All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Peanut Butter Molten Lava Cakes

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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. 

Low carb grain-free Peanut Butter Molten Lava Cakes. The best dessert ever and less than 5 g net carbs!

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.

Low carb Molten Peanut Butter Lava Cake Recipe

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.

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Ooey gooey and healthy! Low carb keto Peanut Butter Lava Cake.

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???

Low carb grain-free Peanut Butter Molten Lava Cakes. The best dessert ever and less than 5 g net carbs!
Print
Peanut Butter Molten Lava Cakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

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!

Course: Dessert
Cuisine: Dessert
Servings: 4 cakes
Calories: 387 kcal
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Whisk in powdered sweetener until smooth. Whisk in eggs, egg yolks, and vanilla extract. Then whisk in almond flour until smooth.
  4. 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.
  5. 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).
  6. Drizzle with low carb chocolate sauce and serve immediately.
Recipe Notes

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

Nutrition Facts
Peanut Butter Molten Lava Cakes
Amount Per Serving (1 cake)
Calories 387 Calories from Fat 315
% Daily Value*
Fat 35.02g54%
Cholesterol 215mg72%
Carbohydrates 6.14g2%
Fiber 1.93g8%
Protein 10.44g21%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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.

Reader Interactions

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Comments

  5. 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!!!!

    Reply

      • 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. 🙂

        Reply

        • 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.

          Reply

  7. 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!

    Reply

  8. 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.

    Reply

  9. 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 🙂

    Reply

  10. 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?

    Reply

  11. 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?!?!?

    Reply

  15. 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

    Reply

    • 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.

      Reply

  17. 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!

    Reply

  18. 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

    Reply

    • 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.

      Reply

  20. 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?

    Reply

  21. 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?

    Reply

  23. 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.

    Reply

    • 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.

      Reply

  27. 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?

    Reply

    • 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

      Reply

  28. 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!)

    Reply

    • 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!

      Reply

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