Lava Cake for 1 ~ Low Carb

This Lava cake for 1 is glorious. This dessert is one of those really happy things that can happen in the kitchen.

Lava Cake for 1 makes warm, sweet, chocolaty goodness in minutes. Just over 2 net carbs, it's a satisfying low carb treat. Great for Keto and gluten free.

I love lava cake and used to make it frequently for my family when I was developing sugary dessert recipes at Baking Outside the Box several years ago before I became fascinated with low carb and fresh cooking.

Lava Cake for 1 makes warm, sweet, chocolaty goodness in minutes. Just over 2 net carbs, it's a satisfying low carb treat. Great for Keto and gluten free.

Lava cake for 1 is so simple to make.  You stir just a few ingredients together and pour them into a greased ramekin.

It’s actually just 7 ingredients. Sometimes I make my own mixes by adding all the dry ingredients into several little containers or sandwich bags.

It bakes for just 12-15 minutes. The same as for most cupcake recipes.

Warm chocolaty sweet goodness comes out of the oven.  Did I mention it is just over 2 net carbs?????

Lava Cake for 1 makes warm, sweet, chocolaty goodness in minutes. Just over 2 net carbs, it's a satisfying low carb treat. Great for Keto and gluten free.

I could hardly believe it when it came out of the oven.  It looked and smelled and TASTED like my original recipe.

The big difference was,of course, in using almond flour and sweetener to replace regular flour and sugar, that this little cake was satisfying, quite filling and didn’t include guilt as an accompaniment.

Lava Cake for 1 makes warm, sweet, chocolaty goodness in minutes. Just over 2 net carbs, it's a satisfying low carb treat. Great for Keto and gluten free.

I baked it in the oven this time. It took just a minute or two to mix together and then 12-15 minutes in the oven.

I felt confident in getting the gooey pudding center from oven baking. But next time I might try the microwave.  Enjoy! — Laura

Nutrition facts for Lava Cake for 1 – Low Carb

Just look at the gorgeous pudding center.  I just can’t get over how well these turned out.  My family actually requests this version over the original.

To make a batch of four I simply quadruple the recipe in a small mixing bowl. I then divide the batter evenly among 4 ramekins.

I often place a baking sheet under the ramekins.  This makes it so much easier ferrying the Lava Cakes to and from the oven.

Lava Cake for 1 makes warm, sweet, chocolaty goodness in minutes. Just over 2 net carbs, it's a satisfying low carb treat. Great for Keto and gluten free.

Here’s the recipe:

Lava Cake for 1 makes warm, sweet, chocolaty goodness in minutes. Just over 2 net carbs, it's a satisfying low carb treat. Great for Keto and gluten free.
4.81 from 26 votes

Lava Cake for 1~ Low Carb

Lava Cake for 1 makes warm, sweet, chocolaty gooey goodness in minutes. With just over 2 net carbs it is a very satisfying low carb treat. Great for Keto and gluten free.
Course Dessert
Cuisine American
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 1 cake
Calories 257 kcal
Author Laura Hickman


  • 2 T . Almond flour
  • 1 T . unsweetened cocoa powder
  • 2 T . Swerve granular Sweetener
  • tiny pinch salt
  • 1/8 th tsp. vanilla
  • 1 T . butter , softened
  • 1 large egg , beaten


  1. Heat oven to 350 degrees.
  2. Grease a ramekin or mist with vegetable oil spray.
  3. Stir together the dry ingredients in a small bowl.
  4. Add the wet ingredients and stir together until thoroughly mixed and pour into prepared ramekin.
  5. Bake for 12-15 minutes until top is set.
  6. Allow to cool slightly before serving.

Recipe Notes

Nutritional information:

  • Calories: 263 
  • Carbohydrates: 6.4
  • Protein: 10.2
  • Fat: 23.8
  • Fiber 3.5

Serve warm topped with real whipped cream.

Update 06/30/2017:  Please note: Stevia as a replacement for Swerve does not work well with this recipe.

More fun low carb cake recipes:

20 Easy Low Carb Mug Cake Recipes

The Ultimate Chocolate Cake  gluten free, paleo & keto

115 thoughts on “Lava Cake for 1 ~ Low Carb

  1. What does the T. stand for, tablespoon?

  2. Do you use some or all of the butter to grease the ramekin?

  3. Wow! Made this tonight…amazing!! You are a genius!! 😃👍🏻👏🏻

  4. I’ve made this a couple of times and am very impressed with how good it tastes, also a nice texture, especially for low carb. I baked mine in my toaster oven. My problem is, I don’t get the gooey in the center like I think I should and think I might be over baking it. But if I bake it for a smaller amount of time, it’s gooey on top. Advice?

    • I’m not sure. It should have just a thin crust on top covering the gooey goodness inside. You may actually have to time it very precisely for the toaster oven and I don’t own one to experiment with. Please let us all know what you discover.

