What could be better than an ooey gooey low carb lava cake? How about one filled with sugar-free caramel?

While I am away this week, I asked some great new low carb bloggers to fill in for me. Please welcome Vicky and Rami of Tasteaholics and look at this delicious creation! I won’t be able to try it out myself until I am home but you know I will give it a go soon.

We knew exactly what we were going to whip up for our guest post here on All Day I Dream About Food. It’s not hard to see Carolyn is a huge fan of dessert, but a closer look will tell you she’s the master of mug cakes!

At Tasteaholics, we’re big fans of personal cakes because they’re versatile, easy to make and you get one all to yourself. We’re even bigger fans of low carb cakes because we’ve been keto for about 2 years now! It didn’t take long for us to start experimenting with Stevia, erythritol and other low carb sweeteners, because like Carolyn, we love desserts! Our hankering for something sweet in our day sparked our creativity and we set off on making the best desserts we’d ever made- even while dieting!

We’ve indulged in cheesecakes, chocolate cakes, cupcakes, red velvets, cake pops, brownies, cookies… everything imaginable and are still in the best shape of our lives! It really is astounding what you can do with a few recipe tweaks.

Fast forward to today and we definitely indulge less. Our taste buds and mindsets have reset and we find we’re craving sweets much less often. Though, when we do, we like to make some quick mug cakes to treat ourselves.

For our post today, we decided to use Carolyn’s awesome caramel sauce recipe to create a Low Carb Caramel Chocolate Lava Cake! Lava cakes are so fun to dig in to and are great as an impressive dessert after a family dinner.

We recommend enjoying our Low Carb Caramel Chocolate Lava Cake with a scoop of low carb ice cream (preferably homemade!), whipped cream, fruits, or just more caramel sauce- it’s delicious!

Enjoy!

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Flourless Caramel Chocolate Lava Cake

Prep Time

15 mins

Cook Time

13 mins

Resting Time

2 mins

Total Time

30 mins

 

What could be better than an ooey gooey low carb lava cake? How about one filled with sugar-free caramel?

Course: Dessert

Cuisine: Dessert

Servings: 4 cakes

Calories: 230 kcal

Ingredients

• 1/4 cup Carolyn's Low Carb Caramel Sauce OR Tasteaholic's Caramel Sauce
• 1/2 cup cocoa powder
• 1/4 cup Swerve sweetener or other erythritol
• 1/8 tsp powdered stevia
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup butter melted
• 4 medium eggs or 3 large/extra large
• 1 tsp vanilla extract

Instructions

1. Prepare your caramel sauce and let it cool. Place a bit of it in a small jar and allow it to freeze. This will allow the lava cake to cook and warm up while the caramel will stay gooey and not melt too much. (If you’re in a hurry to enjoy the lava cake and have some sugar-free caramel candies on hand, you can skip this step and place one candy into the middle of each lava cake to cook and melt.)
2. Preheat the oven to 350°F.
3. While the caramel is freezing, prepare your lava cake batter. Combine all the dry ingredients and mix to get rid of any lumps.
4. Then combine all the wet ingredients and pour into the dry. Mix well.
5. Spray 4 ramekins with oil or grease them with some butter.
6. Fill up the ramekins halfway, using half your batter.
7. Place about a tablespoon of the caramel sauce into the center of each ramekin letting it rest on the lava cake batter. The sauce should be solid once it has frozen so chip away a chunk of it for each ramekin. (If you’ve got those caramel candies, place one into each ramekin in this step.)

8. Pour the rest of the batter over the caramel, covering it completely.

9. Place the ramekins on a baking sheet and bake for about 13 minutes. The tops of the lava cake set but still be jiggly.

10. Let them rest for 3 minutes and then run a sharp knife around the edge to loosen the cakes if they’re stuck.

11. Place a plate upside down onto the ramekin. Flip the ramekin and plate so that the ramekin is now upside down onto the plate. Tap on the ramekin to allow the lava cake to gently fall onto plate.
12. Remove the ramekin and you now have a lava cake ready to be broken and devoured!
13. Dig in immediately! Break that lava cake open and watch the chocolate caramel ooze out. Drizzle with more caramel, add some whipped cream, a scoop of low carb ice cream or some berries as a garnish.

Recipe Notes

Each lava cake (with 1 tbsp of caramel sauce in it) is 230 calories, 24 grams of fat, 6 grams net carbs and 8 grams of protein.

Nutrition Facts

Flourless Caramel Chocolate Lava Cake

Amount Per Serving (1 cake)

Calories 230 Calories from Fat 216

% Daily Value*

Fat 24g37%

Carbohydrates 6g2%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

About Vicky & Rami from Tasteaholics

Vicky and Rami have a keto, paleo/primal and gluten-free blog, tasteaholics.com, dedicated to teaching people how to cook easy and nutritious meals. Firm believers of the ketogenic diet, they provide readers with low carb recipes (low carb desserts, too!) that never skimp on flavor. When they’re not making a mess in their kitchen (or their friends’ kitchens!), they can be found working out together, watching Netflix, or discovering interesting classes to take all over NYC.

Follow them on Facebook, Twitter, Instagram and Pinterest! Check out their complete Guide to the Keto Diet