Low carb, molten lava cake!
I hold the record for the world’s largest sweet tooth. It’s been measured! I could eat sweets for every meal of the day and go to bed happy. So when I started eating keto, I obviously cut out sugar all together and needless to say, I was irritable. But that was to be expected- sugar is highly addictive and when you take it away after so many years, you get withdrawal symptoms. As with all addictions, it takes time and effort to heal the body. After a few grueling days, maybe a week, the sugar cravings started going away. At the peak of my keto dieting, I never even thought about dessert. My body was running perfectly fine without that brownie for dessert daily.
Soon though, I began missing the intricate processes that made up baking, and the warm, delicate textures it brought about. I started to research some keto desserts and came across what seemed like plenty of options to choose from. After experimenting with some low carb dessert recipes and quite a few failures, I decided to instead start with what was already a hit: non-keto desserts (loved by all!). I took a few different non-keto recipes and simply tweaked them to reduce their carb count and ended up with something magical.
A gluten-free, keto dessert is born
It’s a lava cake! But that name doesn’t do it justice. It’s a warm, gooey, sweet, fluffy, molten cool lava cake. It’s insanely simple to make and only has 4g of net carbs for the entire little cake. 4G OF CARBS! Considering this unheard of number, I added a scoop of vanilla Breyer’s carb-smart ice cream (4g of carbs per ½ cup, which is about a large scoop – see nutrition label on the side) to create something like an icy cool lava cake. When you flip it onto a plate and crack it open, the slightly molten center and the melting ice cream underneath join together and create the king of keto desserts! The entire cake has a soft, fluffy and super moist texture- owing to the fact that it’s flourless and gluten-free. It will definitely satisfy anyone’s sweet tooth if it satisfied mine!
You can also try these amazing mini-cake desserts:
Microwave mug cakes are all the rage right now, but we don’t own a microwave (voluntarily). We find that nuking your food dries it out completely and leaves parts of it uncooked. That being said though, many have microwaved their mug cakes and reported they’ve turned out delicious, so this isn’t something to worry about. If you have the chance though, try doing what we did- toaster oven baking it. We think it preserves the moisture better and bakes it more evenly for a better taste.
Check out the end of the recipe for some paleo substitutions and other delicious desserts!
If you’re interested in making this cake paleo style, there are just a few things to change. First, use raw cocoa powder if not already, and substitute the erythritol for honey! And if your local store sells vanilla beans in their raw form (see pictured on bottom right of the mug) use those!
There’s also been some debate about whether or not you should eat dairy while on a paleo diet. I personally believe it’s fine if you buy organic, grass fed, etc. dairy. But if you’re being cautious, then use coconut milk instead of the heavy cream. Lastly, consider leaving out the baking powder as it has some corn starch it in and is not paleo friendly.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals that take no time to prepare!
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