    • Hi again. Ok, I tried baking it for a shorter amount of time, taking it out while the top was still a bit gooey looking. And after eating it, I decided I really preferred the taste and texture of it when it was a bit over cooked, with no gooey inside. So that’s how I’ll cook it from now on…. I know, I know, I’m a bit weird…and that’s ok. I do appreciate this recipe, even if I won’t be following it exactly. Thanks.

  5. This looks amazing. Have you ended up trying it in the microwave? Curious how it turned out! (Plus I still need to buy some almond flour!)

    • I made mine in the microwave for about 2 minutes. It was delicious, just not gooey. I was in too much of a rush wanting to eat it and it was too hot outside to turn on the oven 🙂

  6. Texascitylady says:

    Just made this & it is sooooo good! I ate it warm with a little whipped cream & will definitely make this over & over again.

  7. Can you microwave this?
    Going to try!

  8. Would Stevia be an acceptable substitution for the Swerve sweetener? I cannot get swerve here so I don’t know if the consistency is the same. Thanks!

    • I haven’t tried it with Stevia. Please let me know what you discover.

    • It’s really good with xylitol.

    • Did you try it with Stevia? I did tonight and mine had a terrible after taste. It was so bad I couldn’t eat it. I’m wondering if the stevia is to blame? Let me know. Thanks

    • Hi Candace, Let me just say that though some people like stevia, it can have a bitter- licorice aftertaste. I thought perhaps the most recent comercial versions may have been improved. I am so sorry that it didn’t work in this recipe.

    • I used stevia tonight when I made this. It was repulsive. The texture was perfect, taste was a nightmare. I think using swerve would make this amazing. I will definitely try again just never again with stevia.

    • Melissa, So sorry your first try didn’t work out. I really like Swerve in baked goods. I think we all agree that stevia does not work in this recipe. Personally, I don’t like the bitter aftertaste and I don’t use it for that reason.

    • Stevia Glycerite from Now Foods does not have the bitterness. I get mine from Amazon.

    • I had the same pribl m when I made it with stevia

    • Candace I took
      My stevia back to the shop
      It was revolting

    • I’m certain it was the stevia. I don’t like the bitter after-taste and I don’t use it in my recipes. Some have said they’ve liked certain brands, but I haven’t found one yet that I could use.

    • Try it with Xylitol if you can get it. I’m in Canada and it’s usually sold in the organic section of the grocery store or in a health food store. It tastes great and has no aftertaste.

    • Linda, thamks for the tip!

  9. OMG!! This was absolutely delicious!! I need a pick me up and this did the trick. Thank you!!

  10. I made these last night and they were delicious!! ❤️

  11. I just made this using coconut oil instead of butter and microwaved it instead of baking in the oven. It was done in about 1 minute…it’s delicious! Next time I made add just a pinch of salt.

  12. I don’t have ramekins. What else can I use? Can’t wait to make!

  13. Have you tried it with coconut flour?

    • I haven’t. Coconut flour thickens up far more than almond flour. You might have to reduce the amount to get it right. Please let us all know what you find out.

    • Ok I finally tried it tonight. Replaced the 2T almond with 1 1/4 T coconut flour. Everything else the same. Max time of 15 mins. Nice firm cake around a sweet runny center, ala ROYS! A slight hint of coconut flavor.

    • This is good to know I made it subbing coconut flour at 2T it was kinda dry and gross.

  14. Love this recipe!! Used Swerve granulated and it’s so perfect. Thanks!

  15. Can you use Truvia instead of Swerve?

    • Whenever the sweetener is changed, it changes the texture. If it measures tsp. for tsp. like sugar, as Swerve does then it’s worth trying. Best wishes and let us know if it works. 🙂

    • Anyone use mink fruit sweetener?! That’s what I’ve been consistently using in all my recipes…

  16. What size ramekin? Thanks for the recipe. 😊

  17. Can you use Splenda since it measures like sugar?

    • Whenever the sweetener is changed, it changes the texture. If it measures tsp. for tsp. like sugar, as Swerve does then it’s worth trying. Best wishes and let us know if it works. 🙂

  18. wondering about the total carbs. You say its under 2 net carbs. But under nutrition is say 6.3 per serving. As type 1 diabetic would love this clarified if possible Thanks

  19. Tina Gillespie says:

    PERFECTION!!!! Thank you for this amazing little portion of low carb heaven!!

  20. Hi! I just made this using coconut oil instead of butter, carrob instead of cocoa and honey instead of swetener and microwave it for one minute. Was delicious ♡ thank u!

  21. Can’t wait to try this! Did anyone ever try it using Splenda? I’ve never heard of Swerve & not sure I can get it here.

  22. Carole Cummings says:

    Have you ever tried to make a larger cake using this recipe?

