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???
This is the low carb peanut butter dessert of your dreams! Ooey gooey grain-free peanut butter lava cake. Get it while it's hot!
- 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
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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.
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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.
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Whisk in powdered sweetener until smooth. Whisk in eggs, egg yolks, and vanilla extract. Then whisk in almond flour until smooth.
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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.
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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).
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Drizzle with low carb chocolate sauce and serve immediately.
Serves 4. Each serving has 4.48 g NET CARBS.
Food energy: 387kcal Total fat: 35.02g Calories from fat: 315 Cholesterol: 215mg Carbohydrate: 6.41g Total dietary fiber: 1.93g Protein: 10.44g
Julius Minor says
I love the peanut butter sheet cake but I never seen anything like this before… I’m trying this ASAP!!!
Darlene says
Making it today! Thank you for all your awesome recipes!!!
Carrie says
Oh YUM!!!!! The suspense is over and the big reveal is AMAZING!!!
Julius Minor says
This may be a Game Changer!!
Kapu says
What could I use in place of coconut oil which would work? I’m out of coco oil.
Kapu says
Going to make this when I get home from work. 🙂
Carolyn says
Use butter. It works too.
Maryann says
I know I might be missing the point, but CAN these be made with actual sugar?? If so, what kind and how much? Thanks!!
Looks delish, and it’s peanut-butter!!! Yum!!!!
Carolyn says
Yes, I think they would be fine and you can swap it in the same amount as my sweetener.
maryann says
Thank you!!
Deb W says
So it could be a granulated sweetener? Or were you meaning it could be regular powdered sugar? TIA
Carolyn says
The recipe is going to work out best with a powdered sweetener but if granulated is all you have, then use that.
Kapu says
Mine just came out of the oven. Can I send you a pic. Not sure it looks right. Sure smells good.
Carolyn says
You can’t send a pic here on the blog. You can send it to my email [email protected] but I am going on vacation tomorrow. Not sure I can help you right now!
Kapu says
LOL!!!! I just realized why the texture was off. LOL!!!! I forgot the almond flour. My husband loved it though. It had a Mochi like texture. Mochi is a Japanese dessert. Going to make it again tomorrow with all ingredients. 🙂
Carolyn says
Hahah, I know what kochi is, although I’ve never tried it. But yes, I think this would be much better WITH the almond flour.
Kapu says
Made it again today with complete success. All ingredients accounted for. So yummy! ? This dessert will be a repeat offender. Now on to the choc mousse.
Carolyn says
Yay!
Sara Joy says
I actually SNORTED when I pressed play and heard the music. I mean, that would have been my head’s soundtrack for it anyway, but it was nice to actually hear it out loud. Ha!
Carolyn says
Yay! That’s exactly the reaction I was looking for. 🙂
Amy says
Made this yesterday evening and it was
A-MAZE-ING!!! By the way I ate 2 ? AnyWhoo, last night I had a dream you called me to see how I liked it…I remember thinking “Wow this Lady is serious about feedback” So I thought I better post my review this morning…lol.
Carolyn says
That is HILARIOUS! I haven’t gone that far…yet! 🙂
Jackie says
I made two of these yesterday and they were SUPERB ..the music in the video wasn’t overkill 🙂
Messed up my chocolate sauce thou..I’ll be working on it since flavour was good, it was just too runny ..had to lick up the excess 🙂
Carolyn says
Glad you liked the video, I got such a kick out of that!
Stephanie says
Would it work to place them in the ramekins, put three in the fridge and just cook one? Then, bake the refrigerated ones one at a time over a few days, prolonging the pleasure?
Carolyn says
I am not sure. I thought of trying that but didn’t get around to it. I’d say it’s worth a shot!
Michele says
Did you try this? How did the ones you cooked later turn out?
Sarah says
I want to make these ASAP but I don’t have powdered Swerve… I have other Stevia blend but not powdered. How can I make these work?!?!?
Carolyn says
It may still work okay, but be a tad gritty. I don’t know for sure.
Jackie says
I buy granular erythritol and run it thru my nutribullet to powder it and use that in place of swerve.
Amy M says
Thank you, Carolyn! Craving something LC with peanut butter in controlled portions!
Helena Angelina says
Oh. My. Gawd. ‘Nuff said.
Jennie Goutet says
Yes I will make this SOON. I am reminded I have no more coconut oil.
Deb says
I love this recipe! I have a hint for people that do not have powder stevia on hand. I put granulated stevia or which ever sweetener you have on hand in a
coffee grinder and grind for about 15-20 seconds. Just make sure to clean the residual coffee out of the grinder before you grind the sugar
Anna Y says
Just fixed this with my daughter and it is wet and bubbling. 🙁 What did we do wrong???
Carolyn says
Without being in your kitchen and knowing exactly what ingredients you used, I really can’t say. Perhaps you didn’t cook it long enough? Ovens can vary a great deal in temperature.
Robin says
Oh. My. Goodness. This is amazing. My husband just made this and it’s outrageous. He cooked it a little underdone and lava was everywhere and the chocolate sauce on top. Wow! This might be my new favorite dessert. We can’t get a sugar free chocolate bar, so we always make with cocoa powder and coconut oil. Just wonderful. Thank you so much!
Kaye says
Is there a single serve version of this recipe? Just wondering….my hubby doesn’t like peanut butter (I know, can you imagine?!?), and I want a single serve
Carolyn says
You can easily cut it in half, so it would be 2 servings. Cutting it down to one would be tricky and I’d have to test it.
Liz says
Is this regular peanut butter? 9or natural?
Carolyn says
Either works.
Jenn says
This looks so good! But I have a question: is it gooey because it’s not completely cooked? I’m a bit of a freak about raw eggs…I’m sure I’m weird?
Carolyn says
Eggs are fully cooked at 160F so you could always stick a thermometer in to test.
Erica says
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?
Lisa says
Does this taste eggy or have the rubber type consistency associated with it?
Carolyn says
I certainly didn’t find it so.
Jackie says
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.
Carolyn says
Thanks for the feedback, Jackie!
Jenny says
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.
Jackie says
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.
Lindsey H says
What can I bake in if I don’t have individua ramekines? I know it would not make it single serve though.
Carolyn says
I am not really sure. What small oven-proof containers do you have?
Sonia says
Ok it’s my first time using ramekin dish, so do you place them on a cookie sheet when baking??
Just made them 🙂
Carolyn says
Sure, that can help.
Bethanne says
Can I make this without the artificial sweetener or sugar? Just leave it out?
Carolyn says
Sure, but it would be awfully bitter. And I don’t use ANY artificial sweeteners.
Sabrina says
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?
Carolyn says
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
Deanne Fernandez says
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!)
Carolyn says
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!
Tina says
Can I use Gentle Sweet in place of Swerve & if so how much?