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Valentine's Day is the perfect occasion to indulge in a decadent dessert that you can have on keto! No feeling left out or deprived on the biggest chocolate holiday! Well all
holidays are chocolate holidays to me just about, but Valentine’s Day has to be at the top! This Keto Lava Cake is delicious and better yet quick and easy and would be a perfect ending to a romantic keto Valentine’s Day dinner!
Keto Chocolate Lava Cake offers a rich, molten center that is so yummy and full of delicious goodness. I used the Keto Twins' recipe because it has cottage cheese! It’s the trendy new ingredient these days so I was very curious to see what would happen with cottage cheese in this cake!
Here’s how it’s made. Watch the Keto Twins version in the video below, then I’ll show you how I made it a wee bit differently.
This I what you’ll need. The recipe makes two smaller cakes or one larger one.
Ingredients:
1/3 cup cottage cheese
1 egg
3 tablespoons cocoa powder
2 tablespoons ChocZero maple syrup replacement (I used 2 tablespoons of Allulose)
2 tablespoons ChocZero baking chips (or any sugar-free chocolate of choice, see mine below)
1/4 teaspoon instant espresso powder (doubling this amount is optional, I did do this)
Instructions:
Blend Wet Ingredients:
The Keto Twins did not blend the cottage cheese first. I took their recommendation to blend it and actually just put everything but the sugarfree chocolate in my Nutri Blender. You can also use a food processor, combine the cottage cheese and egg. Blend until the mixture is smooth and creamy, ensuring there are no lumps. (I added all the ingredients, except the chocolate chips, and just blended all together. This is my 6 year old helper, Kyler. 😊
Add Dry Ingredients:
To the blended mixture, add the unsweetened cocoa powder, sugar-free maple syrup, sugar-free chocolate chips, and instant espresso powder. Blend again until all ingredients are thoroughly combined into a smooth batter. I used powdered Allulose instead of the maple syrup. See below.
Prepare the Mug:
Lightly grease a microwave-safe mug or ramekin with a small amount of butter or non-stick spray to prevent sticking. I tried this two ways. I used a greased ramekin and I also used my Dash Mini Bundt Cake Maker just to compare. I wanted to see if it made a difference baking the cake or microwaving it. I think both ways came out very good.
Pour Batter:
Pour the prepared batter into the greased mug or ramekin, filling it about halfway to allow space for the cake to rise during cooking. I wanted the chocolate in the middle for it to be the molten lava instead of cake batter. So I used La Nouba Belgian chocolate chunks, see link below, on top of the batter. Use less chocolate to cut the carbs some. You can use any low carb, sugarfree chocolate, but I just happen to think La Nouba is the best. It’s also a really great price.
Here is the ramekin with the Sugarfree chocolate to make the molten lava center
Here is the batter in the Dash Bundt Cake Maker.
Pour Remaining Batter: In the ramekin pour the remaining batter about 2/3 up to the top.
In the Dash pour the batter up to the top of the bottom of the mold.
Microwave:
Place the mug in the microwave and cook on high for approximately 90 seconds. I found that it took about 4 minutes. It just depends on your own personal taste and if you want the cake more done or not. I wanted the cake almost done, but the chocolate all melty like lava. Microwave power levels can vary, so monitor the cake closely. The edges should be set while the center remains slightly soft to achieve the molten lava effect.
The Dash cake baked for about 4 minutes. Loosen the sides and I let it cool slightly before lifting it out. The Dash Bundt Cake Maker comes with a very handy lift to bring whatever you are baking out easily.
Serve:
Carefully remove the mug from the microwave (it may be hot). You can enjoy the cake directly from the mug or gently run a knife around the edges and invert it onto a plate for a more elegant presentation.
Optional Garnishes:
Enhance your lava cake by topping it with a dollop of sugar-free whipped cream, a sprinkle of powdered erythritol, nuts, or a few fresh berries for added flavor and visual appeal. I used powdered Allulose.
Kyler has spoon in hand and is ready to sample his work!
This dish was Kyler approved! 👍🏼
Nutritional Information (2 servings):
Calories: Approximately 250
Total Carbohydrates: ~10g
Fiber: ~4g
Net Carbohydrates: ~6g
Protein: ~12g
Fat: ~15g
These ingredients come together to create rich, chocolatey lava cakes with a gooey center, all while keeping the carb count moderate.
Where to buy some of the things I used!
Powdered Allulose I really like Allulose because it actually can have a negative impact on blood sugar! I used this Allulose in the recipe instead of the sugarfree maple syrup because I don’t think it’s sweet enough.
This is a great mini bundt cake maker, mug cake maker, donut maker, and I even made a quiche in it the other day! Everything comes out looking so pretty!
I use this Nutri Bullet blender a lot. I mix things in it and love to use it to make smoothies! You can also buy extra glasses.
And here it is! THE BEST keto Sugarfree chocolate. Netrition is a great place to buy it because if you use this link you will get 10% off your entire first order. Netrition has amazing keto products at great prices. I buy three boxes at a time and they last me almost the whole year. It frequently is out of stock, but just check back, it comes back in stock quickly. Also watch that you choose the bar sweetened with stevia, it’s much lower carb.
Hope you can make this amazing keto lava cake for a very happy and tasty Valentine’s Day!
🩷Denise
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