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Keto chocolate gooey cake

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How To Make Delicious Food
Now is the time for chocolate. While you can choose from a number of chocolate–something 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!

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.


  • 7 tbsp. butter unsalted
  • 1/2 cup almond flour
  • 1 oz. cocoa powder approx. 1/4 cup, unsweetened
  • 1 pinch salt
  • 2 large eggs
  • 3/4 cup powdered erythritol
  • 1/16 tsp. stevia extract optional - to taste
  • 1 tsp. vanilla extract


  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.
  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.
  4. Carefully fold the flour-cocoa mixture into the egg mixture and stir until just combined.
  5. Fold in the melted butter. Stir until fully incorporated and then pour into the prepared pan.
  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.
  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.
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