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10/11/2019 · Leave a Comment

Keto Instant Pot Lava Cake

Desserts· Recipe

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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a side view of a Keto Instant Pot Lava Cake that has been cut open on a white plate and topped with three raspberries

People often ask if you can have chocolate on keto? Yes, you can if you choose a dark chocolate that contains a minimum of 70% cocoa solids. This Keto Instant Pot Lava Cake was created using 100% cacao unsweetened chocolate baking bars.

Two Keto Instant Pot Lava Cakes on two small white plates topped with raspberries

The sweetness comes from Swerve confectioners sugar, though they are not what most people would consider sweet! To keep them moist and fudgy in the center they were “baked” in an Instant Pot pressure cooker. Perfection!!!!

The fudgy inside of a Keto Instant Pot Lava Cake sitting on a small white plate.

Ingredients that you’ll need:

  • Grass-fed butter
  • 100% cacao unsweetened chocolate – I used Guittard
  • Confectioners sugar – I used Swerve*
  • Cage-free eggs
  • Super-fine almond flour
  • Pure vanilla
  • Himalayan Pink sea salt
Looking down on two small white plates, each topped with a Keto Instant Pot Lava Cake and fresh raspberries

How to make Lava Cake in an Instant Pot:

Generously butter the inside of (4) 6-ounce ramekins. Set aside.

Add the butter and chocolate to a large, microwave safe bowl. Heat for 60 seconds on HIGH.

Chocolate and butter melted together in a large glass bowl.

Remove and stir to combine. Place back in the microwave and heat for an additional 15 seconds. Stir until all chocolate is melted and smooth. Heat in additional 15 second increments if needed, but do not over heat!

Whisk in the powdered sugar until well combined.

Powdered sugar added to the chocolate mixture in the large glass bowl.

Add the eggs, egg yolks, and vanilla. Mix well to combine .

Next, add the almond flour and pinch of salt.

Almond flour and wire whisk in the creamy chocolate mixture.

Stir just until combined.

Divide the batter evenly between the prepared ramekins.

Place a trivet at the bottom of the Instant Pot liner and add 1 cup of water. Carefully stack the ramekins on top of the trivet.

Four white ramekins filled with chocolate mixtures stacked inside an Instant Pot.

Secure the lid and turn the knob to the “Sealing” position. Press the “Manual or Pressure Cook” button. Adjust the time to 6 minutes using the + and – buttons.

Instant Pot set for 6 minutes on Manual at High Pressure.

When the pot beeps carefully turn the knob to release the pressure. Remove the lid.

Very carefully remove the ramekins and place on a wire cooling rack. Cool just until you can handle them. Run a thin knife around the edges to loosen the cakes.

Place a dessert plate on top of each ramekin and flip it over. Dust with powdered sugar and serve with fresh berries or whipped cream.

Rich, fudgy and decadent Keto Instant Pot Lava Cake on a spoon

…and a spoon….but just one. Trust me, you do not want to share!

Recipe Tips & Tricks

  • These lava cakes do not have as much of a “flow” to them as the ones made with all-purpose flour. They are still gooey and fudgy in the center but it is more contained.
  • I tried cooking another batch for 5 minutes, but they barely held together and tasted like they were not “cooked” long enough.
  • I used Lakanto sweetener in the first 2 batches that I made, but it seemed to affect me differently than the *Swerve sweetener that I used in this last batch. You can use either one but the Lakanto may spike your insulin.
  • For a sweeter lava cake, add 5 or 6 drops of liquid stevia with the vanilla.
A Keto Instant Pot Lava Cake cooked for 5 minutes.

This is the lava cake that was cooked for 5 minutes. Does that look raw to you? That is how it tasted to me. The choice is yours, lol

More delicious keto dessert recipes:

  • Keto Snickerdoodle Mug Cake
  • Keto Whipped Cream – topped with fresh berries
  • Pumpkin Spice Latte
  • Mint Chocolate Fat Bombs
  • Keto Chocolate Mug Cake

Enjoy!!

Two Keto Instant Pot Lava Cakes on two small white plates topped with raspberries

Keto Instant Pot Lava Cake

Satisfy your chocolate cravings with a rich and decadent Keto Instant Pot Lava Cake. It is the perfect treat for special occasions!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: keto, recipe, chocolate, almond, flour, confectioner, sugar, instant, pot, pressure, cooker, decadent, fudgy
Prep Time: 10 minutes
Cook Time: 6 minutes
Pressure Build: 15 minutes
Total Time: 31 minutes
Servings: 4 Servings
Calories: 495kcal

Equipment

  • Instant Pot

Ingredients

  • 1/2 cup unsalted butter plus more for the ramekins
  • 4 ounces 100% cacao baking chocolate broken into pieces – I used Guittard
  • 1 cup Swerve confectioners plus more for dusting
  • 2 large eggs at room temperature
  • 2 large egg yolks at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup super-fine almond flour
  • 1/8 teaspoon sea salt
  • 5 to 6 drops liquid stevia, optional

Instructions

  • Generously butter the inside of (4) 6-ounce ramekins. Set aside.
  • Add the butter and chocolate to a large, microwave safe bowl. Heat for 60 seconds on HIGH.
  • Remove and stir to combine. Place back in the microwave and heat for an additional 15 seconds. Stir until all chocolate is melted and smooth. Heat in additional 15 second increments if needed, but do not over heat!
  • Whisk in the powdered sugar until well combined.
  • Add the eggs, egg yolks, and vanilla. Mix well to combine.
  • Next, add the almond flour and pinch of salt. Stir just until combined.
  • Divide the batter evenly between the prepared ramekins.
  • Place a trivet at the bottom of the Instant Pot liner and add 1 cup of water. Carefully stack the ramekins on top of the trivet.
  • Secure the lid and turn the knob to the “Sealing” position. Press the “Manual or Pressure Cook” button. Adjust the time to 6 minutes using the + and – buttons.
  • When the pot beeps carefully turn the knob to release the pressure. Remove the lid.
  • Very carefully remove the ramekins and place on a wire cooling rack. Cool just until you can handle them. Run a thin knife around the edges to loosen the cakes.
  • Place a dessert plate on top of each ramekin and flip it over. Dust with powdered sugar and serve with fresh berries or whipped cream.

Notes

  • These lava cakes do not have as much of a “flow” to them as the ones made with all-purpose flour. They are still gooey and fudgy in the center but it is more contained.
  • I tried cooking another batch for 5 minutes, but they barely held together and tasted like they were not “cooked” long enough.
  • I used Lakanto sweetener in the first 2 batches that I made, but it seemed to affect me differently than the *Swerve sweetener that I used in this last batch. You can use either one but the Lakanto may spike your insulin.
  • For a sweeter lava cake, add 5 or 6 drops of liquid stevia with the vanilla.
  • total carbs 15 – 6 fiber = 9 carbs The calculator is not giving any fiber listing for the chocolate or deducting for the erythritol.
  • Do your own calculations for more accurate results.

Nutrition

Calories: 495kcal | Carbohydrates: 15g | Protein: 12g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 259mg | Sodium: 127mg | Potassium: 284mg | Fiber: 6g | Sugar: 1g | Vitamin A: 985IU | Calcium: 92mg | Iron: 6mg
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