Gluten Free Chocolate Lava Cake

gluten free chocolate lava cake

If you love chocolate, then chocolate lava cake is no doubt a favorite. Rich, moist chocolate cake filled with a molten, hot fudge center that oozes out from the very first bite.

This dessert has gained so much popularity in recent years that you’ll find it on restaurant menus everywhere, sometimes under the name “molten chocolate cake” or “death by chocolate”. You’ll also find blend-and-bake mixes for this molten chocolate treat on the baking aisle.

While chocolate lava cake is undoubtedly a scrumptious dessert, many people think it is a healthier option because it is generally a small serving.

It has to be better for you than a towering slice of chocolate layer cake or giant wedge of cheesecake, right?

Not so fast!

Most commercially prepared chocolate lava cakes contain highly processed, refined flours, not to mention a large quantity of sugar.  In fact, restaurant versions of this chocolate delight will set you back 700 calories and 40 grams of sugar in that small portion.

And the blend-and-bake chocolate lava cake mixes? They’re just as bad, if not worse. Take a look at the ingredients in Betty Crocker Warm Delights Molten Chocolate Cake:

High fructose corn syrup, bleached flour, partially hydrogenated oil, artificial flavor, BHT…

molten chocolate cake

It doesn’t take much of these unhealthy ingredients to expand your waistline and put a serious damper on your health!

Introducing… Healthy 7-Ingredient Gluten Free Chocolate Lava Cake

Fortunately, we’ve created a healthy solution to this chocolate lover’s dream. Using good-for-you ingredients, we’ve created a gluten free chocolate lava cake that has just 7 grams of carbohydrates and 3 grams of sugar per delicious serving.

Oh, and did we mention that it tastes spectacular?

Ingredients like high quality dark chocolate, our very own Erythritol and coconut flour make this a guilt-free dessert that not only comes together  easily, but has a decadent taste that rivals restaurant desserts.

With only a few ingredients, you can create this easy and elegant dessert for a special occasion or just for an indulgent weeknight dessert.

Start by taking 8 ounces good quality dark chocolate and combining it with 2 sticks of cubed organic butter in a double boiler. Carefully melt the chocolate over medium low heat until it’s smooth.

Take 5 eggs and beat them with a pinch of salt, 1 cup Erythritol and 1/2 teaspoon powdered stevia (or about 20 drops of the liquid version).

Add in the melted chocolate and beat until well combined. Beat in a tablespoon of coconut flour. You’ll end up with a thick, smooth cake like batter.

batter for chocolate lava cake

Line a 12-cup muffin tin with liners and fill them about 2/3 full of the cake batter.

lava cake batter in pan

Bake for about 10-12 minutes, being careful not to over bake. Baking too long will leave you with delicious cake, but you will not get the oozy lava when you cut into it. The tops of the cake will be puffy and shiny and when you first take them out, it will seem under done.

chocolate lava cake baked

Allow your delicious little gluten free chocolate lava cake to sit for a minute or so before turning one over on a plate. They are best served almost immediately out of the oven, dusted with powdered Erythritol and a few fresh organic berries. Of if you’re like me, you don’t have time for all that.

gluten free chocolate lava cake with molten center

5 from 1 reviews
Gluten Free Chocolate Lava Cake Recipe
Prep time
Cook time
Total time
Yield: 12
  • 1 cup (2 sticks) organic unsalted butter, cut into chunks
  • 8 ounces 85% organic chocolate, chopped
  • 5 pastured eggs
  • 1 cup Erythritol, powdered
  • ½ teaspoon pure stevia extract or 20-30 drops liquid stevia
  • Pinch sea salt
  • 3 teaspoons coconut flour
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Bring eggs to room temperature.
  3. In a heavy bottomed saucepan or double boiler, melt the chocolate with the butter and stir until smooth.
  4. In a medium bowl, beat together eggs, powdered erythritol, stevia, and salt. Beat in chocolate mixture. Stir in coconut flour.
  5. Pour into paper-lined muffin cups and bake for 12-14 minutes, or until puffed up and still a bit moist looking on the tops. Do NOT overbake.
  6. Let cakes stand for one minute, then invert on to individual serving dishes.
  7. Enjoy immediately!
Nutrition Information (Per Serving)

265 calories, 26 g fat, 16 g saturated fat, 5 g monounsaturated fat, 1 g polyunsaturated fat, 7 g carbohydrate, 3 g sugar, 3 g fiber, 5 g protein, 129 mg cholesterol, 139 mg sodium





  1. Jan Milota says

    Now if you could get rid of some of the fat — 16 g. is a lot of fat. I don’t imagine that applesauce or prunes could be substituted for any of the butter, could it?

