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Close up of a piece of Keto gooey butter cake.

Gluten Free Keto Gooey Buttercake Recipe (Low Carb)

www.melissaraecarr.com
If you are yearning for a delightful gluten free cake to satisfy your sweet cravings, look no further than my Gluten Free Keto Gooey ButterCake Recipe! 
Although you may be on a keto diet, it doesn't mean you should miss out on treats which is why I created this St. Louis Keto Gooey Butter Cake.
This has been my most popular of all of my low carb recipes to date!
1/16th of this recipe has 11.3 g fat , 1.8 g total carbs, and 0.8 g net carbs.
5 from 28 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Course Bars and Brownies, Dessert, gluten free desserts, keto baking, keto cake
Cuisine American
Servings 16 pieces
Calories 117 kcal

Equipment

  • Large Bowl
  • parchment paper
  • 8x8 baking pan or 9 inch springform pan
  • hand mixer or stand mixer
  • Sifter or small sieve Optional if you want to sprinkle additional confectioners sugar on top

Ingredients
  

  • 2 large eggs separated, one for each layer
  • 1/4 cup butter; melted and cooled
  • 1 1/2 cup almond flour
  • 1/3 cup granulated erythritol or other granulated sweetener like monkfruit or allulose
  • 1/4 tsp vanilla
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 4 oz cream cheese; softened (1/2 block)
  • 1 cup powdered erythritol (or confectioners erythritol/monkfruit)

Instructions
 

  • Preheat oven to 350F. Grease an 8x8 pan or line with parchment paper, set aside
  • In a medium bowl mix 1 egg and melted butter with a hand mixer until smooth.
  • Add in almond flour, granulated sweetener, vanilla, baking powder and salt.
  • Spread batter into the bottom of your 8x8 pan.
  • Set aside. In same mixing bowl add cream cheese, remaining 1 egg and powdered erythritol. Spread onto 1st layer in pan.
  • Bake for 40 to 45 minutes until a toothpick tested with some gooey batter left on it. Once it has reached this point, cool for 10 minutes.
  • Store in zip bag or airtight container up to 5 days. For best results, warm up leftovers before eating for best taste.
  • If you want to freeze them, place the cut bars on a flat baking sheet and freeze for 1 hour. Then wrap each one in plastic wrap and then place the wrapped bars in a zip top freezer bag. They keep up to 3 months this way.
    To enjoy, thaw on the counter for 20-30 minutes. You can also return it to a 350F oven for 5 minutes to reheat.

Notes

Find my favorite ingredients for this recipe here:
ALMOND FLOUR
CONFECTIONERS ERYTHRITOL
This recipe was updated 06/2023:
Per my subs in my recipe trial using less sugar, I have changed it down to 1 cup in the cream cheese layer and eliminated the extra 2 tbsp sprinkling on top. This will help cut down on the sweetness. You can substitute allulose for the sprinkling on top for a less sweet taste. 
........
Nutrition Facts
Serving size: 1 square
Servings: 16
Amount per serving  
Calories 117
% Daily Value*
Total Fat 11.3g 14%
Saturated Fat 6.7g 33%
Cholesterol 77mg 26%
Sodium 101mg 4%
Total Carbohydrate 1.8g 0%
Dietary Fiber 1g 0%
Total Sugars 0.2g  
Protein 3.5g  
Vitamin D 5mcg 26%
Calcium 27mg 2%
Iron 1mg 3%
Potassium 47mg 1%
These nutritional values are based on using blanched almond flour, granulated erythritol and confectioners erythritol. If you use a different sweetener you need to adjust accordingly.
 

Nutrition

Calories: 117kcal
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