This Low Carb Chocolate Lava Cake brings the indulgence of a restaurant dessert to your kitchen without the sugar spike. You get a warm, fudgy exterior and a silky molten center—exactly what a lava cake should be. It’s simple enough for a weeknight treat, but special enough for guests.
Best of all, it uses pantry-friendly low-carb ingredients and comes together fast. If you’re craving chocolate without the carb crash, this one checks every box.
Low Carb Chocolate Lava Cake - Rich, Gooey, and Ready in Minutes
Ingredients
- Unsalted butter (4 tablespoons/56 g) – For richness and a smooth melt.
- Dark chocolate, 85–90% cocoa (3 oz/85 g) – Low in sugar and high in flavor.
- Almond flour (1/4 cup/24 g) – Keeps it gluten-free and tender.
- Unsweetened cocoa powder (1 tablespoon) – Boosts that deep chocolate taste.
- Powdered erythritol or allulose (3 tablespoons) – A low-carb sweetener that blends smoothly.
- Large eggs (2), room temperature – Bind and create structure with a soft center.
- Vanilla extract (1 teaspoon) – Adds warmth and balance.
- Pinch of fine sea salt – Enhances flavor.
- Optional: Espresso powder (1/4 teaspoon) – Deepens the chocolate notes.
- Optional for serving: Sugar-free whipped cream, a few raspberries, or a dusting of cocoa.
- For the ramekins: Butter for greasing and a light dusting of cocoa.
Instructions
- Prep the oven and ramekins. Preheat the oven to 400°F (200°C). Generously butter two 6-ounce ramekins, then dust the insides with cocoa powder. Tap out any excess.
- Melt the chocolate and butter. Place the butter and chopped dark chocolate in a heatproof bowl. Melt gently over a double boiler, or microwave in 20–30 second bursts, stirring between each, until smooth and glossy.
- Whisk in sweetener and flavorings. While the chocolate is warm (not hot), whisk in the powdered sweetener, vanilla, salt, and espresso powder if using. Stir until dissolved and even.
- Add the eggs. Whisk in the eggs one at a time until the mixture looks thick and cohesive. You want it well blended but not airy.
- Fold in dry ingredients. Sift in the almond flour and cocoa powder. Fold gently with a spatula just until combined. The batter will be silky and slightly thick.
- Fill the ramekins. Divide the batter evenly between the prepared ramekins. Smooth the tops with the back of a spoon.
- Bake. Place ramekins on a baking sheet and bake for 8–10 minutes. The edges should look set with a slight crust, while the centers still jiggle.
- Rest and unmold. Let the cakes rest for 1–2 minutes. Run a thin knife around the edge, then invert onto plates. If you prefer to eat them straight from the ramekins, go for it.
- Serve immediately. Top with a small dollop of sugar-free whipped cream or a few berries. Enjoy while the center is molten.
What Makes This Special
This recipe keeps things decadent while staying low in carbs and refined-sugar free. The texture is the star: crisp edges, a tender crumb, and a flowing chocolate core.
It bakes in individual ramekins, so it feels personal and portion-controlled. You can mix it by hand in minutes—no fancy equipment required. And with a few smart swaps, it fits keto, gluten-free, and grain-free lifestyles.
What You’ll Need
- Unsalted butter (4 tablespoons/56 g) – For richness and a smooth melt.
- Dark chocolate, 85–90% cocoa (3 oz/85 g) – Low in sugar and high in flavor.
- Almond flour (1/4 cup/24 g) – Keeps it gluten-free and tender.
- Unsweetened cocoa powder (1 tablespoon) – Boosts that deep chocolate taste.
- Powdered erythritol or allulose (3 tablespoons) – A low-carb sweetener that blends smoothly.
- Large eggs (2), room temperature – Bind and create structure with a soft center.
- Vanilla extract (1 teaspoon) – Adds warmth and balance.
- Pinch of fine sea salt – Enhances flavor.
- Optional: Espresso powder (1/4 teaspoon) – Deepens the chocolate notes.
- Optional for serving: Sugar-free whipped cream, a few raspberries, or a dusting of cocoa.
- For the ramekins: Butter for greasing and a light dusting of cocoa.
Instructions
- Prep the oven and ramekins. Preheat the oven to 400°F (200°C).
Generously butter two 6-ounce ramekins, then dust the insides with cocoa powder. Tap out any excess.
- Melt the chocolate and butter. Place the butter and chopped dark chocolate in a heatproof bowl. Melt gently over a double boiler, or microwave in 20–30 second bursts, stirring between each, until smooth and glossy.
- Whisk in sweetener and flavorings. While the chocolate is warm (not hot), whisk in the powdered sweetener, vanilla, salt, and espresso powder if using.
Stir until dissolved and even.
- Add the eggs. Whisk in the eggs one at a time until the mixture looks thick and cohesive. You want it well blended but not airy.
- Fold in dry ingredients. Sift in the almond flour and cocoa powder. Fold gently with a spatula just until combined.
The batter will be silky and slightly thick.
