Today’s guest recipe is from Leanne Vogel’s latest book The Keto Diet. It’s a paleo and keto friendly version of a St. Louis style gooey butter cake. It’s perfect dessert for your next barbecue, family get-together, or tea date with the girls. Plus, no one will believe that it’s low-carb, at only 1.8 grams per slice. And that’s a good-sized slice, too.
Leanne’s cooking notes
After you’ve prepared the batter, you’ll probably think that it’s not enough. Don’t be worried that you did something wrong; the cake will rise slightly while it bakes, but it isn’t a particularly tall cake. And no worries about not serving the cake right away. It gets even gooier when it sits overnight—and more delicious, if you ask me.
Sweet Condensed Milk
In addition to being the star of the show in St. Louis Gooey “Butter” Cake, this condensed milk is great in just about any keto-friendly dessert or fat bomb, upping the richness without adding the carbs. Use this milk in your next batch of fat fudge and in ice creams, puddings, and pies. I bet it would taste pretty fantastic drizzled on brownies, too!
Store this cake in an airtight container or wrapped in cling wrap in the fridge for up to 3 days. It can be reheated in a saucepan or in the microwave, just until warm to the touch, or enjoy cold.
Prep ahead tip: Prepare the condensed milk up to 3 days before baking the cake. Warm it before use in Step 7.
- 1 (13½-ounce/400-ml) can full-fat coconut milk
- 2 tablespoons confectioners’-style erythritol
- ¾ cup (85 g) blanched almond flour, plus more for the pan
- 1 teaspoon baking powder
- ½ teaspoon finely ground grey sea salt
- ¼ cup (52 g) coconut oil, plus more for the pan
- ¾ cup (120 g) confectioners’-style erythritol, plus more for dusting (see notes above)
- 5 large eggs, at room temperature
- 1½ teaspoons vanilla extract
- 1 batch, Sweetened Condensed Coconut Milk, heated until lukewarm
- To make Sweet Condensed Milk: Place all the ingredients in a small saucepan and bring to a rapid boil over medium-high heat. Reduce the heat and simmer lightly for 32 to 35 minutes, until the milk has thickened and reduced by about half. Use immediately in a recipe that calls for it, or let it cool and store in the fridge for later use. Now, to making the cake!
- Step 1. Preheat the oven to 350°F (177°C). Lightly grease a 13 by 9-inch (33 by 23-cm) glass or metal baking pan with a dab of coconut oil, then dust with a handful of almond flour. Set aside.
- Step 2. In a small bowl, whisk together the almond flour, baking powder, and salt.
- Step 3. In the bowl of a stand mixer fitted with the flat beater attachment or in a mixing bowl (if using a hand mixer), whip the coconut oil on medium speed until fluffy, about 1 minute.
- Step 4. Decrease the speed to low and slowly add the erythritol over 1 minute. Then add the eggs
- one at a time and mix thoroughly until combined.
- Step 5. Add the vanilla and mix to combine. Then, with the mixer running on low speed, slowly add the flour mixture in 3 batches. When just combined, turn off the mixer.
- Step 6. Pour the batter into the prepared pan and bake for 20 to 22 minutes, until the cake is light golden and a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 30
- Step 7. When the cake is cool, poke the top all over with a fork or skewer. Pour the warmed condensed milk over the top.
- Step 8. The cake can be served immediately but is best when allowed to sit in the fridge for a day, covered in plastic wrap. For the best consistency, remove the chilled cake from the fridge 30 minutes before you plan to serve it. Slice into eighteen 1¾ by 3-inch (4.5 by 7.6-cm) pieces and dust
- with confectioners’-style erythritol.