Instant Pot Chocolate Lava Cakes

February 20, 2023 Amanda Plott

Yep. That’s right, you can make delicious chocolate lava cakes right in your pressure cooker in no time at all. These Instant Pot Chocolate Lava Cakes couldn’t be more simple to make with just a handful of ingredients and a few minutes of hands on time you can have dessert ready to impress! What’s better is that these cakes are low carb naturally.

I lightened these up by swapping out ALL of the sugar for a natural sweetener. I went with a stevia that measures cup for cup like sugar, but you could really go with any natural sweeter that measures just the same.

Other than that I used a dark chocolate and well… that’s all there is to it! These Chocolate Lava Cakes are crazy simple so there isn’t a whole lot that you an change about them. They are definitely the best if you eat them right away. Making them ahead of time isn’t exactly ideal but it also shouldn’t be an issue since they come together and cook so quickly.

Although I haven’t tried it, I’m sure you could use any kind of chocolate here and probably could sub in a gluten free flour if you wanted it to be gluten free.

Instant Pot Chocolate Lava Cakes

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 7 MinTotal time: 12 Min

Delicious no fail chocolate lava cakes that are made in no time at all right in a pressure cooker.

Ingredients

1/2 C. Butter
4 Oz. Dark Chocolate Bar, Roughly Chopped
2 Large Eggs
2 Egg Yolks
1/2 C. Natural Sweetener (Measures cup for cup like sugar.)
1/2 Tsp. Vanilla
Pinch of Salt
1 Tbsp. Flour

Instructions

Place the 1/2 C. butter into a small bowl and microwave for 30 seconds.
Add in the 4 Oz. Dark Chocolate Bar and microwave for another 30 seconds. Stir until all the chocolate is melted.
In a large bowl, whisk together the 2 Large Eggs, 2 Egg Yolks, 1/2 C. Natural Sweetener, 1/2 Tsp. Vanilla, and a Pinch of Salt.
Add in the 1 Tbsp. Flour and stir until just combined.
Coat the inside of 4 ramekins with non-stick spray and divide the batter evenly among the dishes.
Place 1 C. water and the trivet into the base of the instant pot.
Lower and stack the four ramekins into the instant pot.
Secure the lid and set to cook for 7 minutes on high pressure then do a quick release.
Carefully remove the lid so that the condensation doesn't drop onto the cakes.
Allow to cool slightly before removing from the instant pot.
Turn out onto a plate if desired and enjoy right away!

Nutrition Facts

Calories

441.75

Fat (grams)

39.58 g

Sat. Fat (grams)

23.08 g

Carbs (grams)

18.01 g

Fiber (grams)

3.14 g

Net carbs

14.87 g

Sugar (grams)

7.02 g

Protein (grams)

6.84 g

Sodium (milligrams)

233.46 mg

Cholesterol (grams)

240.9 mg

Nutritional Claims: Low Carb • Low Sodium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

Similar Recipes

Skinny Chocolate Turtle Thumbprint Cookies

Triple Chocolate Cheesecake (Instant Pot)

Double Chocolate Banana Bread

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