Molten Chocolate Cakes with Coffee Ice Cream

Molten Chocolate Cakes with Coffee Ice Cream

BUSY ENTERTAINING TIP: The batter for the cakes and the ice cream for the molten chocolate cakes with coffee ice cream was made a few days before a dinner party. All I had to do was bake the cakes an hour before the party. By the time I served dessert, the cakes were still warm and gooey on the inside.

Molten Chocolate Cakes with Coffee Ice Cream

8 tsp plus 1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
4 oz unsweetened chocolate, chopped
3/4 cup butter or coconut oil
3 large eggs
3 large egg yolks
1/4 cup unsweetened almond milk

Grease 8 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 teaspoon Swerve. In a medium saucepan, stir chocolate and butter over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, almond milk and remaining 1/2 cup sweetener in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Divide batter among souffle dishes. NOTE: This can be made a few days ahead. Cover with plastic; chill. Bring to room temperature before baking.

Preheat oven to 400 degrees F. Place soufflé dishes on a baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 9 minutes (so still a little underdone in the middle). Top each cake with scoop of coffee ice cream and serve immediately. Makes 8 servings.

Traditional Molten Cake = 376 calories, 24 carbs, 3.5g fiber
“Healthified” Molten Cake = 272 calories, 4.7 carbs, 2.4g fiber
5 egg yolks
3/4 cup Swerve
1 tsp stevia glycerite
1 cup heavy whipping cream
1 cup unsweetened vanilla almond milk
1 1/2 cup whole coffee beans (decaf and organic)
1 tsp Celtic sea salt

Heat the almond milk, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is very warm, but not boiling. Once it is warm, remove from the heat and let steep at room temperature for 1 hour. Then remove the coffee beans from the liquid and discard the beans.

In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the rest of the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer). Stir until thickened into a custard. Remove from heat and stir in the almond milk coffee mixture. Let cool completely (I cooled overnight…it was hard to wait!).

Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 or according to your ice cream maker’s directions. Freeze until set. Makes 5 servings.

NUTRITIONAL COMPARISON (per 1/2 cup serving)
Ben & Jerry’s Ice Cream = 230 calories, 23 carbs, 0 fiber, 4 g protein
“Healthified” Ice Cream = 137 calories, 1.3 carbs, 0 fiber, 3.4 g protein


Testimony of the Day

“I started yo-yo dieting and exercising when I was 8 years old even though I was a slim child with no genetic tendency towards being even slightly overweight!

I had started baby ballet a few months prior and was so gifted a dancer that in just a month I was moved to the advanced ballet class with the older girls and was (apparently) even better than all of them.

My ballet teacher who was once a prima ballerina was so impressed by my ability that she pulled my mom aside and I had the ill luck to have overheard this conversation. She told my mom that if I continued to dance that I would someday be a prima ballerina assoluta. (I had to look up this definition when I got much older  but at 8 years old I had no idea what kind of compliment I was being given). But THIS I remember…she said that for me to be a ballerina I would have to go on a strict diet because I was not a ‘skinny’ girl. That actually my (slim) frame was not ideal for ballerinas and it would hold me back. The ballet world would think I was too ‘fat’ and my body was not ideal.

There. My life was changed at that moment. I started a lifelong struggle with body image at that moment that I heard I was too fat. And even though I stopped dancing only 2 years later, the dieting and exercise continued. I would do 45 minutes of aerobics and toning in my room with my door closed and I was only 8 years old.

I never had an eating disorder but I was definitely obsessed with my weight. My eating was either feast or famine because I could never stick to a real diet. I had no concept for what was healthy and what was right. I went about ‘dieting very blindly. And because I could never stick to an actual ‘diet’ i actually started gaining weight. All the feasting was catching up to me which made me try more starvation diets only to feast later on. Because i never lost weight and I would hide my binge eating, my mom never knew how obsessed I was with my weight and my body. No one knew. It was my own secret.

To make a long story short, everyone in my family was thin except for me…which made me even more obsessed.

I have been on every diet I can think of and have been to countless nutritionists with little success. I was really at the end of the line and I always felt trapped in my body. I’m an emotional eater and have a major sweet tooth. Once I start I can’t stop. I once went on a sugar binge that lasted almost a year. I felt like crap every single day!

Then one day, I had the good fortune to meet Maria who really understood me and my background! She showed me a lot of compassion and I knew she really cared about helping me.

She mapped out a great eating plan, but more importantly recommended supplements to curb my moods and emotions–which was at the crux of my emotional eating.

Since then, I have bought every one of her cookbooks. I feel very educated about health and eating and can consciously make the right choices.

By the way, I have made almost every one of her desserts and ate it guilt free!! But I slowly stopped craving sweets altogether. When you don’t deprive your body of something, it stops craving it.

