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2.08.21

Chocolate Molten Lava Cakes {Paleo, Gluten Free}

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These simple chocolate molten lava cakes taste rich and decadent with a gooey chocolate filling.  They’re made without flour or refined sugar but you would never guess!  It’s the perfect easy treat to make for Valentine’s Day or whenever you’re craving something ultra chocolatey.  Gluten free, grain free, and paleo friendly.

These simple chocolate molten lava cakes taste rich and decadent with a gooey chocolate filling.  They're made without flour or refined sugar but you would never guess!  It's the perfect easy treat to make for Valentine's Day or whenever you're craving something ultra chocolatey.  Gluten free, grain free, and paleo friendly. #paleo #glutenfree #chocolate #glutenfreebaking #healthybaking #cleaneating

I’ve gotten many requests for a paleo version of classic, gooey rich chocolate molten lava cakes.

And now that we’re just a few days away from Valentine’s Day, it’s the perfect time to indulge!

It’s surprisingly easy to make these individual chocolate cakes paleo since there’s not much flour involved to begin with, and the cakes rely heavily on eggs to get their texture.

If you use a paleo friendly dark chocolate like Hu Kitchen or Eating Evolved you can make these decadent cakes fully paleo friendly.  Of course they’re still a major treat, but free of refined sugar, gluten, grains, and dairy.

These simple chocolate molten lava cakes taste rich and decadent with a gooey chocolate filling.  They're made without flour or refined sugar but you would never guess!  It's the perfect easy treat to make for Valentine's Day or whenever you're craving something ultra chocolatey.  Gluten free, grain free, and paleo friendly. #paleo #glutenfree #chocolate #glutenfreebaking #healthybaking #cleaneating

What You Need to Make Paleo Chocolate Molten Lava Cakes

The ingredients are relatively simple and probably in your pantry already if you’ve made a few of my baking recipes.

A note on the ghee – while not technically dairy free, most of the dairy proteins have been removed, so I consider it to be paleo friendly.

If you are greatly sensitive to dairy and cannot have ghee, vegan butter can be used in its place.

Alternatively, if you don’t have ghee and prefer to use grass fed butter, this will work well too.

Here’s everything you’ll need to prepare the cakes:

  • bittersweet or dark chocolate (use Hu Kitchen Chocolate Bars or Eating Evolved to keep it paleo)
  • ghee, at room temperature 
  • blanched almond flour
  • tapioca or arrowroot flour 
  • maple sugar, or coconut sugar
  • fine sea salt
  • 2 large eggs, at room temperature 
  • 2 large egg yolks, at room temperature 
  • cacao powder, for dusting the ramekins
  • Toppings! (see below)

How to Make Chocolate Molten Lava Cakes

To prevent sticking, cut out four small circles of parchment paper to fit the bottoms of 4 6oz ramekins.  I like doing this for “insurance” so I know my cakes will not stick!  After lining the bottoms, spray the sides and bottom lightly with coconut oil spray or grease lightly with ghee, then dust with cocoa powder. 

Preheat your oven to 425°F.  Place the ghee into a medium microwaveable bowl, and add the chopped chocolate. Microwave on high in short 10-15 second increments, stirring vigorously between each one until melted and smooth.  

Whisk the flours, sugar, and salt together in a small bowl.  Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a silicone spatula until a smooth batter forms.

Spoon the chocolate batter evenly into each prepared ramekin.

Place the ramekins onto a baking sheet and bake for 13 minutes, or until the cakes are set on the sides and still soft in the centers.

Allow the cakes to cool for in the ramekins for about 1 minute, then gently run a paring knife around the edges of each cake to loosen the sides if they appear stuck.  Place an upside down dessert plate on top of each one, and using an oven mitt, carefully flip them and slowly remove the ramekins. 

Toppings for These Chocolate Molten Lava Cakes

To keep things paleo, you can top these lava cakes with coconut whipped cream, berries, and my chocolate fudge sauce.

A scoop of coconut vanilla ice cream is also delicious (shown in the photos with chocolate sauce).

To keep it simple, dust a little organic powdered sugar or powdered monk fruit on top of the cakes and serve with raspberries.

I hope you’re ready for an easy decadent and gooey chocolate treat that’s sure to become a new favorite paleo dessert!

Gather your ingredients and preheat your oven because it’s time to bake – let’s go!

Chocolate Molten Lava Cakes {Paleo, Gluten Free}

These simple chocolate molten lava cakes taste rich and decadent with a gooey chocolate filling.  They're made without flour or refined sugar but you would never guess!  It's the perfect easy treat to make for Valentine's Day or whenever you're craving something ultra chocolatey.  Gluten free, grain free, and paleo friendly. #paleo #glutenfree #chocolate #glutenfreebaking #healthybaking #cleaneating

Chocolate Molten Lava Cakes {Gluten Free, Paleo}

These simple chocolate molten lava cakes taste rich and decadent with a gooey chocolate filling.  They're made without flour or refined sugar but you would never guess!  It's the perfect easy treat to make for Valentine's Day or whenever you're craving something ultra chocolatey.  Gluten free, grain free, and paleo friendly.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 13 minutes
Course: baking, chocolate, Dessert
Cuisine: Chocolate, dessert, Gluten-free, Paleo
Keyword: baking, cake, chocolate, gluten free, paleo, Valentine's Day
Servings: 4 lava cakes
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Did you make this recipe?
Leave a review
4.34 from 24 votes

