Keto lava cake is the ultimate low carb dessert. It’s sweet, rich, fatty, and super indulgent. It makes a great treat for special occasions that will have guests impressed at your baking skills!
Insert the word ‘lava’ anywhere because this cake will be oozing with peanut butter lava once you dig in! It’s a simple molten lava cake to make, but we wanted to go ahead and make a recipe video for you anyway.
The best part of making recipe videos is that we always make two. One for the video itself and one for photography, which meant I had the chance to indulge in this cake twice already!
A “Reeses” Lava Cake Recipe!
This chocolate lava cake is like a massive reeses cup just waiting for you to take a bite. Since you get to dictate how much peanut butter goes in you really can make it exactly like the candy with a 4 to 1 ratio of peanut butter to chocolate.
We first made this keto lava cake without the frozen peanut butter disc, but once we made it and tried it a second time we knew it was vital to allow for maximum peanut butter lava in this recipe.
How to Make A Keto Lava Cake
Ready to make the gooey-est low carb lava cake of your life!? This is by far the best keto recipe out there because it’s molten chocolate cake PACKED with peanut butter.
Ingredients
Our lava cake ingredients are pretty straight forward, but don’t let that stop you from customizing this recipe to make your perfect cake.
To make this recipe you will need, unsweetened cocoa powder, bakers chocolate, peanut butter, butter, heavy whipping cream, an egg, stevia, low carb sweetener, coconut flour, and baking powder. Optionally you can add vanilla extract for extra flavor.
Making a Keto Chocolate Lava Cake
Begin by making your frozen peanut butter disk. In a mixing bowl combine peanut butter and sweetener (if desired). Pour the peanut butter mixture into a parchment paper lined mini springform pan. Freeze until solid.
In a separate bowl combine the butter and bakers chocolate by melting them in the microwave (30 second bursts are best)
Add the heavy cream, egg, and stevia drops to the chocolate butter mixture. Set aside.
Mix together the erythritol, cocoa powder, coconut flour, and baking powder in a separate bowl. Combine the dry and wet ingredients, mixing to get a smooth batter.
Pour half the batter into a greased ramekin or mini springform pan. 4″ springform pans work well for this recipe. Then place your frozen peanut butter disk in the center and top with the rest of your batter. Make sure the peanut butter doesn’t run out into the edges if you decide to not freeze a disk ahead of time.
Bake the gooey lava cake for 13-15 minutes at 400 degrees. The edges should be set, but the center will be jiggly and look like it’s not fully cooked.
Serve right away with some sugar free ice cream. If you used a springform pan you should be able to just move it out onto a plate.
How to Store Keto Chocolate Lava Cakes
This keto friendly gooey chocolate cake is best on the first day. If you’ve tried this recipe then you know the cake batter will continue to cook and then fully set if left to cool and reheat.
If you do want to store leftovers we recommend putting your molten lava cake in an airtight container in the fridge for up to 5 days. When reheating be careful to only cook it just enough to get warm. Anymore and you will probably have peanut butter cake instead of a real lava cake.
What to Serve With This Easy Keto Lava Cake Recipe
Now that we can make keto lava cake i’m sure you’re wondering what you can top this tasty treat with to stay within your low carb diet. There are now a lot of brands who make delicious keto sugar free ice cream that can be used as a lava cake topping.
Some of our favorite keto lava cake toppings are from:
- Enlightened – This is probably top tier sugar free ice cream because they have so many super indulgent flavors you don’t even miss real ice cream.
- Halo Top – Halo top recently launched a keto line that is low in net carbs and uses cookie doughs made of ingredients like almond flour and powdered sweeteners.
- Rebel Creamery – Rebel is one of the first keto dessert/ ice cream companies that only makes keto products. It’s available nationwide now in almost every Walmart making keto easy for the masses. And topping keto dessert recipes even easier.
