How to get to Swedish paradise in one hour

Keto chocolate gooey cake

Okay, so now is the time for chocolate. While you can choose from a number of chocolatesomething 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.

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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!

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!

Print Recipe
Keto gooey chocolate cake
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

Keto gooey chocolate cake
Votes: 106
Rating: 3.4
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
Keto gooey chocolate cake
Votes: 106
Rating: 3.4
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350°F (175°C) and lightly grease an 8" springform pan.
  2. Melt the butter and set aside to cool slightly. Sift together the flour, cocoa powder, and salt, and mix thoroughly. Set aside.
    Keto chocolate gooey cake
  3. 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.
    Keto chocolate gooey cake
  4. Carefully fold the flour-cocoa mixture into the egg mixture and stir until just combined.
    Keto chocolate gooey cake
  5. Fold in the melted butter. Stir until fully incorporated and then pour into the prepared pan.
    Keto chocolate gooey cake
  6. 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.
    Keto chocolate gooey cake
  7. 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.

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!

Nutritional and medical disclaimer
Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes are estimates. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.

29 Comments

  1. 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.

    • My Sweet Keto

      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.

  2. Michelle Thomason

    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.

    • My Sweet Keto

      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.

  3. 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?

    • My Sweet Keto

      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!

  4. Can u use regular butter ? Why unsalted ? And I don’t have the stevia extract …. do I need it

    • My Sweet Keto

      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.

  5. 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!!!

  6. 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.

  7. 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

  8. 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.

    • My Sweet Keto

      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.

  9. What if I dont have the erythritol? Is there a sub?

  10. Could you use granular erythritol ?

  11. Coukd i use coconut oil insead of butter

  12. Hi!
    Nice to see you do a version of our beloved LCHF kladdkaka.
    // Patrik

  13. Can you use something non dairy in place of the butter? If so, what could be used?

    • My Sweet Keto

      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.

  14. Is this supposed to be “egg whites” instead of eggs? We used eggs as directed and they look nothing like your example.

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