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.
Keto Kladdkaka
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
Ingredients
- 7 tbsp butter - unsalted
- ½ cup almond flour
- 1 oz cocoa powder - approx. ¼ cup, unsweetened
- 1 pinch salt
- 2 large eggs
- ¾ cup powdered erythritol
- 1/16 tsp stevia extract - optional - to taste
- 1 tsp vanilla extract
Instructions
- 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.
Video
Nutrition
Hi... followed the recipe exactly, except 1/2 cup swerve instead of 3/4 cup. It was delicious ... but it was a moist spongy cake - not sticky and gooey. Baked at 350 degrees F for 19 mins - but I guess that was too long. The top wasn’t crisp though...
Is it also possible that I beat the eggs and sweetener too much? I was trying to get it to look like the second picture, and did get there after a while of whisking! I definitely want to try again... really hoping for a gooey cake.
Thank you for the recipe.
Hi, Angie! I am sorry to hear that and wish I knew what's going on in your case. I don't believe beating eggs too much is the problem. I'd rather guess that the oven is hotter than you think. Ovens, unfortunately, vary a lot int their functioning. I'd suggest you try baking at 320 or 310°F or shorten the baking time to approx. 15 minutes.
All the best!
Thank you for the advice.... much appreciated. Finally tried it again (after a flurry of blueberry-baking to get through the fresh blueberries!) - turned out better, as in a little more dense and a touch wet, but not quite gooey ... hahaha. 15 mins @ 310 degrees - knife inserted came out totally coated. Left it in a tad too long thereafter! Was still a great cake. Plan to try again...
Thank you.
Hello. Am I supposed to use powdered erythritol or granulated? I used powder and my egg mix did not fluff up at all. The end mixture was also very thick?
Thank you for this recipe btw.
Hi. It's hard to say where things went wrong without having all the info. Maybe the mixing time was too short or the bowl wet ...? Eggs + powdered sweetener + long mixing time should result in fluffy egg mix at some point.
Delish and oh so easy!
Thanks Kerrie!
You note calorie count, but how many carbs and fiber per serving? Thanks!!
Hi Brenda! One slice comes out to be approximately 125 Calories. Fat: 11.2 g (of which Saturated: 7.0 g, MUFA's: 3.2 g), Total Carbs: 3.0 g, Fiber: 1.7 g, Net Carbs: 1.3 g, Protein: 3.6 g.
Hooray! I found my brownie KETO fix! You call it gooey cake.. but this is how I like my brownies! My eggs didn’t get white and creamy... I kind of threw it all in my stand mixer and it turned out amazing! I used a bread loaf pan. That’s my input! I love it!
That's awsome, thank you for the feedback!
I didn’t add enough sweetener but it was still amazing and satisfied my sweet tooth. Making it again today
Thanks Kim! Hope you like it the next time as well!
I didn’t read the recipe thoroughly before I started and ended up mixing the batter in with the cocoa powder… At that point I decided to just throw everything in and mix it with a handmixer… It turned out very flat but still very delicious… Next time I will follow the recipe! Lol
Beam me to your kitchen!
Did not care for gooey cake. Flavor bad. Must be erythrital. Wonder if monk fruit would be better.
Some don't like the aftertaste of erythritol in general. You can always use any other sweetener and let us know about the outcome.
We would love that!
If you are interested in other sweeteners and how to use them in keto baking, we have an in-depth article available here: https://www.mysweetketo.com/keto-sweeteners-for-baking/
I am chocolate free it would be so nice if you could put a sub for the choco like carob or ........ Life is hard without it ....
Carob is full of sugar and can't be used as an ingredient in a keto recipe. But if you are not following a strict keto diet and looking for alternatives, do it with carob and let us know about the outcome. Maybe we can do a low-carb version of this recipe?
Why are you chocolate free?
Would I be able to use coconut flour instead?
Hi, Ruby. You can try, but lesser the amount by about half. It acts differently - it is way more absorbable.
