Paleo & Keto St. Louis Gooey Butter Cake

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!

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.