Chocolate Lava Cake (Paleo, Gluten-Free)

A closeup shot of a white plate with a chocolate lava cake opened to show the gooey center. There is powdered keto confectioners sugar on top and raspberries on the side.

4.86 from 47 votes

Chocolate Lava Cake (Paleo, Gluten-Free)

This decadent paleo molten chocolate lava cake is the perfect way to celebrate a special occasion with your favorite gluten-free or nut-free loved one!

Prep Time10

Cook Time20

Course: Dessert

Cuisine: American

Keyword: chocolate dessert, gluten-free, grain-free, healthy dessert, nom nom paleo, nomnompaleo, paleo, paleo dessert

Servings:

Author: Michelle Tam

Ingredients

Chocolate Lava Cake

½ cup ghee or coconut oil, plus more for greasing the ramekins
1 teaspoon unsweetened cocoa powder
6 ounces dark chocolate (70% cacao) finely chopped
2 large eggs
2 large egg yolks
¼ cup maple sugar or coconut sugar
½ teaspoon vanilla extract
⅛ teaspoon Diamond Crystal kosher salt
1 tablespoon finely ground almond flour or cassava flour

Optional toppings

keto confectioners sugar
whipped coconut cream
raspberries

US Customary - Metric

Instructions

Heat the oven to 425°F with the rack in the middle position.
Lightly grease four 6-ounce ramekins with ghee or melted coconut oil and dust with unsweetened cocoa powder. Make sure to tap out any excess powder!
Set the ramekins on a rimmed baking sheet.
In a double boiler—a.k.a., a bowl that fits snugly over a pot of simmering water (but doesn’t actually touch the water), melt the ghee with the chocolate, stirring frequently until smooth and shiny.
Alternatively, you can use a microwave oven to melt the ghee and chocolate. Place them in a glass bowl and microwave on high in 30-second intervals, stirring in between, until smooth. It should take about 1 minute total.
Set the melted chocolate mixture aside.
In a medium bowl, add the eggs, egg yolks, maple sugar, vanilla extract, and salt. Beat with a hand mixer on high speed or manually with a whisk until slightly thickened and pale, about 2 minutes.
Fold the melted chocolate into the egg mixture, along with the almond or cassava flour.
Mix well until uniform. The batter should thicken and take on the texture of chocolate pudding.
Use a large ice cream scoop to divide the batter evenly into the prepared ramekins.
Flatten the tops of the cakes and bake for 10 to 12 minutes, or until the sides of the cakes are firm but the centers are soft. Start checking at 8 minutes to make sure you don’t overcook them!
Cooking in an air fryer? Air fry at 400°F for 7 to 9 minutes or until sides are firm and the center is jiggly!
Transfer the cakes to a wire rack and cool in the ramekins for 1 minute—no longer!
Run a butter knife on the inside edge of each ramekin. Then, cover each cake with a small plate and carefully turn each one over and unmold.
Dust with Swerve confectioners sweetener (or regular confectioners sugar) or serve with whipped coconut cream and/or berries. Serve immediately!

Video

Notes

Make ahead instructions:

If you want to make these lava cakes ahead of time, you can mix the batter up to a day in advance and store the covered ramekins in the fridge. Before you bake the cakes, bring them up to room temperature first by taking them out of the fridge about an hour ahead of time. If you’re eating them for dessert, just put them on the counter before you start dinner and you can bake them when you’re done eating!

Nutrition