Keto St. Louis Gooey Butter Cake Recipe (Paleo, Gluten-free) (2024)

Prep Time: 55 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 1 hour hour 17 minutes minutes

Course: Dessert

Cuisine: American

3 from 2 votes

For the Sweetened Condensed Coconut Milk

• ▢ 1 can coconut milk full-fat (14.5 oz. / 411 ml)
• ▢ 2 tablespoons confectioners’-style erythritol

For the cake

• ▢ ¾ cup blanched almond flour plus more for the pan (85 g)
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon finely ground grey sea salt
• ▢ ¼ cup coconut oil plus more for the pan (52 g)
• ▢ ¾ cup confectioners’-style erythritol plus more for dusting (120 g)
• ▢ 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!

To make the cake:

• 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.

• In a small bowl, whisk together the almond flour, baking powder, and salt.

• 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.

• 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.

• 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.

• 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 minutes.

• When the cake is cool, poke the top all over with a fork or skewer. Pour the warmed condensed milk over the top.

• The cake can be served immediately, but it 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.