Keto/Low Carb Chocolate Lava Cake Recipe – No Nuts

Valentine’s Day is approaching and when I think of Valentine’s Day I think delicious, indulgent desserts along with a yummy keto dinner of steak/lobster/shrimp and veggies, love keto! As a request from my mother and I’ve been thinking about it for awhile, a yummy gooey keto chocolate lava cake. Which I thought would be easy, boy was I wrong but only because I am a perfectionist!
#coconutflour #nutfreeketo #noalmondflour

Ingredients, blog link and macros below!!!!

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Keto Chocolate Lava Cake with ganache center
Ganache Ball:
42 g Keto Chocolate chips (milk will give the most lava flow)(1/4 Cup)
70 g Heavy Cream (1/4 Cup + 1 Tbs.)

Lava Cake Batter:
84 g Bakers Chocolate (3/4 Bar)
112 g Cup Butter (1/2 Cup, 1 stick)
1 tsp. Instant espresso powder (optional)
1/2 tsp. Liquid stevia (to taste)
3 Eggs (room temp)
48 g Granular Sweetener (any 1:1 keto sweetener will work) (1/4 Cup)
12 g Cocoa Powder (2 Tbs.)
8 g Coconut Flour (1 Tbs.)
5 g Unflavored Whey Protein Isolate (1 Tbs.)(Can use flavored)
1/4 tsp. Xanthan Gum
1/4 tsp. Salt (if using unsalted butter)
Butter and Cocoa Powder to coat Ramekins

Macros: 1 of 4 Using Lily’s semi sweet chocolate chips, which are higher than other keto chocolates available
471 Calories
46.5 g Fat
13.25 g Total Carbs
8.75 g Fiber
4.5 g Net Carbs
10.5 g Protein

Keto Lava Cake Recipe (under baked recipe)
Best done day ahead and refrigerated, pull out for 15 minutes while preheating oven to 350 degrees and bake for 17-19 minutes

84 g Keto Chocolate Chips (Use your favorite) (about a 1/2 Cup)
112 g Cup Butter (1/2 Cup, 1 stick)
1 tsp. Instant espresso powder (optional)
1/2 tsp. Liquid stevia (to taste)
3 Eggs (room temp)
48 g Granular Sweetener (any 1:1 keto sweetener will work) (1/4 Cup)
12 g Cocoa Powder (2 Tbs.)
8 g Coconut Flour (1 Tbs.)
5 g Unflavored Whey Protein Isolate (1 Tbs.)(Can use flavored)
1/4 tsp. Xanthan Gum
1/4 tsp. Salt (if using unsalted butter)
Butter and Cocoa Powder to coat Ramekins

Macros: 1 of 4 Using Lily’s semi sweet chocolate chips, which are higher than other keto chocolates available
332 Calories
31.75 g Fat
10.75 g Total Carbs
6.75 g Fiber
4 g Net Carbs
7 g Protein

Blog Link full recipe and extra info: https://www.ketoupgrade.info/post/keto-chocolate-lava-cake

Hey guys coming at you today with a super awesome valentine’s day dessert super indulgent and delicious keto chocolate lava cake so let’s get started Hey everyone welcome back if you’re new here thanks for joining me my name’s alicia and i’m a sous chef with a sweet tooth and here we make delicious pastries many from my time as a pastry chef and my goal is to make the best keto desserts possible

So if you enjoyed these recipes please consider hitting the subscribe button giving the video a thumbs up leaving me a comment it all helps my channel grow and to bring you new keto desserts every saturday today one of my favorite desserts a chocolate lava cake

We make this at work all the time and i think that’s probably one of the last times i cheated like with sugary desserts i had like one bite of a chocolate lava cake with ice cream because it just looked so good and my stomach instantly hurt afterwards so

I haven’t done that since but i’m super glad to have this recipe and now i’m kind of sick of it because i literally tested this about eight times and every time i had to make four lava cakes in different ways so that you guys would have different options for the lava cake so

I’ve had lava cake pretty much every night for the last like week and a half i figured out the perfect way to do it ahead of time that way you can just prep this the night before pull it out of the refrigerator like when you’re going to clean up your

Valentine’s day dishes pop it in the oven it’ll be ready for dessert it’s so good now there’s two different ways to make chocolate lava cake there is one that it’s just an underbaked cake which it’s actually harder to under bake baked goods than you think like i kept pulling

It out too i’m like oh it’s almost not I figured out the timing so that you guys could have a nice molten center to your chocolate lava cake if you go that route the other way is doing a frozen ball of ganache in the middle of your chocolate lava cake so i’m gonna show you both

