Healthy Chocolate Lava Cake

Gluten-free chocolate lava cake topped with ice cream, chocolate drizzle, and fresh berries

A rich chocolate lava cake with a molten center, made with almond flour and no added sugar. This gluten-free, Paleo dessert is not overly sweet and ready in about 30 minutes.

Dairy-free, Gluten-free, Grain-free, Paleo, Soy-free

Servings

Prep Time10

Cook Time17

Recipe by: Adriana Harlan

(livinghealthywithchocolate.com)

Ingredients

▢ 3 ounces semisweet chocolate chips 50–60% cacao
▢ 2 tablespoons (24g) coconut oil melted
▢ 2 tablespoons (31g) full-fat coconut milk
▢ 1 egg room temperature
▢ ½ teaspoon vanilla extract
▢ pinch fine Himalayan salt
▢ 4 tablespoons (28g) blanched almond flour

Instructions

Preheat the oven to 375°F. Grease the bottoms and sides of two 4-ounce ramekins with coconut oil, then cut parchment paper to fit and place it in the bottom of each ramekin.
Melt the chocolate in a heatproof bowl over gently simmering water (a double boiler). Once melted, remove the bowl from the heat and stir in the coconut oil and coconut milk until smooth.
In a separate bowl, whisk together the egg, vanilla, salt, and almond flour. Using a spatula, gently fold in the chocolate mixture until the batter is smooth.
Divide the batter evenly between the prepared ramekins and place them in a deep baking dish. Carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins.
Bake for about 17 minutes, or until the edges are set but the center is still soft. Remove the ramekins from the water bath and let them cool on a wire rack for 5 minutes. Run a knife around the edges to loosen, then carefully invert onto serving plates.

Notes

Low-carb/Keto option: Use 70–100% dark chocolate.
Sweeter option: Add a sweetener of your choice to the batter. About ⅓ cup works well, depending on the sweetener.
Chocolate swaps: I use chocolate chips here, but a chopped chocolate bar works just as well.
Measuring: For best results, measure ingredients by weight using a kitchen scale.
Scaling: This recipe makes two servings and can easily be doubled or tripled.
Baking vessels: Use small 4-ounce ramekins, an oven-safe mug, or a muffin tin.
Baking time: May vary depending on ramekin size and oven. A test batch is helpful if serving guests.
Easy release: Grease ramekins well and line the bottoms with parchment, or dust with cocoa powder.
Storage: Store leftovers in the fridge. Let them come to room temperature for a softer texture, or enjoy them cold for a fudgy, brownie-like center.
Reheating: Reheat in a 350°F oven for about 10 minutes or microwave briefly.

Nutrition