High-Protein Microwave Chocolate Lava Cake
A rich, gooey high-protein chocolate lava cake made in the microwave with Greek yogurt and cocoa powder. Gluten-free and ready in minutes.
Servings 2 cakes
Equipment
- Microwave-safe ramekins
Ingredients
- 1 cup Greek yogurt
- ¼ cup maple syrup or honey
- ⅓ cup cocoa powder
- 3 tablespoons almond flour
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
Instructions
- Add all ingredients to a bowl and mix until completely smooth.
- Grease two microwave-safe ramekins and fill each about two-thirds full.
- Microwave on high for 30 seconds, then microwave again for 20 seconds.
- Check the consistency. The edges should feel set while the center remains soft.
- If needed, microwave in 15-second intervals until the edges are firm but the center is still gooey.
- Serve immediately.
Notes
- Microwave power varies, so start short and add time gradually to avoid overcooking.
- For extra lava vibes, slightly undercook and let the cake rest for 30 seconds before serving.
- Top with Greek yogurt, berries, or a drizzle of nut butter if you want to dress it up.