Indulge in the rich decadence of Keto Lava Cake, a luscious dessert that combines the intense flavor of chocolate with a molten, gooey center. Perfect for satisfying your sweet tooth while staying within your low-carb diet, this treat is both luxurious and easy to make. Whether you’re enjoying it on a special occasion or just craving something sweet, this Keto-friendly lava cake delivers a chocolatey explosion in every bite.
Ingredients:
- 8 oz Lily’s semi-sweet chocolate bar or chips (you can use milk chocolate or any other Keto-friendly chocolate)
- 12 tablespoons butter
- 1 cup monkfruit or other erythritol sweetener
- 4 whole eggs plus 4 egg yolks
Instructions:
- Prepare the Oven and Ramekins:
- Preheat your oven to 400°F (200°C). Grease each soufflé ring or ramekin (approximately 3 inches in diameter and 2 inches tall) with butter, then dust with cocoa powder to prevent sticking. Depending on the size of your ramekins, you’ll need 4 to 6.
- Make the Chocolate Batter:
- In a microwave-safe bowl, melt the chocolate and butter together in 30-second intervals, stirring between each interval until smooth and fully melted. Set aside to cool slightly.
- Stir the erythritol into the chocolate-butter mixture until well combined and smooth. In a separate small bowl, whisk the eggs and egg yolks together.
- Slowly add the egg mixture to the chocolate mixture, mixing at a low speed until the batter is smooth and the erythritol is fully dissolved.
- Chill the Batter:
- Cover the batter and chill in the refrigerator until ready to use. You can prepare the batter up to 10 days in advance and store it in the fridge, making this dessert perfect for planning ahead.
- Bake the Lava Cakes:
- Fill each prepared ramekin with the batter, filling them about ¾ of the way full. Place the ramekins on a baking sheet and bake on the top rack of the preheated oven for 15-25 minutes.
- Baking time will vary depending on your oven and the size of your ramekins. The goal is to have the tops of the cakes set while the centers remain gooey. If you’re unsure, test one cake to check for doneness.
- Serve:
- Once baked, remove the baking sheet from the oven. Run a knife around the edges of each cake to loosen, then carefully invert each ramekin onto a serving dish.
- If desired, sprinkle the tops with powdered erythritol for an extra touch of sweetness. Serve immediately while warm and enjoy the molten center!
Tips:
- Sweetener: Adjust the sweetness to your taste by experimenting with different types of keto-friendly sweeteners. Just be sure to use one that measures cup-for-cup like sugar.
- Chocolate Variations: Try using different types of Lily’s chocolate (like milk or dark chocolate) for a unique flavor profile. The key is to use a high-quality, keto-friendly chocolate.
- Ramekin Size: If you’re using larger or smaller ramekins, adjust the baking time accordingly. Start checking at 12 minutes to ensure you don’t overbake the centers.
- Make-Ahead: This dessert is great for dinner parties since the batter can be made ahead of time. Simply bake when ready to serve for a fresh, warm dessert.
This Keto Lava Cake is an easy yet impressive dessert that’s sure to become a favorite for any chocolate lover following a low-carb lifestyle!
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