Diabetes-Friendly Recipes

Flourless Chocolate Lava Cake

Servings: 2
Prep time:
Cook time:
Total: 15 minutes


  • ½ ounce dark chocolate (66% cacao)
  • 1 tablespoon unsalted butter
  • ¼ teaspoon vanilla extract
  • 1 teaspoon coconut flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 ½ teaspoon stevia power (such as Splenda Naturals)
  • 1 large egg
  • ¼ regular vanilla ice cream



  1. Preheat oven to 400 degrees. To prevent sticking, spray two silicone (2-ounce) muffin cups with nonstick spray. Dust with unsweetened cocoa powder, removing excess.
  2. Combine chocolate and butter in a small, microwaveable bowl or mug. Microwave on high for 30 seconds; stir well until melted.
  3. Add vanilla, coconut flour, cocoa powder, and stevia powder; stir to combine.
  4. Mix in egg and whisk well until smooth brownie-like batter forms.
  5. Distribute batter evenly into two silicone muffin cups.
  6. Bake at 400 degrees for approximately 5 minutes; check after 4 minutes. Edges should be slightly firm, but top should be liquid.
  7. Insert knife around edge of lava cake to separate from silicone mold. Carefully invert mold onto plate; remove mold. When lava cake is cut open, the center should remain soft and flow slightly from the center.
  8. These cakes are very rich special treat; serve with a sliced strawberry and a mini scoop (1/8 cup) of vanilla ice cream and enjoy! Note the batter can be prepared before dinner and stored in the fridge until baked; they are best baked fresh.

Nutrition Information

Per Serving (including 1/8 cup ice cream): 168 calories (63 % calories from fat), 5 g protein, 13 g total fat (7 g saturated fat), 12 g carbohydrates, 2 g fiber, 6 g sugar, 113 mg cholesterol, 78 mg potassium, 48 mg sodium


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