final stir. Carefully divide the batter evenly among the three ramekins or mugs. Each should be about half to two-thirds full.
- Create the Molten Core : Divide the chopped sugar-free dark chocolate into three portions. Gently press one portion into the center of the batter in each mug. Submerge the chocolate pieces just below the surface; they will sink further as the cake cooks.
- Microwave to Perfection : Cook the cakes one at a time in the microwave. Cook on full power for 75 to 90 seconds. The ideal cake will be set and have pulled away from the sides of the mug, but the very center will still look soft and slightly wet.
- Rest and Serve : Let the lava cake rest for one minute before serving. This allows the center to set slightly and the molten lava to form. Enjoy immediately, topped with keto-friendly whipped cream, fresh berries, or a dusting of powdered sweetener. For a dramatic presentation, carefully invert the cake onto a small plate.
Notes
👨🍳 Chef Notes
Storage:
These cakes are best enjoyed fresh from the microwave. If you have leftovers, they can be covered and refrigerated for up to 2 days, though the molten center will solidify. Reheat gently in the microwave for 20–30 seconds.Ingredient Swaps:
For a deeper coffee-like flavor, add ½ teaspoon of instant espresso powder along with the cocoa powder. You can use any sugar-free chocolate you prefer; a combination of dark and milk chocolate creates a wonderfully complex molten center.Troubleshooting:
If your cake is dry, it was likely overcooked. Reduce the cooking time by 10–15 seconds for your next attempt. If it’s too liquid, it needs more time. The key is a jiggly, underdone center. Using room-temperature eggs is crucial for a smooth, non-grainy batter.Nutrition
Estimated values are per serving, for 1 of 3 cakes:- Calories: 400 kcal
- Protein: 13 g
- Carbs: 24 g
- Fat: 36 g (Sat Fat: 21 g)
- Fiber: 13 g
- Sugar: <1 g
- Sodium: 275 mg
- Cholesterol: 235 mg
- Potassium: 535 mg