Free Printable: Six EASY Keto Mug Cake Recipes!

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Joy Filled Eats logo

  • About & Contact
    • Support Joy Filled Eats
  • Recipe Index
    • Recipe Filters
    • Low Carb & Keto
    • 5 Ingredient Recipes
    • Appetizers
    • Beverage Recipes
    • Breakfast & Brunch
    • Crock Pot & Instant Pot
      • Keto Air Fryer Recipes
    • Dairy Free Recipes
    • Desserts
      • Cakes & Cupcakes
      • Candies
      • Cookies & Bars
      • Ice Cream & Frozen Treats
      • Pastries
      • Pies & Tarts
    • Main Dishes
      • Casseroles
      • Chicken
      • Pork & Beef
      • Soups
    • Side Dishes
    • Snack Recipes
    • Trim Healthy Mama
      • THM E Recipes
      • THM FP Recipes
      • THM S Recipes
    • Seasonal Recipes
      • Keto Christmas Recipes
      • Keto Easter Recipes
      • Keto Pumpkin Recipes
      • Keto Thanksgiving Recipes
  • Cookbooks
    • Keto eBook Bundle
    • Keto Christmas Cookies
    • 5-Ingredient Keto Dinners Cookbook
    • Low Carb Dessert Cookbook
    • Low Carb Breakfast Cookbook
    • Low Carb Appetizers Cookbook
    • Free Printables & Guides
      • Free Mug Cake Cheat Sheet
      • Free Cookie Cheat Sheet
      • Free Keto Baking Guide
  • Work With Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About & Contact
  • Recipe Index
  • Recipe Filters
  • Joy Filled Eats Cookbooks!
  • Work With Me
  • Resources & Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dessert Recipes » Cakes & Cupcakes » Keto Butter Cake

    Keto Butter Cake

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Feb 10, 2021 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto butter cake
    pinterest image for keto butter cake

    Looking for a dessert that is soft, buttery, and melts in your mouth? This easy Keto Butter Cake is a homerun! It’s got an incredible crumb, is moist, and leaves a lasting impression on anyone who tastes its sweet goodness. Not only is my gooey butter cake keto, but it’s also low carb, gluten-free, and grain-free too. 

    piece of keto butter cake on a small white plate with a fork and blueberries

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

    In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.

    One of my favorite desserts of all time is a gooey butter cake. Obviously, I love it because it tastes so good, and the texture is incredible. Soon after I first got married I bought the Cake Mix Doctor cookbook and tried dozens and dozens of the recipes in that book. After cleaning up my diet and no longer using cake mix I've had the pleasure of converting those old favorites to low carb recipes.

    I really enjoy making this gluten free keto butter cake recipe because everyone else loves it too. Even my husband who is normally not a dessert guy. It feels good to serve a treat and have everyone rave about how delicious it is.

    If you have a new family move into your neighborhood or want something special to serve for Mother’s Day, this butter cake recipe will save the day! Seriously, any reason you can think of it’s a great idea to make this low carb version of a classic gooey butter cake, so time to head in the kitchen and get busy.

    9 x 13 baking dish with gooey butter cake

    What You’ll Need For a Keto Gooey Butter Cake

    This is based on my low carb Keto Butter Cookies with just a few tweaks. Take a look at what you need:

    • Butter - You’ll need softened butter for the cake itself and some melted butter for the topping. It needs to be salted for the best results. 
    • Cream Cheese - To get the decadent and unique flavor out of this cake, you need cream cheese. There is no substitute. Just make sure it’s softened before you begin. 
    • Sweetener - My sweetener is the perfect combination and gives the keto cake the ideal amount of sweetness. I do leave a few alternatives in the notes in case you want to use something different. 
    • Eggs - They are the binder for the ingredients. I like to use room temperature eggs when baking, but it’s not required. 
    • Vanilla - Vanilla extract really highlights the other flavors in the keto butter cake and makes all the difference. 
    • Almond Flour - To get the soft and rich texture, using almond flour is a must. There aren’t any substitutions that I have used that gave the same results. 
    • Powdered Erythritol - It’s needed for both the cake and the topping. 
    • Baking Powder - Using baking powder gives the butter cake the ideal texture. 

    ingredients in bowls

    How To Make Keto Butter Cake

    Okay, let’s get busy with these step-by-step directions so you can whip up your own gooey butter cake. 

    Step One: Heat the oven to 350 degrees and grease your pan. 

