Servings: 4 · Prep Time: 60 mins · Cooking Time: 6 mins
Total Time: 66 mins


Deep, dark chocolate cake with an explosion of oozing chocolate lava. Wow. What a recipe. It is hard to believe this is low carb, grain free, gluten free and free of added sugars! It ticks all the dessert boxes. This recipe is enough for 4. You can either pop them in to individual ramekins or double the recipe to make one large chocolate lava cake. They are perfect for an after dinner treat, or enjoyed at a dinner party or even as an alternative to a birthday cake. They are bound to be a show stopper and people won't believe that no sugar has been used. Shop bought deserts usually contain a long list of ingredients as well as multiple sugars. If you can make something that tastes as good as these, then we promise, you will never want to buy one from the supermarket again. The choice of chocolate is yours. We personally like to use a high percentage (85%) as it is rich and delicious. But if you would like to go a little lower the dish will still be a great success.



  • dark chocolate (70g)
  • unsalted butter (40g)
  • double cream (30g)
  • eggs, whisked and frothy (2 large)
  • ground almonds (2 tbsp)


Firstly, please do not overcook this recipe. This is very important. Especially if you want that chocolate flowing lava.
Into a glass bowl over boiling water melt the chocolate and butter (alternatively you could do this in the microwave)
Carefully remove from heat and stir to combine
Add in the double cream, little by little, stirring as you go until all mixed in
In a separate bowl whisk the 2 large eggs until frothy. Add them to the mixture.
Add in the ground almonds. Stir.
Once all mixed together, pop mixture into the fridge for 45 minutes maximum.
Preheat the oven to 180C.
Grease 4 ramekins with butter and evenly spoon the mix into each one equally.
Bake for 6-7 minutes. You want there to be a wobble on top still as the cake will continue to cook once removed.
Serve immediately with some fresh or dried raspberries and a dollop of clotted cream.


You can reduce the cocoa content of the chocolate to make them sweeter. We would suggest 70% or higher but the choice is yours. Just be mindful of added carbs if you opt for a lower percentage chocolate.
You could add orange zest / vanilla / coffee for an added twist.
If you would like these to be dairy free then replace the double cream with coconut milk (from a tin).
To make it nut free, replace the ground almonds with ground flax / linseed.