You can have your cake and eat it too with this low-carb, keto lava cake recipe.

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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
10 mins
total:
25 mins
Servings:
2
Yield:
1 cake
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a large nonstick, cupcake cup with cooking spray.

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  • Combine cocoa powder and granulated sweetener in a bowl; whisk to remove any clumps.

  • Beat egg in another bowl until fluffy. Add beaten egg, heavy cream, and vanilla extract to cocoa mixture; mix. Stir in baking powder and salt. Pour into the prepared cupcake cup.

  • Bake in the preheated oven until top is set but jiggly, 10 to 15 minutes. Remove from the oven and let cool slightly, about 10 minutes; flip pan to remove cake and coat with powdered sweetener.

Cook's Notes:

Since the cake is flourless, you need the aeration of the beaten egg to help coax the cake to rise.

Do not overcook the cake or it will not allow the "lava" to flow.

Nutrition Facts

78 calories; protein 4.4g 9% DV; carbohydrates 19.1g 6% DV; fat 6.1g 9% DV; cholesterol 103.2mg 34% DV; sodium 177.5mg 7% DV. Full Nutrition
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