Super Decadent Keto Lava Cake | No Almond Flour

These simple keto lava cakes are made without using any almond flour or coconut flour. You only need 5 ingredients and less than 25 minutes to get this dessert done and ready to eat. In this post, I will show you how to make them in ramekins or using a muffin pan if you don’t have ramekins.

Chocolate lava cakes are a crowd favorite and you can see why. They are chocolatey, gooey, decadent and most importantly very easy to make. Keto lava cakes take it up a notch by being sugar-free and gluten-free which will be helpful if you are trying to keep those new year’s resolutions.

Psssst. If you are a big fan of Keto Chocolate Desserts, take a look at these Keto Brownies.

How to Make Keto Lava Cakes

Please note that you will find the full printable recipe below in the recipe card.

Ingredient list

Butter & Chocolate : these are the main components of your Keto Chocolate Lava Cakes. For best results, get the best you can afford. For the chocolate, I use Lilly’s Dark Chocolate. I highly recommend using the same brand.

Eggs: since we are not using almond flour or coconut flour, eggs are our main binder.

Sweetener: I have used various kinds of sweeteners and I can tell you that Swerve’s Granulated Sweetener is the best when it comes to Keto Baking.

Pinch of salt: salt is a great flavor enhancer, especially in chocolate desserts. The presence of salt in cakes and other baked goods perks up the depth and complexity of other flavors. It doesn’t mean that your dessert will be salty, but it will taste better.

Instructions : Ramekins

• Prepare your ramekins: Grease each ramekin with a little bit of butter and dusting of cocoa powder. This step is absolutely crucial as it helps your lava cake easily release from the ramekin.
• Making the batter: To make the batter, microwave your butter & chocolate on high heat for about 2 minutes. While your chocolate is melting, beat your eggs, sweetener and salt. Whisk your melted chocolate mixture until it become homogeneous and slowly pour it over your egg mixture while continuously whisking. You will notice that your batter has gotten thicker.

• Pour the batter evenly into your ramekins & Bake. The oven heat cooks the outside of the lava cakes but leaves the center slightly gooey. The tops may look somewhat soft, don’t worry, that’s normal.

• Serving : Carefully flip your freshly baked lava cakes upside down onto serving plates. Serve with some keto ice cream and dig in while it’s warm.

This recipe yields 4-6 Keto Molten Lava Cakes. If that’s a big quantity, you can make half a recipe.

Making Keto Molten Lava Cakes in a Muffin Pan

While I highly recommend using ramekins as they are specifically made for these kind of individual serving dessert, my priority is that you get to make this dessert. Optimal conditions be damned.

When making your Lava Cakes in muffins tins, here is what you need to keep in mind:

• Baking time: since you are baking in a metal muffin pan, it will heat up a lot faster and probably reach and maintain a higher temperature. Baking in ramekins took 12-13 minutes. Depending on the size of your muffin pan, you will have to check up on them at the 9-10 minute mark.
• Serving: you may be tempted to use a spoon to take your lava cakes out of the pan, but I urge you not to do that. What you want to do is to place a cookie sheet on top of your muffin pan and flip your lava cakes straight into the cooking sheet. Then, grab a spatula and carefully place your cakes on serving plates.

All other steps are identical.