Keto Gooey Butter Cake

This Keto Gooey Butter Cake is the ultimate low-carb dessert, combining a rich, buttery almond flour crust with a decadent, gooey cream cheese topping. Perfect for satisfying your sweet tooth, this keto-friendly take on the Southern classic is simple to make and impossible to resist. Serve it as a treat for guests or enjoy it all to yourself—you deserve it!

Why You’ll Love This Recipe

• Decadent Flavor: The buttery crust and creamy topping create a perfect harmony of richness and sweetness.
• Keto-Friendly: Low-carb ingredients ensure it fits seamlessly into your keto lifestyle.
• Easy to Make: Straightforward steps make this dessert approachable for bakers of all levels.
• Perfect for Sharing: A crowd-pleaser that’s great for gatherings, celebrations, or just a cozy night in.

My Personal Experience

The first time I tried Keto Gooey Butter Cake, I was skeptical about whether it could hold a candle to the traditional version. To my delight, it was even better! The crust was perfectly buttery and crisp, while the topping was smooth, gooey, and full of flavor. I served it at a family dinner, and no one could believe it was keto-friendly. It’s now my go-to dessert for impressing guests and treating myself.

Essential Equipment You’ll Need for This Recipe

• Oven: A good oven is essential for baking this gooey butter cake to perfection. I use mine for a wide variety of keto recipes, and it never fails to give that perfect golden-brown crust while keeping the inside soft and moist. Once you find the right one, it becomes an indispensable tool in the kitchen.
• 9×13-inch Baking Dish: This size is ideal for making Keto Gooey Butter Cake. It gives you the perfect thickness for that signature gooey center and helps the cake cook evenly. I use a sturdy, non-stick dish to make sure the cake slides out easily without any mess.
• Parchment Paper: I swear by parchment paper when baking cakes. It’s perfect for lining the baking pan, ensuring the cake comes out without sticking and making cleanup much faster. Plus, it helps prevent over-browning on the edges.
• Mixing Bowls: I love using a set of large mixing bowls for this recipe. They’re perfect for combining all the ingredients, and with a non-slip base, they stay put while you’re stirring. The bigger, the better – you’ll need space for all that gooey goodness!
• Hand Mixer or Stand Mixer: This is my secret weapon for making sure the batter is smooth and well-combined. A hand mixer saves time, especially when you need to beat the ingredients into a creamy, lump-free consistency. It’s an absolute game-changer when making keto desserts.
• Spatula: You can’t go wrong with a silicone spatula when it comes to scraping down the sides of your bowl or spreading the batter into your pan. I use mine every time, and it’s gentle on my non-stick cookware while being super easy to clean afterward.

Ingredients & Substitutions

For the Crust:

• 2 cups almond flour: Provides a sturdy yet tender base. You can substitute with ¾ cup coconut flour but may need to adjust the liquids.
• ½ cup unsalted butter, melted: Gives the crust its rich flavor. Ghee or coconut oil can be used for a dairy-free option.
• ½ cup granulated sweetener (monk fruit or erythritol): Sweetens without adding carbs. Adjust the amount based on your sweetness preference.
• 1 large egg: Binds the ingredients together for a firm crust.

For the Topping:

• 8 oz cream cheese, softened: The key to a gooey, tangy topping. Use a dairy-free version if needed.
• 1 cup powdered sweetener: Adds sweetness to balance the cream cheese.
• 2 large eggs: Contribute to the creamy consistency and structure.
• 1 tsp vanilla extract: Enhances the overall flavor.
• ¼ cup heavy cream: Makes the topping luxuriously smooth. Coconut cream is a great substitute for a dairy-free version.

How to Make Keto Gooey Butter Cake

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Line a 9×13-inch baking dish with parchment paper, ensuring the edges are covered for easy removal.

Step 2: Make the Crust

1. In a mixing bowl, combine almond flour, melted butter, granulated sweetener, and the egg.
2. Stir until a dough forms. It should be moist but firm enough to hold its shape.
3. Press the dough evenly into the bottom of the prepared baking dish to form the crust. Use the back of a spoon to smooth it out.

Step 3: Prepare the Topping

1. In a separate bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
2. Gradually add the powdered sweetener and continue mixing until fully incorporated.
3. Beat in the eggs one at a time, followed by the vanilla extract and heavy cream. Mix until the topping is smooth and creamy.

Step 4: Assemble and Bake

1. Pour the cream cheese mixture over the crust, spreading it evenly with a spatula.
2. Bake in the preheated oven for 35-40 minutes. The edges should be golden and set, while the center remains slightly jiggly.

Step 5: Cool and Serve

1. Allow the cake to cool completely in the pan. The topping will firm up as it cools.
2. Slice into squares or rectangles and serve.

Optional Add-Ins

• Cinnamon: Add a teaspoon to the crust for a warm, spiced note.
• Lemon Zest: Mix into the topping for a bright, citrusy flavor.
• Sugar-Free Chocolate Chips: Fold into the cream cheese layer for a chocolatey twist.

Serving Suggestions

• Pair with a dollop of sugar-free whipped cream.
• Serve with fresh berries for a refreshing contrast.
• Enjoy alongside a hot cup of coffee or tea for the ultimate treat.

Storage Tips

• Refrigerator: Store in an airtight container for up to 5 days. This dessert tastes even better after a day as the flavors meld together.
• Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.

Got Questions? Find Your Answers Here!

1. Can I use coconut flour instead of almond flour?
Yes, but reduce the amount to ¾ cup and adjust the liquids accordingly since coconut flour absorbs more moisture.

2. Can I make this dairy-free?
Absolutely! Use dairy-free cream cheese and replace butter with ghee or coconut oil.

3. How do I know when it’s done?
The edges should be golden, and the center should still jiggle slightly. It will set fully as it cools.

4. Can I adjust the sweetness?
Of course! Start with less sweetener and taste the topping before baking.

Nutritional Information (Per Serving)

• Calories: ~250
• Fat: 22g
• Protein: 5g
• Net Carbs: 3g
• Total Carbs: 5g

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