Description
A quick, low-carb microwave dessert featuring a rich almond flour base and a molten sugar-free chocolate center. This keto-friendly treat is ready in under 5 minutes and tastes like indulgent chocolate cake without the sugar crash.
Ingredients
Scale
- 1/4 cup (24g) finely ground blanched almond flour
- 2 tablespoons (10g) unsweetened cocoa powder
- 2 tablespoons (15g) granulated erythritol or monk fruit sweetener
- 1 tablespoon (16g) natural almond butter
- 1 large egg
- 1/4 teaspoon baking powder
- 1 tablespoon sugar-free dark chocolate chips
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Lightly grease a 12-ounce microwave-safe mug or ramekin with butter or coconut oil.
- In the mug, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt until no lumps remain.
- Add the egg, almond butter, and vanilla extract. Mix vigorously until the batter is thick and well combined.
- Drop the sugar-free chocolate chips into the center of the batter. Push them slightly into the batter to create a pocket, but do not stir them in.
- Microwave on high for 60-90 seconds. Start with 60 seconds; the edges should be set but the center should still look soft and jiggly.
- Let the cake sit for 1-2 minutes to cool slightly and set. Serve directly from the mug or invert onto a plate.
- Top with sugar-free whipped cream, crushed pistachios, or sea salt flakes if desired.
Notes
Microwave power varies; start with 60 seconds and add time in 10-second increments if needed. Do not overcook, or the lava texture will be lost. Almond flour is essential for texture; coconut flour absorbs too much moisture. Ensure chocolate chips are high quality and melt well.
- Prep Time: 1 minute
- Cook Time: 1-2 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 320
- Sugar: 1
- Fat: 28
- Carbohydrates: 6
- Fiber: 3
- Protein: 12
Keywords: keto, low carb, chocolate lava cake, almond flour, microwave dessert, gluten-free, sugar-free, quick dessert, keto baking