Instant Pot Lava Cakes

In just 30 minutes, an Instant Pot cooks these chocolate lava cakes perfectly. The decadent little cakes are full of flavor and a real crowd-pleaser. They’re ideal for any occasion – from a busy weeknight to a date night or a party.

With just 4.8 grams of net carbs per serving, they’re rich, chocolatey, and will satisfy everyone’s sweet tooth – all while being low in carbs!

Why you’ll love this keto lava cake recipe

• Individual portions
• Will satisfy your sweet tooth with only 4.8g net carbs per serving
• Made from scratch
• Nut-free, coconut-free, and can be made dairy-free
• Cooked in the Instant Pot in only 30 minutes
• Rich, warm, and gooey

How to make Instant Pot chocolate lava cakes

• Prepare Batter: Melt chocolate in a bowl following the double boiler method. Remove the melted chocolate pot from the stovetop and allow it to cool slightly.
• Mix together the eggs, butter, monk fruit sweetener, and vanilla extract until pale and fluffy, then add the ground sunflower seed meal and salt and mix again. Pour the melted chocolate into the mixing bowl and mix until well combined.
• Coat ramekins or non-stick pudding pots with cooking spray then fill each about ¾ of the way full with the prepared batter.
• Cook Cakes: Place a steamer rack on the bottom of your Instant Pot pot and then pour in 2 cups of water. Place 4 ramekins directly atop the steamer rack and then place the remaining 1 ramekin atop the 4 ramekins in the center to build a pyramid. Secure the lid and set to manual setting (high pressure) to cook for 6 minutes. After cooking has finished, quick-release pressure and carefully remove the ramekins from the Instant Pot pot.
• Final Steps: As quickly as possible and while still warm, atop a plate, flip ramekins over to remove cakes from ramekins. Serve cakes warm on their own or garnished with any of the optional garnishes included in the Ingredients list.

Net carbs per serving for Instant Pot lava cakes

Instant pot chocolate lava cakes contain 4.8 grams of net carbs per serving. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. The recipe, as written, yields 5 servings.

The complete nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

Ingredient substitutions for keto chocolate lava cakes

• Dark Chocolate Bar: Sugar-free dark chocolate chips can be substituted at a 1:1 ratio.
• Butter: Coconut oil can be substituted for butter at a 1:1 ratio. This substitution will make the recipe dairy-free.
• Golden Monk Fruit Sweetener: Classic Monk Fruit Sweetener, Swerve, or erythritol can be used here at a 1:1 substitution ratio. You can also use Powdered Monk Fruit Sweetener; I would suggest using ~37g if you use Lakanto’s powdered sweetener.
• Ground Sunflower Seed Meal: You can make homemade ground sunflower seed meal by pulsing raw sunflower seeds in a blender or food processor until they turn into flour (be careful to not over-blend, as doing this will lead to making sunflower seed butter, which has a consistency similar to that of peanut butter or almond butter). If you can eat nuts, you should be able to substitute almond flour at a 1:1 ratio substitution.

Keep in mind any changes you make to this recipe will modify the total net carbs.

Instant Pot lava cake FAQs

Are you looking for some more keto-friendly dessert recipes? Check out a few of my favorites!

• Low-Carb Double Chocolate Mug Cake
• Keto Magic Bars
• Nut-Free Keto Cheesecake
• Chocolate Pudding
• Copycat Butterfinger Bites
• Dark Chocolate Raspberry Bark
• Chocolate Chip Cookies