Simple Keto Gooey Butter Cake

If you missed the last few blog posts my doctor’s wanted me to try the keto diet to help manage my Multiple Sclerosis. How’s keto going you ask? Well, let me tell you it’s been a lot of trial and error. Some good and some bad especially when trying to find the best substitutions. I tried making Snickerdoodles this past weekend. They were a huge fail. That didn’t stop me from trying to make something delicious. 

When I lived in Kentucky I tried gooey butter cake. It’s a yellow cake with a soft gooey cream cheese top that is sprinkled with powdered sugar. It is typically a denser cake, but its absolutely amazing! It reminded me of lemon bars, but with a butter flavor. If you’re from the south you know butter is key to any great recipe. Gooey butter cake is no exception. 

Being on Keto, a traditional gooey butter was not an option, so I made a close substitution. It iis slightly different from your traditional butter cake. This recipe will remind you of the original though. It uses almond flour and erythritol as well as powdered swerve.  It is simple and you won’t even miss the real thing much. Make this Keto Ooey Gooey Butter Cake and you won’t be disappointed! It makes 12 slices and has 4 net carbs per bar. 

Here are the ingredients you will need. 

• 4 oz salted butter softened (not melted)
• 8 oz cream cheese
• ½ cup Erythritol
• 2 eggs
• 1 tsp vanilla
• 2 ½ cups almond flour
• ¼ cup powdered erythritol
• 1 Tbs baking powder

Topping: 

•  4 oz salted butter melted
• ¼ cup powdered erythritol

INSTRUCTION: 

1. Preheat oven to 350* F. Grease a 9×13 cake pan. 
2. Cream together your butter, cream cheese, and sweetener with your electric mixer. Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until well incorporated. (Don’t over mix though). 
3. Spread the dough in the prepared cake pan. Drizzle melted butter over the cake and sprinkle with the powdered erythritol. 
4. Bake for 28-30 minutes until the cake is barely golden and doesn’t look wet on top.  (Don’t over bake the case; it loses the texture of the traditional butter cake.)
5. Store at room temperature for 2-3 days. This cake does store well in the fridge for a bit longer. You can also serve with fruit, whipped topping, or your favorite ice cream if you’re not watching your carbs. 

Easy Keto Gooey Butter Cake

This easy keto gooey butter cake is keto, low carb, gluten free and delicious. It is only 4 grams of Net carbs per slice.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 28 minutes mins

Total Time 38 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Ingredients

  

• 4 oz salted butter softened not melted
• 8 oz cream cheese
• ½ cup Erythritol
• 2 eggs
• 1 tsp vanilla
• 2 ½ cups almond flour
• ¼ cup powdered erythritol
• 1 Tbs baking powder
• Topping:
• 4 oz salted butter melted
• ¼ cup powdered erythritol

Instructions

 

• Preheat oven to 350* F. Grease a 9×13 cake pan.
• Cream together your butter, cream cheese, and sweetener with your electric mixer. Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until well incorporated. (Don’t over mix though).
• Spread the dough in the prepared cake pan. Drizzle melted butter over the cake and sprinkle with the powdered erythritol.
• Bake for 28-30 minutes until the cake is barely golden and doesn’t look wet on top. (Don’t over bake the case; it loses the texture of the traditional butter cake.)
• Store at room temperature for 2-3 days. This cake does store well in the fridge for a bit longer. You can also serve with fruit, whipped topping, or your favorite ice cream if you’re not watching your carbs.

Keyword almond flour desserts, gluten free, gluten free butter cake, keto butter cake, low carb, low carb butter cake