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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.
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!!!!
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
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.
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.
…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.
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!!
Keto Instant Pot Lava Cake
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.
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