    Step Two: Combine the butter, sweetener, and cream cheese using a mixer. (Either a handheld or stand mixer work).

    creamed butter, cream cheese, and sweetener in mixing bowl

    Mix in the eggs and vanilla and combine well. 

    batter in a white bowl

    Step Three: Mix in the flour and powdered erythritol until incorporated. 

    batter in a mixing bowl with an electric mixer

    Step Four: Spread the cake batter into the baking dish.

    batter in a 9x13 pan

    Then drizzle with melted butter and add the powdered sweetener. 

    butter and powdered sweetener on top of the batter

    Step Five: Bake the cake for 30-32 minutes or until it’s golden brown and doesn’t look wet on top. 

    Expert Tip: Never overbake this cake, or it won’t be gooey, and the texture will be off. 

    overhead shot of the keto butter cake

    Which Keto Flour Is Best For Baking?

    This recipe really needs almond flour. There really isn’t’ anything else that is going to compare and give you gooey butter cake. I don’t really recommend anything else, but if you do have luck, be sure to let us know so we can try it too. But, my hunch is that coconut flour will not work in this.

    Do I Need To Refrigerate Keto Butter Cake?

    It’s not required to keep this low carb gluten free cake in the fridge, and it will last about 2 days at room temperature. However, it will last even longer if you do store it in the fridge. For the best results, be sure to warm it in the microwave for 10-15 seconds before serving. When you chill the cake, it will last more like 3-4 days. No matter how you store the cake, be sure to keep it airtight. 

    close up of the cut cake in the pan

    Can I Double This Recipe?

    Of course, you can double pretty much any recipe without too many problems. You will need to use two pans, so they bake properly. Or if you have an extra-large cake pan, that would work too. You just need to make sure that the top of the cake doesn’t cook too fast and the middle cooks evenly. 

    Is It Okay To Freeze Keto Butter Cake?

    Yep! It freezes great and is terrific to have on hand. I like to wrap each piece up with tin foil or plastic wrap. Then put the pieces inside of a freezer bag. Then you can grab out a piece or two as needed. Or if you want to freeze the entire cake, that’s fine too. I still recommend covering it with aluminum foil to help protect it. It lasts in the freezer for 3-6 months. Thaw in the fridge overnight, then microwave before serving. 

    And, I love this cake so much I also turned it into a Keto Peach Cobbler!

    bite of keto butter cake on a fork resting on a plate

     

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

     

    slice of butter cake on a plate

    Keto Butter Cake

    This Keto Butter Cake has an incredible crumb, is moist and flavorful, and melts in your mouth.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 344
    Author: Taryn

    Ingredients

    • 4 oz salted butter softened (not melted)
    • 8 oz cream cheese softened
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 eggs
    • 1 teaspoon vanilla
    • 2.5 cups almond flour
    • ¼ cup powdered erythritol
    • 1 tablespoon baking powder

    Topping:

    • 4 oz salted butter melted
    • ¼ cup powdered erythritol
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350. Grease a 9x13 pan.
    • Cream together the butter, cream cheese, and sweetener with an electric mixer. Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until incorporated.
    • Spread in the prepared baking dish. Drizzle the melted butter over the cake and sprinkle with the powdered sweetener.
    • Bake for 30-32 minutes until the cake is barely golden and no longer look wet on top. Do not over bake or you will lose the gooey butter cake texture.
    • Store at room temperature for 2-3 days. For longer storage, the cake can go in the refrigerator but pieces need to be warmed before serving for the right texture.

    Notes

    Nutrition: this recipe has 12 servings. Each serving has 4 NET carbs.
    To‌ ‌Reheat:‌ ‌warm on a microwave-safe plate for 10-15 seconds at a time. Check and heat a little longer if needed. 
    To‌ ‌Freeze:‌ ‌‌wrap and freeze for up to 6 months. Make sure it’s airtight. 
    Notes on Sweeteners:
    This particular cake needs both a granular sweetener AND a 1:1 powdered sweetener.
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit for the Joy Filled Eats Sweetener use 1.5 times the amount of sweetener called for. 

    Nutrition

    Serving: 1piece | Calories: 344 | Carbohydrates: 6g | Protein: 7g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 207mg | Potassium: 142mg | Fiber: 2g | Sugar: 2g | Vitamin A: 766IU | Calcium: 120mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    FREE Cookie Cheat Sheet!

    Make Five Delicious Low Carb Keto Cookie Recipes from one EASY dough!
    47565shares
    • Facebook
    • Twitter
    « Zucchini Au Gratin
    Keto Peanut Butter Brownies »

    Reader Interactions

    Comments

    1. Linda says

      April 24, 2022 at 10:11 pm

      I am going to make this again tomorrow and going to try the lemon extract and zest with some unsweetened coconut… I will let you know how it is thank you so much for this recipe …

      Reply
    2. Linda says

      April 24, 2022 at 9:55 pm

      Can you make this in two layer pans (metal)?

