Pudding Cake With Bite Taken Out

This Chocolate Pudding Cake For Two is Keto friendly and a chocolate lovers dream! Also known as chocolate lava cake or hot fudge pudding cake, it has a rich and creamy pudding-like center and is surprisingly quick and easy to make.

Pudding Cake With Bite Taken Out

If you’re looking for the perfect date night dessert, especially if your special someone loves chocolate, this recipe is for you! Chocolate Pudding Cake For Two is the perfect way to show someone you love them and a great end to a romantic dinner. 

Chocolate Pudding Cake

  • Has a creamy pudding-like center
  • Is impressive looking, easy to make, and ready within 30 minutes
  • Can be eaten right away – no need to cool
  • Won’t ruin your diet because it’s low-carb and Keto friendly
  • And is dense, rich, and full of chocolate flavor.

Melted Chocolate And Butter In Bowl

Easy Chocolate Pudding Cake Steps

Start by melting together some Keto-friendly chocolate chips and butter. Feel free to use non-dairy if needed.

If you heat chocolate too fast or unevenly it will get hard and lumpy so I recommend melting it in a double-boiler or in intervals in the microwave.

You can easily make your own double-boiler by placing a large, heatproof bowl over a small saucepan of boiling water. Then, place the chocolate in the heatproof bowl and stir until it’s melted. If you choose to melt your chocolate in the microwave, start by heating it for 30 seconds then stir the chocolate very well. After that, heat in 15-second intervals, stirring well after each interval, until fully melted.

Beaten Eggs And Sugar In Mixing Bowl

Sweetening the cake

Then, beat together 2 large eggs and 1/4 Cup of Keto-friendly Sweetener. I prefer to use the full 1/4 Cup of sweetener because I have a massive sweet tooth. However, if you don’t like your desserts super sweet like me you can reduce the sweetener to 2 Tbsp.

Uncooked Pudding Cakes In Ramekins

Add the melted chocolate to the egg/sugar mixture, along with 1/4 Cup of Blanched Almond Flour and 1/2 tsp. Pure Vanilla. Mix well. Then, divide the batter between 2 well greased and parchment-lined ramekins. No need to be precise with the parchment paper, just a small square on the bottom of the ramekin will work fine to prevent sticking.

Baked Pudding Cakes In Ramekins

Baking the cake

Bake at 350 degrees for 14-18 minutes, or until the edges are firm and just the very centers are still slightly soft and jiggly. The longer you cook them the less pudding center they will have. They will fall after you take them out of the oven but don’t panic, that’s perfectly normal!

Chocolate Pudding Cake With Bite Taken Out

Allow cakes to cool 1 minute, then run a butter knife around the edges and invert onto a plate. Garnish with strawberries Sugar-Free Powdered Sweetener.

Tips To Ensure A Perfect Chocolate Pudding Cake

  • Don’t skip the parchment paper! If you skip the parchment paper, the bottom of the cake may stick to the ramekin and ruin all of your hard work! You don’t need to be precise with the paper, just a small square piece on the bottom of the ramekin will work fine to help prevent sticking.
  • Watch the cakes very carefully while they’re in the oven because timing is key… if they’re overcooked they won’t have a gooey center! Everyone’s ovens are different, so watch them carefully. They are done when the edges are firm and only the very centers are still slightly soft and jiggly.
  • The recipe calls for 1/4 Cup of sweetener, which makes it pretty sweet. If you don’t prefer super sweet desserts, reduce the sweetener to 2 Tbsp.

Looking for more Keto Desserts? Check these out!

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Pudding Cake With Bite Taken Out
Yield: 2 Servings

Chocolate Pudding Cake

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This Chocolate Pudding Cake is Keto friendly and a chocolate lovers dream! Also known as chocolate lava cake or hot fudge cake, it has a rich, pudding-like center and is surprisingly quick and easy to make.

