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.
MY LATEST VIDEOS
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!
What could be better than an ooey gooey low carb lava cake? How about one filled with sugar-free caramel?
- 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
-
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.)
-
Preheat the oven to 350°F.
-
While the caramel is freezing, prepare your lava cake batter. Combine all the dry ingredients and mix to get rid of any lumps.
-
Then combine all the wet ingredients and pour into the dry. Mix well.
-
Spray 4 ramekins with oil or grease them with some butter.
-
Fill up the ramekins halfway, using half your batter.
-
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.)
-
Pour the rest of the batter over the caramel, covering it completely.
-
Place the ramekins on a baking sheet and bake for about 13 minutes. The tops of the lava cake set but still be jiggly.
-
Let them rest for 3 minutes and then run a sharp knife around the edge to loosen the cakes if they’re stuck.
-
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.
-
Remove the ramekin and you now have a lava cake ready to be broken and devoured!
-
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.
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.
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
Amy DeMoss says
Looks so yum!!!! BTW, are you on instagram and if so, how do I find you to follow you?
Vicky says
We are! Here’s our page: http://instagram.com/tasteaholics/
Carolyn says
My instagram handle is @fooddreamer and I see that Vicky already gave you hers for tasteaholics.
Joshua Hampton says
You had me at chocolate. But wow, that lava cake sure looks lovely. I wish I could just grab it through my screen.
Vicky M says
Just made this and it is divine. I happened to have a jar of Carolyn’s caramel sauce in the fridge and I just happen to have some whipped cream already. My ramekins are quite a bit larger than yours so I completely messed up getting the caramel in the middle. It may not be pretty but it’s totally delic and the cinnamon adds wonderful flavor. Gooey oozing chocolate and caramel! Thank you!
Molly says
Yesss. I can eat this with no modifications (almond allergy). This is getting made asap!
samantha says
i made this and while the cake was super yummy [i also added chocolate chips] and the caramel tasted good by itself, i had a hard time blending the caramel up! it would NOT stay together, the butter and cream separated, i added it to the nutri bullet and it did nothing, so i added a dash more of cream and it finally came together nicely. then when i put it in the middle of the cakes before baking [partially frozen] it all melted and kind of over flowed out of the dishes, and was just pure oil looking 🙁 I’m not sure what i did wrong!
Carolyn says
I am not sure either but I wonder did you use a different sweetener or did you use Swerve?
Vicky says
Hi Samantha, we definitely recommend letting the caramel cool/freeze completely until you could “chip” it away to place in the center of the cakes. This is because while baking, the frozen caramel has time to soften before it melts too much into the quick cooking lava cake.
Hope this helped!
Bethany says
THis is so decadent. I made a batch of caramel and put it in the fridge. Then when I made these I scooped out a tablespoon and put it in the freezer to freeze faster. Worked out so delish. I don’t have stevia so I upped the erythritol. They were still great! Thank you for adding this recipe!
Carolyn B. says
Hello, I was wondering how much Swerve I could use instead of the 1/8 teaspoon of powdered Stevia. Thanks!
Carolyn says
1/8 cup, so 2 tablespoons.
Carolyn B. says
Thanks!
Vickie says
What size ramekins please?
Carolyn says
4 ounce.