I only have 9 or 10 inch springform pan. Do I need to do anything to adjust the recipe since it says to use a 7 inch springform or is the 9 inch going to be ok?
Your cake is going to be much thinner, so you might want to double the recipe and use he 10-inch. That's what I would do.
Hi, Ruby. You can try, but lesser the amount by about half. It acts differently - it is way more absorbable.
I don’t see baking powder in this recipe?
That's because none is used. This is not a leavened cake.
i'm about to make this but confused at the "1oz cocoa powder. approx 1/4 cup". 1 oz is half of 1/4 cup... so which is it? 1 oz (.12 c) or 2 oz (.25 c).
I'd always suggest measuring in weight rather than cups, but some desserts here are not delicate enough to worry about that too much, and a lot of US folks find it easier to measure in cups. 1 oz. can measure out less than 1/4 cup if you tap it down or there if the cocoa powder isn't "airy" enough in the first place. So, I'd go with 1 oz.
@Marion - you are comparing oranges to ORANGES. 1oz cocoa powder by weight = 1/4 c by volume.
No sure why this wasn’t clarified, but interested to hear if you made it . . .
why is it when I click on print the page comes up blank
Hi. We'll check that with our technical staff. In the meantime, have you tried switching browsers?
I’ve made this three times and every time the dough has been too thick at the end, no matter how exactly I follow the recipe. The dough turns out lime a cookie dough it thick brownie dough that I have to spoon into the pan and press in. What am I doing wrong?
I'm sorry to hear that, Patricia.
I wish I could say but the only thing that comes to mind is that maybe the almond flour you are using absorbs too much liquid?
Having all sorts nut flours out there with different properties makes keto baking quite difficult sometimes.
Can I use splenda and can i use a pie pan with parchment paper as I do not have a spring foam
Yes, to both questions. I hope you like the recipe!
Do I use exact measurements as if not using Splenda? Thanx a
I think Splenda is sweeter than erythritol so I would watch for the sweetness and use maybe 3/4 of the amount.
Thanks. Tried it and it was great! =)
Awesome! Thank you for the feedback!
I made a double recipe of this yesterday and I couldn't get the egg mixture to lighten and thicken like your pictures either and I beat it on high speed for at least 8 minutes and used large eggs. The cake turned out amazing regardless though! So yummy! My kids who are wary of all the new keto stuff I'm making highly approved! Could the lack of thickening be due to using cold eggs instead of room temperature maybe?
Hi.
Well, it could be that the eggs were too cold. It is still weird, though, that they wouldn't foam and become fluffy even after 8 minutes. Maybe the eggs were also a bit aged? Newer fresh eggs will reach more volume and have greater stability when beaten than older eggs.
I am happy that the result was still delightful for you and yours!
Do you think i can replace cocoa powder with cacao powder in this recipe?
Hi, Athalie,
Yes, I think this wouldn't be a problem.
Would like these recipes please thank you bye
All of my recipes are available on MySweetKeto.com free of charge. I'm not sure what you mean.
Hi, could I used powderedr stevia instead of powdered erythritol? If yes how much should I use? Thanks
Hi. I don't think this would work very well due to loss of bulk. You can only use very tiny amounts of pure stevia powder (maybe a 1/8 tsp if its pure extract) and the result will probably not be the same. But you can always try. Bests,
My result was completely by mistake and absolutely wonderful oh, so I must share. So I began by putting the 3/4 cup of erythritol into the coffee bean grinder which turned it into the confectioners type pretty much instantly. Then I put the 1/2 cup of almond flour and quarter cup of cocoa powder into the coffee grinder and pulsed that for a few seconds and then dumped that into the already ground erythritol. Dumped the bowl of dry ingredients through the sifter to sift them together. Took the butter that I'd already melted and beat two eggs into it dump some, vanilla into that. Then poured the dry mixture into the wet mixture and stirred well with a spoon. Put into mini muffin tens and baked for 20 minutes. So I got all the ingredients right I just had not followed the steps well and it was too late to correct so I just mixed everything together without going through all those steps. And these couldn't possibly be more wonderful. I wish I could share the pictures.
