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    Home » Keto Cakes » Keto Pumpkin Caramel Lava Cakes

    Published: Oct 20, 2020 · Modified: Aug 24, 2022 by Carolyn

    Keto Pumpkin Caramel Lava Cakes

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.3K shares
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    Dreamy keto pumpkin dessert recipe! Tender keto pumpkin lava cakes with a center of gooey sugar-free caramel.

    Sugar free caramel oozing out of a keto pumpkin caramel lava cake, with an orange napkin in the background.

    Is there anything better than warmy gooey lava cake? How about pumpkin spice flavored lava cake? Wait, how about pumpkin lava cake with a center of warm caramel? Wait, even better… pumpkin caramel lava cake that’s totally keto-friendly!

    Don’t even bother to answer that, it’s completely rhetorical. Because of course there is nothing better. Keto lava cakes are easy and delicious, like my Keto Chocolate Peanut Butter Lava Cake. Always popular, and with good reason

    And now that we are knee deep in pumpkin season, it’s time to shake up the flavor profile! Absolutely dreamy with a scoop of keto vanilla ice cream.

    Pumpkin Lava Cake inspiration

    As always, I have to give credit where credit is due. I think I first spotted pumpkin lava cake on Grandbaby Cakes. If you don’t know Jocelyn’s gorgeous blog, you do need to check it out. It’s not even remotely low carb but it will give you some wonderful inspiration!

    I spotted a few more versions, all a little different, and I decided to give it a go. I actually used my Keto Peanut Butter Lava Cakes as the model, swapping out the peanut butter for pumpkin puree.

    I knew I wanted to use my keto sugar free caramel sauce for the gooey center, but I was worried it would simply disappear into the rest of the cake. Still, I decided it was worth a shot…

    Top down photo of keto pumpkin lava cakes in white ramekins on white plates.

    Don’t flip out!

    I’m not accusing you of flipping out, I promise. I am saying don’t flip these delicious keto lava cakes out of their ramekins.

    While it’s so eye-catching to have a pretty little cake on a plate with a gooey center oozing out, that’s just not in the cards for this recipe. I tried it, and the bottom just wouldn’t come out intact.

    But the cakes were so delicious just as they were, I decided not to change a thing. The caramel sauce held up perfectly and oozed out as a spoon dug into them, I simply didn’t want to mess with it.

    So these wonderful keto pumpkin desserts must stay in their warm little home and simply be spooned straight into your mouth. Nothing wrong with that!

    A spoon digging into a keto pumpkin lava cake on a white plate.

    How to make Keto Pumpkin Lava Cakes

    This is a simple and delicious keto cake recipe that doesn’t take much effort or time. Here are my best tips for getting it right:

    1. Make the caramel sauce first and let it cool to firm up. This recipe only uses a half batch of the caramel sauce and you can simply do that. Or you can make the full batch and save the rest for topping ice cream.
    2. Even though these keto lava cakes aren’t flipped out of the ramekins, you still want to grease them. It helps all the cakey goodness not stick and harden on the sides.
    3. Make sure your butter is melted but not hot. Never add eggs into very hot butter, or your eggs will cook.
    4. Make a well in the center of the pumpkin batter in each ramekin to hold the caramel sauce. You want to make sure some batter is covering the bottom and the sides, to seal the caramel sauce in.
    5. Use about 1 tablespoon of keto caramel sauce for each cake. It should have firmed up a bit, if you let it cool properly. You don’t want it completely liquid when adding it to the cakes.
    6. Cover the caramel with the remaining batter and smooth the tops as best you can with the back of a spoon.
    7. The cakes are done when the sides are set and the top is just barely set to the touch. Don’t bake them too long or they will get a bit tough.
    8. Do have a bit of patience to let them cool 10 minutes. They will burn your mouth if you try to eat them too early!
    9. Top them with whipped cream or vanilla ice cream for the ultimate lava cake experience!
    Keto vanilla ice cream melting on a pumpkin lava cake, with caramel sauce drizzled over.

    More keto pumpkin cake recipes

    • Keto Pumpkin Pie Cupcakes
    • Keto Pumpkin Roll
    • Keto Pumpkin Crumb Cake
    • Mini Keto Pumpkin Cheesecake
    • Keto Pumpkin Mug Cake
    • Keto Pumpkin Spice Layer Cake
    Sugar free caramel oozing out of a keto pumpkin caramel lava cake, with an orange napkin in the background.

