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Gooey Keto Caramel Lava Cakes

Want a decadent keto treat that looks impressive but is super easy to make? These Gooey Keto Caramel Chocolate Pudding cakes are so good and really quick and simple. They are great to make for a dinner party or just when you need a quick cozy up on the sofa treat.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Calories 343kcal
Author Jo Harding

Ingredients

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.

Notes

Net Carbs 4g

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 7g | Protein: 7g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 56mg | Potassium: 52mg | Fiber: 3g | Sugar: 1g | Vitamin A: 670IU | Calcium: 28mg | Iron: 1mg