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!
Ingredients
- 7 tbsp. butter unsalted
- 1/2 cup almond flour
- 1 oz. cocoa powder approx. 1/4 cup, unsweetened
- 1 pinch salt
- 2 large eggs
- 3/4 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
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.
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.
why is it when I click on print the page comes up blank
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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.