Lava Cake for 1 ~ Low Carb

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.This Lava cake for 1 is glorious. These things happen in the kitchen occasionally.  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 and then bake it for 12-15 minutes.  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 difference was that of course in using almond flour and sweetener 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

Lava Cake for 1~ Low Carb
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 cake
Ingredients
  • 2 T. Almond flour
  • 4 tsps. unsweetened cocoa powder
  • 2 T. Swerve granular Sweetener
  • tiny pinch salt
  • ⅛th tsp. vanilla
  • 1 T. butter, softened
  • 1 large egg, beaten
Instructions
  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.
Notes
Serve warm topped with real whipped cream.
Nutrition Information
Serving size: 1 cake Calories: 257 Fat: 23.1 Carbohydrates: 6.3 Fiber: 4.1 Protein: 10.2

 

 

70 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!)

  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!

  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.

  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. 🙂

  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. 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?

  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!!!

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