This keto chocolate peanut butter lava cake has a rich chocolate cake outside and a soft, warm peanut butter center. Made with coconut flour, cocoa powder, and melted dark chocolate, the recipe makes two individual cakes that you can enjoy straight from the ramekins.
Chocolate and peanut butter are one of my favorite combinations, and this is a fun way to enjoy them when I don’t want to bake a whole cake. Break into the middle with a spoon while it’s still warm, and you get a little chocolate cake and creamy peanut butter in every bite.
If you prefer an all-chocolate version, try my keto lava cake. For a larger batch of chocolate and peanut butter treats, my keto peanut butter brownies are another delicious option.
Why You’ll Love This Chocolate Peanut Butter Lava Cake
- Chocolate and peanut butter in every spoonful: Cocoa powder and melted chocolate give the cake a rich flavor, with creamy peanut butter tucked into the middle.
- Makes just two cakes: A small batch is perfect when you want dessert without a whole pan of leftovers.
- No mixer needed: Mix the batter in bowls, spoon it into ramekins, and bake.
- Made with coconut flour: There’s no wheat flour or almond flour in the batter.
- Easy to serve: Enjoy the cakes warm, right from their ramekins, with your favorite topping.
Ingredients You’ll Need
- Coconut flour: A little goes a long way because coconut flour absorbs plenty of moisture. Measure it carefully and level the tablespoons rather than packing them. Almond flour won’t work as a direct replacement using the same amount.
- Cocoa powder: Use unsweetened cocoa powder, not hot chocolate mix. Break up any lumps before mixing so you don’t end up with dry pockets of cocoa in the cake.
- Dark chocolate: Use unsweetened baking chocolate for the recipe as written. Chop it into small pieces so it melts evenly with the coconut oil. Sweetened dark chocolate changes the sweetness and nutrition.
- Sweetener: Use a granulated sugar-free baking sweetener and check its sweetness conversion on the package. Pure monk fruit and liquid stevia are too concentrated to replace the measured sweetener tablespoon for tablespoon.
- Peanut butter: Choose smooth peanut butter with no added sugar. If the oil has separated, stir the jar thoroughly before measuring. The peanut butter should be creamy and easy to scoop, rather than dry or stiff.
- Coconut oil or butter: Coconut oil adds moisture to the cake and helps the chocolate melt smoothly. Refined coconut oil is a good choice if you don’t want a noticeable coconut flavor. Butter is another option, but the cakes will no longer be dairy-free.
- Eggs: Use large eggs at room temperature so they mix more easily with the melted chocolate. Let the chocolate mixture cool slightly before adding it so the eggs don’t start cooking.
- Unsweetened coconut milk: This loosens the batter. Start with 3 tablespoons and use the remaining tablespoon only if needed. You’re looking for a thick batter that you can spoon into the ramekins, not a dry dough.
- Baking powder: Helps the cakes rise as they bake. Make sure you’re using baking powder rather than baking soda.
How To Make Keto Peanut Butter Lava Cake?
Prepare the Ramekins
Preheat the oven to 350°F (175°C). Lightly grease the bottoms and sides of two oven-safe ramekins with coconut oil or butter.
Set them on a baking sheet so they’re easier to move into and out of the oven. Use matching ramekins so the cakes bake at a similar rate.
Mix the Dry Ingredients
In a bowl, combine the coconut flour, cocoa powder, sweetener, and baking powder.
Whisk thoroughly, breaking up any lumps in the coconut flour and cocoa. This helps the ingredients mix evenly once you add the liquids.
Melt the Chocolate
Place the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in short intervals, stirring between each one, until smooth. You can also melt them gently in a heatproof bowl over barely simmering water.
Let the mixture cool until warm rather than hot before combining it with the eggs.
Make the Batter
In another bowl, whisk the eggs with 3 tablespoons of coconut milk. Gradually whisk in the melted chocolate mixture, then stir in the dry ingredients.
Scrape the bottom and sides of the bowl so no flour remains unmixed. The batter should be thick but easy to spoon. If it looks dry or unusually stiff, stir in the remaining tablespoon of coconut milk.
Add the Peanut Butter Center
Divide the batter evenly between the prepared ramekins, leaving room for the cakes to rise.
