Sugar-Free Chocolate Molten Lava Cake with Salted Almond Crunch! Recipe

Prep Time: 15 minutes

Cook Time: 12 minutes

Chill Time: 30 minutes (optional batter rest)

Total Time: 27 minutes (without chilling)

Servings: 4

Calories: 278 kcal per serving

Ingredients

4 oz unsweetened 100% dark chocolate, chopped
1/2 cup powdered erythritol (sifted)
1/4 cup allulose syrup
1/2 cup almond flour
3 large eggs, room temperature
1/4 cup vegan butter (or coconut oil)

Instructions

Step 1: Melt Chocolate & Butter

In a double boiler, melt chocolate and vegan butter until smooth. Chef’s Hack: Use a microwave in 15-second bursts if impatient, but stir vigorously to avoid seizing.

Step 2: Whip Eggs & Sweeteners

Whisk eggs, erythritol, and allulose syrup for 3–4 minutes until pale and fluffy.Note: Over-whipping creates a soufflé-like rise; under-whipping = dense cake. Aim for ribbon consistency.

Step 3: Fold in Dry Ingredients

Gently mix almond flour, vanilla, and salt into egg mixture. Pour melted chocolate in slowly.Pro Tip: A rubber spatula prevents deflation - fold like you’re tucking a baby into bed.

Step 4: Chill Batter (Optional)

Rest batter 30 minutes for richer flavor. Skip if rushed, but texture improves slightly.

Step 5: Bake at 425°F (220°C)

Divide batter into 4 greased ramekins. Bake 10–12 minutes.Edges should be set, centers jiggly.Timing is Everything: Pull at 10 minutes for lava-like flow; 12 for thicker ooze.

Step 6: Garnish & Serve

Top with crushed salted almonds. Invert onto plates or eat straight from the dish.Warning: Let cool 1 minute - molten chocolate is hotter than a jalapeño’s temper.

Nutrition

protein: 8 g | fat: 22 g | carbs: 9 g | fiber: 4 g | net_carbs: 5 g