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I’m a huge fan of lava cakes and this white chocolate matcha lava cake is no exception. With just a minute in the microwave this is an easy keto dessert recipe you won’t want to miss!
Green tea is well known for its myriad health benefits. Matcha is a type of green tea that is particularly high in antioxidants called catechins, and mind-calming amino acid called L-theanine. Green tea is beneficial for heart health, metabolic health and has shown to lower insulin levels in menopausal women. Thanks to the high content of catechins, it is beneficial for people suffering from non-alcoholic fatty liver disease.
This recipe makes one single-serve cake if you feel like having a sugar-free treat for breakfast. Half of the cake will be enough for a tasty keto dessert to finish a dinner party. Just keep in mind that nutrition facts are listed per half of the cake.
And if you're not a fan of matcha, prefer dark chocolate or if you are nut-free, try this Keto Chocolate Lava Cake.
Hands-on Overall
Serving size 1/2 cake
Nutritional values (per 1/2 cake)
Net carbs4.2 grams
Protein7.4 grams
Fat30.1 grams
Calories326 kcal
Calories from carbs 5%, protein 9%, fat 86%
Total carbs8.3 gramsFiber4.1 gramsSugars3 gramsSaturated fat16.6 gramsSodium201 mg(9% RDA)Magnesium46 mg(11% RDA)Potassium225 mg(11% EMR)
Ingredients (makes 2 servings)
Instructions
- In a small bowl whisk together all ingredients except the coconut butter and about 1/2 tsp Swerve for dusting.
- Pour all but 2 tablespoons batter into one greased 1-cup (240 ml) ramekin.
- Place the coconut butter in the center of the batter then cover with the remaining batter. Microwave for 1-2 minutes until set.
Tips for cooking in the oven: If you don't have a microwave, I suggest you multiply the batch to make 4 to 8 servings at once. To do that, use 2 to 4 ramekins instead of 1. Preheat the oven to 175 °C/ 350 °F (fan assisted)and cook for about 10 to 12 minutes.
- Invert onto a plate. Dust with the remaining Swerve and serve immediately. Optionally, serve with a dollop of whipped cream.
- Serve immediately.
White Chocolate & Matcha Lava Cake
Step by Step
Ingredients
Instructions
- In a small bowl whisk together all ingredients except the coconut butter and about 1/2 tsp Swerve for dusting.
- Pour all but 2 tablespoons batter into one greased 1-cup (240 ml) ramekin.
- Place the coconut butter in the center of the batter then cover with the remaining batter. Microwave for 1-2 minutes until set.
Tips for cooking in the oven: If you don't have a microwave, I suggest you multiply the batch to make 4 to 8 servings at once. To do that, use 2 to 4 ramekins instead of 1. Preheat the oven to 175 °C/ 350 °F (fan assisted)and cook for about 10 to 12 minutes.
- Invert onto a plate. Dust with the remaining Swerve and serve immediately. Optionally, serve with a dollop of whipped cream.
- Serve immediately.
Nutrition (per 1/2 cake)
Calories326kcal
Net Carbs4.2g
Carbohydrates8.3g
Protein7.4g
Fat30.1g
Saturated Fat16.6g
Fiber4.1g
Sugar3g
Sodium201mg
Magnesium46mg
Potassium225mg
Detailed nutritional breakdown (per 1/2 cake)
| Total per 1/2 cake |
| 4.2 g | 7.4 g | 30.1 g | 326 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.6 g | 6.3 g | 71 kcal |
| Matcha (green tea powder), organic |
| 0.5 g | 0.5 g | 0.1 g | 4 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 1 g | 0 g | 0 g | 4 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Cocoa butter, organic (cacao butter) |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0.1 g | 0 g | 0 g | 5 kcal |
| Coconut butter, organic, unsweetened |
| 1 g | 1 g | 8.8 g | 90 kcal |
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