Sounds wonderful! If you wish, you can always send us a pic of your muffins via [email protected].
So delicious, and so easy to make. Had this with cherry’s and Greek yogurt. Yummmmm
The combination sounds amazing. Yum. Thank you for the feedback!
Hi,
For you 3/4 powdered sweetener, is the 3/4 before or after grinding it? If after how much do you use to start?
Thank you so much
Hi, Tina. It's 3/4 powdered, so after grinding. I would start with only 1/2 cup and taste for sweetness. It might be enough if it is a sweetener as sweet as sugar.
I have both Monkfruit in the Raw and Stevia cup for cup. Which do you think would come out better? I like monkfruit personally, has less of an after taste. Would I grind it into a powder or use it as is? And if so, how much of the original product would you suggest? I’m not a fan of trying things over and over again if I don’t have to. I’m making this for someone else or I’d be less picky lol. Your recipe just looked worth trying, so figured I should ask
Hi, Patti. I don't have any experience with either brand, but as I can tell, Stevia cup for cup is as sweet as sugar and should, therefore, add bulk to the recipe as erythritol does. I would personally add 1/2 cup + 2 T instead of 3/4 cup as erythritol is less sweet. And yes, grind it into a powder if you can.
Yes. I’ve made this twice, using while eggs and the “thick, white, whipped consistency” never occurred. Went exactly by the recipe (two whole eggs, 3/4 C powdered 100% natural erythritol and 1tsp vanilla)
It’s still a runny, yellow consistency after beating on med speed for nearly 10 minute!
I don't know what else to suggest, I'm sorry.
Whenever I beat eggs for a few minutes (on HIGHest speed possible), I get a creamy, thick consistency, especially when powdered sweetener is added. Not as much as if I was only beating egg whites, but the mixture does get pale yellow and creamy as seen on the instruction picture. Could it be that the eggs are kind of old and runny in the first place? Also, it is important that they are not smaller than "large" so that there is enough proportion of egg white. Just a thought ...
Can I use the confectioner Swerve and how much
Yes, use maybe a Tbsp less than the recipe calls for because erythritol is less sweet than sugar and Swerve is as sweet as sugar. Just to make sure it will not turn out too sweet for you.
Made this last night. I was going to take a picture but the kids devoured it, when I went to get the camera. I made some whipped cream and raspberries with it. I used a 6 in springform pan. This recipe is a real winner.
Thank you Rebekah, this makes my Saturday!
This is very good!! However I am not sure how in the world you made this with only 3 carbs per serving ??? I’ve yet to find any sweetener with less than 145 carbs for entire recipe. Would love to know the brands used to come up with the macro you have listed. Thanks
Hi, Tommy. I use either So Nourished erythritol or monk fruit-erythritol sweetener or Sukrin erythritol. As most of it does not get digested, the carb count is roughly 0.5 g per Tbsp.
What other kinds,sizes of pans can I use because I dont have any springform ones ?
Any kind of a pan that is 7-inch or smaller. If it is considerably smaller, you might need to bake the cake for a couple of minutes longer. I would use anything that can go into the oven.
Hello.On my first try of making cake, I baked for 20 minutes and it was cake like but tasty. It barely covered bottom of pan and came out very thin unlike your picture/video which looked like a thicker cake. Was you recipe doubled in the video? If not, what made your cake thicker? I am trying a second time now. I used all the ingredients in your recipe so no substitutions.
I used an 8-inch pie pan and didn't double the recipe. If you don't have a smaller pan, try doubling the ingredients or choose 12 servings in the instructions instead of 8.
Thanks for the tip. My second version came out the same way. Baked for 16 minutes and confirmed I used a 10 inch spring form pan. Thin and cakey. I will use a smaller pie pan on the 3rd try.
I'm sorry it hasn't turned out for you so well, Patricia. I hope you mix the eggs for a few minutes so that they get big in volume and foamy. From then on, everything is supposed to be stirred in carefully so that the mixture stays fluffy and big.