Ways today first we gotta make our ganache obviously this has to refrigerate and then you scoop it and freeze it you can cheat and put it in the freezer like right away and you just gotta remember to scoop it before it gets like rock hard cause otherwise you’re not gonna be able to

Scoop it this is the hardest part if you’re choosing to do the ganache route like you gotta do this the day ahead you can do it two days ahead if you wanted to you can use any chocolate chips you want in this recipe i’m using lily’s chocolate chips but i just found out

That the semi-sweet chocolate chips that i’ve been using for all my recipes that said zero net carbs are now two net carbs per half an ounce so all my other recipes that have macros they’re gonna be a little bit higher than what they say on my recipes because

I’ve been using this brand in this style of chocolate chip pretty much the entire time i’ve been doing my youtube videos so apparently the package was wrong back when i was using it and they changed it bake believe and chalk zero are both less carbs or you can just make your own

Keto chocolate i know there’s a lot of people out there that do that but i’m using the semi-sweet you can use any style of chocolate chips you want milk dark whatever you like i’m adding 70 grams of heavy cream we’re kind of making a ganache here usually ganache is one-to-one heavy cream to

Chocolate but i did that and the reason i did so many tests was because i really wanted that lava flow out of your cake and unfortunately our chocolate isn’t the same as other chocolate so to get that flow we need to add a little bit more heavy

Cream so that’s why i only did one and a half ounces of chocolate chips or 42 grams and 70 grams of heavy cream all right two and a half ounces of heavy cream the easiest way would be to do like a quarter cup and then a tablespoon so i’m

Going to put this in the microwave 50 power for like 10 second intervals just to get the chocolate melted and combined so it’s gonna look pretty liquidy looking but it will set up in the refrigerator and you’ll be able to scoop it i used a tablespoon measuring scooper just about

And i just scooped it onto a plate and put it into the freezer to freeze the ganache balls i already have some made in my freezer so we can get right on to the rest of the recipe so when you’re baking it’s all about efficiency and doing things in a certain

Order so that it takes you the least amount of time so when i’m explaining things i literally can be doing everything i’m doing at once but because i’m showing you i don’t want to be running the mixer and stuff like that and i don’t want things to

Burn while i’m talking and all that jazz it takes me a lot longer to do my recipes but if you can do all this stuff at once have your chocolate and butter melting on very low on your stove top while you measure out your ingredients you get your ramekins ready for your

Chocolate cake while your eggs are whipping it’s all about efficiency if you want to not spend a ton of time in the kitchen the ingredients are super simple the original lava cake recipe was literally just eggs sugar bittersweet chocolate butter and two tablespoons of flour

So i just had to figure out the the flour element but i also had to cut down the carbs in our chocolate so i used a baker’s chocolate and we’re going to add stevia to that so that we’re basically essentially making our own sweetened chocolate i wanted to make this recipe easier for

You guys so i originally was testing with two eggs and two egg yolks i hate separating eggs and having stuff left in my fridge i always end up throwing it out because i forget to freeze it or whatever life happens and i forget about things so i made the recipe with three whole

Eggs and it worked out great so i’m trying to make it as easy as possible for you guys and because we’re doing less baker’s chocolate than the recipe called for we’re adding a little bit of cocoa powder and this cocoa powder is 2 grams of carbs 2 grams of fiber so this is

What i use with that package being messed up i kind of am skeptical of this package but that’s what it says so we’re going to add two tablespoons which is 12 grams so this is gonna be a super chocolaty indulgent dessert perfect for valentine’s day just a quarter teaspoon of xanthan gum this

Just replaces the gluten that we don’t have because of our flours i always add xanthan gum it helps keep your baked goods together and then just a tablespoon of coconut flour and a tablespoon of whey protein unflavored which you can use any flavor protein powder you want just remember

That there is usually a sweetener in your flavored protein powder and i’m using whey protein isolate i’m not sure how whey protein concentrate works in recipes coconut flour is very like brand specific this one is 15 grams for two tablespoons so i went on the higher

End and did 8 grams because you can’t really cut 15 and half equally and then 1 tablespoon of the protein powder which i figured with scooping it and leveling it off like that is five grams i need more room need that one with seven that’s why i weigh things

Oh my skin might just be messed up with something what make sure you don’t have anything touching your scale well we’re going to go with that a couple grams extra protein powder shouldn’t do too much harm i hope when you work spread out a little bit because i need

It all on this board to fit in camera frame so makes it a little bit more difficult your dry ingredients together very little dry ingredients the sweetness level on this is up to you this is very particular to people’s sweetness levels because baker’s chocolate has no sweetener in it

So you’re basically essentially adding whatever sweetness you want to this recipe so i’m adding a half teaspoon of liquid stevia and just to bump up the chocolate flavor in this i’m adding a teaspoon of instant espresso powder this is completely optional though it just brings out the chocolate flavor it

Doesn’t really taste like coffee it just enhances the chocolate okay so i have this on a water bath i’m gonna put it on as low as i can you can also melt this in the microwave it’s perfectly fine i don’t know why i didn’t do that i just this is

A recipe i make at work all the time and we don’t have a lot of bowls that go in the microwave we have metal bowls so it’s just like kind of second nature for me to do it this way i guess you can easily do it in the

Microwave we need to put eggs and sweetener in here so i want to get that measured out so i’m just using a classic granular monk fruit sweetener this is erythritol base but it has monk fruit in it to make it a one-to-one with regular sugar and we’re doing 48 grams

The amount of sweetness here you could up it to if you would like this was just what the original recipe had that was just a quarter cup of granular monk fruit sweetener i had my eggs warming in a little bit of warm water they’re still kind of cold though so it

Might take a while to whip up but you want them super light in color and thick this is very similar to my flourless chocolate cake it just has a little bit of flour to add a little bit more of a cakey texture in there and this is best

Straight out of the oven but i had so many tests that i obviously couldn’t eat them all straight out of the oven so after i cut out into them like the next day i would microwave them on 50 power for like 30 seconds it wasn’t as good as like moist of a

Cake but it was still delicious can’t go wrong with chocolate give this a little stir in here i turned it off because i could hear that it was like boiling like crazy so i didn’t want it to burn my chocolate keep an eye on that okay now to prep our ramekins these are

Six ounce ramekins i believe this one lava cake is almost enough for two people depends on how much dessert you like you want to rub the inside with butter make sure it is super coated i had a couple that i missed some bottom parts and they stuck don’t want that

Uh how many times i’ve washed these in the past week guessing you can also spray them with avocado oil i just don’t know how well that’ll work this is like all the recipes and they at work we actually coat them in sugar we don’t usually pop out our lava cakes

Because we’re usually doing like a hundred of them and popping a hundred of them out and getting them on plates and all that would take too long so we usually just leave it in the ramekin and put a scoop of ice cream on top and serve it like

That but a lot of recipes said to flour your ramekins which our flowers don’t act like regular flour so i feel like if you like coated this in whey protein or coconut flour it would leave like a coating on your chocolate cake which wouldn’t be appealing so

What i did i was using this to coat my ramekins but i didn’t like the look of the lava cake when it came out necessarily it got kind of dark so i have this cocoa powder in my cabinet if you have just a regular hershey’s lying around

This is a little bit higher in carbs it’s two grams for a tablespoon but we’re just using a teaspoon so not even a carb there so to coat ramekins or any kind of pans you’re not going to need all this you shake it around the bottom and then over your next ramekin you

Swirl your ramekin around to coat all your sides and then you got all that extra in there upside down to knock out all your extra cocoa powder and you do that on all of your ramekins and then the last one i do into the garbage can you are wasting like maybe a

Eighth of a teaspoon of cocoa powder you just do the exact same thing but over the garbage can knock out the excess and you’re good to go so our remy’s are ready i always love using portion scoops it just makes the process easier you know exactly how much

You’re putting into each cake and it makes it even these will be linked below it comes in like three different sizes my chocolate is almost melted so this is just gonna keep going and then i’m gonna whip up my eggs depending on what temperature they are it could take anywhere from

Three minutes to ten minutes the one time they were out all day but they were still cold because it was cold in my house and it took forever for them to whip so it all depends on temperature of your eggs and we’ll be back when it’s time to put it all together

That took no time at all actually and they’re super pale and thick i can’t remember if i mentioned it or not but i already have my oven preheated to 350 because we’re throwing these right in so you don’t want to do this until your ganache balls are frozen and everything

Everything’s ready to go at this point you can taste your chocolate butter mixture if it’s too bitter for you you can add a little bit more sweetness but remember you have a really sweet chocolate center and you have sugar in your eggs also so there’s just a little

Bit of sweetness there a little bit of bitter i think it’s going to be good for me plus you can add you know ice cream and whipped cream and stuff on top too pour in your chocolate mixture into the eggs this is exactly pretty much like the flourless chocolate cake for adding a

Tiny bit of flour to make the most moist fluffy chocolate cake get all your chocolate in there and when it’s almost together you add in your dry ingredients just gently folding it add in your dry ingredients all at once after all your clumps are broken up you

Just don’t want to deflate the eggs too much and no streaks of egg in there i’m gonna do one to open up and eat one to take photos of and then one without a chocolate center so that you know how long to bake it for so use my

Middle scoop put one scoop in the bottom and then you grab your frozen ganache centers out of the freezer they’re gonna look like just frozen balls of like chocolate whipped cream is that down in there and then top with another soup oh i forgot this guy this

Guy i’m just gonna put in the fridge because we can eat it another day and then you’re gonna top it with another scoop all right like a halfer scoop and then i just get all the batter out of there and give a little bit on each one

Now if you’re doing this the day ahead of time your ganache won’t be as lava-e if you bake it the next day because it’s obviously the ball’s not frozen anymore but i mean it’s still going to be a delicious chocolate center it’s just not going to be as oozy as

I want it for my pictures and my video so i’m just gonna put this on a sheet tray just to make it easier to turn we are gonna cook the one without filling for less time because we want it still gooey in the middle the ones with the filling

28 minutes i’m going to do 14 turn 14. these ones i’m only going to do for like maybe 18 minutes you want to keep an eye on the ones that you’re trying to have gooey in the middle you want it cooked all around the edge and still like raw in the middle

So i’m gonna pop these in the oven i’ll be back here to show you exactly what the undercooked lava cake should look like see you back here okay here’s our under baked one out of the oven you want it set around the edges but still gooey in the middle

So this has to cool for 10 minutes which is perfect because our other cakes have 10 minutes as well so we’ll be back to pop this guy out if you do this from the fridge it’s 18 minutes is what i found but i let it sit

Out for 15 minutes while my oven is preheating i just set a timer on my oven for 15 minutes put them near the stove just let them thaw for 15 minutes and then you’re going to put them into the oven 18 minutes is what i found was like

Perfect for a gooey center on your lava cake be back here when we pop this out and we’re gonna make some pink whipped topping to put on top of these valentine’s day chocolate lava cakes hey our other lava cakes are out of the oven they are completely cooked that one got

A little sunken in but i set my timer for 10 minutes these got a cool time to pop out our under baked lava cake so this is still going to be a little warm it’s fine for me if for some reason you tip it over and it doesn’t pop out

You can always use an offset spatula and go around the edge your bottom might be what’s stuck though so you might have a little stickage it’ll probably still pop out though that was in the oven for 16 minutes so it gets less rise on it still gooey in the middle nice fluffy cake

If you’re not doing the ganache center i would add a little bit more stevia just because the cake isn’t super sweet because of that baker’s chocolate it is still really really good now we gotta make some whipped cream to top our other lava cakes with now i wanted unflavored beet powder but i

Could not find it i can only find the pomegranate one i don’t think it’ll taste too weird but i didn’t want to use too much dye i’m only gonna put a tiny bit in there i also made some pink sugar i just put a little dot of red food coloring in some

Locanto granular monk fruit and we’re gonna sprinkle that on top a little bit more i’m not adding any sweetness because this does have stevia in it this thing whips whipped cream so fast [Applause] that was like 30 seconds taste and make sure it’s sweet enough nope i’m just getting a little bit of

Liquid stevia to it this is this might fall if you check out my orange poke cake recipe i’ll link it up there for you i make a stable whipped cream with some gelatin that you can make your whipped cream desserts and the whipped cream doesn’t just ooze

Everywhere but there is some guar gum in this powder so it might be okay that’s better okay it has been 10 minutes i added a little bit more pink to it because it was not showing up on camera top it oh it’s slidy still a little warm chocolate lava center then the

Whipped cream melts in there it looks good i’m trying not to eat too much of this because it is 8 a.m not usually fast but all for you guys has super good it is like the most moist cake and then with that chocolate ganache center super good i hope you guys enjoy this

Recipe didn’t mention it is 4.5 grams of nut carbs for one lava cake but it’s the perfect addition to a fancy valentine’s day dinner so load up on your steak and lobster and then indulge in this for dessert let me know in the comments below if you try

Out this recipe you can tag me on instagram at keto upgrade chef or i do have a facebook page keto upgrade where you can post pictures i’d love to see your delicious valentine’s day desserts don’t forget to check out my amazon links and the blog link in the description box below

Give the video a thumbs up if you enjoyed it and as always i’ll be back with many more keto dessert recipes You