Can I make keto lava cakes if I don't have an Instant Pot?

If you don't have an Instant Pot, you should be able to place the cake-filled ramekins on a baking sheet and bake at 400 degrees for 12 to 15 minutes. Note that I have not personally tested this, so I can't say for sure, but I do think this will work! If you do decide to bake them, I would suggest checking them right at 12 minutes and, if the center jiggles while being gently shaken, remove them from the oven.

Can I make this recipe dairy-free?

Use coconut oil in place of butter to make this a dairy-free recipe.

What size ramekins do I use for this recipe?

For these lava cakes, I used 6-ounce ramekins. I suggest using 4-6 ounce ramekins. Depending on the size of your ramekin, the cooking times will vary slightly.

Are ramekins supposed to be greased before using?

Yes! Coat the ramekins with nonstick cooking spray before filling them with batter.

What size Instant Pot is used for this recipe?

I can't say for sure if this recipe will work in a 3 qt mini. I personally use a 6 qt Instant Pot, but you can also make this in an 8 qt. Regardless of whether you use a 6 qt or 8 qt, do not change the cooking time. That will remain the same.

Can I store chocolate lava cakes?

Yes, the lava cakes may be kept in an airtight container or resealable storage bags for up to 5 days in the refrigerator and up to 2 months in the freezer. After freezing, thaw in the refrigerator then reheat in the microwave for about 1 minute.

Instant Pot Lava Cakes | Keto, Low-Carb, Nut-Free, Coconut-Free

Name: Instant Pot Lava Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: ⅔ cup (~120g) 90% dark chocolate bar, broken up into squares; 4 eggs; ½ cup (4 oz) unsalted butter, melted then slightly cooled; ¼ cup + 1 tbsp (60g) golden monk fruit sweetener; 1 tsp pure vanilla extract; 2 tbsp (14g) ground sunflower seed meal; Pinch of salt; Full-fat Greek Yogurt; Keto-friendly ice cream; Fresh raspberries; Sprinkle of powdered monk fruit sweetener; Fresh mint leaf; 5 oz ramekins

Description

These Instant Pot Lava Cakes are low-carb, nut-free, warm, gooey, chocolatey, and totally irresistible! Made from scratch in only 30 minutes, moist chocolate cake is filled with a decadent molten chocolate center that flows out like lava when the cake is cut into. Keto lava cakes are a show-stopping dessert for any meal or party.

Ingredients

2/3 cup (~120g) 90% dark chocolate bar, broken up into squares
4 eggs
1/2 cup (4 oz) unsalted butter, melted then slightly cooled
1/4 cup + 1 tbsp (60g) golden monk fruit sweetener
1 tsp pure vanilla extract
2 tbsp (14g) ground sunflower seed meal
Pinch of salt

Optional Garnishes (Not Included In Nutrition Info):

Full-fat Greek Yogurt
Keto-friendly ice cream
Fresh raspberries
Sprinkle of powdered monk fruit sweetener
Fresh mint leaf

Materials:

5 oz ramekins

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Instructions

To a small glass or stainless steel bowl, add dark chocolate bar squares. In a large pot over medium heat, using double boiler method (see note below), melt chocolate in bowl, stirring occasionally. Remove pot from stovetop and allow melted chocolate to cool slightly while moving on to next step.
In a mixing bowl, using an electric mixer with whisk attachment, mix together eggs, butter, monk fruit sweetener, and vanilla extract until pale and fluffy, about 2 minutes. Add ground sunflower seed meal and salt and mix again until smooth. Pour melted chocolate into mixing bowl of egg mixture and, using an electric mixer with clean whisk attachment, mix until combined.
Coat ramekins or non-stick pudding pots with cooking spray. Fill each ramekin about ¾ of the way full with prepared batter.
Place steamer rack on bottom of Instant Pot pot and then pour in 2 cups of water. Place 4 ramekins directly atop steamer rack and then place remaining 1 ramekin atop the 4 ramekins in the center to build a pyramid.
Secure Instant Pot lid and set to Manual setting (high pressure) to cook for 6 minutes.
After cooking has finished, quick-release pressure and, using a towel or tongs, quickly and carefully remove ramekins from Instant Pot pot.
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.

Recipe Notes:

Where To Purchase Monk Fruit Sweetener: I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Double Boiler Method: Instead of putting chocolate bar squares directly in a pot to melt, we want to simmer water in a pot and set a bowl atop the simmering water. This is to ensure the chocolate does not burn and melts evenly. To successfully melt chocolate using the double boiler method, to a large pot, add just enough water to fill the bottom of the pan, but not too much that the water will touch the bottom of the bowl you plan to melt the chocolate in. Over medium heat with the bowl of chocolate atop the water, simmer the water, which will lead to the chocolate melting.

Net Carbs: Per serving, the cakes contain 4.8 grams of net carbs. A serving size is 1 cake and the recipe, as written, yields 5 cakes. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: These can be stored in the refrigerator in an airtight container for up to 5 days.

Freezer Storage: After being cooked and cooled, the lava cakes can be stored in the freezer for up to 2 months. Place cakes in an airtight container or storage bag, then take out and thaw in the refrigerator before reheating in the microwave.

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