This is the low carb peanut butter dessert of your dreams! Ooey gooey peanut butter lava cake. This keto lava cake recipe is sure to please.
Stop the presses! Hold the phones! Call in reinforcements! Stop, stop, stop whatever you are doing right now and run to your kitchen to make these keto molten peanut butter lava cakes. Because these are, without question, every peanut butter lover’s dream dessert. Warm and rich and gooey and melty, they just ooze peanut butter sweetness all over your plate. It will be love at first bite, I promise you. And they are even more heavenly with a good drizzle of my low carb chocolate sauce on top.
If you follow me on Instagram, you will have seen a sneak peek of these last week. I couldn’t help myself, I had to get a little video of the gooey insides of these individual cakes oozing out all over the plate. I was so utterly delighted with myself when these worked out so well and I wanted to share them right away. Alas, it takes longer than that to edit photos and write up recipes for a blog post. So I settled for a little teaser, with the promise that the real deal wouldn’t be far behind.
So here they are. I was inspired by a fellow blogger’s post for Double Peanut Butter Lava Cakes on Wishes & Dishes. Of course, her version was made with peanut butter chips, sugar and flour so I had to think long and hard about how I was going to make them over. The funny part is that my first experiment turned out perfectly from the start but I wasn’t ready to get photos at that point, as I had whipped them up after dinner. I made them again a few days later but I accidentally under-baked them and I think I may have used extra large eggs instead of the standard large. The third time I tried them, I over-baked them because I was worried about under-baking them. It was the fourth time that I got it just right and was able to not only get gorgeous photos but some fun video as well.
Rest assured, however, that it won’t be the last time I make them. If I had my way, I’d make them every day. Peanut butter rules!
Oh, did you want to see that little video clip of this ooey, gooey delight???
Peanut Butter Molten Lava Cakes
Ingredients
- 1/4 cup butter
- 1/4 cup peanut butter
- 2 tbsp coconut oil
- 6 tbsp powdered Swerve Sweetener
- 2 large eggs
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 6 tbsp almond flour
- Low Carb Chocolate Sauce
Instructions
- Preheat oven to 350F and grease 4 small (about 1/2 cup capacity each) ramekins very well. I used both butter AND coconut oil spray.
- In a medium-sized microwave safe bowl, combine butter, peanut butter, and coconut oil. Cook on high in 30 second increments until melted. Stir together until smooth.
- Whisk in powdered sweetener until smooth. Whisk in eggs, egg yolks, and vanilla extract. Then whisk in almond flour until smooth.
- Divide batter among prepared ramekins and bake 12 to 15 minutes, until sides are set but the center still jiggles a bit. Remove and let cool a few minutes.
- Run a sharp knife around the inside of the ramekin to loosen the cakes. Cover each with an upside-down plate and flip over to turn the cake out onto the plate (you may need to give it one good shake, holding the plate and ramekin together tightly).
- Drizzle with low carb chocolate sauce and serve immediately.
Notes
Nutrition
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Can I use Gentle Sweet in place of Swerve & if so how much?
Okay, my mom loves peanut butter cookies and her birthday is coming up, but I want to change it up for her a little bit. I can’t decide if she’d like this peanut butter molten cake or your chocolate peanut butter molten cake more. Decisions, decisions… (Thank you for giving me options!)
I think you can’t really lose either way! Do a test run, though… they can be tricky to get out of the ramekins sometimes. Grease them well!
Hey Carolyn! I’m a huge fan of your recipes! And this one looks delicious! We have an almond intolerance in my house and have looked up the conversion, but just want to be certain! Is it 1 to 4 ratio of coconut flour to almond flour?
I wouldn’t use coconut flour here, I think it will change the cakes and not be very good. But I can recommend using sunflower seed flour. This one from Gerbs is allergen free (not processed in a facility that uses peanuts). https://amzn.to/2QFC70d
Can I make this without the artificial sweetener or sugar? Just leave it out?
Sure, but it would be awfully bitter. And I don’t use ANY artificial sweeteners.
Ok it’s my first time using ramekin dish, so do you place them on a cookie sheet when baking??
Just made them 🙂
Sure, that can help.
What can I bake in if I don’t have individua ramekines? I know it would not make it single serve though.
I am not really sure. What small oven-proof containers do you have?
My friend gave us eggs from her chicken that she’s raising on her farm. Trouble is, I wouldn’t know if they are standard large, extra large or what. They do vary in size a bit. You had commented that the size of your eggs made a difference in your trial recipes. Do you know approximately what the cup size would be for the eggs so I can measure? Thank you.
Interesting question Jenny …I can tell you I always buy large eggs and since I half and divide recipes a lot I’ve noticed the one egg is approx 51~55 grams. Hope this helps.
Does this taste eggy or have the rubber type consistency associated with it?
I certainly didn’t find it so.
It didn’t taste eggy to me, nor did it have a rubbery texture. I found it a little difficult to get that ‘just gooey’ center but over or underdone – it tastes great. A real treat with a dollop of home made ice cream.
Thanks for the feedback, Jackie!
35g fat/serving? I’m not afraid of fats but since I’m not Keto anymore but just try to be low glycemic/low carb with just occasional clean eating of real food fruits etc, I was encouraged to keep fats to approx 60g/day if eating more moderate carb.
Did you have this for a meal?