From the Kitchen · Monthly Recipe
Chocolate Ramekin Cakes – Keto-Friendly
This recipe makes four individual 8-ounce ramekin cakes. The cakes are rich, fudgy, and best served slightly warm with a few moist crumbs in the center.
Ingredients
¾ cup super-fine almond flour, not almond meal
6 tablespoons unsweetened natural cocoa powder
½ cup powdered erythritol sweetener
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 large eggs, preferably at room temperature
6 tablespoons unsalted butter, melted and slightly cooled
or use melted coconut oil for dairy-free cakes
2 teaspoons vanilla extract
¼ cup sugar-free chocolate chips, optional
Sweetener Note: Powdered sweeteners work best because they dissolve more easily and help prevent a gritty texture.
Equipment Needed
Four 8-ounce oven-safe ramekins
Baking sheet
Medium mixing bowl
Whisk or fork
Measuring cups and spoons
Butter or nonstick spray for greasing the ramekins
Instructions
1. Prepare the Ramekins
Preheat the oven to 350°F (175°C). Grease four 8-ounce ramekins with butter or nonstick spray, then place them on a baking sheet for easier handling.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the almond flour, cocoa powder, powdered erythritol, baking powder, and salt. Break up any lumps so the ingredients are evenly combined.
3. Add the Wet Ingredients
Add the eggs, melted butter, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and glossy. Avoid overmixing; stir just until everything is incorporated.
4. Add the Chocolate Chips
If using chocolate chips, gently fold half of them into the batter and reserve the remaining chips to sprinkle over the tops.
5. Fill the Ramekins
Divide the batter evenly among the four prepared ramekins. Each ramekin should be filled no more than about halfway to two-thirds full. Sprinkle the remaining chocolate chips over the batter.
6. Bake
Bake for 15–18 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs. Begin checking at 15 minutes, as baking time may vary depending on the ramekins and your oven.
For a fudgier texture, remove the cakes when the centers are just set. Avoid overbaking, which can make almond-flour cakes dry or rubbery.[1] [6]
7. Cool and Serve
Allow the cakes to cool in the ramekins for 5 minutes before serving. They will continue to set as they cool. Serve warm with sugar-free whipped cream, fresh raspberries, or a light dusting of cocoa powder.
Chef’s Tips
Use room-temperature eggs: Cold eggs can cause the melted butter to seize and create a lumpy batter. To quickly warm an egg, place it in a bowl of warm water for about 5 minutes.
Use super-fine almond flour: Almond meal can create a coarser, heavier texture.
Do not overbake: The cakes should have moist crumbs on the toothpick, not a completely dry center.
Bake all four ramekins together: Place them on one baking sheet with space between each ramekin so the heat can circulate evenly.
Flavor Variations
Peppermint Pattie: Add ½ teaspoon peppermint extract along with the vanilla.
Mocha Madness: Dissolve 2 teaspoons instant espresso powder in the melted butter before adding it to the batter.
Peanut Butter Cup: Spoon 1 teaspoon sugar-free peanut butter into the center of each ramekin before baking.
Frequently Asked Question
Can I make these dairy-free?
Yes. Replace the melted butter with melted coconut oil or a high-quality unsalted vegan butter. If using chocolate chips, choose a dairy-free, sugar-free variety.
Nutrition Information
The following nutritional information is an estimate and will vary depending on the brands of almond flour, sweetener, butter, eggs, and chocolate chips used.
Nutrient Amount per serving
Calories 342 kcal
Total fat 29 g
Saturated fat 13 g
Cholesterol 215 mg
Sodium 280 mg
Total carbohydrates 9 g
Dietary fiber 4 g
Sugars 1 g
Protein 11 g
Net carbs 5 g
Ingredients
¾ cup super-fine almond flour, not almond meal
6 tablespoons unsweetened natural cocoa powder
½ cup powdered erythritol sweetener
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 large eggs, preferably at room temperature
6 tablespoons unsalted butter, melted and slightly cooled
or use melted coconut oil for dairy-free cakes
2 teaspoons vanilla extract
¼ cup sugar-free chocolate chips, optional
Sweetener Note: Powdered sweeteners work best because they dissolve more easily and help prevent a gritty texture.
Equipment Needed
Four 8-ounce oven-safe ramekins
Baking sheet
Medium mixing bowl
Whisk or fork
Measuring cups and spoons
Butter or nonstick spray for greasing the ramekins
Instructions
1. Prepare the Ramekins
Preheat the oven to 350°F (175°C). Grease four 8-ounce ramekins with butter or nonstick spray, then place them on a baking sheet for easier handling.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the almond flour, cocoa powder, powdered erythritol, baking powder, and salt. Break up any lumps so the ingredients are evenly combined.
3. Add the Wet Ingredients
Add the eggs, melted butter, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and glossy. Avoid overmixing; stir just until everything is incorporated.
4. Add the Chocolate Chips
If using chocolate chips, gently fold half of them into the batter and reserve the remaining chips to sprinkle over the tops.
5. Fill the Ramekins
Divide the batter evenly among the four prepared ramekins. Each ramekin should be filled no more than about halfway to two-thirds full. Sprinkle the remaining chocolate chips over the batter.
6. Bake
Bake for 15–18 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs. Begin checking at 15 minutes, as baking time may vary depending on the ramekins and your oven.
For a fudgier texture, remove the cakes when the centers are just set. Avoid overbaking, which can make almond-flour cakes dry or rubbery.[1] [6]
7. Cool and Serve
Allow the cakes to cool in the ramekins for 5 minutes before serving. They will continue to set as they cool. Serve warm with sugar-free whipped cream, fresh raspberries, or a light dusting of cocoa powder.
Chef’s Tips
Use room-temperature eggs: Cold eggs can cause the melted butter to seize and create a lumpy batter. To quickly warm an egg, place it in a bowl of warm water for about 5 minutes.
Use super-fine almond flour: Almond meal can create a coarser, heavier texture.
Do not overbake: The cakes should have moist crumbs on the toothpick, not a completely dry center.
Bake all four ramekins together: Place them on one baking sheet with space between each ramekin so the heat can circulate evenly.
Flavor Variations
Peppermint Pattie: Add ½ teaspoon peppermint extract along with the vanilla.
Mocha Madness: Dissolve 2 teaspoons instant espresso powder in the melted butter before adding it to the batter.
Peanut Butter Cup: Spoon 1 teaspoon sugar-free peanut butter into the center of each ramekin before baking.
Frequently Asked Question
Can I make these dairy-free?
Yes. Replace the melted butter with melted coconut oil or a high-quality unsalted vegan butter. If using chocolate chips, choose a dairy-free, sugar-free variety.
Nutrition Information
The following nutritional information is an estimate and will vary depending on the brands of almond flour, sweetener, butter, eggs, and chocolate chips used.
Nutrient Amount per serving
Calories 342 kcal
Total fat 29 g
Saturated fat 13 g
Cholesterol 215 mg
Sodium 280 mg
Total carbohydrates 9 g
Dietary fiber 4 g
Sugars 1 g
Protein 11 g
Net carbs 5 g