#1 Low Carb & Keto Diet App Since 2010
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prep time
15 min
cook time
10 min
ready time
25 min
Keto Peanut Butter Lava Cake
Looking for a dessert that’s rich, indulgent, and perfectly aligned with your Keto lifestyle? This Keto peanut butter lava cake ticks all the boxes. With a luscious molten peanut butter center and a chocolatey outer shell, it’s the ultimate way to enjoy a warm, comforting dessert without breaking your Carb count. Whether it’s a cozy evening or a celebration, this recipe is a top-tier choice for Keto warm desserts.
What makes this lava cake Keto-Friendly?
This dessert stays Keto by swapping out traditional high-carb ingredients for Low-Carb alternatives. Almond flour replaces regular flour, and Swerve Sweetener keeps the cake delightful without adding unnecessary Carbs. Unsweetened chocolate and natural peanut butter enhance the flavor while keeping the net Carbs low. It’s a guilt-free indulgence perfect for Keto lovers!
Can you customize this recipe?
Absolutely! This recipe is versatile and can be tailored to your preferences. For a nut-free version, substitute peanut butter with sugar-free sunflower seed butter. Add a sprinkle of sea salt or a dash of cinnamon for a unique flavor twist. You can even top the lava cake with sugar-free whipped cream or a drizzle of melted chocolate for an extra layer of decadence.
Can this recipe be dairy-free?
Yes, to make this recipe fully dairy-free and egg-free, replace the butter with coconut oil or vegan butter and substitute the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit for 5 minutes to thicken). These adjustments keep the recipe keto-friendly, gooey, and delicious without any dairy or eggs.
Net Carbs
5.2 g
Fiber
3.4 g
Total Carbs
33.3 g
Protein
11.4 g
Fats
47.1 g
496 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter
4 tbsp
Cocoa powder
1 tsp
Dark chocolate bar, sugar free
30 g
The Ultimate Sugar Replacement, Granular
3 tbsp
Raw egg
1 large
Egg Yolk Raw
1 large
Almond flour
3 tbsp
Salt
0.13 tsp
Peanut butter
2 tbsp
Recipe Steps
steps 5
25 min
Step 1
Preheat the oven to 375°F (190°C). Grease two small ramekins with butter and dust them with cacao powder, shaking out the excess. Set aside. Chop the dark chocolate.Step 2
Place the butter and chopped unsweetened chocolate in a microwave-safe bowl. Microwave in 20-30 second increments, stirring after each interval, until fully melted and smooth.Step 3
Whisk the Swerve sweetener into the melted chocolate mixture until smooth. Add the egg and egg yolk, whisking until well combined. Stir in the almond flour, vanilla extract, and salt until the batter is smooth and evenly mixed.Step 4
Divide two-thirds of the batter evenly between the prepared ramekins, ensuring the bottoms are completely covered. Add 1 tablespoon of peanut butter to the center of each ramekin. Top with the remaining batter, spreading it gently to cover the peanut butter and reach the edges. Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the edges are set but the centers jiggles slightly when moved.Step 5
Remove the ramekins from the oven and let the cakes cool for 5-10 minutes. Run a sharp knife around the edges to loosen, then gently flip the cakes onto plates. Serve immediately for a gooey peanut butter center. Optionally, garnish with a sprinkle of cacao powder or a dollop of sugar-free whipped cream.