- Fill the ramekins. Divide the batter evenly between the prepared ramekins. Smooth the tops with the back of a spoon.
- Bake. Place ramekins on a baking sheet and bake for 8–10 minutes. The edges should look set with a slight crust, while the centers still jiggle.
- Rest and unmold. Let the cakes rest for 1–2 minutes.
Run a thin knife around the edge, then invert onto plates. If you prefer to eat them straight from the ramekins, go for it.
- Serve immediately. Top with a small dollop of sugar-free whipped cream or a few berries. Enjoy while the center is molten.
Storage Instructions
These are best eaten fresh, but you can store unbaked batter. Refrigerate covered ramekins of batter for up to 24 hours; bring to room temperature for 20–30 minutes before baking and add 1–2 extra minutes if needed. Freeze unbaked, wrapped ramekins for up to 1 month; thaw overnight in the fridge before baking. Leftover baked cakes can chill for 1–2 days, but the center will set.
Rewarm gently in the microwave for 15–20 seconds to soften.
Why This is Good for You
- Lower in carbs and sugar: Using dark chocolate and a zero- or low-calorie sweetener keeps net carbs in check.
- Gluten-free: Almond flour offers a tender crumb without grains.
- Healthy fats: Butter and almonds provide satiating fats that help curb cravings.
- Antioxidants: Cocoa and high-cacao chocolate are rich in polyphenols that support overall wellness.
Pitfalls to Watch Out For
- Overbaking: Just a minute too long can turn the molten center cakey. Pull them when the edges are set and the centers still wobble.
- Over-sweetening: Some sweeteners taste bitter or cooling in high amounts. Start with the listed quantity and adjust next time to taste.
- Cold ingredients: Cold eggs can seize the chocolate.
Room temperature eggs blend better and keep the batter smooth.
- Wrong chocolate: Milk chocolate or low-cacao bars add sugar and reduce the lava effect. Stick to 85–90% cocoa for structure and flavor.
- Sticking to the ramekin: Grease well and dust with cocoa to help the cakes release cleanly.
Recipe Variations
- Peanut Butter Core: Spoon 1 teaspoon natural peanut butter into the center of each filled ramekin before baking for a sweet-salty surprise.
- Salted Caramel Twist: Add a small dollop of sugar-free caramel sauce to the middle and finish with flaky sea salt.
- Mint Chocolate: Swap vanilla for 1/4 teaspoon peppermint extract and garnish with fresh mint.
- Orange Zest: Add 1 teaspoon finely grated orange zest to the batter for bright citrus notes.
- Dairy-Free: Use coconut oil in place of butter and a high-cacao dairy-free chocolate bar.
- Coconut Flour Option: Replace almond flour with 1 tablespoon coconut flour and add 1 extra egg yolk to maintain moisture.
FAQ
Can I make this ahead?
Yes. Portion the batter into greased ramekins, cover, and refrigerate up to 24 hours.
Let sit at room temperature for about 20–30 minutes, then bake. You may need an extra minute of oven time.
Which sweetener works best?
Powdered erythritol or powdered allulose blends smoothly and avoids grit. Allulose gives a softer texture and browns slightly more, while erythritol stays crisper.
Avoid granulated forms unless you blitz them to a powder.
How do I know when it’s done?
Look for set edges with a thin, delicate crust and a center that still jiggles when you nudge the ramekin. If the center puffs and looks dry, it’s overbaked.
Can I use cocoa only instead of chocolate?
You need solid chocolate for the classic lava effect. Cocoa alone won’t give the same molten center or mouthfeel.
Keep at least part of the recipe’s dark chocolate for best results.
What size ramekins should I use?
Six-ounce ramekins are standard for lava cakes and help ensure even baking. If yours are larger or smaller, adjust bake time by a minute or two and keep an eye on the center.
Is this keto-friendly?
Yes, if you use a keto-friendly sweetener and high-cacao chocolate with minimal sugar. Net carbs will vary by brand, so check labels and calculate per serving.
How do I prevent a bitter taste?
Use quality 85–90% chocolate and balance with enough sweetener to suit your palate.
A pinch of salt and vanilla helps round out any sharp edges.
Can I bake it in a muffin tin?
Yes, grease the cups well and dust with cocoa. Bake for 7–9 minutes and monitor closely. Unmold carefully with a thin knife, as muffin tins can stick more than ramekins.
What should I serve with it?
Try sugar-free whipped cream, a few raspberries, or a light dusting of cocoa.
A tiny sprinkle of flaky sea salt is also fantastic with dark chocolate.
Why did my center turn cakey?
It was likely baked too long or the batter was overmixed. Next time, pull them when the edges set and the middle still wiggles, and fold the dry ingredients just until combined.
Wrapping Up
This Low Carb Chocolate Lava Cake proves you don’t have to choose between indulgence and intention. With a handful of simple ingredients and a short bake, you get a restaurant-worthy dessert that fits your goals.
Keep an eye on the timing, use quality chocolate, and serve it hot. Once you master the rhythm, this will be your go-to for last-minute chocolate cravings—and your guests will never guess it’s low carb.