Swedish Keto Sticky Chocolate Cake - Kladdkaka
Hooray! I found my brownie KETO fix! This Swedish keto chocolate cake is incredibly easy to prepare, and it will have gooey insides, similar to that of a fudgy brownie. Once baked, the cake is dusted with cocoa and usually chilled but can be eaten warm. Slices of this Swedish kladdkaka are usually served with ice cream, whipped cream, or fruits like strawberries and raspberries.
This kladdkaka is incredibly tasty! Probably the most delicious ever, some would even call it a chocolate truffle cake more than a cake but still a success. I used 86% Lindt chocolate.
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History of the Swedish Kladdkaka
One of the most googled cakes in Sweden kaddklaka translates as gooey cake or sticky cake, gooeyness being the main appeal of this cake.
How this cake came to be is uncertain to this day, but there are two stories in circulation.
One of them says the cake was invented by an Örebro woman Gudrun Isaksson in 1938. She received a recipe for American brownies, but since she was short on baking soda, she did not use it and, as a result, ended up with this delicious gooey chocolate cake.
Another widespread story talks about how kladdkaka was imported to Sweden in 1968 by Margareta Wickbom, the editor-in-chief of Veckojournalen.
National Kladdkaka Day
Supposedly, the cake is a replica of one Margareta tasted in a café in Paris. She published the recipe in her journal in the late 1970s, and the rest is history.
Since 2008 November 7 of each year is celebrated as National Kladdkaka Day, which is a testament to the chocolate cake's popularity in Sweden.
Ingredients For Keto-Friendly Sticky Chocolate Cake - Kladdkaka
- 4 eggs
- 1 dl sugar-free sweetener
- 200 g dark chocolate, at least 70% preferably 85%
- 200 g butter
- 1 dl whipping cream
- 1 dl almond flour
- 2 teaspoons baking powder
- 1 teaspoon keto-friendly vanilla powder
Swedish Keto Sticky Chocolate Cake Kladdkaka is a pretty simple cake, and you do not have to follow the basic recipe. You can replace the chocolate with cocoa powder (8 tbsp cocoa powder) or enrichen it by adding various nuts, pieces of chocolate, or flavorings like orange flavor.
Instructions to Make Swedish Keto Sticky Chocolate Cake - Kladdkaka
Set the oven to preheat to 200°C/390°F, or in case you have a fan-assisted oven, to 180°C/355°F.
Whisk the eggs fluffy, whisk down the sweetener after a while.
Melt butter and dark chocolate. Stir the cream into the chocolate batter.
Now, blend in the dry ingredients:
Stir the chocolate batter into the egg batter and then stir in the dry ingredients.
Pour the batter into a small springform pan with parchment paper first at the bottom (or lightly grease).
Bake in the middle of the oven for about 10-16 minutes, depending on the oven.
NOTE! The cake SHOULD be wobbly and sticky. It will be perfect in the fridge later.
Let cool in the refrigerator for a few hours.
It’s essential that you avoid air ovens, as they will dry out the sticky chocolate cake, which is counterintuitive to what you want to achieve — a moist, gooey cake.
And the baking time is relatively short, usually no more than 10-16 minutes, depending on the thickness of your cake; the thicker it is, the more time it will require.
You will know the cake is baked to perfection once it has set on top but has sticky insides. Still, if it’s runny, return it to the oven to bake some more.
Because it is so dense with chocolate, Keto Sticky Chocolate Cake, you can sprinkle with powdered coconut powder before serving. Although it can be eaten piping hot, it should be chilled in the refrigerator for a few hours. For serving, it is usually cut into slices and paired with ice cream, whipped cream, or various fruits like strawberries and raspberries.
Servings: 1. Calories: 282
- Fat: 28.5g
- Carbohydrates: 3.5g
- Fiber: 2g
- Protein: 2.5g
Are you excited about starting keto baking but have no clue where to begin? My 10 keto baking tips are perfect for both the seasoned and inexperienced baker. Keto baking can be intimidating, especially if you have no baking skills or, indeed, if you are used to baking with sugar-based and wheat flour dessert recipes.