Keto White Chocolate & Matcha Lava Cake

4.6 stars, average of 103 ratings

By Lauren Lester, updated March 27 202012

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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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)

3 tbsp almond flour (24 g/ 0.9 oz)
2 tsp matcha powder
¹/₄ cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
¹/₄ tsp gluten-free baking powder
pinch of sea salt
1 large egg
1 tbsp cacao butter, melted (15 ml)
2 tbsp heavy whipping cream or coconut milk (30 ml)
1 tsp sugar-free vanilla extract
2 tbsp coconut butter, frozen and broken into chunks (32 g/ 1.1 oz)

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.

Ingredient nutritional breakdown (per ¹/₂ cake)

Net carbs	Protein	Fat	Calories
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
Eggs, free-range or organic
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
Total per ¹/₂ cake
4.2 g	7.4 g	30.1 g	326 kcal

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Joanne one month ago #

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

Martina @ KetoDiet 27 days ago #

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

vicky one year ago #

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

Martina @ KetoDiet one year ago #

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).

Chubby2 one year ago #

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.

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!

Jill one year ago #

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.

What a great idea. Thank you Jill!

Elizabeth one year ago #

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

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.

Dan (https://www.elementsforlife.co.uk/) one year ago #

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

Hi Dan, see my comment above 😊