Add 1 tablespoon of peanut butter to the center of each cake. Gently press it into the batter, keeping it away from the sides and bottom. Leave it as a dollop rather than stirring it through the chocolate mixture.
Bake and Serve Warm
Bake for approximately 13–15 minutes, checking near the end of the baking time. The edges should be set, and the chocolate cake around the peanut butter should look baked but still feel soft.
The creamy center comes from the warm peanut butter. You don’t need to leave the chocolate batter raw to get that contrast.
Baking time can vary with the size and material of your ramekins. Let the cakes rest briefly, then serve warm straight from the dishes. The ramekins will still be hot, so place them on small plates before serving.
Storing and Reheating
These cakes are best freshly baked, when the peanut butter is warm and soft.
If you have leftovers, cover and refrigerate them within 2 hours. Use within 3–4 days.
Reheat in a microwave-safe ramekin in short bursts until heated through. The cake will become firmer after chilling and reheating, so the texture won’t be exactly the same as when it first came out of the oven.
What to Serve with Peanut Butter Lava Cake
Serve these cakes warm with a spoonful of whipped cream or a small scoop of vanilla ice cream. The cold topping melts into the chocolate cake and soft peanut butter center. A few fresh raspberries or sliced strawberries are delicious alongside it, too.
For a dairy-free option, try a scoop of my coconut milk ice cream. You can make it ahead and let it soften slightly while the cakes bake so it’s ready to scoop when they come out of the oven.
Frequently Asked Questions
Why did my cake turn out dry?
Too much coconut flour or baking for too long can make the cake dry. Level your flour measurements and check the cakes near the end of the baking time. Wider, shallower ramekins may bake faster than deeper ones.
Why isn’t the peanut butter center runny?
Peanut butter brands vary in thickness, and some soften without becoming pourable. Use smooth peanut butter, stir in any separated oil before measuring, and serve the cakes warm. The filling firms up as it cools.
Can I replace the coconut flour with almond flour?
Not using the same amount. Coconut flour absorbs much more liquid, so swapping it for almond flour would require adjusting the recipe.
Can I make this in the microwave?
The timing here is for oven baking. A microwave cooks the batter differently, so don’t use the oven time or assume it will give the same texture.
More Chocolate and Peanut Butter Recipes
For another chocolate and peanut butter treat, try my keto peanut butter cups. My three-ingredient peanut butter cookies are a simple option when you feel like baking.
If you’d rather make something cold, this chocolate peanut butter smoothie brings those same flavors together in a drink.
Keto Chocolate Peanut Butter Lava Cake
Description
Ingredients
- 4 tablespoons coconut flour measured level
- 3 tablespoons sweetener
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- 1 ounce unsweetened chocolate chopped
- 2 tablespoons coconut oil or butter
- 2 large eggs at room temperature
- 4 tablespoons unsweetened coconut milk
- 2 tablespoons smooth peanut butter divided
Instructions
- Prepare the ramekins. Preheat the oven to 350°F (175°C). Lightly grease two oven-safe ramekins and place them on a baking sheet.
- Combine the dry ingredients. Whisk together the coconut flour, sweetener, cocoa powder, and baking powder, breaking up any lumps.
- Melt the chocolate. Melt the chopped chocolate and coconut oil together in short microwave intervals, stirring frequently, or gently over a water bath. Let cool slightly.
- Mix the batter. In a separate bowl, whisk the eggs with 3 tablespoons of coconut milk. Gradually whisk in the warm chocolate mixture, then stir in the dry ingredients until combined. If the batter is dry or too stiff to spoon easily, add the remaining tablespoon of coconut milk.
- Add the filling. Divide the batter evenly between the ramekins, leaving room for it to rise. Place 1 tablespoon of peanut butter in the center of each cake and gently press it into the batter without pushing it to the bottom.
- Bake. Bake for approximately 13–15 minutes, until the edges are set and the cake surrounding the peanut butter is baked but still soft. Baking time depends on the ramekin size and material.
- Serve. Let rest briefly, then serve warm directly from the ramekins.
Notes
Keep the peanut butter in the center: Don’t stir it into the batter. It creates the soft filling.
Dairy-free option: Use coconut oil and check that the chocolate and any toppings are dairy-free.
Serving size: One serving is one whole cake. Toppings are additional.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
This was delicious! It took a little longer to prepare, but it was well worth it! I also made four instead of five. Yum! Thanks!