Keto Salted Caramel Lava Cakes
Filled with sticky-sweet salted caramel sauce, this keto lava cake recipe is decadent and luxurious. It tastes like a salted caramel mocha.
Equipment
- 4 Ramakins
Ingredients
Keto Chocolate Cake
- 1/2 cup Lily's Chocolate Chips
- 8 tbsp Butter melted
- 2 tbsp Almond Flour
- 4 large Eggs
- 1/4 cup Swerve Confectioner's Sugar Substitute
Sugar-Free Caramel Sauce
- 2 tbsp Butter
- 1/3 cup Heavy Whipping Cream
- 1/4 cup Swerve Confectioner's Sugar Substitute
- 1/2 tsp Vanilla Extract
- 1 pinch Sea Salt
Instructions
- Add the butter for the caramel to a saucepan over medium low heat.
- Saute until the butter is just melted.
- Stir in the heavy whipping cream, pinch of sea salt and Swerve. Bring to a boil and simmer until thickened.
- Remove from the heat, stir in the vanilla and set aside.
- Preheat the oven to 350 degrees, and grease 4 ramekins well.
- Place the chocolate chips into a microwave safe bowl, and heat at 15 second intervals until completely melted and smooth.
- Beat together the eggs until fluffy.
- Mix together the almond flour and ¼ cup of Swerve, and add into the eggs along with the butter.
- Blend the chocolate into the egg mixture.
- Place ⅓ cup of the batter into each ramekin, and then place a spoonful of the caramel mixture into the center of the batter.
- Add another layer of batter on top.
- Bake for 8-10 minutes. The center of the cake should still be a little jiggly when removed.
- Turn the ramekins over onto a plate and serve.
Notes
Calories: 245 Net Carbs: 3 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.