Chocolate molten lava cakes with a creamy peanut butter center. This cake is low carb and keto-friendly. It is also an easy, one-bowl recipe that is ready in about 20 minutes.
I previously shared my recipe for keto lava cakes. This is a peanut butter twist on the original. The recipe makes enough for 2 cakes, but if you want to just make one you can easily make half of the recipe. Or if you are making these for a large dinner party, you can double or triple the recipe too.
- Melted butter
- Heavy Cream
- Unsweetened cocoa powder
- Powdered Erythritol
- Peanut Butter
HOW TO MAKE A PEANUT BUTTER LAVA CAKE
- First, whisk the butter and heavy cream together.
- Then whisk in the eggs.
- Next, whisk in the cocoa powder and erythritol until batter is smooth, making sure to whisk out any cocoa powder lumps.
- The batter is then poured into two greased 8 oz ramekins.
- Finally, 1 heaping tbsp of peanut butter is added to the center of each ramekin.
- The cakes are baked for about 13-15 minutes, or until the edges are set and the center is still jiggly.
LAVA CAKE TOPPINGS
- powdered erythritol
- whipped cream
- ice cream
- melted peanut butter
Keto Peanut Butter Lava Cake
Molten chocolate lava cake with a creamy peanut butter center. This dessert is low carb and keto-friendly!
- 2 tbsp unsalted butter melted
- 2 tbsp heavy cream
- 2 large eggs
- 4 tbsp unsweetened cocoa powder
- 5 tbsp powdered erythritol
- 2 tbsp creamy peanut butter divided
Preheat oven to 350°F. Grease the interior of two 8-ounce ramekins with cooking oil spray.
In a medium bowl, add butter and heavy cream and whisk until evenly combined.
Add in eggs and whisk until smooth.
Add in cocoa powder and erythritol. Whisk until smooth and no cocoa powder or erythritol clumps remain.
Divide batter evenly into the two prepared ramekins. Add 1 tbsp of peanut butter to the center of each ramekin.
Place ramekins onto a baking sheet. Place into the middle of the oven and bake for about 13-15 minutes or until the edges of the cake are set and the center is still slightly jiggly.
Use a thin spatula or knife to loosen the edges of the cake. You will want to remove the cake from the ramekin while it is still hot, otherwise, the cake will continue to cook. Place a plate on top of the ramekin. Press the plate to the ramekin and swiftly flip upside down, so that the plate is now at the bottom and the ramekin is upside down. Gently tap the ramekin to ensure cake slides out. Lift up ramekin. Serve immediately with your choice of toppings.
- I use So Nourished powdered erythritol*
- I use these 8 oz ramekins.*
- Make sure to use powdered erythritol rather than granular because the powdered form melts better into the batter.
- I recommend using natural creamy peanut butter (the kind you need to stir beforehand).
- Do not leave out the heavy cream. It is necessary for the molten center.
- The ramekins will be very hot, so make sure you use oven mitts when flipping them over.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information does not include carbs from sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.