These are probably the most popular varieties and best keto options for ice cream if you are someone looking to indulge without messing up your diet. These are even great options for topping other keto recipes like a mug cake, not just our delicious chocolate lava cake.
More Chocolate Keto Desserts
While this keto lava cake is definitely a top tier dessert, we have tons more sugar free chocolate dessert recipes on our site. Try our:
- Ice Cube Peanut Butter Cups – With only 1g of net carbs per peanut butter cup you really can’t go wrong. These cups are perfect for all our Reese’s lovers that want a sugar free dark chocolate peanut butter cup.
- Dairy Free Keto Hot Chocolate – Prefer to drink something sweet so you don’t over indulge? Our dark chocolate hot cocoa is the perfect solution, and the best part is that it’s also dairy free!
- Keto Chocolate Chip Muffins – Need one final super indulgent recipe that’s gluten free, low carb, and fits seamlessly into your keto diet? Our keto chocolate chip muffins are exactly what you’re looking for. We like baking up a batch of these on Sundays as a family.
Our blog is full of a never ending supply of desserts, and that goes for chocolate ones too. Try all of our chocolate keto recipes and let us know what you think!
Make this Keto Peanut Butter Cake
Chocolate can be confusing on the keto diet. For that reason we have created a guide to keto chocolate.
We know that most of you are Reese’s fans, or chocolate and peanut butter fans at the very least, so if you want to relive your days of enjoying Reese’s cups (without resorting to the sugar free ones which contain maltitol) you should make our Chocolate Peanut Butter Cake!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Chocolate Peanut Butter Cake”
Ingredients:
- 1 oz Unsweetened Bakers Chocolate
- 2-3 tbsp Peanut Butter
- 2 tbsp Butter
- 1 tbsp Heavy Whipping Cream
- 1 large Egg
- 2 tbsp Low Carb Sugar Substitute
- 5-7 liquid Liquid Stevia
- 1 tbsp Unsweetened Cocoa Powder
- 2 tsp Coconut flour
- 1/4 tsp Baking powder
Instructions:
- Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it’s also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle. **To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
- Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
- Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
- Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
- Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
- Pour half the batter into your greased ramekin or springform pan. We use a 4″ springform pan for this.
- Place the peanut butter right in the center without allowing it to run to the edges.
- Pour the second half over the peanut butter.
- Bake in a 400 degree oven for 13-15 minutes.
- You’ll know it’s done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
- Serve immediately and enjoy!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Tony Gumina says
Great fast recipe. I divided the batch into 2 3″ ramakins to make individual portions and it worked great. I expected it to take a bit less time and It was nicely done at 12 minutes.
Jessica says
Can you tell me how to view the peanut butter disc video?
Heather Westphal says
I have this in the oven right now. I love all of the recipe ideas on this website, however a word to the wise – when using an app tracker for your macros, I would reccomend inputting the ingredients yourself. The authors quote using MyFitnessPal to quickly upload the recipes, however when I put in the recipes myself, using the very ingredients they use, the net carb count is almost always more. Now, the discrepancy very well may be due to brands of foods and such, but seeing as this is most likely the case, you’re better off inputting your own ingredients so that you can correctly count your macros. Can’t wait to eat these! I’m testing for my husband’s birthday in a couple of weeks. Goodness knows if I make the usualy double fudge cake I’ll be out of ketosis for months!
Tamara Carr says
After almost zero sugar for a month, I tried the coconut flour chips cookies minus the gelatin (didn’t have it) and did the granular Erythritol, (didn’t have the powder yet!). The sweetness was to much for me. I may try it again with less sweetener next time but overall it was nice to eat a dessert . I am 61 years old and love you “kids”. Best to your success and forwarding your knowledge.
susan says
Outstanding, and not just for keto. I like bittersweet chocolate and for a dessert that takes 20 minutes to make!
Tiff says
Looks amazing. About to make them. I only have 9” ramekins, how many of those would this convert to?
