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Sugar Free Chocolate Lava Cake (Keto)
This keto, sugar free chocolate lava cake is a delicious flourless dessert that is simple and easy to make. It has a fluffy and soft texture with a runny chocolate centre.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free
Servings:
16
slices
Calories:
127
kcal
Author:
Radwa
Equipment
Springform
Mixing bowl
Measuring cups
Measuring spoons
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.
Variations
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.
Nutrition
Serving:
1
slice
|
Calories:
127
kcal
|
Carbohydrates:
6
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
61
mg
|
Sodium:
34
mg
|
Potassium:
174
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
179
IU
|
Calcium:
37
mg
|
Iron:
3
mg