    What is Sinless sweetener?

      • Kelley says

        Hi Paulette,
        Sinless Sweetener, as Paul notes, is our erythritol. It is a wonderful, low glycemic sweetener with zero calories and a glycemic index of zero. It tastes and bakes just like sugar and also has antioxidant properties. Enjoy!

          • Kelley says

            Hi Joanne,
            Yes and no. It is different in that it is organic and it has nothing else added.

            There are other brands that are commercially available and just straight erythritol. Wholesome Sweeteners Zero is one and it can be found at Whole Foods. It is a bit pricier than ours, but it is the other erythritol product I recommend in Carefree Candies (


    • Kelley says

      Hi Jan!
      This is not a recipe that would work well with fat substitutes. The good news is that the fat in this recipe comes from coconut and cocoa – natural, stable fats that do not degrade under heat and cause free radical damage.

      When I do want to lighten up a recipe, I opt for cooked pumpkin instead of applesauce or prunes which are high in sugar.

      Happy & healthy baking!

      • Charles says

        Gee Kelley, I’m a bit confused by your response. The recipe calls for two sticks of butter, so when you said, “…the fat in this recipe comes from coconut and cocoa…” you were probably thinking of a different recipe that uses coconut oil. I use grass fed organic butter, however sparingly. I use coconut oil less sparingly. Will coconut oil work in this recipe in lieu of butter, or a mix of 25% butter, 75% coconut oil? In the Ghiardelli 86% Midnight Reverie, there is very little fat from the chocolate.

        • Kelley says

          Charles, you’re right! I should have said cocoa and coconut (flour) and butter.

          I would certainly try a combo of butter and coconut oil – as you suggest. I think replacing all of the butter *might* result in a more oily dessert, but I will have to test it.

          Also, I’m a bit confused as to what you mean by “In the Ghiardelli 86% Midnight Reverie, there is very little fat from the chocolate”. The macronutrient breakdown for that chocolate is 76% fat, 20% carbs, 4% protein, which is pretty standard for dark chocolate, I think.


  2. Edith Green says

    I want to try this recipe. How may I order the “sinless sweetener” and coconut flour listed in the recipe? Are the “sinless sweetener” and the “erythritol” the same thing?

    Thank you,
    Edith Green

  3. paul wilson says

    Sinless sweetener is Kelleys brand of erythritol which is a sugar alcohol with about 60 to 70% sweetness of sugar.

    • Kelley says

      Hi Paul!

      You are really astute with the low glycemic sweeteners!

      Thanks for stopping by and happy baking!

    • Kelley says

      Hi Tina,
      Have you done any research on erythritol? It is pretty amazing stuff. And it can be derived from a wide variety of foods – not just corn.

      In fact, if you have ever eaten a pear, soy sauce or grapes, then you have consumed erythritol.

      Erythritol is produced by fermentation. What is left is a sugar alcohol that is about 70% as sweet as sugar. It does not cause digestive imbalances or encourage Candida, it does not promote tooth decay, it does not raise blood sugar levels. Better still, researchers have found that it acts as an antioxidant in the body, neutralizing free radicals. Check out the 2010 study published in the journal Nutrition entitled: “Erythritol is a sweet antioxidant.”

      Happy & healthy baking!

      • tina says

        What is the source of your Erythrotol? Is it corn or is it from other sources?
        Given the cross contamination issues, many people ( myself included) feel that there probably isn’t any truly organic corn in general circulation now. I have two children with serious corn allergies so we are very wary.

      • tina says

        Hi Kelley,

        To answer your question, yes, we have really really really researched erythritol extensively as a sugar option for our allergy children. Unfortunately, what it looks like to us is some fancy marketing by the corn growers association to get more and more corn into us and profit into their pockets. It’s funny that you mention the fact that it’s found in pears and soy sauce etc…because that is exactly what their campaign said too, but now it’s made from corn. Which is fine, if that is what is being sold and people want to buy it good for them, but there needs to be transparency so people know what it is they are buying and aren’t being fooled by fancy chemical names that still reduce down to corn. See link for more info on erythritol…

        • Kelley says

          Hi Tina,
          You say “now it’s made from corn”. I want to clarify: Erythritol can be made from corn. It can also – and is also – made from sugarcane and other substrates. As for the verbiage from the Corn Refiners Association – I am not sure. Perhaps they got their facts straight from the scientific references, as we did.