Ingredients

  • 6 oz bittersweet or dark chocolate use Hu Kitchen Chocolate Bars or Eating Evolved to keep it paleo, roughly chopped
  • 1/2 cup ghee at room temperature (or vegan butter for a dairy-free version, if needed)
  • 4 tablespoons blanched almond flour
  • 1 tablespoon tapioca flour or arrowroot
  • 1/2 cup maple sugar my preference for texture and flavor, or coconut sugar
  • 1/8 teaspoon fine sea salt
  • 2 large eggs at room temperature
  • 2 large egg yolks at room temperature
  • cacao powder for dusting the ramekins
  • Toppings coconut vanilla ice cream berries, and chocolate sauce, as desired

Instructions

  1. To prevent sticking, cut out four small circles of parchment paper to fit the bottoms of 4 6oz ramekins. I like doing this for “insurance” that my cakes will not stick! After lining the bottoms, then spray the sides and bottom lightly with coconut oil spray or grease lightly with ghee, then dust with cocoa powder.
  2. Preheat your oven to 425°F. Place the ghee into a medium microwaveable bowl, and add the chopped chocolate. Microwave on high in short 10-15 second increments, stirring well between each one until melted and smooth.
  3. Whisk the flours, sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a silicone spatula until a smooth batter forms.
  4. Spoon the chocolate batter evenly into each prepared ramekin.
  5. Place the ramekins onto a baking sheet and bake for 13 minutes or until the cakes are set on the sides and still soft in the centers.
  6. Allow the cakes to cool for in the ramekins for about 1 minute, then gently run a paring knife around the edges of each cake to loosen the sides if they appear stuck. Place an upside down dessert plate on top of each one, and using an oven mitt, carefully flip them and slowly remove the ramekins.
  7. Add your toppings of choice and serve right away. Enjoy!

Recipe Notes

*Find my recipe for chocolate sauce here.

Nutrition

Calories: 588kcal
Carbohydrates: 45g
Protein: 8g
Fat: 43g
Saturated Fat: 23g
Trans Fat: 1g
Cholesterol: 244mg
Sodium: 122mg
Potassium: 328mg
Fiber: 4g
Sugar: 32g
Vitamin A: 269IU
Calcium: 89mg
Iron: 5mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Paleo Chocolate Desserts?  Try One Of These!

Triple Chocolate Fudge Brownies {Vegan}

Paleo Chocolate Cake with Chocolate Frosting

Chocolate Frosted Chocolate Cupcakes

Chocolate Frosted Chocolate Donuts

Double Chocolate Chip Skillet Cookie

Double Chocolate Paleo + Vegan Cheesecake

Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Kathy Q says

    February 8, 2021 at 10:59 am

    Anxious to try these! Can you make cake batter ahead of time & put in ramekins, refrigerate and bake just before serving? Or do you suggest baking & reheat in microwave? Thanks!

    Reply
    • K. Perry says

      February 14, 2021 at 9:28 pm

      I made mine ahead of time and it turned out great!

      Reply
      • K. Perry says

        February 14, 2021 at 9:30 pm

        I should rephrase that I made my batter ahead of time, and baked when I was ready. They turned out amazing!

        Reply
  2. Judy says

    February 8, 2021 at 11:59 am

    Hello,
    How can I convert the almond flour to either cassava or coconut flour. Can’t do almond or arrowroot flour, but tapioca starch/flour is okay.
    Thanks!

    Reply
  3. Jess says

    February 8, 2021 at 3:15 pm

    5 stars
    These look incredible! I would love to try the recipe, but I don’t have ramekins. Do you have a recommendation of something else to use in place of ramekins…? Would a muffin pan potentially work?

    Reply
  4. Trudy Delaney says

    February 8, 2021 at 5:15 pm

    Can you make these without sugar?
    Surely there’s a way 🙏

    Reply
    • Colleen says

      February 10, 2021 at 12:39 pm

      I’m curious about this as well, I can’t have coconut sugar. maybe monk fruit/erithitol blend? Or stevia/erithritol blend? Would love to know your thoughts.

      Reply
  5. Mary says

    February 8, 2021 at 5:44 pm

    Is it possible for you to add a PInterest Pin to your recipes? It would make saving them so much simpler! Thanks!

    Reply
  6. Crista Stephens says

    February 8, 2021 at 7:06 pm

    Any suggestions for egg substitute for the cake?

    Reply
  7. Amanda Zinn says

    February 8, 2021 at 9:45 pm

    Mary, just add pinterest to your extensions in your task bar- then you can pin anything on any site:)

    Reply
  8. directions says

    February 9, 2021 at 12:10 am

    4 stars
    I love the food you share. very new and interesting.

    Reply
  9. K. Perry says

    February 14, 2021 at 9:26 pm

    5 stars
    This recipe is AMAZING!!! I made this tonight for Valentine’s day and it was one of the best desserts I have had in awhile and super easy to make! I made it ahead of time and put in the batter in the ramekins in the refrigerator. Nobody would know this is GF and Paleo, as it is chocolate gooey wonderfulness in a ramekin. This will be my new Go to recipe for sure!

    Reply
  10. Jessica Flory says

    February 17, 2021 at 4:42 pm

    5 stars
    Oh my gosh, Michelle!!! This is the dessert of my dreams, paleo or not. It was the absolute perfect ending to our Valentine’s Day. Thank you!!

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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