Now, I am healthy at 5’6″ and 117lbs and am no longer dieting or going crazy about my weight and body which had consumed the better part of my life. I can live and enjoy life the way I was meant to…something I haven’t felt since baby ballet.

Thank you Maria. You are a superstar and life changer….and forever my go-to gal. I love you!!!!” Romy J.

Click HERE to get your 30 day meal plans and start your transformation!


Molten Chocolate Cakes with Coffee Ice Cream




  • Anonymous says:

    So there is absolutely no flour of any kind (coconut, almond etc) in the cake?

  • Kris says:

    And the coffee beans stay in the almond milk mixture? I don’t see them in the final picture even as bits and pieces crushed up in the ice cream?? Looks YUMMY!

    Kris in Alaska
    funamom at yahoo dot com

  • Jenni says:

    Maria, how do you feel about raw cows/goats milk? I don’t consume commercial pasturized dairy products, but have access to raw fresh farm milk which I use in coffee and recipes and also to make homemade yogurt. Any insight on dairy? Thanks!

    • Yes! I totally prefer people to use raw milk cream or goat milk. But I’m also trying to help the masses… It is baby steps for them. So organic cream is still a good choice;)

      Happy eating!

  • Jenni says:

    Ok great! So is that why you use almond milk in lots of your recipes? Because raw milk is hard to come by for most people?
    Thanks again!

  • Yes, and many people are afraid of using raw milk.

    AND almond milk has twice as much calcium as dairy!

  • Jenni says:

    I made these tonight. AMAZING! You’ve really outdone yourself this time Maria… Fantastic

  • vc says:

    Maria I think there is something wrong with the instructions on the ice cream. It says to add sweeteners with the coffee in the first part and then again in the second part. I was just making this and am worried I messed it up. What is supposed to be mixed with the yolks?

  • Opps, all fixed VC! Thanks for the help!

  • Stacy says:

    I am so thrilled to try this recipe out. I am trying to get my daughter off sugar, and she loves chocolate. Now if you just had a marshmallow recipe. 🙂

  • Stacy says:

    Maria – as to the breakfast comparisons above, how do you figure out how much sugar will be in your blood stream from the carbs? My husband’s sister has type one diabetes, and I have been very concerned about my daughter’s diet and her extreme urge for sweets and carbs (getting her checked out just in case).

    She loves having cheerios with milk for breakfast, to which I will either give her a hard boiled egg or some sausage from US Wellness Meats, which has no sugar and is organic. Hoping the protein will help with that large intake of carbs in the morning. In any case, really interested in the formula for figuring out the sugar in blood stream. Thank you.

  • Stacy says:

    I made these today, and they were very good. Even my sugar loving daughter liked them. I did seem to get yellow spots on the bottom that the kids did not want to eat. Wonder if I did not fold the chocolate in correctly or if the swerve in the bottom of the ramekin reacted.

    Also, when do you add the stevia? I see mention of the 1/2 cup erythritol (swerve), and I just assumed I should add it at that point.

    Thank you.

  • Anonymous says:

    Can you give equivalents for the ice cream using just erythritol & stevia? Thanks!

  • Anonymous says:

    Sorry, didn’t realize the erythritol & stevia listed were an alternative to Swerve in the ice cream recipe. I thought it was 3/4 cup Swerve (or “Just Like Sugar”)and an additional 1/4 cup erythritol (or Swerve) & 1 tsp stevia glycerite. There wasn’t an “or” listed:) Thanks!

    • Ok, I see what you are saying now. I don’t recommend using all erythritol because it will become very hard. The taste will be fine but you may have to thaw it to eat it. 🙂

  • Anonymous says:

    Nothing like rock hard ice cream:) So, the 1/4 cup erythritol & 1 tsp stevia is in addition to Swerve, or are they alternatives to Swerve? Isn’t Swerve erythritol? I love your recipes & health info. Thanks.

    • Yes, it is either Swerve or the erythritol and Stevia. Swerve uses erythritol but also other sweeteners (mainly Oligosaccharides that typically come from chicory root like “Just Like Sugar”).

  • Anonymous says:

    Thanks, Maria. I’ve got to try Swerve.

  • David Meade says:

    Hi maria, I was just wondering why besides being natural than regular sugar is erythritol and xylitol so much better if the carb count is the same and the natural sweetners are made with sugar alcohols which i thought were bad? like that they are made from hudrogenated corn starch. Can you elaborate on this and help me understand the difference and why it’s better for your health and weight? Thanks

  • Cammie says:

    Hi Maria,

    Could you substitute coconut milk for the almond milk in the chocolate cakes?


  • ashley mae says:

    Will the ice cream freeze like ice cream, soft? Or will it turn to rock if I leave them for leftovers?

