Low-Carb Molten Chocolate Lava Cake – Recipe

Try this easy to make recipe and show that it is possible to make delicious low-carb chocolate lava cake without sugar, butter or flour!

I have been craving chocolate lately and I was thinking of trying to make a molten lava cake. Molten lava cakes are really easy to make, so I decided why not make one and post the recipe on this blog. This is going to be a pretty easy recipe and there is no high-fructose corn syrup or artificial sweeteners.

A few weeks ago, the low-carb world was abuzz with the news that one of the premiere low-carb bakery’s in the U.S., *Dixie Dregs*, was making the switch to a product line made with fat.  I’ve been a huge fan of Dixie Dregs for quite some time.  The products are made with natural ingredients and are not laden with additives or other nasty processed ingredients.  They bake low-carb, and they taste great too.  So, when I heard that Dixie Dregs was switching to a product line made with natural, whole ingredients, I was overjoyed.


Molten chocolate lava cake with low carbs



Dessert has never tasted so rich. Consider a warm, melted bar of creamy chocolate heading your way. Now is the time to make it happen with this low-carb lava cake.

Medium (15 + 10 m)



  1. Preheat the oven to 400°F (200°C) and butter 6 tiny ramekins (about 3″ or 7 cm diameter).

  2. Cut the chocolate into smaller pieces by slicing or chopping it. In a saucepan or the top of a double boiler, combine all ingredients. Stir in the butter until it is completely melted.

  3. Stir in the vanilla extract until it is completely smooth. Remove the pan from the heat and put it aside. Allow the chocolate to cool somewhat, but not too much, to avoid it becoming stiff.

  4. In a mixing bowl, crack the eggs and beat with an electric mixer until frothy and quadrupled in size, approximately 2-3 minutes.

  5. Pour the chocolate batter into the pan. To combine, whisk gently until the batter is smooth, but not too much so that the mixture collapses.

  6. Place the ramekins in the oven after pouring the batter into them. Reduce the heat to 350°F (175°C) right away.

  7. Time yourself for 7-9 minutes. Just as the lava cake’s surface starts to break, it’s done.

  8. Remove from the oven and serve at room temperature. A spoonful of whipped cream or sour cream on top completes the dish.


After you remove the ramekins from the oven, the cakes will continue to bake in the ramekins. Pull them out a bit early to keep the lava flowing.

Frequently Asked Questions

How many carbs are in a molten lava cake?

There are approximately 3.5 grams of carbs in a molten lava cake.

Is molten cake the same as lava cake?

No, molten cake is a type of cake that is made with a batter that has been heated to a high temperature. Lava cake is a type of cake that is made with chocolate and butterscotch chips.

Is cacao keto approved?

Yes, it is.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.