Paleo & Keto St. Louis Gooey Butter Cake

Paleo & Keto St. Louis Gooey Butter Cake

Ingredients

• 13 1/2 oz coconut milk ((full-fat))
• 2 tbsp erythritol ((full-fat))
• 3/4 cup blanched almond flour ((full-fat))
• 1 tsp baking powder
• 1/2 tsp sea salt ((full-fat))
• 1/4 cup coconut oil ((full-fat))
• 5 large eggs ((full-fat))
• 1 1/2 tsp vanilla extract

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.
2. Reduce the heat and simmer lightly for 32 to 35 minutes, until the milk has thickened and reduced by about half.
3. Use immediately in a recipe that calls for it, or let it cool and store in the fridge for later use.
4. Now, to making the cake! Step 1.
5. Preheat the oven to 350°F (177°C).
6. 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.
7. Set aside.
8. Step 2.
9. In a small bowl, whisk together the almond flour, baking powder, and salt.
10. Step 3.
11. 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.
12. Step 4.
13. Decrease the speed to low and slowly add the erythritol over 1 minute.
14. Then add the eggs one at a time and mix thoroughly until combined.
15. Step 5.
16. Add the vanilla and mix to combine.
17. Then, with the mixer running on low speed, slowly add the flour mixture in 3 batches.
18. When just combined, turn off the mixer.
19. Step 6.
20. 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.
21. Allow to cool in the pan for 30 minutes.
22. Step 7.
23. When the cake is cool, poke the top all over with a fork or skewer.
24. Pour the warmed condensed milk over the top.
25. Step 8.
26. The cake can be served immediately but is best when allowed to sit in the fridge for a day, covered in plastic wrap.
27. For the best consistency, remove the chilled cake from the fridge 30 minutes before you plan to serve it.
28. Slice into eighteen 1¾ by 3-inch (4.5 by 7.6-cm) pieces and dust with confectioners’-style erythritol