A Chocolate Protein Cake for the Ages

Before I made this recipe, I didn’t have ramekins. How did I not have ramekins? I mean, I have a variety of other small dishes and bowls, but none in the perfect shape for these little cakes. Crisis averted, I went and purchased some by the Pioneer Woman. Aren’t her dishes just the cutest ever?! This epic cake stand, I need it. New salt and pepper shakers, they are a must. Help me here, thanks Pioneer Woman for this new problem. I digress; molten lava cakes are actually a combination of little flour and mainly chocolate, butter and sugar. No wonder why they taste so good!

I set out to change up the recipe and make it less calorie dense while still making it taste good. If you don’t know by now, I want my recipes to actually taste good so often I’ll sacrifice a few calories. If you see a recipe that looks too good to be true, macro-wise, that’s probably because it is! The first swap and possibily most important is to use light butter, vs regular butter. Just 1 T. of regular butter gives you 14g of fat. Wowza! Compared to light butter which is just 5g fat. Next, instead of regular sweetener go for a no-calorie one, and I’ve been using swerve for a great result that bakes much like regular sugar with half the carbs.

I played around with the baking temperature A LOT. And I should’ve just stuck to my guns and gone with the old trusty temp of 325°F when using protein powder. Time and time again I find its much better to not blast your baked treat because it will get dried out. Especially with this cake, it’s very sensitive to the heat and you want it ooey gooey in the middle. 12 to 14 minutes does the trick with a couple minutes to rest. These cakes really are best served warmed and consumed immediately, which is why the recipe only makes 2. But it shouldn’t be a problem at all they are quite delicious and they will be gone in no time.


1 scoop (37.3g) Core Nutritionals PRO death by chocolate
1 T. (7.5g) super fine almond flour
½ tsp. baking powder
1 tsp. (5g) cocoa powder
2 tsp. (8g) no-calorie sweetener
¼ cup (60mL) unsweetened vanilla almond milk
1 whole egg
1 T. (14g) light butter
1 T. (15g) mini semi-sweet chocolate chips

Preheat oven to 325°F.

In a medium sized mixing bowl, whisk protein powder, almond flour, baking powder, cocoa powder, and sweetener. (You can sift dry ingredients if your almond flour has any lumps.)

In a small microwave safe bowl, melt butter and mini chocolate chips for 20 seconds. Stir and slowly add ½ of the almond milk to cool the mixture down. Add chocolate mixture in a well in the center of the dry ingredients. Whisk in egg and remaining almond milk. Stir mixture until incorporated and no lumps remain.

Using non-stick cooking spray coat inside of ramekins. (You may use muffin tins if you do not have ramekins.) Measure out approximately 100g of batter in each.

Bake for 12-14 minutes, remove from oven and place on a cooling rack for 3 minutes. Using a knife, carefully loosen the edges. They will appear undercooked and sinking in the middle, but that will create your lava. Carefully invent onto a small plate and garnish with powdered sugar, a scoop of low-fat ice cream or whipped cream. Enjoy!

Serving Size: 1 molten lava cake – 195 calories, 17.2g Protein, 10.2g Carbohydrates, 10.3g Fat
Recipe makes 2 molten lava cakes

Purchase Core Nutritionals PRO protein powder used in the recipe here and use promo code “COURTNEY” to save $$.

Did you make this recipe? Tag @CourtneyMighellFitness on Instagram and hashtag it #CourtneyCooks

Chocolate Molten Lava Protein Cake  Chocolate Molten Lava Protein Cake

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