    • Make sure to put the salt in and maybe even a little extra. It will still get harder than the store bought but one thing you can do is store it in single serving sizes so you can just pull it out and let it thaw a couple minutes before eating. 🙂

  • Anonymous says:

    Hi Maria, I am so confused… even after reading the comments posted about the sweeteners. In chocolate cake ingredients, you list Swerve (or erythritol and stevia glycerite) and 1 tsp glycerite underneath that. When do you add the stevia glyerite? I always thought, that if you use Swerve, the stevia glyerite should be omitted?

    Also…For ice cream, you list 3/4 cup Swerve (or Just Like Sugar), erythritol (or Swerve) and 1 tsp stevia glycerite (omitted if using Swerve). Do you use 3/4 cup Swerve AND Erythritol OR 1 cup total Swerve (3/4 cup + 1/4 cup = 1 cup total)?

    Thankyou for all your wonderful and healthy recipes. I am new to low carbing and just starting to figure this all out. My husband is an ice cream fanantic and has a very hard time limiting his portions to just a 1/2 cup. (Would eat the whole thing if I’d let him!)I truly appreciate all that you and others do to help all of us get and stay healthier. Your work and experiments do not go unnoticed.

    • Thank you! It is an either or most of the time. So in the recipe above is says:
      3/4 cup Swerve (or “Just Like Sugar”)
      1/4 cup erythritol (or Swerve)
      1 tsp stevia glycerite (omit if using Swerve)

      So you can either do 3/4 cup “Just like sugar” (this won’t get hard when frozen but costs the most) or 1 cup Swerve (also fairly soft) or 3/4 Swerve and 1/4 erythritol and 1 tsp stevia. The reason I use multiple sweeteners is it balances out the end product and has the best flavor. In most of my recipes I recommend Erythritol with a little Stevia Glycerite or as an alternate Swerve (because swerve is already a combination of Erythritol and chicory root extract). 🙂

  • Hi Maria! I was so inspired by your ice cream recipes that I bought an ice cream machine 🙂 This coffee ice cream is the first one I’ve made, since I’m a big coffee fan, and it turned out to be the best ice cream ever! Even better then the expensive gellato in ice cream shops. It’s just perfect. I can’t wait to try other ice creams. You’ve made my life so much sweeter 🙂

  • P.S. Forgot to say: instead of coffee beans, I used 2 scoops of Godiva Chocolate truffle ground coffee. Since it’s coarse, I could easily filter it through steeping tea cup (the one with a push-down lid).

  • Anonymous says:

    i made these tonight but when they came out of the oven the bottom was all of the egg mixture and the top was all chocolate. It was like the chocolate just floated to the top. i was very disappointed to not get to eat them.

  • Anonymous says:

    How does this coffee ice cream recipe compare with the Luv Ice Cream band you featured a few weeks back. I love the LUV brand, but at almost $7 a pint, it is not a good option for my budget. But making my own might be! Thanks!

  • Eileen Thomas says:

    I tried the swerve really don’t like it can I use Splenda or nectresse.

  • Eva says:

    Would it work to bake all the batter in one, larger dish? If so, about what size would you recommend?

    • cemmerich says:

      It would be tough to get the right “molten” texture. I think the outside would get over done and the middle underdone. 🙂

  • Kathy says:

    Maria – Your oven temperature for the cakes – Is it really 405 degrees? Or is it really 450 degrees? (This can make a big difference.) Thanks.

  • at says:

    Hi Maria, I tried adding heavy whipping cream into my tea in order to get some extra fat, but I actually feel weak afterwards. So far I haven’t had any allergies to dairy products. Eating the same quantity of fat in coconut oil/milk though works for me. Any ideas on why this may happen? Thanks!

  • Tina says:

    Love these lava cakes! I have 2 of your cookbooks, and use them ALL the time. I switched to a keto-adapted lifestyle last December while training for my first marathon. Couldn’t be happier! Thanks for all of your amazing recipes.

  • Josee says:

    Hi, I always want to make the deserts but am to scared the erythritol will taste cold once I eat it. I really don’t like this aftertaste but don’t know how to fix it

    • Maria Emmerich says:

      Sorry. If you mix natural sweeteners which is what I do and write about in my cookbooks, creates the best taste.

  • JE says:

    This recipe worked perfect, I used a 2 quart souffle dish. It was beautiful and the taste was very good.

  • Lisa says:

    I’ve read that using a food grade Vegetable glycerin, derived from Coconuts keeps Ice Cream soft like the store bought types. I looked up the carbs on a 4 oz bottle and it said 5 carbohydrates but listed absolutely no serving size. I then assumed that meant 5 carbs for the entire 4oz bottle. What are your thoughts on this in Ice cream and do you know if it hinders ketosis? I’ve also read adding Vodka helps but I don’t want the effects of alcohol or its associated carbs. Thank you.

  • sabina says:

    Great! I have just baked the cakes. I have even baked one in the microwave oven. Not as good as the cakes in the regular oven, but a quick acceptable solution with less heat during hot summer days.

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