These Paleo Molten Chocolate Lava Cakes are true decadence!  They are rich, intense, and filled with tons of dark chocolate.  The edges are slightly crispy while the middles are oozing melted chocolate.  It’s no surprise that I LOVED these because my love of chocolate runs deep.  In addition to being a fudge brownie lover, chocolate chip cookie fanatic, and cookie skillet enthusiast, these Paleo Molten Chocolate Lava Cakes are high on my list!

INGREDIENTS FOR PALEO MOLTEN CHOCOLATE LAVA CAKES

COCONUT OIL: Refined coconut oil has no coconut taste, whereas unrefined coconut oil has a slight coconut flavor.  Both work well!

DARK CHOCOLATE CHIPS: Dark chocolate chips and coconut oil are melted together.  This gives these lava cakes an extra fudge-like consistency.

ALMOND FLOUR: Almond flour is a popular Paleo baking flour since it is grain free and gluten free.  It works perfectly here because it’s not too absorbent and won’t dry the lava cakes out.

OTHER INGREDIENTS: eggs, coconut sugar, cocoa powder

HOW TO MAKE PALEO MOLTEN CHOCOLATE LAVA CAKES

Step 1

First, preheat oven to 400 degrees Fahrenheit and grease three 3 inch ramekins with olive oil spray.

Step 2

Next, in a microwave safe dish, melt chocolate chips and coconut oil in 30 second increments.  Stir until smooth and creamy.

Step 3

Then, in a mixing bowl or KitchenAid, beat eggs and coconut sugar on high for 1 minute.  

Step 4

Turn speed to low and slowly pour in melted chocolate until mixed.

Step 5

Next, sift in almond flour and cocoa powder.  Divide batter between ramekins.

Step 6

Bake for 10 to 12 minutes or until edges are set and middle is jiggly.

Step 7

Cool lava cakes for 5 minutes.  Run a thin knife around the edges of each ramekin. Lastly, place a plate upside down over each lava cake and invert ramekin, releasing the lava cake.  

TIPS AND TRICKS FOR THE BEST PALEO MOLTEN CHOCOLATE LAVA CAKES

First, melt chocolate chips and coconut oil until smooth and creamy.  Any lingering chocolate chunks will lead to clumpy batter.

In addition, beat eggs and coconut sugar until combined fully.  This took me 1 minute on high.

Lastly, remove ramekins from oven when edges are set and the middle of each lava cake looks jiggly (a little under baked).

Very carefully run a thin knife around the edge of each ramekin and invert onto a plate.

Get the Recipe: Paleo Molten Chocolate Lava Cakes

These Paleo Molten Chocolate Lava Cakes are rich, decadent, and delicious. The edges are crispy but the middle is smooth and creamy. These Paleo Lava Cakes are the perfect dessert for any holiday!
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Ingredients

Instructions 

  • First, preheat oven to 400 degrees Fahrenheit and grease 3 ramekins (mine are 3 inches wide) with olive oil spray.
  • Next, melt dark chocolate chips and coconut oil in the microwave in 30 second increments. Mix until smooth and creamy. Then, set aside.
  • Meanwhile, in a mixing bowl or KitchenAid, beat eggs and coconut sugar on high for 1 minute.
  • Turn speed to low and slowly add in melted chocolate. Once mixed, sift in almond flour and cocoa powder.
  • After that, pour mixture equally into 3 ramekins and place ramekins on baking sheet.
  • Bake for 10 to 12 minutes or until edges are set but middle is still jiggly. Mine were perfect at 11 minutes.
  • Next, remove from oven and cool lava cakes for 5 minutes.
  • Lastly, gently run a thin knife around the edge of each ramekin. Next, place a plate upside down over each ramekin and invert ramekin, releasing lava cake.