Keto Molten Chocolate Lava Souffles

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    8 min

  • ready time

    ready time

    23 min

Keto Molten Chocolate Lava Souffles

8 ratings

If you are looking for a decadent, fudgy dessert that will satisfy your chocolate cravings, look no further. These Keto molten chocolate lava soufflés are rich, moist, and gooey, perfect to be enjoyed straight out of the oven. They require only six ingredients to make and less than half an hour of your time. They make the perfect dessert for when you have guests coming over but don't have much time to make an impressive time-consuming dessert.

Is chocolate lava soufflé Keto?

Generally, lava cakes or lava soufflés are not Keto-friendly because they are made using white flour and processed sugar, which are high in carbs. To make chocolate lava soufflé Keto, this recipe uses High-fat, Low-carb ingredients such as egg yolks and butter. These Keto molten chocolate lava soufflés contain only 3g of carbs per ramekin. They taste just as delicious without the extra carbs.

Can you make this Keto molten chocolate lava soufflé in a mug instead of a ramekin?

Yes, you can bake this Keto soufflé in a mug. Since mug cakes usually bake in the microwave, using an oven for these soufflés is the best choice. Because baking in a mug in the microwave could result in uneven cooking of the soufflé and difficulty getting a melty center, ensure that the mug is oven-safe. A tip to get a melty center is to add a few dark chocolate chips or dark chocolate squares in the center of the soufflé before baking.

What to serve with these Keto molten chocolate lava soufflés?

There is no wrong way to serve these Keto molten lava soufflés. They can be served in several ways and will still turn out delicious. These Keto soufflés pair well with Keto ice cream, specifically vanilla-flavored ice cream, since the soufflés are decadent and rich in flavor. They can also be served with fresh berries on top, such as strawberries or raspberries. Another good topping option is a drizzle of runny peanut butter or Keto-friendly caramel sauce.

How do you store these Keto molten lava soufflés?

Once the soufflés are completely cooled, cover each ramekin tightly with plastic wrap. Transfer to the refrigerator for up to 3 days. The soufflé will solidify in the middle while in the fridge; therefore, ensure to reheat before enjoying. To reheat these Keto molten chocolate lava soufflés, remove the plastic wrap and warm them in a preheated oven for about 5 minutes at 350F. You can also reheat these scuffles in the microwave. Remove the plastic wrap, place the ramekin on a plate and cover it with a damp paper towel. Microwave for about 20-30 seconds.

  • Net Carbs

    3 g

  • Fiber

    1.6 g

  • Total Carbs

    22.6 g

  • Protein

    6.3 g

  • Fats

    31.2 g

329 cals

Keto Molten Chocolate Lava Souffles

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Butter

    Butter

    2 ounce

  • Egg Yolk

    Egg Yolk

    3 large egg yolk

  • Egg Whites

    Egg Whites

    3 large egg white

  • Butter

    Butter

    2 ounce

  • Dark Chocolate 85% by Lindt

    Dark Chocolate 85% by Lindt

    1-½ ounce

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ½ cup

Recipe Steps

steps 5

23 min

  • Step 1

    Preheat the oven to 400F. Chop the chocolate bar into small pieces. In a microwave-safe, add the chocolate pieces together with the salted butter. Microwave for 45 seconds until the chocolate is completely melted. Once done, set aside to cool completely.
    Step 1
  • Step 2

    Meanwhile, grease four small ramekins with some butter. To the chocolate and butter mixture, add the swerve sweetener and egg yolks. Combine using a whisk until well incorporated.
    Step 2
  • Step 3

    To a stand mixer bowl, add the egg whites. Whip the egg whites on medium speed using the whisk attachment until stiff peaks form. Then, gently fold 1/3 of the egg whites into the chocolate mixture using a spatula. Add the rest of the egg whites and gently fold until fully incorporated.
    Step 3
  • Step 4

    Divide the batter among the four greased ramekins using an ice cream scoop. This ensures that each ramekin has an equal amount of the batter hence equal net carbs per ramekin serving. Gently smooth the top of the batter using the back of a spoon to get an even top once baked.
    Step 4
  • Step 5

    Transfer the ramekins to the oven. Turn down the oven to 350F. Let the soufflés bake for 7-8 minutes until the edges are firm and the center is still soft and molten. Allow the soufflés to cook for about 1 minute once baked before serving. Serve with a dollop of whipped cream if desired.
    Step 5

Comments 19

  • ChoosingToLive1

    ChoosingToLive1 a year ago

    WARNING!!! May trigger a carbohydrate binge that could last for weeks. Is it really worth it?

    • Sam

      Sam a year ago

      I used Swerve Confectioners sugar. And it was really good but I would cook it for 12 mins next time.

      • ExcellentKetone906345

        ExcellentKetone906345 2 years ago

        Can i put in bake mode in ninja foodi? How long?

        • Helly

          Helly 2 years ago

          Can you refrigerate the batter and bake later?

          • SuperMacadamia795759

            SuperMacadamia795759 3 years ago

            The revised version has too much sweetener. I could have done with 1/4 cup instead of 1/2 cup. A bit overpowering.

            • Mama Chimmy

              Mama Chimmy 3 years ago

              Why are there two butter ingredients with two different amounts ? Which one is the correct one to use?

              • StupendousKetone701993

                StupendousKetone701993 a year ago

                Step 2… has both butters mentioned. One to grease the cups. One gets added to the chocolate

              • Mama Chimmy

                Mama Chimmy 3 years ago

                Thx so much!

              • kathyyax52ea

                kathyyax52ea 3 years ago

                Grease ramekins with small amount of butter. Use larger amount in batter.

            • GorgeousMacadamia692198

              GorgeousMacadamia692198 3 years ago

              Where does the butter come into the recipe? There is no mention to the butter in the steps

              • Jeff H

                Jeff H 3 years ago

                Look in the first step

              • Suri513

                Suri513 3 years ago

                With the chocolate

            • Caspar

              Caspar 4 years ago

              I made these today and followed the instructions exactly as posted. LOVED THEM! I did not get any egg taste at all. I didn’t have the icing sugar replacement but used monk fruit sweetener with erythritol. I had to leave them about 3 minutes more in the oven (I used normal baking, maybe if I had used convection baking mode the 7-8 mins would have been enough?, not sure). Anyway, liked them as did my family.

              • Kgkendal

                Kgkendal 5 years ago

                Just tasted like egg, not enough sweetness

                • ExcellentKetone906345

                  ExcellentKetone906345 2 years ago

                  What was the previous recipe. I don't like egg taste. N not extra sweet. Did previous recipe have lesser eggs?

                • recipewriter

                  recipewriter 5 years ago

                  I'm bummed to hear that. I adjusted the recipe in hopes that others will have a better experience. Thank you!

              • Steffrock

                Steffrock 5 years ago

                I used 100% baking chocolate and extra serve, it came out very chocolatey but I over cooked it. Still tasted great!

                • Bethdewolfe

                  Bethdewolfe 6 years ago

                  Tasted yummy! I used homemade whip cream too

                  • helen0926

                    helen0926 6 years ago

                    Just tasted of egg - I won’t be makin this again!