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.
Notes
Each lava cake (with 1 tablespoon of caramel sauce in it) is 230 calories, 24 grams of fat, 6 grams net carbs and 8 grams of protein.