One-Bowl Low-Carb Chocolate Lava Cake
A rich molten chocolate cake ready in minutes. This single-bowl treat delivers a gooey center with no added sugar, perfect for a quick low-carb dessert.
Servings 3
Calories 400kcal
Equipment
- Medium microwave-safe mixing bowl
- Silicone whisk
- Spatula
- Three 8- to 10-ounce microwave-safe ramekins or coffee mugs
- Butter or nonstick spray for greasing
- Instant-read thermometer optional
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 42 g unsalted butter, melted and cooled slightly
- 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
- Butter or nonstick spray for greasing
Instructions
- Grease the ramekins or mugs. In a microwave-safe bowl, melt the butter 30 to 40 seconds on high, then let it cool 1 minute.
- Whisk in the cocoa powder, powdered sweetener, and salt until a thick glossy paste forms.
- Add the eggs one at a time, whisking well after each. Whisk in the cream and vanilla until smooth and slightly aerated.
- Divide the batter evenly among the three ramekins, filling each half to two thirds full.
- Press one third of the chopped chocolate into the center of each portion, just below the surface.
- Microwave one at a time on full power 60 to 100 seconds in a 1000 W microwave, starting at 60 seconds. The cake should pull from the sides and the center should look soft and slightly glossy. If needed, continue in 10 to 15 second bursts.
- Rest 1 minute. Serve immediately. Optionally invert onto a small plate.
Notes
- For deeper flavor, add ½ tsp instant espresso powder with the cocoa.
- Choose sugar-free chocolate without maltitol when possible.
- Ideal doneness: edges set, center jiggly not liquid.
- Food safety: for a molten center use pasteurized eggs. If using regular eggs, cook until the center reaches 71°C which will reduce fluidity.
- Best enjoyed fresh. Refrigerate leftovers up to 2 days. Reheat 20 to 30 seconds.
- Serve with unsweetened whipped cream, a few berries, or a light dusting of powdered sweetener.
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
Disclaimer
Nutrition values are estimates per serving based on the listed ingredients. Net carbs may vary with the brand of sweetener and sugar-free chocolate. This recipe is low carb and not certified keto. Contains eggs and dairy. For a molten center use pasteurized eggs. If avoiding undercooked eggs cook until the center reaches 71°C. Not medical advice