      Reply
      • Taryn says

        April 25, 2022 at 9:57 am

        You could bake it in two smaller pans but this isn't really desired to be made into a layer cake.

        Reply
    3. David says

      April 11, 2022 at 9:33 am

      So, I'm new to keto baking... I use a granular erythritol, so I need 3/4 cup of that AND 1/4 cup of the powdered? Looking forward to trying this!

      Reply
      • Taryn says

        April 11, 2022 at 10:29 am

        Yes, that is correct. Just be aware that using all erythritol may give it an aftertaste and a minty mouth feeling. I really prefer using erythritol in combination with other sweeteners.

        Reply
    4. Jennifer Theriot says

      April 04, 2022 at 7:19 am

      This cake is by far the BEST Keto dessert recipe I've found. I followed the recipe to a "T" and baking time for me was exactly 30 minutes. I took it to my son's house for dessert with some strawberries, blueberries and raspberries for the top. Everyone raved about the cake and no one knew it was Keto.
      I'm going to try adding lemon extract and zest to the next one I make, as Taryn suggested in another post above.5 stars

      Reply
    5. Brenda says

      April 03, 2022 at 12:22 pm

      If using real sugar instead of the sugar substitutes, what would the amounts be? I avoid sugar most of the time, but can only use the real thing as substitutes cause migraines. Keeping the other ingredients better is how I deal with it.

      Reply
      • Taryn says

        April 03, 2022 at 9:50 pm

        I haven't tested this with regular sugar but I'd try 1.5 times the amounts listed.

        Reply
      • Linda says

        April 24, 2022 at 10:03 pm

        Hi … my husband is diabetic so I can’t use real sugar and when I make him something I use Splenda and it turns out great and I don’t get a headache.. like I do when I used it in my coffee… so I thought I would try this and I guess where it is in a larger component it didn’t brother me … give it a try .. hope it works for you …

        Reply
    6. Jenny Rose says

      April 03, 2022 at 10:44 am

      Oh my just baked this today and wow is it awesome, thank you your recipes are fantastic.

      Reply
    7. Taylor says

      March 23, 2022 at 2:54 am

      The recipe above calls for powdered sweetener in both the cake and the topping. Comments are confusing saying granular for the cake and powdered for the top.

      What’s the correct ingredients?
      Thank you.

      Reply
      • Taryn says

        March 23, 2022 at 9:46 am

        The ingredients are correct as written.

        Reply
    8. Denise Dean says

      February 04, 2022 at 2:04 pm

      I made this recipe for my family this week I took out some of the melted butter and added some peanut butter that I drizzled on the top. Oh my goodness! They could not tell that it was low carb. I would like to try to incorporate some fresh lemon juice next time instead of the peanut butter. Wondering where and how I could do this.

      Reply
      • Taryn says

        February 04, 2022 at 2:31 pm

        Lemon extract or zest would be better. Lemon juice doesn't have a strong enough flavor to really shine through when baking. I'd add a teaspoon or two of one of those along with the vanilla.

        Reply
    9. Stephanie S says

      November 28, 2021 at 4:06 pm

      I just made this today and I am scratching my head wondering how I have managed to stay on keto since July 2020 with out this cake in my life. Wow, I made it exactly per the recipe except I used Lakanto white granular and monk zero powdered sugar that I get on Amazon. I did use the same ratio of these two sugars as your recipe calls for and it’s perfect! I am totally gonna make this in two separate 8x8 glass baking dishes so I can share with my parents. Thank you so much for this phenomenal recipe, a keeper all day long and night! 😉5 stars

      Reply
    10. Gail says

      October 23, 2021 at 2:42 pm

      This cake is so good I want it all the time. I am looking forward to trying other recipes.5 stars

      Reply
    11. Romena says

      July 12, 2021 at 5:56 pm

      Love the. Butter cake I love cake I will to make it

      Reply
    12. Josephine says

      April 14, 2021 at 9:40 pm

      So I tried this recipe and it is the truth! I was looking for a nice cake recipe that would not be crumbly and would not have the cooling effect. This is it! I halved the recipe and baked it in 4 ramekins. It came out perfectly. After they cooled off, I stored them individually in ziploc bags with the air pushed out. They kept great. Still soft and buttery. If I could, I would upload a photo. Thanks for the recipe.5 stars

