This single-serve keto lava cake is a quick, indulgent dessert for chocolate lovers. It’s perfect when you want a rich treat without almond flour or other typical keto flours.
Lava cakes are loved for their gooey, oozing center — the partially cooked interior that creates a molten texture when you cut into it. For best results, bake this cake in the oven rather than the microwave; ovens produce a firm exterior while keeping the center soft, which is exactly what you want.
I served mine with a strawberry and a light dusting of powdered erythritol, but those garnishes are optional. A scoop of keto-friendly ice cream makes an excellent accompaniment if you’d like a cold contrast to the warm center.
Keto Lava Cake
If you enjoy creamy keto desserts like this one, you’ll find more recipes on the blog that deliver the same decadent flavors. For additional dessert ideas and a variety of keto-friendly recipes, consider exploring the author’s cookbook and meal plans for structured inspiration and more chocolate options.
Calories and Nutrition
The recipe includes a complete nutrition panel showing calories, macros and micronutrients per serving. Refer to that section for exact values to fit this dessert into your daily keto targets.
Carbohydrates
Carb content is listed in the nutritional information. If you need a specific breakdown or want to adjust the recipe to lower carbs further, leave a comment and the author will respond with suggestions.
I hope you enjoy making and savoring this keto lava cake as much as I enjoyed developing and photographing it. Share it with a friend who appreciates a decadent low-carb dessert.
Until next time.
Recipe
Keto Lava Cake
216kcal
FatForWeightLoss (Aaron Day)
5
12
17
Ingredients
- 1 Tablespoon Keto Condensed Milk
- 2 Tablespoons Cocoa Powder
- 1 Tablespoon Erythritol (granulated)
- 1 Tablespoon Butter
- 1 Egg
- 1 teaspoon Vanilla extract
Instructions
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Preheat the oven to 220°C (425°F).
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Brush a ramekin with butter to coat the interior.
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Gently melt the butter, erythritol and keto condensed milk together in a small saucepan over low heat (or briefly in the microwave) until combined.
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Remove from heat and whisk in the cocoa powder, vanilla extract and the egg until smooth and well combined.
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Pour the batter into the prepared ramekin and bake for about 12 minutes. The top should still feel soft. Let it rest for 1 minute, then invert onto a plate and serve immediately with keto ice cream or fresh berries if desired.
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Calories from Fat 162
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