Keto Gooey Buttercake

Its origin started in St.Louis,MO, but honestly I had not heard of it till a few days ago!

It reminds me of a very moist and chewy pound cake!

You have to watch it so you do not overcook it!!

You need to pull it out of the oven when its lightly brown and toothpick tests slightly gooey. If you do not, then you risk a dry and crumbly cake. It will still be tasty, but not gooey like we want!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Gooey Buttercake

1/4 cup (1/2 stick) butter; melted and cooled

2 lg eggs

1 1/2 cup almond flour

1/3 cup erithrytol (monk fruit) or granulated sweetener

1/4 tsp vanilla

1 Tbsp baking powder

1/4 tsp salt

4 oz (1/2 block) cream cheese; softened

1 1/2 cup powdered erithrytol

Preheat oven to 350F. Grease an 8×8 pan, set aside.

In a medium bowl mix 1 egg and melted butter with a hand mixer. Add in almond flour, granulated sweetener, vanilla, baking powder and salt. Spread batter into the bottom of your 8×8 pan.

Set aside. In same mixing bowl add cream cheese, remaining 1 egg and powdered erithrytol. Spread onto 1st layer in pan.

Bake for 40 to 45 minutes. Toothpick tested with some gooey batter left on it.

Once it has reached this point, cool for 10 minutes. Sprinkle with 2 tbsp powdered erithrytol if desired.

Store in zip bag or air tight container up to 5 days. For best results, warm up leftovers before eating for best taste.

26 thoughts on “Keto Gooey Buttercake

    • They really turn out great! I would recommend plugging in the ingredients that have carbs into the recipe analyzer on
      Then you would divide by servings. Thank you for checking out my site!

      • Maggie Davis

        I feel like if you are putting this out as low carb, you should back it up with nutritional information. Telling people to go look themselves is not helpful…it just feels like you are promoting another site, at the inconvenience of those looking at your recipes

      • Low Carb is sugar free, starch free and generally gluten free. I have tested out this recipe and have shared it with you here for free. If you have macros to calculate or calories you are concerned about counting then it is up to you to figure out if the ingredients of a recipe will work for you. I have no affiliates connected to my site. The verywellfit site I give as a reference is just that, a reference that I have used as a tool on my low carb journey. ALL macros depend on what brands you use of what and if you follow the recipe exactly etc.

  1. Vic

    I hate when I see something I like and there is no nutrition info, Many times after taking the time to get the ingredient and start putting it together to find its not really as low car as you thought

    • Thank you for your comment! I would encourage you to plug in the ingredients into a site like where it analyzes a recipe. ide note, consider if you are watching all carbs or net carbs (carbs – fiber count) Good luck on your keto journey!

  2. Vicki

    Nutrition Facts
    Serving size: Square
    Servings: 9
    Amount per serving
    Calories 214
    % Daily Value*
    Total Fat 19.9g 26%
    Saturated Fat 7g 35%
    Cholesterol 69mg 23%
    Sodium 156mg 7%
    Total Carbohydrate 5.2g 2%
    Dietary Fiber 2g 7%
    Total Sugars 0.8g
    Protein 6.4g
    Vitamin D 7mcg 37%
    Calcium 130mg 10%
    Iron 1mg 7%
    Potassium 200mg 4%

  3. Vicki

    Here is what I found on 8 Servings Calories Total Fat 21.9g Sat Fat 7.9g Cholesterol 77mg Sodium 183g Total Carbohydrate 5.9g Dietary Fiber 2.3g Total sugar 0.2g Protein 7.2g
    I mixed my sugars up between the layers but it was still super yummy.
    Thank you so much for the recipe and the website to figure nutrition…namely carbs πŸ₯°

  4. Beth Bardhan

    Wow these entitled people demanding more info are ridiculous! Thank you for giving us a good recipe and the keys we need research additional information. I appreciate it and am excited to have a new recipe. I grew up eating this and have missed it.

    • I would try some pecans before coconut. Coconut requires so much moisture it would not work. Sunflower seed flour is another one that almond flour is subbed with. Mind you that I have not tried either of these so it would be an experiment, but considering the need to use something other than almonds, those are what I would try if I used anything different πŸ™‚


    Thank you for the recipe and the information you put in the comments. i am fairly new to the low carb thing and all info is appreciated!

  6. Susan Malbrough

    I was thinking exactly the same thing. Thank you for taking your time to post all ingredients and instructions FREE of charge. I look forward to trying this. Have a great day!!

Leave a Reply