Leah Callamir says
Love all your recipes, guys, but sometimes the ‘featured videos’ (presumably for the recipe described?) aren’t for the recipe described. In the recipe you mentioned a video for how to make the frozen pb disk (Is it just frozen pb or add cream+sweetener?) but other than ads the only video on this page is a chocolate mousse recipe. Maybe just check to make sure the recipes have the right videos? Thanks:)
Danielle Hurme says
Yes, I noticed the same thing this morning when getting ready to make this for a dinner party tonight. Any suggestions for the frozen PB disc would be much appreciated. Thanks. 🙂
Manuel Harris says
Is there a way to post pictures on this site? I wanted to show you how everything turned out. I made this exactly as you described and it came out so good! Not sure if I did something wrong, but even though it was delicious, it was a good thing I had a glass of water and a cup of coffee handy, because the cake actually sucked the very marrow from my bones! Still so good. I’ll make it again.
Miranda (KetoConnect) says
You can always tag us on Instagram or Facebook 🙂 Sorry it was dry – possibly slightly overcooked? Or maybe add some heavy cream or oil next time for more moisture?
Lindsay says
Can I substitute coconut butter for the peanut butter? I am totally addicted to coconut butter I eat it out of the jar but it does get sort of boring and people think I’m weird lol.
Susan says
Don’t see why not. Sounds yummy!
Karen says
How can I sub cocoa powder for the chocolate?
Miranda (KetoConnect) says
There is usually a conversion chart you can follow. Google it or see if there’s anything on the package of cocoa powder you have!
Jennifer Warren says
How much would I use if I were to use swerve? Sorry… newbie here. Thanks!
Miranda (KetoConnect) says
Hey Jennifer! No need to be sorry 🙂 This chart may help you: Low Carb Sweeteners Conversion Chart
Bri says
I definitely need to try this! If I juts want to use a monkfruit/Erythritol granular blend, how do I sub it in measurement wise for the Erythritol and liquid stevia in this recipe?
Judy says
This is delicious! Hard to stop.at half but I had very low carbs and calories today!
Thank you. Love all your videos!
Alissa says
We just made it with the almond butter from your dream butter recipe. It was wonderful 🙂
Karen says
Sorry if this was already mentioned and I missed it. I don’t have mini ramikins or springform pans. How would you suggest I make this in a regular 8/9 inch springform pan?
Olivia Kendrick says
This would definitely work with smaller dishes, I am not sure how it would go with a big cake as you would need to cook it differently. If you try it, let us know how it works!
Dawn says
Are the nutritional values for the whole cake, or per serving. If per serving? What are you considering a serving?
Olivia Kendrick says
The nutritional info is for 1 serving. The whole recipe makes 2 servings.
Julie says
Made 2 batches last night, one for my husband and one for me. Didn’t have 4in spring pans or 4in custard cups. Improvised by using my 2in custard cups and made 4 little cakes. So good!! And even better, we each have one left over. Any suggestions on rewarming?
Olivia Kendrick says
Hmm, I am not sure about re-warming, but theoretically, the peanut butter should firm back up if you refrigerate the left overs. I think it should be fine in the microwave. Just keep your eye on it.
Rita says
Hi Matt,
I plan on trying this recipe. When you state two servings, does this mean for each springform pan?
Thank you so much. Your video is great!!!
Ree
Olivia Kendrick says
There should be 10 servings per the recipe, so that can be divided equally between the 3 pans or however many pans you use.
Adrianne says
If you follow the recipe according to the video, and eat the whole thing, that’s 2 servings! So be sure to adjust this recipe to 1 serving if you want it to yourself lol. Made that mistake today because I got so excited about it, and now I feel junky hahaha.
Temptd2 says
I love love this recipe – can’t wait to try it for Valentine’s Day!
One thing that is not clear to me – are the nutritional stats for ONE of the two servings, or for the entire recipe? Would be great if the recipe said: “Servings 2, 366 kcal PER SERVING if that’s the case!
Thanks so much. Love you guys!