Ingredients

  • Avocado Oil, Coconut Oil, or Butter, for greasing ramekins
  • 2 oz Lily's Dark Chocolate Chips (approximately 1/3 Cup), or chocolate chips of choice
  • 1/3 Cup Butter, can use non-dairy
  • 2 Large Eggs
  • 1/4 Cup Lakanto Monkfruit Sweetener or Swerve Sweetener, can reduce to 2 Tbsp. if you don't prefer extra sweet desserts.
  • 1/4 Cup Blanched Almond Flour, very finely ground
  • 1/2 tsp. Pure Vanilla
  • Lakanto or Swerve Powdered Sweetener, for garnish
  • Fresh Strawberries, for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease 2 ramekins very well and place a small piece of parchment paper in the bottom of each ramekin to prevent sticking.
  3. Place the chocolate chips and butter in a microwave-safe bowl*. Heat 30 seconds. Stir. Heat 15 seconds then stir until completely melted. Can heat another 15 seconds if needed.
  4. In a separate mixing bowl, beat the eggs and sweetener on high for 2 minutes. 
  5. Add the chocolate/butter mixture, blanched almond flour, and vanilla to the egg/sugar mixture. Mix well.
  6. Divide the batter between the 2 ramekins and smooth the tops with the back of a spoon.
  7. Bake for 14-18 minutes, or until the edges are firm and only the very centers are still slightly soft. The longer you cook them, the less pudding center they will have.
  8. Let stand one minute. Then, run a butter knife around the edges and invert onto a plate. Garnish with Lakanto or Swerve Powdered Sweetener and fresh strawberries. 

Notes

*If you prefer not to use a microwave, simply place the chocolate chips and butter in a large heatproof bowl over simmering water, being sure the bottom of the bowl doesn't touch the water. Stir until completely melted then remove from heat.

**Sugar Alcohol is included in the Fiber to make the net carbs correct.

Nutrition Information

Yield

2

Serving Size

1 cake

Amount Per Serving Calories 292Total Fat 11gSaturated Fat 2gCholesterol 186mgSodium 71mgCarbohydrates 52gFiber 44gProtein 9g

Did you make this recipe?

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

14 Comments

  1. Jenn, from Keen for Keto January 18, 2019 at 11:11 am - Reply

    This looks amazing! The best cakes are the dense ones…especially if they’re chocolate. 🙂 I’m trying this very soon!

    • Shelby January 18, 2019 at 12:05 pm - Reply

      You will love it Jenn! It certainly helps that need for a chocolate fix!

  2. Patricia January 20, 2019 at 3:03 pm - Reply

    WOW, these look just sooooo good! But, I have to be egg free. Do you think a chia egg will work or Bob’s Red Mill egg replacer will work ?

    • Cassidy Stauffer January 21, 2019 at 9:20 am - Reply

      Hi Patricia! I’ve never tried this recipe with an egg replacer so I can’t say for sure. The egg replacer I’ve had the most success with in the past is aquafaba, but I’m not sure if that would work in this recipe or not. I’m sorry I couldn’t be of more help!! If you try it with an egg replacer please come back and let me know how it turned out!

      -Cassidy

  3. […] they’re so easy to make, taste delicious, and are often perfectly portioned for two! This Keto Chocolate Pudding Cake from Grumpy’s Honeybunch will definitely have to make an appearance at our house soon because will you just look at how good […]

  4. […] Chocolate Mayonnaise CakeC […]

  5. Joyce February 12, 2019 at 12:21 pm - Reply

    You didn’t say what size ramekins to use. I used 4 oz, and ended up with 3 servings. Should I use 6 oz or 8 oz?

    • Cassidy Stauffer February 15, 2019 at 9:19 am - Reply

      Sorry about that Joyce! I used 9 oz ramekins that are about 4 inches across the top and 3 1/4 inches across the bottom. I hope they still turned out with the smaller ramekins, sorry again!!!

      -Cassidy

  6. Sharon Young April 5, 2019 at 3:03 pm - Reply

    How many carbs per serving, please? You’ve got 52 g in nutrition.

    • Shelby Law Ruttan April 5, 2019 at 3:25 pm - Reply

      Hi Sharon, to figure out the net carbs you subtract the fiber from the carbohydrates. For this recipe that calculates to 8 net carbs per serving.

  7. Anonymous October 5, 2019 at 4:07 pm - Reply

    5

  8. Miriah October 22, 2019 at 10:59 am - Reply

    5

  9. […] they’re so easy to make, taste delicious, and are often perfectly portioned for two! This Keto Chocolate Pudding Cake from Grumpy’s Honeybunch will definitely have to make an appearance at our house soon because will you just look at how good […]

  10. […] Chocolate Pudding Cake […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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