PROTEIN LAVA CAKE (Sugar-Free Chocolate + Protein Batter)

A decadent high-protein dessert that’s ready in minutes!

Modern kitchen with white marble countertops, stainless steel appliances, and green subway tile backsplash showcasing neatly arranged ingredients including chocolate protein powder and almond flour, with a white 6oz ramekin in the center

KEY INFO:

Prep Time: 5 minutes
Cook Time: 45 seconds (microwave) or 12-15 minutes (oven)
Total Time: 10-20 minutes
Servings: 1
Difficulty: Easy
Dietary: Sugar-free, High-protein (20g+), Gluten-free optional

Professional food photography in a modern kitchen with mixing bowls of wet and dry ingredients, wooden utensils, and modern cookware under natural daylight from a large window

EQUIPMENT NEEDED:

6oz ramekin or microwave-safe mug
2 mixing bowls
Measuring spoons
Whisk or fork
Alternative: Muffin tin can replace ramekin

INGREDIENTS:

1 scoop (30g) chocolate protein powder
2 tbsp (14g) almond flour or regular flour
1 tbsp (5g) unsweetened cocoa powder
1 large egg
2 tbsp (30g) Greek yogurt
¼ cup (60ml) almond milk (or regular milk)
¼ tsp baking powder
2 squares sugar-free dark chocolate (for center)
Pinch of salt
1 tsp vanilla extract
1 tbsp (15g) monk fruit sweetener (optional)

Chocolate batter in greased ramekin with dark chocolate squares in a modern kitchen with green subway tile backsplash

METHOD:

Grease ramekin and dust with sweetener.
Mix all dry ingredients in one bowl: protein powder, flour, cocoa, baking powder, salt.
In separate bowl, whisk egg, yogurt, milk, and vanilla until smooth.
Combine wet and dry ingredients until just mixed – don’t overmix.
Pour half batter into ramekin.
Place chocolate squares in center.
Cover with remaining batter.
MICROWAVE METHOD: Cook for 45-60 seconds until edges are set but center jiggles.
OVEN METHOD: Bake at 425°F (220°C) for 12-15 minutes.
Let rest 2 minutes before inverting onto plate.

Dark chocolate batter in a ramekin ready for cooking in a modern kitchen with green subway tiles and stainless steel appliances

CRUCIAL TIPS:

Edges should be set but center must be soft
Don’t overbake – better slightly underdone than overdone
Serve immediately for best molten center
Watch carefully during last few seconds of cooking

Steaming lava cake with oozing chocolate center on a white plate in a modern kitchen with green subway tile backsplash

STORAGE & SCALING:

Best eaten immediately
Can prep batter 2 hours ahead, refrigerated
Double recipe for two servings, cook separately

COMMON MISTAKES:

Overcooking (loses molten center)
Overmixing batter (becomes tough)
Using wrong protein powder (whey-casein blend works best)

VARIATIONS:

Vegan: Use plant protein and flax egg
Keto: Use all almond flour
Extra Protein: Add additional scoop, increase liquid slightly
Flavors: Add cinnamon, coffee powder, or peanut butter

This recipe transforms a classic dessert into a protein-packed treat without sacrificing the indulgent molten center that makes lava cakes so special.