Carnivore Lava Cake

Recipe Details

• Prep Time: 20 minutes (plus 30 minutes freezing)

• Cook Time: 25 minutes

• Resting Time: 5 minutes (crucial!)

• Total Time: 1 hour 20 minutes

• Course: Main Course, Savory “Dessert”

• Cuisine: Carnivore, Keto, Low-Carb

• Yield: 2 generous lava cakes

• Intensity Level: Medium (requires some technique for assembly)

Equipment You’ll Need

• Two 6-ounce ramekins (or oven-safe custard cups)

• Mixing bowl

• Small bowl for the filling

• Skillet (for browning meat, if desired)

• Baking sheet

• Spoon or your hands for pressing the meat

Ingredients

For the Meat Cake Base:

• 1 pound (450g) 80/20 ground beef (or a mix of beef and pork for more fat and flavor)

• 1 large egg

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper (optional, omit for strict carnivore)

• 1/4 teaspoon garlic powder (optional, omit for strict carnivore)

For the Molten Lava Center:

• 2 ounces (55g) full-fat cream cheese, softened

• 2 ounces (55g) sharp cheddar cheese, shredded

• A pinch of salt

For Greasing the Ramekins:

• 1 tablespoon butter or tallow

Step-by-Step Instructions

Step 1: Prepare the Lava Centers (The Most Important Step!)

In a small bowl, combine the softened cream cheese, shredded cheddar, and a pinch of salt. Mix vigorously with a fork until it forms a relatively smooth, cohesive paste. Divide this mixture in half. On a small piece of parchment paper, form each half into a smooth ball. Place the two cheese balls on a plate or tray and freeze them for at least 30 minutes. They need to be completely solid to achieve the lava flow. This step cannot be rushed.

Intensity: Low – Simple mixing, but requires patience during freezing.

Step 2: Prepare the Meat Mixture

While the cheese centers are freezing, prepare the meat. If you prefer a deeper flavor, you can quickly brown the ground beef in a skillet over medium-high heat for 3-4 minutes, just until it loses its raw red color. Let it cool slightly before proceeding. Alternatively, for a more “cake-like” texture, you can use the meat completely raw.

In a mixing bowl, combine the ground beef, egg, salt, and any optional seasonings. Use your hands or a spoon to mix everything thoroughly until the egg is fully incorporated and the mixture is uniform. The egg acts as a binder, ensuring the cake holds its shape.

Intensity: Low – Simple mixing or light browning.

Step 3: Assemble the Cakes

Preheat your oven to 400°F (200°C). Generously grease the inside of both ramekins with butter or tallow. This is crucial for easy unmolding.

Take the meat mixture and divide it into two equal portions. Take one portion and divide it again into two halves. Press the first half of the meat into the bottom and up the sides of one ramekin, creating a meat “bowl” or “cup.” The walls should be about 1/2-inch thick.

Remove one frozen cheese ball from the freezer and place it directly into the center of the meat cup. Take the second half of the meat portion and flatten it into a patty large enough to cover the ramekin. Carefully place this meat “lid” over the cheese ball and press and seal the edges firmly with your fingers, ensuring the cheese is completely encased by the meat. Repeat the entire process for the second ramekin.

Intensity: Medium – This step requires a bit of finesse to properly seal the cheese inside without any gaps.

Step 4: Baking to Perfection

Place the filled ramekins on a baking sheet (this catches any potential drips and makes it easier to handle). Transfer the baking sheet to the preheated oven.

Bake for 20-25 minutes. The exact time will depend on your oven and the starting temperature of your meat. You are looking for the tops to be fully cooked, firm to the touch, and nicely browned. The internal temperature of the meat should reach at least 160°F (71°C).

Intensity: Low – Hands-off baking time.

Step 5: The Grand Finale – Resting and Unmolding

This is the second most critical step: RESTING. Once out of the oven, let the lava cakes sit in their ramekins for exactly 5 minutes. This allows the meat to set slightly and the intense heat to stabilize, ensuring the cheese is molten but not scalding hot.

After 5 minutes, run a thin knife around the inner edge of each ramekin to loosen the cake. Place a serving plate upside-down over the top of a ramekin. Using oven mitts, carefully invert the plate and ramekin together in one confident motion. Lift the ramekin off. You should have a perfect, dome-shaped meat cake on your plate.

Intensity: Medium – Requires careful handling and timing.

Step 6: Serve and Experience the Lava!

Serve immediately. The moment of truth has arrived. Take a sharp knife and cut directly into the center of the cake. Watch as the rich, creamy, molten cheese lava flows out onto the plate. Enjoy each bite of the savory meat cake with the decadent cheese sauce.

Nutrition Information (Per 1 Lava Cake)

• Calories: ~780 kcal

• Total Fat: 62g

• Saturated Fat: 28g

• Protein: 52g

• Total Carbohydrates: 2g

• Dietary Fiber: 0g

• Net Carbs: 2g

• Sugars: 1g (from the dairy)

• Sodium: ~950mg

Note: Nutritional information is an estimate and can vary based on the specific brands of meat and cheese you use.

Chef’s Notes & Variations

• Cheese Variations: Feel free to experiment with the lava center! Gouda, mozzarella for a stringier effect, or even a blue cheese for a bold flavor punch all work wonderfully.

• Meat Variations: This recipe is excellent with ground lamb, pork, or a combination. For an even richer cake, use ground sausage (just check for non-carnivore additives).

• Don’t Skip the Freeze: If your cheese center isn’t frozen solid, it will melt too quickly and leak out during baking, resulting in a delicious but lava-less cake.

• Troubleshooting: If your lava didn’t flow, the cheese may have been over-frozen or the baking time was too long. If it all leaked out, the cheese wasn’t frozen enough or the meat seal wasn’t tight. Practice makes perfect!

Enjoy your spectacular, savory, and deeply satisfying Carnivore Lava Cake