Sugar-Free Molten Chocolate Cakes

Sugar Free Molten Chocolate Cake with sliced strawberries
Hands On:
20 minutes
Total Time:
35 minutes


  • ½ cup Hy-Vee unsalted butter, plus additional for ramekins
  • Hy-Vee baking cocoa, for dusting
  • ½ cup Lily's semisweet style baking chips
  • 2 tbsp Lily's dark chocolate baking chips
  • ⅔ cup Swerve granular sugar replacement
  • 2 Hy-Vee large eggs, at room temperature
  • 2 Hy-Vee large egg yolks, at room temperature
  • 3 tbsp Hy-Vee all-purpose flour
  • ½ tsp Hy-Vee vanilla extract
  • Rebel no-sugar-added vanilla ice cream, for serving
  • fresh strawberries. sliced; for garnish
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Preheat oven to 425°. Butter 4 (8-oz.) ramekins; dust with cocoa powder. Place ramekins on a baking sheet; set aside.
Place ½ cup butter and semisweet and dark chocolate chips in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals or until melted, stirring after each time.
Beat sugar replacement, eggs, and egg yolks in a medium mixing bowl with an electric mixer on high for 8 minutes or until pale yellow and airy. Whisk in melted chocolate mixture, then whisk in flour and vanilla. Do not overmix. Spoon about ⅔ cup batter into each prepared ramekin.
Bake 16 minutes or just until cake edges are set. Do not overbake. Let stand for 2 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert serving plates. Serve immediately with ice cream. Garnish with strawberry slices, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 37g 47%
Saturated Fat: 21g
Trans Fat: 1g
Cholesterol: 245mg 82%
Sodium: 45mg 2%
Total Carbohydrate: 55g 20%
Dietary Fiber: 0g 0%
Sugars: 0g 0%
Protein: 7g 14%

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