  23. Denise Chandler says:

    I am new to this low carb thing, so please be patient. Do we not count the carbs for the sweetener? The app that I use tells me that my sweetener has 6 carbs which then doesn’t add up. It is very confusing to me. I am trying very hard, any help would be appreciated. Thanks!

    • Hi Denise,
      When the carbs in the sweetener are from sugar alcohols, as in Swerve or Splenda, supposedly the body does not use it as fuel and it does not impact blood sugar. That is why most people don’t count the carbs in this kind of sweetener. That said, I always encourage others to go research these types of questions.

  24. This is a fab dessert. I did microwave mine first on one minute but to much cooked it threw , seconed 40 still over cooked so oven bake next time. Husband enjoyed which is unusual because he’s dubious of anything low carb lol.

  25. I would have to agree with others, when made with Stevia it is not very good! I even added a thin layer of peanut butter on top. The texture was perfect though. I will give it another try with a different sweetner.

  26. Bonnie Kraynick says:

    I used Erythritol as my sugar sub because I has that. No after taste. But the cake is a bit dry, maybe over cooked. Did 14 min, then checked it and 2 more. I ate it out of the ramekin , so not to dirty another dish. I wonder how it would be with coconut flour?

  27. Just made this in my small convection oven using my tiny cocotte. Very tasty! I’ve been using swerve for a long while and highly recommend it. Works so well in this recipe.

  28. Just tried this tonight, after acquiring the swerve and almond flour. Oh my gosh – delicious! With some real whipped cream on top, it seriously satisfies the chocolate cravings! Thank you!

  29. Just curious but on the back of my swerve sweetener it is 5g of carbs per tsp, making this a lot higher in carbs for me. do you have a link to the product you purchase?

    • Hi Michelle, If you read up on Erythritol, you will find that the ‘carbs’ in it are not recognized by the body as fuel. Most recipes using Swerve or something like it, don’t count these carbs in the total for that reason. I would encourage you to do some research and decide for yourself.

  30. OMG! This is just what I needed! Thank you for this great recipe! Yum! I fo gave one question. You stated that there were about 2 carbs. But the nutrition info said there was 6. Which is correct? It is 257 calories?

    • In the the post I mentioned the net carbs (2), which are carbs after subtracting the fiber. A number of WOEs count their carbs this way. It encourages fiber intake.

  31. Stacie Hudkins says:

    Wondered about using truvia? Any suggestions? Thanks

  32. I used one packet of Splenda as a substitute for the 2 T. Of swerve, I also microwaved it for a minute instead of baking. The taste was good, but I did not have a gooey center, it was more like a fluffy cake. Enjoyed it anyway 🙂 thanks for the recipe.

  33. OMG!!!!!!!!!!!!!!! BEST DESSERT EVER!! (even when I wasn’t doing keto)!!! this is suberb! thank you so much for sharing! b/c of the bf and the kid loving it (and they aren’t even doing keto!); I had to make these 2 nights in a row this weekend! hahaha love love love!!!

  34. I just made this lava cake it is amazing. I used Erythritol.
    Had it with a little whipped cream (maybe more than just a little 🙂 )

  35. michelle davies says:

    it was amazing !! cant believe i got the gooey middle just right!!

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  37. I used 3 packets of Truvia (may use 4 next time), microwaved it for 30 seconds, and topped with whipped cream. So easy and delicious!

  38. Soooo good thanks for sharing and keeping me sane! Day one low carb (again). This is great!

  39. Please give us a family sized recipe for 6. I have ramekins to bake them in. Just need an enlarged version. Will post my results after trying it.

  40. Are you using about an 8/9 oz ramekin bowls? Can’t wait to make them.

  41. THANK YOU for inventing this recipe! This has been my go-to dessert for weeks now, since I found it – I usually double the recipe as m’husband loves it, too.

    I thought I’d share my “happy accident” today with you. I was making myself a lava cake for a lunch-time treat and had a bit of a catastrophe with the egg. I gave it what I thought was my usual strength tap, but the shell collapsed and there was egg white EVERYWHERE. I was able to salvage the yoke, but had to discard most of the white. I decided to try adding about a tablespoon of heavy cream to make up for the lost moisture. The batter was thicker than usual, and I wasn’t sure what would happen. But – it came out perfectly! Took a few minutes less to cook, but it was just as it should be. If anything, it was even richer than before.

    I wonder if it could be done with just heavy cream in place of the entire egg for those who can not or prefer not to eat eggs?

    In any event, I LOVE this recipe – not only because it is delicious, but because it is so quick and easy to construct and make!

  42. Carolyn Teh says:

    Hi was just wondering what is the nutritional value for this dessert?
    I made it and it was yummy…just want to make sure it didn’t bust my macros. tks!

