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Keto White Chocolate & Matcha Lava Cake

4.6 stars, average of 116 ratings
By Lauren Lester, updated March 27 202012

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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.

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Hands-on Overall

Serving size 1/2 cake

Allergy information for Keto White Chocolate & Matcha Lava Cake

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
Vegetarian
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Nutritional values (per serving, 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

  1. In a small bowl whisk together all ingredients except the coconut butter and about 1/2 tsp Swerve for dusting.
  2. Pour all but 2 tablespoons batter into one greased 1-cup (240 ml) ramekin.
    Keto White Chocolate & Matcha Lava Cake
  3. 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. Keto White Chocolate & Matcha Lava Cake
  4. Invert onto a plate. Dust with the remaining Swerve and serve immediately. Optionally, serve with a dollop of whipped cream.
    Keto White Chocolate & Matcha Lava Cake
  5. Serve immediately.
    Keto White Chocolate & Matcha Lava Cake

Ingredient nutritional breakdown (per serving, 1/2 cake)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.1 g2.6 g6.3 g71 kcal
Matcha (green tea powder), organic
0.5 g0.5 g0.1 g4 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
1 g0 g0 g4 kcal
Baking powder, gluten-free
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Eggs, free-range or organic
0.2 g3.1 g2.4 g36 kcal
Cocoa butter, organic (cacao butter)
0 g0 g6.8 g60 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.4 g0.3 g5.7 g55 kcal
Vanilla extract, sugar-free, alcohol-based
0.1 g0 g0 g5 kcal
Coconut butter, organic, unsweetened
1 g1 g8.8 g90 kcal
Total per serving, 1/2 cake
4.2 g7.4 g30.1 g326 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

More posts by Lauren Lester

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Comments (12)

Hi, what can I use as a substitute for coconut butter? We don't have that here

Reply

Almond butter is a good alternative, ideally blanched as it's plain.

Reply

Hello. I have a question. You wrote: "This recipe makes one single-serve cake if you feel like having a sugar-free treat for breakfast" - but on your breakdown of the  nutritional values breakdown you say that those calories, etc. were for 1/2 cake...so this is not for a breakfast serving? I am confused. Thank you!
Vicky

Reply

Thank you Vicky, that's my mistake as it may not be clear - I'll fix that. What I mean by that is that one cake is enough for breakfast, 1/2 as a treat (the next sentence) do the nutrition facts are "per treat" = 1/2 cake).

Reply

Hi, I have a question on substituting an ingredient for another. Can I use almond milk instead of coconut milk or heavy whipping cream ? Just don’t have those stocked at the moment.

Reply

Yes you can 😊 Just make sure to use unsweetened almond or cashew milk and keep in mind this will also affect nutrition facts (less fat, carbs and calories in almond milk). I hope this helps!

Reply

I do not have a microwave either and live alone.  Rather than using the significant amount of energy to run an oven for a single cake, I create a mini-oven on my stove top.  You might have to MacGyver the components, but this it what I use:
I select a saucepan large enough to hold the ramekin, use the bottom of a single serve springform pan to elevate the ramekin above the direct heat, then pour in a small amount of water.  I place the ramekin in the pan and use low-medium heat to steam the cake.  It takes about 20 minutes and I have a great dessert without heating up an oven or the house.

Reply

What a great idea. Thank you Jill!

Reply

First, I love this website!
I have a question about the matcha withe chocolate cake. Can I still make this without a microwave? What would you suggest?
Greetings, Elizabeth

Reply

Thank you Elizabeth! Here's a tip from another mug cake recipe that should work here too:
Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F and cook for about 12-15 minutes or until cooked in the centre.

Reply

We don't have a microwave, so how long and at what temperature would we need to cook this in a proper oven?

Reply

Hi Dan, see my comment above 😊

Reply