We are sensitive to the sugar alcohol substitutes. Have you tried it with just Stevia? Do you think it would work? If so, any idea about the amount? I think a quarter cup of Stevia would be way too much.
When I use stevia, I only take pure extract which is used in dashes. Some don't like the taste of stevia without any other sugar substitute added, but if you don't mind it, I would give it a try in this recipe.
Erythritol and other sugar-like sweeteners do add bulk and texture to recipes, though. So it might turn out a bit moister when you only use like a 1/8 tsp. of stevia powder instead of a bulk sweetener.
I've found erythritol - monk fruit sweetener to be a great mixture for keto desserts. I can't handle any sugar alcohols, either, except erythritol, but need to watch the amounts. Since pure erythritol is less sweet than sugar, you usually need to add a bit too much of it for my taste and gut. The monk fruit mixture is as sweet as sugar, and it doesn't cause any gut problems for me if you ever want to consider using it.
I have a stevia erythritol blend called Pyure so can I use that?
Yes. If it says it's as sweet as sugar, I would use 1/2 instead of 3/4 cup at first just to make sure that the batter won't get too sweet for you. Pure erythritol is less sweet than sugar, that's why.
Thanks so much for this! My husband can't eat gluten, and this is one of the recipes we miss the most! Do you have a recipe for plain gooey butter cake?
Hi, Michelle!
Not yet, but it's a good idea for one of the next recipes I'm about to make!
You are welcome and all the best to you and your husband!
Can u use regular butter ? Why unsalted ? And I don’t have the stevia extract .... do I need it
Hi, Felicia.
That is regular butter listed in the recipe. Unsalted to make you more in control of the amount of salt in the recipe. You can use salted butter, though, if you wish.
Stevia extract is there to bring the sweetness of erythritol to the same level as sugar. You can use any sweetener you desire. There are a lot of options out there that are mixtures of erythritol and stevia or monk fruit which are as sweet as sugar already.
I made this tonight and was surprised to finally find a keto dessert that didn't have that sugar substitute taste. Of course I didn't have any powdered sugar so I made my own from monk fruit that I had on hand (which I find out was simple and much cheaper to make). Thank you for sharing this recipe! Now I have a go to when I am having a sweet chocolate craving!!!
Hi, Nancy! I'm very happy that you like this keto dessert. It is excellent that you made powdered sweetener out of monk fruit!
Nancy would you please provide the proportions/ingredients of your homemade monkfruit sweetener?
This cake is outstanding! Very chocolately. I baked mine for 20 minutes and that was a tad too long. Will do 18 minutes the next time. I upped the ante on the cake and added chocolate buttercream frosting(only .83 additional carbs). This cake is to die for!!! Thank you ever so much.
That’s great, Kathy! I’m so glad you like it!
I didn’t have erythritol so I subbed with Truvia and the cake tastes so good. I’ve finally found my chocolate fix on this diet. I couldn’t be happier
Just tried to make this- it was terrible! Batter barely covered the bottom of the pan, was very bitter tasting even using high quality cocoa powder.
Oh, shoot, too bad! I can't tell what happened ... Have baked this cake a few times and it's always been one of the easiest and gooiest desserts. It is true, though, that without the pure stevia extract, listed in the ingredients, I wouldn't find it sweet enough.
I am so sorry this didn't work for you, Erica.
What if I dont have the erythritol? Is there a sub?
Any other sweetener of your preference (xilytol ...)
Could you use granular erythritol ?
Yes, you can, but if you use a grinder to turn it into powder, it's better.
Coukd i use coconut oil insead of butter
Yes, I think coconut oil should work perfectly well.
Hi!
Nice to see you do a version of our beloved LCHF kladdkaka.
// Patrik
Can you use something non dairy in place of the butter? If so, what could be used?
I would suggest coconut oil. It might end up a bit oilier than butter but should still result in a nice and tasty fudge cake.
Is this supposed to be “egg whites” instead of eggs? We used eggs as directed and they look nothing like your example.
Whole eggs should be fine. Huh, what exactly happened with your cake?