    • It’s at the bottom of the recipe. So sorry it wasn’t there when you found it. I just changed recipe editors and it dropped some of the information. Thanks for letting me know it was missing.

  43. I just made this and it is terrific! I’ve read the comments above and 3 things stood out. 1. In my opinion, Swerve is the best sweetener, especially in baking. I get it at Whole Foods, Fresh Market, and online at Amazon. (By the way, It’s also my opinion that Ghiradelli makes the best unsweetened cocoa powder) 2. I made mine in a toaster oven because I didn’t want to heat up the oven for one small item. It baked 15 minutes and the texture is perfect. The size of the ramekin may be important. I used a small ceramic one. 3. Some people have wondered about using xylitol. Just a friendly reminder that if you do, be careful with it because it is poisonous to dogs. Thanks for sharing this amazing recipe. I’ll be making it again (and again, and again!).

  44. This is the best recipe for lava cake I’ve tried, but it was grainy. I also tried coconut flour and it was even more grainy. Is there a solution to the graininess? I thought I might try oat flour next although the almond flour was delicious. Thanks for your thoughts ~Sandy

    • Hi Sandy! How finely milled almond and coconut flour are depend on the brand you are using. You might try blending the flour in a bullet blender before using to see if that helps. 😉

  45. I used pure coco powder but my cake is very bitter. What type of chocolate do you use. BTW I’m low carb so I’d like to know what I can use to keep me low carb. Thanks again ~Sandy

    • I use Hersey’s cocoa powder. The cake is deeply chocolate. If you prefer it to be not so dark, perhaps try swapping out up to half of the cocoa for almond flour. Let us know if your results if you try it.

  46. This is out of this world good! I was out of vanilla so I had to skip that. I was also out of my usual sweetener so I had to substitute 2 packets of Equal and 1 packet of stevia (yuck but all I had). Microwaved for 45 seconds and it was perfect. There was no gooey center, but the very bottom was still a little extra moist and it was so good. Will be making these whenever I get a craving for something sinful!

  47. I made this using the Truvia for baking because I had it on hand. It came out very good… the only issue is that it has a couple more net carbs. Will definitely be making again, but next time with Swerve and whipped cream on top. My husband raved on about it – he loved how quick it was! Thank you for this low-carb molten cake fix.

  48. I used truvia about 1/4 and an extra tbsp of butter and I replaced almond flour for 1 tbsp of coconut flour and microwaved in a mug for 1 minute and OMG was this delicious. I topped with a spoon of whipped cream and even my picky son said it was yummy. I will be making this for when it’s that time of the month and get those horrible cravings for some chocolate thanks a ton I love love love.

  49. is this 6 carbs for each cake?

  50. wondering how many carbs are in each cake please.

  51. Just made this, I really needed a chocolate fix, have to say I found it even better than the flour and sugar version. I microwaved it 1 minute and 10 seconds, let it sit for a minute and it was gooey perfection. Thanks for the recipe.

  52. This was so delicious. Used cacoa powder which is my new standby. Used 1 tbs erythritol and 1/2 tsp of Pyure sweetener which is a stevia blend. This worked great. Also used coconut oil instead of butter as it was also an option. I made in a toaster oven and kept and eye on it, it was almost puddinglike under the top crust. I loved it. Thanks for a great recipe.

  53. Just made this tonight and used Swerve Confectioners and turned out great. Hubby loved it too!! Thanks so much!

  54. I used coconut flour because I had no almond flour. I love the hint of coconut!! No gooey in mine though… but I could get used to this to take care of chocolate craving!

  55. Christina Higgins says:

    Amazing!!! I used 1tsp stevia and it was amazing!!!

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  57. This was fantastic! I used Garadelli unsweetened powder and substituted Truvia (used 2tsp) as that is what I had on hand. 60 second in the microwave, might try 45 seconds next time.

  58. Now that looks yummy!!!

  59. I made this recipe with (golden) Lakanto sweetener. It was delicious! Thank you for sharing your wonderful recipe!

  60. I just made this using one tablespoon coconut flour and 2 tablespoons butter as someone else suggested in the comments. I added about 1 tsp of PureVia (a stevia blend). Delicious! I made it in a toaster oven in about 12 minutes. I think next time I will take it out at 10 minutes. The centre was beautifully runny but the sides could have been a bit less firm. Thanks!

  61. I made this very skeptically. It was delicious. I used Truvia in mine and cooked it in a coffee mug in the microwave for 2 minutes. It wasn’t gooey in the middle so I think next time I will cook it for 1 1/2 minutes and see what happens. Love when a dessert recipe actually turns out great!!!

  62. This is the best. Wow! Sooo good. I made it exactly as specified. Creamy, substantial, and so much flavor. I pre-packaged four set-ups with dry ingredients. My new once-a-week go-to. Thank you! I will be making this often. This is the best recipe out there!