Keto chocolate gooey cake
Okay, so now is the time for chocolate. While you can choose from a number of chocolate-something keto recipes here on My Sweet Keto, this is the number one recipe if you are into the gooey stuff.
I'm talking crunchy on the outside and delightfully gooey, almost runny, on the inside. Not to mention the amount of chocolate! Have I mentioned chocolate?
Make sure you get some quality cocoa powder. Ordinary (kind of reddish color) or Dutch (darker color), whatever tastes best to you.
This cake is not about rising up.
At first, it does puff up as it is baked but collapses when cooled. That's not wrong. On the contrary, it is the whole point of this heavenly chocolate dessert.
No, that is not a typo. It is rather one of Sweden's most popular cakes. Kladdkaka is Sweedish for sticky cake. I have only discovered it recently. Been to this Scandinavian country on a couple of occasions years ago but didn't get to try this.
Now, I can close my eyes, remember the Swedish scenery and indulge in bites of its paradise. Low carb and keto-friendly version of Swedish paradise, that is!
Gooey cake tips
My guess is you are reading this recipe because you like gooey. If so, make sure you don't overbake the cake or it will become a dry chocolate sponge cake. Still delicious, though. This cake is so easy to make and bake, it should not be logistically impossible to prepare it just before your guests arrive.
It is best served warm.
If you don't plan on having guests, I won't blame you if the whole chocolate delight disappears anyhow. On the other hand, leftovers can always be heated up in a microwave on medium for 30 seconds.
Gooey fans, do not wait for too long; Go and bake this simple Sweedish chocolate delight!
Keto gooey chocolate cake
- Preheat the oven to 350°F (175°C) and lightly grease an approximately 7-inch springform pan.
- Melt the butter and set aside to cool slightly. Sift together the flour, cocoa powder, and salt, and mix thoroughly. Set aside.
- Using an electric whisk, whisk together the eggs, erythritol (plus optional stevia), and vanilla extract. Keep whisking for at least 3 minutes straight until you get a nice, pale and creamy mixture.
- Carefully fold the flour-cocoa mixture into the egg mixture and stir until just combined.
- Fold in the melted butter. Stir until fully incorporated and then pour into the prepared pan.
- Bake on the lower rack of the oven for 18 - 22 minutes until the center is lightly set. Don't overbake if you don't want a gooey and not a dry cake.
- Cool for 20 minutes on a wired rack. Serve warm. The cake can be stored in an airtight container for 4 days. Before serving, warm a piece in a microwave on medium for 30 seconds.