Keto Chocolate Lava Cake
This is the dessert I make when I want something warm, chocolatey, and sugar free… fast. You don’t need chocolate bars or complicated steps for a keto chocolate lava cake that feels indulgent. Just pantry basics, one ramekin, and a gooey center that actually works on keto.
This keto lava cake bakes in 7 minutes and hits that “just one thing” craving without the crash. 3g net carbs. Gluten free. Diabetic friendly. No stress, no cleanup, no fuss.
Because sometimes you just want dessert… not a project.
This Low Carb Lava Cake Is
- Soft and gooey with a real cake edge
- Single serve and oven baked in minutes
- No chocolate squares, just pantry basics
- Gluten free, sugar free, low carb
- Easy to make without fancy tools
- Simple ingredients you already have
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Instructions
- Preheat your oven to 415°F (210°C). Grease a ramekin and set it on a small tray.
- In a bowl, mix almond flour, cocoa powder, baking powder, and powdered sweetener.
- Add melted butter, vanilla extract and a room-temperature egg. Stir until the batter looks thick, glossy, and smooth.
- Pour into the ramekin. Bake for 7 minutes. The edges will puff and set, and the center should still jiggle when gently shaken.
- Remove from the oven and let sit for 1-2 minutes. The middle should read around 160°F if you check with a thermometer.
- Serve warm with whipped cream, a drizzle of keto chocolate, or a few raspberries on top.
Testing Notes
I tested this sugar free lava cake at 6, 7, and 8 minutes. Seven was just right – set edge, soft center.
The jiggle test is your best friend for a gooey chocolate center. If the edges are firm and the middle wobbles, it’s done.
Want to be sure? Temp it. Pull it at 160-165°F.
Ingredient Swaps
- Coconut oil works instead of butter, but it changes the flavor.
- Do not swap almond flour for coconut. It gets dry and grainy.
- Granulated sweetener works here. I use Swerve, but Stevia is ok as well. Avoid liquid drops or syrups. They can mess with the texture and bake time.
Storage Tips
- Best fresh out of the oven.
- You can mix the batter ahead and refrigerate for 24 hours.
- Bake cold batter with an extra minute or two.
Make It a Moment
Serve this molten lava cake warm with whipped cream, a scoop of vanilla ice cream, or a little keto chocolate sauce. That’s it. Just soft, sweet, and molten, no extras needed. Because sometimes you just want dessert… not a full keto baking project.
Perfect gluten free dessert for late-night cravings, hormone-fueled chocolate moods, or quiet evenings when you just want a little something sweet.
Conclusion
You do not need chocolate bars or complicated steps for a keto molten chocolate cake that feels indulgent. Just one ramekin, one bowl, and a short bake. Keto since 2019, and yes, still making lava cakes that fit real life.
FAQ
Can I microwave this?
Not this version. The oven gives it that gooey middle and cake edge. But I have mug cakes that do work in the microwave.
Why is my cake dry?
It is overbaked. Pull it at 7 minutes and watch the jiggle for a molten center. The center should move when you gently shake the ramekin.
Can I make more than one?
Yes, just scale the recipe and use separate ramekins. Bake all at once on the same tray.
More Recipes
More Chocolate Keto Desserts
More Single Serve Desserts
- Keto Peanut Butter Mug Cake
- Keto Blueberry Mug Cake
- Keto Oreo Mug Cake
- 10+ Microwave Mug Cakes to choose from
Keto Chocolate Lava Cake
Equipment
Ingredients
- 1 tbsp (10 g) almond flour
- 2 tbsp (30 g) butter, unsalted
- 2 large eggs
- 1/4 cup (20 g) cocoa powder – unsweetened
- 3 tbsp (45 g) Swerve (granulated)
- 1/2 teaspoon (½ teaspoon) baking powder
- 1/2 teaspoon (½ teaspoon) Vanilla extract – sugar free
Watch the Video Instructions
Instructions
- Preheat your oven to 415°F (210°C). Grease a ramekin and set it on a small tray.
- In a bowl, mix almond flour, cocoa powder, baking powder, and powdered sweetener.1 tbsp almond flour, 1/4 cup cocoa powder – unsweetened, 1/2 teaspoon baking powder, 3 tbsp Swerve (granulated)
- Add melted butter, vanilla extract and a room-temperature egg. Stir until the batter looks thick, glossy, and smooth.2 tbsp butter, unsalted, 1/2 teaspoon Vanilla extract – sugar free, 2 large eggs
- Pour into the ramekin. Bake for 7 minutes. The edges will puff and set, and the center should still jiggle when gently shaken.
- Remove from the oven and let sit for 1-2 minutes. The middle should read around 160°F if you check with a thermometer.
Notes
- Baking Tips: Bake for 7 minutes for a soft center and set edges. The center should jiggle slightly when gently shaken. Internal temp should read 160–165°F if checking with a thermometer.
- Ingredient Swaps: Coconut oil works instead of butter, but it changes the flavor. Don’t use coconut flour, it turns out dry and grainy. Use a granulated sweetener like Swerve. Avoid syrups or liquid drops.
- Make Ahead: Batter can be made ahead and refrigerated for up to 24 hours. If baking cold batter, add 1–2 extra minutes to the cook time.
Nutrition Per 1 (ONE) Serving
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