Low-carb kladdkaka (Swedish sticky chocolate cake)
28 min · 9 g protein · 185 cals / serving
Sweden's sticky chocolate cake without sugar or wheat flour: butter, eggs, cocoa and almond flour, sweetened with erythritol and baked only until the edges set, so the middle stays dense and fudgy. Served with a cool spoonful of vanilla kvarg and fresh raspberries instead of whipped cream.
Ingredients
- 75 g butter
- 2 eggs
- 1 dl erythritol, powdered (finmalet)
- 1 dl almond flour
- 1 tsk vanilla extract
- 1 krm salt
Vanilla kvarg
- 350 g quark
- 1/2 tsk vanilla extract
- 1 pinch stevia, or sweetener to taste
To serve
Steps
- Heat the oven to 345°F. Grease a springform tin, about 22 cm, and line the base with baking paper.
- Melt the butter in a saucepan over low heat and let it cool for a few minutes.
- Whisk the eggs, yolk and erythritol in a bowl for a minute, just until combined and a little foamy. Sift in the cocoa, add the almond flour, vanilla and salt, then pour in the melted butter and stir to a thick, glossy batter.
- Spread the batter in the tin and bake on the lower shelf for 15–18 minutes, until the edges are set and the middle still trembles slightly. Let it cool, then chill it for at least an hour; it firms up and gets stickier as it cools.
- Stir the kvarg with the vanilla and stevia to taste. Cut the cake into 8 slices and serve each with a spoonful of vanilla kvarg and raspberries.
Good to know
Can I use another sweetener?
Yes. Erythritol-based blends measure 1:1 against sugar. Pure stevia alone does not work here, because the cake needs the bulk.
Why chill it?
Warm, the middle is almost runny. A cold kladdkaka slices cleanly and has the dense, sticky texture it is named for.
Whipped cream instead of kvarg?
Of course; it is the classic, at about 20 instead of 27. Kvarg gives the same cool contrast to the dense chocolate, with more protein and far fewer calories.
Alternatives
Per
- Calories
- 176
- Protein
- (16%)
- 8 g
- Fat
- (53%)
- 13 g
- Carbohydrates
- (31%)
- 18 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 131 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1477 kcal goes into the pot and 885 g of ingredients comes out as about 840 g of food: 176 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.