Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Paleo & Keto St.Louise Style Gooey Butter Cake

Paleo & Keto St. Louis Gooey Butter Cake

  • Author: Leanne Vogel
  • Prep Time: 55 mins
  • Cook Time: 22 mins
  • Total Time: 1 hour 17 mins
  • Yield: one 13 by 9-inch (33 by 23-cm) sheet cake (18 servings) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Sweetened Condensed Coconut Milk

  • 1 (13½-ounce/400-ml) can full-fat coconut milk
  • 2 tablespoons confectioners’-style erythritol

For the cake

  • 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

Instructions

  1. 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!
  2. 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.
  3. Step 2. In a small bowl, whisk together the almond flour, baking powder, and salt.
  4. 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.
  5. Step 4. Decrease the speed to low and slowly add the erythritol over 1 minute. Then add the eggs
  6. one at a time and mix thoroughly until combined.
  7. 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.
  8. 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
  9. minutes.
  10. 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.
  11. 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
  12. with confectioners’-style erythritol.

Notes

This fabulous low-carb and keto cake is from Leanne Vogel’s latest book The Keto Diet. It’s gooey, rich and comforting without sugar, grains or dairy.

1.8K Shares
Share via
Copy link
Powered by Social Snap