          Some people with corn allergies have no problem with erythritol that is produced from corn. That is because the fermentation process removes most of the allergenic fractions. Of course, it depends on the sensitivity level of individual.

          From your resourced link, the blurb says: “Erythritol is made from stuff like corn!”. It also says: “While made from birch bark in the past”. Yet, it is xylitol, not erythritol, that can be made from birch. What’s more, some recipes on that blog do in fact use erythritol. Other recipes use sucralose and other artificial sweeteners. Sucralose (known under the brand Splenda) is an organochlorine with a laundry list of ill effects ranging from endocrine disruption to gut flora obliteration. Last but not least, the blog is sponsored by a low-carb company, which brings to question the integrity of the information due to potential financial conflicts of interest.

          These are just a few small but important examples of why we don’t use “blogs” as our references. There is simply too much misinformation – you must go directly to the source.

          One last note: There is no Corn Refiners Association in Japan where they have been using erythritol for over 20 years.

          Happy Baking!

          • tina says

            Thanks Kelley,

            Yes, you are right, blogs are opinions, not facts..but corn likes to hide in many places. What we have found is that even if there is not a direct reaction to corn that has been refined beyond protein recognition, we still see
            immune system damage so it’s more of a silent reaction, but still harmful.

            What is the source for yours? You didn’t say which products this brand uses for the source.


  4. Joanne says

    What is “Kelly’s brand of Erythritol” mean? Isn’t erythritol, erythritol? Does it mean that it has additives? If so, what are the additives?

    • Kelley says

      Hi Joanne!
      Thanks for stopping by.

      Our Sinless Sweetener is 100% organic erythritol with nothing else added. You will find many erythritol products out there these days (like Truvia) that are mixed with stevia or reb-a (a constituent of stevia). With ours, you can choose how much high intensity sweetener you want to add based on your preferences. Some people prefer stevia in liquid form versus powdered; other people would rather use luo han guo to boost sweetness.

      Be Well!

  5. Jenifer says

    So if the Erythritol says “organic” it is NOT made from Corn, which is mostly GMO these days? I’m confused.

    • Jenifer says

      Or, (I hope) it might mean the corn is organic so would NOT be GMO? The FDA is allowing so many odd things under the ‘organic’ label lately. It is positively scary.

      • Kelley says

        Hi Jenifer,
        It’s true – there is a lot of ambiguity in the marketplace these days.

        Organic means organic source. Non-GM means it came from a non-GM source. Not all corn is GM.

        Be Well!

  6. Jennifer says

    We have sensitivity to eggs in our family. Will this recipe work if I use the powdered egg substitute?

    • Kelley says

      Hi Jennifer!
      I’m sorry to hear about the food sensitivities. It seems every family has at least one these days!

      I cannot recommend the powdered egg substitute for two reasons. First, I have not tried it in the recipe. Second, all powdered egg substitutes I have found are highly processed and soy-based.

      What I do LOVE as an egg substitute that has worked well for me in just about any baking recipe is “chia gel”. Have you tried it? It is really fantastic. You use 1 Tbsp. chia seeds (finely ground) with 3 Tbsp. of water for each egg that you want to replace. Put the ground chia and the water in a small bowl and let it stand for 5 to 10 minutes until it forms a gel. Then use as your egg replacer. In general, egg substitutes work best when you are replacing 3 eggs or less. This recipe has 5, so a word of caution there.

      If you try it, please let us know how it comes out!

      • tina says

        We have also had really good luck replacing eggs with mashed bananas or pureed pumpkin or butternut squash for equal volume too. My youngest is allergic to eggs, and also to chia and flax seeds so it’s hard to find an egg sub.

          • kris says

            Is there a way to use erythritol that is not powdered? Can we use the crystals and dilute in the butter for instance? Thank you!

  7. paul wilson says

    Kelley what do you think of xylitol? Have you ever baked anything with it or do you stick with just erythritol and stevia? With those questions asked id like to try your recipe of pumpkin cheesecake ice cream

    • Kelley says

      Hi Paul!
      Xylitol is a good natural, low glycemic sweetener. It does have a “cooling” effect, so it works well in ice creams or mint-based desserts.


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