This Low-Carb Chocolate Lava Cake Recipe makes scrumptious gooey cakes perfect for the chocolate lover in all of us. These treats are made using an Instant Pot. They can still be part of a low-carb, keto, diabetic, gluten-free, grain-free, Atkins or Banting diet.
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Low-carb chocolate lovers rejoice! I bring you the most incredibly rich, flourless lava cakes ever–And they happen to be low-carb, quick and easy with the help of an Instant Pot.
I’ve always loved lava cakes. Seriously, if a restaurant had lava cakes on the menu for dessert, I used to almost always get them. While I no longer cave in to the sugared up restaurant desserts and have a cup of decaf coffee instead. Still, deep in my heart, I love lava cakes.
I started to solve this problem when I first got my Instant Pot. There was a recipe in the booklet that comes with it for a chocolate mug cake. Of course the recipe wasn’t grain free or low-carb, but it gave me a place to start. First I simply substituted almond flour for the wheat flour and low-carb sweetener for the sugar. The end result just wasn’t chocolatey enough. I changed a few of the measurements, but shelved the idea for a while.
A bit of chocolate craving inspiration recently caused me to pull the idea for a low-carb chocolate lava cake recipe back off the shelf. I really went for it with the cocoa powder this time! In fact, I took out all of the almond flour and went for rich, chocolate goodness.
The timing of cooking them was another challenge. With the Instant Pot, you can’t just open it up and check to see how they are doing like you can with the oven. I found that a time of 4 minutes got the lava cakes to the point that they had a brownie like exterior with that lovely “lava” center. If you prefer your lava cakes a little less gooey, feel free to add an extra minute or two. The perfect time may vary slightly depending on the shape of the dish, your altitude, and how quickly you release the pressure and remove them from the pot when the time is done.
In the recipe, I suggest using pasteurized eggs. I do this as added insurance to prevent any issues from uncooked eggs. I have taken the temperature of the lava cakes several times and find the centers are about 140º Fahrenheit when they come out of the Instant Pot. Since they are at this temperature for a short period of time, I would rather be on the safe side. If your store does not have pasteurized eggs, I’ve seen numerous posts online about how to pasteurize them at home. I’m not sure how effective these methods are, so I don’t want recommend a specific method. My guess, however, is that they take the small risk of salmonella contamination and turn it into an even smaller risk or even no risk at all.
This Low-Carb Chocolate Lava Cake Recipe makes two lava cakes. If you only need one, it would be easy to cut the recipe in half. These lava cakes go great with a bit of whipped cream with a bit of low-carb sweetener and a touch of vanilla added. They would also be amazing with our recipe for low-carb vanilla ice cream to balance out the rich chocolate flavor. Enjoy!
Low-Carb Chocolate Lava Cake Recipe
This Low-Carb Chocolate Lava Cake Recipe makes a scrumptious gooey cakes perfect for the chocolate lover in all of us. These treats are made using an Instant Pot. They can still be part of a low-carb, keto, diabetic, gluten-free, grain-free, Atkins or Banting diet
In a medium bowl, whisk together the cocoa powder, granulated stevia/erythritol blend, baking powder, and sea salt.
In another medium bowl, whisk together the heavy whipping cream, vanilla extract, and eggs. Stream in melted butter while whisking.
Using a mixer, blend the wet ingredients into the dry ingredients. Beat on high speed until smooth.
Divide batter between the prepared baking cups.
Gently place the uncovered filled baking cups on the steamer rack. Place the lid on the Instant Pot and turn the steam release handle to the sealing position. Select pressure cook, then use the +/- buttons to bring the time to 4:00 minutes.
When the time is up, quick release the pressure (see manual for instructions). Carefully remove the lava cakes using tongs. Allow the cakes to cool for about 5 minutes or until they are cool enough to touch.
Serve in their cups, or if desired, run a knife along the edge to loosen and flip them out onto a plate.
Serving size: one lava cake (half the recipe)
Fat (g): 23
Carbs (g): 7
Fiber (g): 4
Protein (g): 9
Net carbs (g): 3