This Lava cake for 1 is glorious. This dessert is one of those really happy things that can happen in the kitchen.
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 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?????
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.
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.
Here’s the recipe:
Lava Cake for 1~ Low Carb
- 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
Heat oven to 350 degrees.
Grease a ramekin or mist with vegetable oil spray.
Stir together the dry ingredients in a small bowl.
Add the wet ingredients and stir together until thoroughly mixed and pour into prepared ramekin.
Bake for 12-15 minutes until top is set.
Allow to cool slightly before serving.
- 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: