Low Carb Keto Lava Cake Recipe

1. In a small pinch bowl or ramekin, stir together the chocolate hazelnut spread and chocolate chips.  Freeze for 10-20 minutes, until firm, but not rock hard. (You could also refrigerate at least an hour ahead.)

2. Place the butter in a small bowl and microwave until melted, about 30-40 seconds.

3. Add the cocoa powder, egg, and hazelnut extract. Stir very well, until no lumps remain.

4. Add the almond flour, Besti, baking powder, and sea salt. Stir very well again, scraping the bottom, until smooth.

5. Divide the batter among 2 3.5-inch (6 ounce) ramekins.

6. Take the chocolate spread mixture out of the freezer. Divide in half and form two balls. Push each ball into the center of the batter. Pour 1/2 tablespoon (7.4g) of water over the top of each.

HOW TO MAKE KETO LAVA CAKE IN THE OVEN (RECOMMENDED):

1. Preheat the oven to 425 degrees F. Bake keto lava cakes for 8-12 minutes (together in the oven is fine), in the center of the oven, until the cakes are just barely set but still a little sticky on top and the center is still gooey. Start with less time and check frequently – if they don’t heat evenly or you overheat them, you won’t get the gooey molten lava center.

HOW TO MAKE KETO LAVA CAKE IN THE MICROWAVE:

1. For best results, microwave the cakes one at a time for about 45 seconds, in the exact center of the microwave with a turntable, until the cake is just barely set but still a little sticky on top and the center is still gooey. They will take slightly longer if you heat them together, but then it’s best to rotate then halfway through. Start with less time and check frequently – if they don’t heat evenly or you overheat them, you won’t get the gooey molten lava center.