Keto Chocolate Lava Cake – A Decadent Low-Carb Dessert

Few desserts capture the heart like molten chocolate lava cake. That moment when you cut into the warm cake and the rich, gooey chocolate center flows out is pure indulgence. Traditionally, lava cakes are loaded with sugar and flour—but this version is completely keto-friendly, sugar-free, and gluten-free, thanks to Keystone Pantry Allulose and sugar-free chocolate morsels.

This recipe delivers everything you love about a classic lava cake—rich flavor, tender cake, molten center—without the sugar crash. It’s elegant enough for a dinner party but simple enough for a weeknight treat.

🍫 Why This Recipe Works

• Keystone Pantry Allulose – Our star sweetener! Allulose caramelizes and bakes just like sugar, giving the cake a tender crumb and balanced sweetness without spiking blood sugar.

• Sugar-Free Chocolate Morsels – These melt beautifully into the molten center while keeping carbs low.

• Almond Flour – Provides structure while keeping the cake gluten-free.

• Butter & Eggs – Create a rich, velvety texture that pairs perfectly with chocolate.

• Vanilla & Sea Salt – Enhance the chocolate flavor for a rounded, gourmet taste.

🥄 Keto Chocolate Lava Cake Recipe

Servings: 4 individual cakes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients:

• 4 oz Keystone Pantry Sugar-Free Chocolate Morsels (dark or milk, your choice)

• ½ cup (1 stick) unsalted butter

• ½ cup Keystone Pantry Allulose

• 2 large eggs + 2 egg yolks

• ¼ cup blanched almond flour

• 1 tsp pure vanilla extract

• Pinch of sea salt

• Optional garnish: raspberries, mint, or a dusting of powdered allulose

Instructions:

1. Preheat oven to 400°F (200°C). Grease 4 ramekins and lightly dust with almond flour.

2. Melt chocolate & butter together in a double boiler (or microwave in short bursts), stirring until smooth.

3. Whisk eggs, yolks, allulose, vanilla, and salt in a mixing bowl until light and frothy.

4. Fold in melted chocolate mixture until combined. Gently stir in almond flour.

5. Divide batter into ramekins and place on a baking sheet.

6. Bake 10–12 minutes until the edges are set but the center is still soft.

7. Let rest 1 minute, then invert onto plates. Serve warm with optional raspberries or whipped cream.

📊 Nutrition Facts (per serving, 1 lava cake)

• Calories: 290

• Fat: 26g

• Carbs: 9g

• Fiber: 3g

• Net Carbs: 6g

• Protein: 7g

(Values approximate; based on allulose and almond flour.)

❓ FAQ

Q: Can I make these ahead of time?
Yes! Prepare the batter and refrigerate in ramekins up to 24 hours ahead. Bake just before serving.

Q: Can I make it dairy-free?
Yes, substitute butter with coconut oil or dairy-free butter and use dairy-free chocolate.

Q: What if I don’t have ramekins?
You can use a muffin tin—just reduce baking time slightly since they cook faster.

Q: Can I freeze them?
Yes, bake, cool, then wrap tightly. Reheat in the microwave for a few seconds before serving.