Learn how to make a molten lava cake!
It’s a lava cake! But that name doesn’t do it justice. It’s a warm, gooey, sweet, fluffy, molten cool lava cake. It’s insanely simple to make and only has 4g of net carbs for the entire little cake. 4G OF CARBS! Considering this unheard of number, I added a scoop of vanilla Breyer’s carb-smart ice cream (4g of carbs per ½ cup, which is about a large scoop – see nutrition label on the side) to create something like an icy cool lava cake. When you flip it onto a plate and crack it open, the slightly molten center and the melting ice cream underneath join together and create the king of keto desserts! The entire cake has a soft, fluffy and super moist texture- owing to the fact that it’s flourless and gluten-free. It will definitely satisfy anyone’s sweet tooth if it satisfied mine!
Microwave mug cakes are all the rage right now, but we don’t own a microwave (voluntarily). We find that nuking your food dries it out completely and leaves parts of it uncooked. That being said though, many have microwaved their mug cakes and reported they’ve turned out delicious, so this isn’t something to worry about. If you have the chance though, try doing what we did- toaster oven baking it. We think it preserves the moisture better and bakes it more evenly for a better taste.
Ingredients:
- 2 tbps cocoa powder
- 1-2 tbsp erythritol
- 1 medium egg
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 1 pinch salt
How it's made:
Preheat your oven, if you're using one, to 350°F. Combine your erythritol and cocoa powder and whisk to remove any clumps. This’ll make the consistency of our cake much smoother.
In a different bowl, beat your egg until a little fluffy. Since your lava cake is flourless, you need the aeration of the beaten egg to help coax the cake to rise.
Then add your egg, heavy cream and vanilla extract to the sugar and cocoa mixture. Add your salt and baking powder as well.
Spray a little cooking oil into the mug, pour your batter in (ours are ceramic, you can also use ramekins) and put it to bake for about 10-15 minutes at 350°F/176 C. Do not overcook the cake or it will not flow lava! The top of the cake should be set but pretty jiggly.
As an alternative, you can also microwave your mug cake for about a minute. All microwaves are different, so once the minute is up, check up on your cake and if it’s still not solid but jiggly on top, put it back in for 10 second intervals until done.
Now it’s up to you how to enjoy it. You can eat your lava cake straight out of the mug (let it cool until you can touch the mug without burning yourself!) or top it off with ice cream, whipped cream, or all kinds of goodies. We decided to make it a molten lava cake. While still hot and in the mug, add a scoop of ice cream to the top. Then wedge a knife along the sides of the mug to help the cake unstick and place a plate onto the mug.
Hold the plate and mug firmly together and flip it upside down so that the mug is now face down on the plate. Tap a few times on the bottom of the mug and the cake should slide off onto the plate without a problem.
Now your ice cream is smooshed underneath the warm lava cake and will melt just a little. When you break into the lava cake, it warm insides and the ice cream should ooze out beautifully. Don’t delay, scoop it all up and eat it before someone gets to it first!
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