Keto Lava Cake Recipe
Whisk a rich cocoa batter with allulose and milk, hide chocolate in the center, and microwave until the edges set and the middle turns delightfully molten.
Equipment
- Microwave-safe mug or ramekin
- Small mixing bowl
- Whisk
Ingredients
- 2 tablespoons allulose
- 2 tablespoons cocoa powder
- 2 tablespoons milk I use whole milk
- 1 large egg
- 2 tablespoons chocolate chopped
Instructions
- Whisk the allulose, cocoa powder, milk, and egg in a small bowl until the batter is smooth. The mixture should look glossy and uniform, with no dry cocoa specks around the sides.
- Pour the batter into a greased mug or ramekin, then press the chopped chocolate into the middle and cover it with batter. Keep the chocolate centered so it melts into a pocket instead of sticking to the vessel wall.
- Microwave for 45 seconds, then let the cake stand for one minute before serving. The top should look just set while the center remains soft beneath the surface.
Notes
Doneness tip: Remove the cake when the edges are matte and set but the center still displays a gentle wobble. The hot vessel continues to cook the batter during the brief rest. Ingredient handling: Sift the cocoa powder before mixing if clumpy to avoid dry cocoa pockets and guarantee a silky crumb. Storage and reheating: Store cooled leftover cake in an airtight container in the refrigerator. Reheat gently using short bursts at low microwave power so the center warms without overbaking. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Nutrition Facts
Keto Lava Cake Recipe
Amount per Serving
Calories
239
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Cholesterol
186
mg
62
%
Sodium
112
mg
5
%
Potassium
250
mg
7
%
Carbohydrates
10
g
3
%
Fiber
6
g
25
%
Sugar
0.4
g
0
%
Protein
8
g
16
%
Vitamin A
260
IU
5
%
Calcium
65
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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