So ooey and gooey, this low carb Chocolate Peanut Butter Molten Lava Cake will blow your mind. You won’t believe it’s a keto sugar-free dessert! Updated recipe with a how-to video.
I am having such fun going back and tweaking old recipes like this one. This keto molten lava cake has always been one of my favourite desserts. How can you go wrong with a warm peanut butter center oozing out all over you plate?
Low Carb Chocolate Peanut Butter Molten Lava Cakes
It’s a little frightening, how much I love peanut butter and chocolate together. I have to confess, it’s something I eat almost daily, even if it’s just a little piece of really dark chocolate with some peanut butter smeared on top. It’s a flavour combination that is never far from my mind, even when I am in the midst of creating another recipe altogether. And I know I am not the only one who feels this way. Whenever I post a low carb peanut butter and chocolate recipe, they get a great deal of attention. My Chocolate Covered Peanut Butter Popsicles went completely viral and not just with the low carb set. They’re still going wild on Pinterest and it’s rather astonishing to watch. All the world is in love with peanut butter and chocolate. And why shouldn’t they be?
The world is also in love with molten chocolate cake. I don’t know who first came up with those but hand that person a trophy, please, because it’s nothing short of brilliant. Warm chocolate cake, typically with little to no flour, not quite fully cooked through. As you cut into it with your fork, the “molten” insides come pouring out onto your plate. Gooey doesn’t even begin to describe these sorts of desserts and the best part is that they usually come together very quickly. No need to bake for hours and then carefully decorate with frosting. It almost feels like cheating, to whip up individual cakes in ramekins in about 20 minutes. And they seem so impressive to people who haven’t ever made them.
And then, the marriage of the two. Dabbing a spoonful of peanut butter into the molten cake batter, so that it melts during baking and seeps out all over the plate upon cutting into it. I don’t think there is any need for my to explain my position any further. You know why this is a good idea…go make it.
What is NOT a good idea, however, is trying to take pictures of said low carb molten chocolate peanut butter cake and mistakenly thinking that whipped cream would be a good garnish. Whipped cream is a great garnish at almost any time, but not when the cake is hot out of the oven and you are trying to show how the melty peanut butter oozes out invitingly on to the plate. Why not? Because the cake is served warm. And what happens to whipped cream on warm cake? It melts. And what happens when it melts? It runs all down the sides of the cake, obscuring the view of the lovely melty peanut butter center. Grrrrr. I actually had to go back to the kitchen, sop up the melted whipped cream, transfer the cake to another plate and then try again to get good shots of the melted peanut butter center. I had two other unbaked cakes and I could have tried with those, but I was saving them for dinner that night. I wanted to see if the cake could be prepared ahead of time and cooked just before serving, in case any of you wanted to serve it to guests. And it can indeed. But that left me with the one whipped cream-soaked cake for photos. Damage control. Messy, but still infinitely delicious.
Consider using your own homemade peanut butter for these delicious keto lava cakes. Check out How To Make Peanut Butter from Texanerin Baking!
Prefer to be peanut free? You can make this with almond butter as well. Chick out how to make your own almond butter here.
Molten Chocolate Peanut Butter Cake – Low Carb and Gluten-Free
- Preheat oven to 375F and grease 3 small ramekins. Dust the ramekins with cocoa powder and shake out the excess.
- In a microwave safe bowl, melt butter and chocolate together, whisking until smooth. Alternatively, you can melt it carefully over low heat.
- Add the sweetener and whisk until combined. Then add the egg and egg yolk and whisk until smooth.
- Whisk in the almond flour, vanilla extract, and salt until well combined.
- Divide about 2/3 of the batter between the three ramekins, making sure to cover the bottom.
- Divide peanut butter between the ramekins, placing in center of the batter. Cover with remaining batter. Bake 10 to 12 minutes, or until the edges of the cakes are set but the center still jiggles slightly. Remove and let cool 5 to 10 minutes. Then run a sharp knife around the edges and flip out onto plates.