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Air Fryer Keto Lava Cake

A dark chocolate and almond flour batter baked in ramekins in the air fryer for 6 to 7 minutes so the top sets while the centre stays molten.
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g 85 to 90% dark or sugar-free chocolate
  • 6 tbsp butter 84 g
  • 2 large eggs room temperature
  • 1 large egg yolk
  • 1/3 cup granulated erythritol or allulose
  • 2 tbsp superfine almond flour
  • 1 tsp vanilla extract
  • 1 tsp espresso powder optional
  • soft butter and cocoa powder for the ramekins

Equipment

  • Air fryer
  • Two ramekins
  • Heatproof bowl
  • Whisk

Method
 

  1. Butter two ramekins well and dust with cocoa, tapping out the excess.
  2. Microwave the butter and chocolate in 20 to 30 second bursts, stirring each time, until smooth.
  3. Whisk the eggs, yolk, and sweetener 30 to 45 seconds until slightly lighter. Add the vanilla and espresso powder.
  4. Stream the warm chocolate into the eggs while whisking, then whisk in the almond flour just to combine. Divide between the ramekins, filling 3/4 full.
  5. Cook at 375°F (190°C) for 6 to 7 minutes. The tops should look set and matte with a slight jiggle in the centre.
  6. Rest 1 minute, loosen the edges, and invert onto plates. Serve immediately.

Notes

Ceramic ramekins, not metal, for a reliable molten centre.
Dry centre? Reduce time 30 to 45 seconds or drop to 360°F. Flooding out? Add 30 to 60 seconds.
Gritty? Use allulose instead of erythritol.