If you're looking for the ultimate, luxurious, keto dessert, these sugar free chocolate caramel lava cakes will be your new favorite! Quick to make, with options to make in your oven or instant pot!
Want a decadent keto treat that looks impressive, but is super easy to make? These Gooey Keto Caramel Chocolate Lava Cakes are so good! They are really quick and simple. Perfect to make for a dinner party or just when you need a quick cozy up on the sofa treat.
SUGAR FREE CARAMEL LAVA CAKES
These sugar free keto caramel lava cakes can be made nut free, and you can use any low carb sweeteners you prefer. You can make this in the oven or instant pot for an even quicker option!
HOW TO MAKE KETO CARAMEL LAVA CAKES
To start the recipe, you will need the ingredients to make the chocolate cake; dark chocolate, eggs, vanilla extract, almond flour or sunflower seed flour for nut free, sweetener of choice, butter and salt. For the caramel you need, butter, sweetener, salt, and heavy cream.
Make the chocolate cake:
Place the dark chocolate in a heatproof bowl. Add the bowl over a pan with a little boiling water. Simmer on a medium heat until melted.
In a clean mixing bowl, whisk the eggs and vanilla for 2minutes until super fluffy.
Mix the dry ingredients together (almond flour, sweetener and salt).
Add the butter and dry ingredients to the eggs and whisk again to combine. Pour the chocolate mixture into the egg mixture and whisk once more to combine.
Make the Sugar Free Caramel:
Place the granulated allulose and butter in a pan. Stir over a medium/ low heat with a spatula, about 2 - 2.5 minutes, until golden. If the butter separates, take off the heat and stir vigorously to combine.
Slowly add the cream while stirring. The mix will bubble so be careful. Cook for about 2 minutes on medium/ low until the caramel starts to thicken and coats the back of a spoon.
Remove from the heat. Fill each ramekin with just under ⅓ cup of batter. Add just under 1 tablespoon of caramel to the center. Top with rest of batter.
OVEN METHOD VERSUS INSTANT POT
You will save a little time if you want to use the instant pot or you just don't want to heat your kitchen by turning on your oven, but either method of cooking will provide you a delicious gooey keto caramel lava cake.
Oven Method
Place the ramekins on a baking tray and bake in oven for 9 minutes for a molten center. The middle should still have a slight wobble when you remove from the oven. Be careful not to over bake or the middle will set.
Instant Pot Method
Place the ramekins on steam rack into the bottom of the Instant Pot and add 1 cup of water. (If putting 6 in at once you can stack in a pyramid).
Secure the lid on theInstant Pot with the valve sealed. Set the timer for 6 minutes high.
Immediately quick release the pressure and remove ramekins from Instant Pot using a clean towel. Don’t let them sit in the instant pot or they will over cook.
CAN I SWAP SWEETENERS?
Swapping sweeteners in my recipes is not hard at all. I've made it even easier with my new sweetener conversion chart! I've been creating sugar free recipes for the last 15 years using many different sweeteners.
My conversion chart is written from my vast experience with experimenting with all these sweeteners. You may see many of these conversion charts online, but they are not all the same and some I've seen I greatly disagree with.
You can trust my keto sweetener conversion chart as the most accurate and precise sugar free sweetener conversion chart and the last one you will ever need for all your keto baking.
CAN I MAKE THIS NUT FREE?
You can easily make this luscious keto caramel pudding, nut free if needed. Simply swap out the almond flour used for sunflower seed flour. Sunflower seed flour is the easiest one to swap with almond with the same exact amount. Do not swap with coconut because it is very absorbent and you will need a lot less plus you will need to increase eggs and/or liquid.
Other recipes you might enjoy;
SUGAR FREE KETO CARAMEL LAVA CAKES
Gooey Keto Caramel Lava Cakes
Ingredients
- 4 ounces 90% dark chocolate (or sugar free chocolate chips)
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons almond flour
- 4 tablespoons allulose granulated
- 1 pinch sea salt
- ⅓ cup unsalted butter melted
- 2 tablespoons unsalted butter (for greasing ramekins)
Caramel
- ¼ cup allulose granulated
- 1 tablespoon unsalted butter room temperature
- 3 tablespoons heavy whipping cream
Instructions
- Place the dark chocolate in a heatproof bowl. Add the bowl over a pan with a little boiling water. Simmer on a medium heat until melted.
- In a clean mixing bowl, whisk the eggs and vanilla for 2 minutes until super fluffy.
- Mix the dry ingredients together (almond flour, allulose and salt).
- Add the ⅓ cup butter and dry ingredients to the eggs and whisk again to combine.
- Pour the chocolate mixture into the egg mixture and whisk once more to combine. Set aside.
- Grease six, 3 x 2 inch or (8cm x 4cm) ramekins with butter.
Caramel
- Place the granulated allulose and butter in a pan. Stir over a medium/ low heat with a spatula, about 2 - 2.5 minutes, until golden. If the butter separates, take off the heat and stir vigorously to combine.
- Slowly add the cream while stirring. The mix will bubble so be careful. Cook for about 2 minutes on medium/ low until the caramel starts to thicken and coats the back of a spoon.
- Remove from the heat. Fill each ramekin with just under ⅓ cup of batter. Add just under 1 tablespoon of caramel to the center. Top with rest of batter.
Oven Method
- Preheat your oven to 350 degrees F. Place the ramekins on a baking tray and bake in oven for 9 minutes for a molten center. The middle should still have a slight wobble when you remove from the oven. Be careful not to over bake or the middle will set.
- Turn upside down onto plate and serve with keto ice cream.
Instant Pot Method
- Place the ramekins on steam rack into the bottom of the Instant Pot and add 1 cup of water. (If putting 6 in at once you can stack in a pyramid).
- Secure the lid on the Instant Pot with the valve sealed. Set the timer for 6 minutes high.
- Immediately quick release the pressure and remove ramekins from Instant Pot using a tea-towel. Don’t let them sit in the instant pot or they will over cook.
- Turn upside down onto plate and serve with keto ice cream.
Storage
- Best fresh for a molten middle or Tupperware in the fridge for up to 3 days.
Jackie
Can I use swerve in place of allulose??
Brenda
You could try that but it may not be as gooey as a caramel.
Laura Knight
Could I use a muffin tin for these - and double the recipe?
Laura Knight
barbara erb
please what temperature for the oven read through couldn't find any reference to it.
Thank you Barb
Brenda
This is right under the caramel directions.
Oven Method
Place the ramekins on a baking tray and bake in oven for 9 minutes for a molten center. The middle should still have a slight wobble when you remove from the oven. Be careful not to over bake or the middle will set.
Turn upside down onto plate and serve with keto ice cream.
Judy
At what temperature are the cakes baked? It doesn't say. I would expect it to be about 350 degrees F. but I would rather know for sure.
Brenda
Sorry just saw this and edited. Yes 350 degrees F.