Keto Almond Flour Chocolate Lava Cake

Position a rack in the center of the oven and preheat to 425°F (220°C). Generously grease four 6-oz ramekins with softened butter, then dust the inside of each with cocoa powder, tapping out any excess. Set on a baking sheet and set aside.

In a large mixing bowl, whisk together almond flour, 3 tablespoons cocoa powder, baking powder, and salt until evenly combined.

In a separate bowl, whisk together eggs, melted butter, vanilla extract, and maple syrup until smooth.

Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick, uniform batter forms. Set aside.

In a small saucepan over low heat, combine butter, heavy cream, and remaining 3 tablespoons cocoa powder. Stir continuously for 2-3 minutes until the butter is fully melted and the mixture is glossy and smooth. Remove from heat and let cool for 2 minutes — it should be thick but pourable.

Divide half of the batter evenly among the prepared ramekins, filling each about halfway. Spoon about 1 tablespoon of the molten chocolate filling into the center of each ramekin. Top with the remaining batter, spreading gently to cover the filling.

Place in the preheated oven and bake for 12-14 minutes, until the edges are fully set and pulling away from the ramekin sides, but the center still has a slight wobble when you gently shake the pan. Do not overbake — the molten center is the goal.

Remove from the oven and let rest for 1-2 minutes. Run a thin knife around the edge of each ramekin, then place a serving plate inverted over the top. Flip firmly and hold for 5 seconds before slowly lifting the ramekin. The cake should release with a molten pool at the center. Serve immediately.