Keto Chocolate Lava Cake

Prep Time: 5 Min

Cook Time: 15 Min

Ingredients

4 oz Baking Chocolate  4 oz Butter (unsalted) 4 large Eggs 7 tbsp Erythritol (powdered) 2 tbsp Almond Flour ¼ tsp Salt

Preheat the oven to 350°F (175°C), and use a generous amount of butter to grease 4 ramekins or a muffin tray. Don’t put the butter back in the fridge, though, as it’s needed again to help create the cake mixture.

Step 1

Using a small saucepan on low heat, gently melt the butter. Once all the chunks of butter have melted, take the pan off the heat and add the grated cooking chocolate. A whisk is useful here to help the ingredients combine well and create a satiny, glossy mixture.

Step 2

Grab the 4 eggs and beat them together with an electric mixer for 5 minutes until they are bouncy and fluffy. There’s no need to separate the yolks and whites in this recipe, so use the whole egg.

Step 3

Add the chocolate mixture to the eggs and gently fold in the Erythritol, almond flour, and salt until well combined.

Step 4

The cake mixture can be slowly poured into the separate ramekins or muffin tray and baked for 7-10 minutes.

Step 5

Once they’re done, the edges of the cakes should be set, but the top center should remain a little wobbly. Once removed from the oven, the cakes can be turned out and served hot.

Step 6

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