    Pumpkin Caramel Lava Cakes

    Dreamy keto pumpkin dessert recipe! Tender keto pumpkin lava cakes with a center of gooey sugar-free caramel.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin lava cakes
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 servings
    Calories: 315kcal

    Ingredients

    • ½ recipe Sugar-Free Caramel Sauce
    • ⅓ cup pumpkin puree
    • ¼ cup butter, melted
    • 2 large eggs, room temperature
    • ½ teaspoon vanilla extract
    • 6 tablespoon powdered Swerve Sweetener
    • 6 tablespoon almond flour
    • 1 teaspoon pumpkin pie spice
    US Customary – Metric

    Instructions

    • Make the caramel sauce according to the directions, but leave out the additional water in Step 4. Let it cool completely before proceeding.
    • Preheat the oven to 350F and lightly grease 4 small (4 ounce) ramekins.
    • In a large bowl, whisk together the pumpkin puree, melted butter, eggs, and vanilla extract. Stir in the sweetener, almond flour, and pumpkin pie spice until well combined.
    • Divide about ⅔ of the batter between the ramekins to cover the bottom of each. Use a spoon to make a well in the batter (you want some batter to cover the bottom of the ramekin but raised on the sides).
    • Spoon 1 tablespoon of caramel sauce into each well. Use the remaining batter to cover the caramel in each ramekin.
    • Bake 20 to 25 minutes, until the cakes are golden brown and the tops are just barely firm to the touch. The caramel sauce may be bubbling up a bit through the top.
    • Remove and let cool 10 minutes before serving in the ramekins (these will not stand up to be flipped out of the ramekins).
    • Top with keto vanilla ice cream, if desired, and the remaining caramel sauce. If the sauce has thickened considerably, add a tablespoon of water and re-warm gently in the pan.
    Nutrition Facts
    Pumpkin Caramel Lava Cakes
    Amount Per Serving (1 cake)
    Calories 315 Calories from Fat 259
    % Daily Value*
    Fat 28.8g44%
    Carbohydrates 4.9g2%
    Fiber 1.8g7%
    Protein 6.1g12%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Kathy Cooke says

      November 26, 2021 at 1:59 am

      5 stars
      These were easy and delicious. The caramel turned out perfect. I had tried another recipe that kept separating. Great recipe!

      Reply
    2. Cheryl Wilkinson says

      July 20, 2021 at 1:30 am

      5 stars
      Thank you!!

      This is an awesome recipe! If you have a bad sweet craving these little cakes will satisfy it…lol.

      I didn’t have any ramekins dishes so I put the mixture in a silicone muffin tray…..and guess what?……after they had cooled I was able to pop them out and put into glass desert goblets!.

      Cheryl ????????

      Reply
    3. Molly Graham says

      February 25, 2021 at 12:25 pm

      5 stars
      For the caramel sauce, I used golden Monkfruit in place of BochaSweet along with the brown Swerve. Rather than pouring caramel sauce into the batter to bake, I simply poured it over the top when eating it. It was quick to whip up without dirtying many dishes…..I made the sauce in a 2 cup glass measuring cup in the microwave, and it worked great! This will be my go-to for using up a little canned pumpkin left over from another recipe.

      Reply
    4. Erin says

      November 16, 2020 at 2:54 pm

      5 stars
      Your keto recips are alwasy to good. I’m sure this one is a winner too. Thanks!

      Reply
    5. Melissa says

      November 16, 2020 at 2:51 pm

      5 stars
      Everything about this is absolutely delicious! Great recipe!

      Reply
    6. Martha Cripe says

      October 27, 2020 at 1:08 am

      So delicious! Just the right amount of caramel and pumpkin to satisfy the sweet craving!!

      Reply
    7. Pam Bradley says

      October 20, 2020 at 9:00 am

      You may not know the answer to this one , because you have a family. However I would be the only one eating this . Do you know how it is served cold or reheated ?

      Reply
      • Judy says

        October 21, 2020 at 2:02 am

        Pam: That’s my question too. Do they reheat ok? There is just one of me, even if I halve the recipe. One will be leftover (I hope!)
        Maybe I will need to make 4 to test various possibilities for the leftovers.

        Reply
        • Carolyn says

          October 21, 2020 at 12:21 pm

          I kept mine at room temp and heated it up in the microwave, and added a bit more caramel to the top. It’s not quite as gooey but it’s still delicious!

          Reply

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