This keto, sugar free chocolate lava cake is a delicious flourless dessert that is simple and easy to make. This keto molten lava cake recipe is fluffy and soft with a runny chocolate centre.
Serve with a cup of Oat Milk Hot Chocolate, Cucumber Water or Chocolate Milk Tea.
Also, check Almond Flour Chocolate Cake and Gluten-Free Carrot Cake With aAlmond Flour.
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Why You'll Love This Recipe
- This is a quick keto lava cake.
- Perfect for celebrating Valentine’s day, Mother's day or any special occasion.
- The perfect dessert recipe for any chocolate lover.
- Easy dessert to make if you follow a low-carb diet or keto diet.
- This sugar free lava cake is softer than the traditional chocolate cake with a runny chocolate centre.
- Sugar free, keto-friendly and gluten-free dessert.
- Serve this delicious and warm cake for breakfast or as a dessert with a cup of Thyme Tea or Greek Yogurt Smoothie.
Ingredients
- Unsweetened chocolate: Use high-quality chocolate.
- Unsweetened cocoa powder
- Erythritol: You can use Monk fruit sweetener instead.
- Eggs: Separate the egg whites from the egg yolks.
- Vanilla extract: To flovr.
- Butter: Preferably unsalted.
- Cream of tart: It helps to stabilize the egg white foams.
- Heavy cream: It makes the cake rich and delicious.
Topping (optional)
- Strawberries: You can use raspberries, blueberries or any other fresh fruit.
- Whipped cream: To decorate the top of the cake.
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- Add ½ teaspoon of coffee to the batter; coffee goes so well with chocolate.
- Add in some unsweetened chocolate chips for an extra chocolate flavor.
- Replace vanilla extract with almond or orange extract.
- Top it with some nuts like pecans or walnuts.
- Add the zest of an orange or lemon to the batter.
- Add ½ teaspoon of your favorite spice, such as pumpkin pie spice or ground cinnamon.
How To Make Sugar Free Chocolate Lava Cake
Before making the cake, preheat the oven to 180C/ 356F and line a 20 cm springform with parchment paper.
One: Separate the egg whites from the egg yolks. In a medium-sized bowl beat the egg whites and cream of tart with the electric mixer until it becomes fluffy then set aside (photo 1 & 2).
Two: Microwave the chocolate and butter in a microwave-safe bowl until they are partially melted. Using a fork combine them and make until you get a smooth texture (photo 3 & 4 & 5).
Three: In a big bowl, add the egg yolks to the sweetener and beat using the hand mixer (photo 6 & 7).
Four: Add vanilla extract and chocolate to the mixture and keep beating (photo 8).
Five: Add the heavy cream, beat agin then add the cocoa powder to the mixture and continue beating for another 10 seconds (photo 9).
Six: Next, using a spatula add a spoonful of the egg whites to the mixture and mix well. Then add other spoonful and mix. Repeat until you run out of the egg whites (photo 10).
Seven: Pour the mixture in a pre-lined springform and bake for 25-30 minutes (photo 11).
Eight: Take the chocolate cake out of the oven, top the cake with some strawberries or whipped cream. Slice and serve.
Expert Tips!
- Don't overbake the cake! The cake should have a firm top but jiggly.
- This flourless molten cake has a lovely liquid chocolate centre. It is better to serve it warm with your favourite fresh fruit (strawberry, raspberry, blueberry) or with a scoop of ice cream or whipped cream on top of it.
- For best results, use high-quality ingredients.
- Line your pan with baking paper or grease your pan well with butter.
- You can control the level of the jiggly centre based on how long you bake it.
- Pour the batter into 6 small baking pans if you like to make mini molten cakes.
Serving Ideas
Serve with a scoop of keto ice cream, such as Keto Vanilla Protein Ice Cream, Keto Avocado Ice Cream or 3 ingredients Keto Chocolate Ice Cream.
You can also serve it with your favorite drink, such as Caramel Latte, Strawberry Milk Tea or Iced White Chocolate Mocha.
Recipe FAQs
You can use dark chocolate, milk chocolate or sugar-free chocolate chips; however, you need to use high-quality chocolate because that really affects the taste.
Yes, you can. However, the cake will not be as rich.
Yes, because at 180C/ 356F any bacteria will be killed, and also we bake this cake for 25 minutes because it is a large cake. So it is safe the eat.
Yes, you can pour the batter into 6 well-greased ramekins or small baking pans.
Yes, you can. However, you will not enjoy the gooey chocolate centre because it will become firm.
Easy Keto Chocolate Recipes
- Almond Flour Chocolate Mug Cake Recipe
- Keto Chocolate Cake – Low-Carb And Sugar Free
- Low-carb Recipe: Chocolate Peanut Butter No Baking Bars
- Keto Nutella – Low-Carb Chocolate Hazelnut Spread Recipe
Keto Cake Recipes
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Recipe Card
Sugar Free Chocolate Lava Cake (Keto)
Ingredients
- 250 g Unsweetened chocolate
- 2 tablespoon cocoa powder , Unsweetened
- ½ cup Erythritol
- 5 Eggs
- 1 teaspoon Vanilla extract
- 125 g Butter
- 100 g Heavy cream
- ½ teaspoon cream of tartar
Instructions
- Preheat the oven to 180C/ 356F and line a 20 cm springform with parchment paper.
- Separate the egg whites from the egg yolks in two separate bowls.
- Beat the egg whites and cream of tart on the highest speed until it becomes fluffy then set aside.5 Eggs, ½ teaspoon cream of tartar
- Secondly, microwave the chocolate and butter until they are partially melted.250 g Unsweetened chocolate, 125 g Butter
- Using a fork combine them and make until you get a smooth texture.
- After that, in a big bowl, add the egg yolks to the sweetener and beat using the hand mixer.5 Eggs, ½ cup Erythritol
- Add vanilla extract and chocolate to the mixture and keep beating.1 teaspoon Vanilla extract
- Add the cream and cocoa powder to the previous mixture and continue beating for another 10 seconds.100 g Heavy cream, 2 tablespoon cocoa powder
- Next, using a spatula add a spoonful of the egg whites to the mixture and mix well.
- Then add other spoonful and mix.Repeat until you run out of the egg whites.
- Pour the mixture into a pre-lined springform and bake for 25-30 minutes.
- Take the cake out of the oven and top the cake with some powdered erythritol and some strawberries.
- Slice and serve.
Notes
- Don't overbake the cake! The cake should have a firm top but jiggly.
- Serve it warm with your favourite fresh fruit (strawberry, raspberry, blueberry) or with a scoop of ice cream or whipped cream on top of it.
- For best results, use high-quality ingredients.
- Line your pan with baking paper or grease your pan well with butter.
- You can control the level of the jiggly centre based on how long you bake it.
- Pour the batter into 6 small baking pans if you like to make mini molten cakes.
- Add ½ teaspoon of coffee to the batter; coffee goes so well with chocolate.
- Replace vanilla extract with almond or orange extract.
- Top it with some nuts like pecans or walnuts.
- Add the zest of an orange or lemon to the batter.
- Add ½ teaspoon of your favorite spice, such as pumpkin pie spice or ground cinnamon.
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