Chocolate Molten Lava Cake (Low Carb and Dairy Free)

Chocolate Molten Lava Cake

 

Today I wanted to share another treat for Valentine’s Day….Chocolate Molten Lava Cakes.  These cakes would be the perfect ending to your romantic Valentine’s Day dinner or any dinner for that matter.  The fudgy chocolate cake with a gooey molten center is a great way to enjoy a Valentine’s Day treat without ruining all of the hard word you’ve done so far this year.

What do you plan to make for Valentine’s Day?  I’d love to hear about it in the comments below. :)

Enjoy!

~Karen

 
Chocolate Molten Lava Cake

Ingredients

  • 2.5 oz dairy free dark chocolate (I used 85%)
  • 1/4 cup coconut oil (plus more for greasing the ramekins)
  • 2 large eggs
  • 2 Tbsp equivalent sweetener
  • 1 Tbsp almond flour
  • 1/4 tsp vanilla
  • Cocoa powder, for dusting

Instructions

  1. Preheat oven to 375 F
  2. Grease two 4 oz ramekins with coconut oil and dust with cocoa powder.
  3. Melt the chocolate and coconut oil together and add the vanilla.
  4. Beat the eggs and sweetener together.
  5. Slowly add the chocolate mixture and beat until combined.
  6. Add the almond flour and mix until incorporated.
  7. Fill the ramekins evenly with the batter.
  8. Bake for 11-12 minutes (you don't want to over bake).
  9. Run a knife along the edges of the ramekins and set a plate on top of the ramekin.
  10. Flip the ramekin over onto the plate and lift the ramekin.
  11. Repeat for the other ramekin.
  12. Serve immediately.

Notes

Net Carb Count*: Chocolate Molten Lava Cake: 8 net carbs (per serving--serves 2)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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Comments

    • Karen LowCarbOneDay says

      That’s too bad….I can find 85% in all of the grocery stores here. Unsweetened may be a little too bitter and would need A LOT of extra sweetener.

  1. Colleen Writt says

    I made this tonight. I had no chocolate, but did have cocoa powder, the equivalent of 1 oz unsweetened chocolate is 3T cocoa, 1T veg. oil, So I used 7 1/2 T cocoa, 2 1/2 T oil. Otherwise I followed the recipe, adjusting the sweetener. Rather than mix the sweetener with the egg, I added it to the cocoa mixture, in order to taste and adjust the sweetener. I used Domino Light, about 3T. This is very good! The flavor and texture are almost identical to the “real” thing.

  2. Marleen Caswell says

    This looks so good! i made some peanut butter ball chocolates with swerve and dark chocolate and I was just going to serve those to my Sweetie tonight but now I think I have to try this…..Thank you so much for posting it Karen. We just started Gluten free on Jan. 1 , 2013 so it is so nice to find recipes for my favourite desserts!

  3. Melissa Perez says

    So this recipe is Paleo as well? Im following paleo at the moment and gave up a lot of stuff like bread, grains & dairy especially.

  4. jen says

    I used the cocoa powder sub, and except for having a bit too much coconut oil afterwards, this was flipping AWESOME!!

  5. April @ A Simple Life says

    This is good, fun dessert and it helps with portion control, which at the end of the day, is really the secret to weight loss.

  6. Robin says

    I have made this two nights in a row and thinking about making it again. This is awesome! I don’t have a ramekin cup so i’m using an oven proof coffee cup, fiestaware, and it comes out fine. This recipe is easy to cut in half for one person. Thank you

  7. Lauren says

    This was GREAT Karen! I’m part of a local fitness studio in Indiana with a somewhat specific diet that is dairy free, wheat free, low carb, and very clean. I’ve tried your molten cake twice and love it! The first time I used sugar-free chocolate chips (I ignored the dairy part this time!) and it was amazing with a couple raspberries for garnish. The second time, I used unsweetened cocoa with some sugar-free syrup to sweeten it up and it was still darn good! I love that there’s just a tiny bit of almond flour so that between it and the oil, there isn’t too much fat involved. I also do a weekly recipe blog – here’s my latest: wemeltyou.com/friendly-feasting-chicken-pot-pie-soup/ Can’t wait to share this recipe with my friends and encourage them to check out your blog!!

    • Karen LowCarbOneDay says

      Sweeten to taste…I don’t have the exact conversion. Swerve measures like sugar so that should help make the conversion.

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