      Reply
    13. nishida naushad says

      March 27, 2021 at 10:12 am

      Hiya
      It's a great recipe, for me it tastes like the famous Basbousa (Middle eastern cake ).I loved the buttery flavour and texture . Definitely a keeper,!!!
      In your nutrition footnote you have mentioned serving service as 1 piece and then given rest of the info, could you please how many gms is the serving size so that I can have a idea on the calories.5 stars

      Reply
    14. Sarah says

      March 23, 2021 at 8:59 pm

      I successfully used almond+ blend from Nature’s eats. Instead of two whole eggs, I used two yolks and one whole egg. Turned out BEAUTIFULLY without being crumbly. It’s absolutely delicious!!

      Reply
      • Sarah says

        March 23, 2021 at 9:00 pm

        I forgot to say 1.5 cups Almond+!

        Reply
    15. Cynthia says

      March 10, 2021 at 9:27 pm

      So would I use 3/4 cup of swerve for the cake part? When you say 1.5 times does that equal 3/4 cups? Thanks for your help!!!

      Reply
      • Taryn says

        March 11, 2021 at 9:10 am

        The cake needs 1/2 cup of a granulated sweetener plus 1/4 cup of a powdered sweetener. I haven't tested with granulated swerve but I think it would work.

        Reply
        • Mickey says

          October 08, 2021 at 11:44 am

          Your comment is confusing, wouldn’t both be powdered as listed in your recipe? Thank you!

        • Taryn says

          October 09, 2021 at 12:05 pm

          No, the recipe states that this cake needs both a granulated sweetener and a powdered sweetener. Swerve makes both types.

    16. Nichol Renee says

      February 20, 2021 at 8:40 am

      I bought the ingredients to make this and couldn't comeback to this recipe...so glad I found this. I found another using coconut flour and tried it. No beans. Can't wait to try this one.

      Reply
      • Jessica says

        July 11, 2021 at 9:04 pm

        Can you use splenda on this recipe? thank you!

        Reply
        • Taryn says

          July 12, 2021 at 12:11 pm

          I don't test my recipes with splenda so I'm not sure if it would work, sorry.

    17. Stephanie says

      February 15, 2021 at 7:26 pm

      Curious if you have ever subbed THM baking blend for almond flour?

      Reply
      • Taryn says

        February 15, 2021 at 10:24 pm

        Not yet. If you try please let me know how it goes!

        Reply
      • Nichol Renee says

        February 20, 2021 at 8:42 am

        I tried a coconut flour version...not chewy or gooey.

        Reply
    18. Michelle says

      February 12, 2021 at 8:19 am

      That is a lot of xylitol and erythritol. Those sweeteners have a cooling effect in my families mouth we don’t like. Do you find it to have an extremely cooling effect in this recipe? I suppose I could switch sweeteners.

      Reply
      • Taryn says

        February 12, 2021 at 8:29 am

        I don't. My husband HATES the cooling effect and would rather not eat desserts at all, he said this did not taste like it has sugar alcohol. You could skip the powdered erythritol on top and just drizzle with the butter if you want.

        Reply
        • Megan says

          June 30, 2021 at 5:07 pm

          This was delicious, the texture and butteriness was awesome, I have a hard time getting past the sugar substitute taste-have you ever tried to make with real sugar? I realise it would not be Keto however I am gluten free but necessarily Keto . Just wondering thanks!!4 stars

        • Taryn says

          June 30, 2021 at 10:35 pm

          I haven't made this with real sugar but it should work.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About & Contact

    Joy Filled Eats Founder

    Hello and welcome to Joy Filled Eats! Your go-to website for easy delicious recipes that fit into a gluten-free, sugar-free, low carb, keto, and Trim Healthy Mama

    recipe key


    FREE Cookie Cheat Sheet!

    Make Five Delicious Keto Cookie Recipes from one EASY dough!

    Recent Posts

    • Keto Lemonade Popsicles
    • Stuffed Greek Chicken
    • Protein Cheesecake

    Featured On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Decadent Sugar Free Cakes

    glazed lemon pound cake slices fanned out on a plate close up

    Keto Lemon Pound Cake

    Overhead close up view of keto coffee cake muffin in metal muffin tin

    Keto Coffee Cake Muffins

    one of the keto cupcakes sitting on its wrapper with a bite missing

    Keto Cupcakes

    More Recipes

    Easy 5 Ingredient Recipes

    hand holding a low carb lemon popsicle

    Keto Lemonade Popsicles

    close up on slices of smoked paprika pork tenderloin

    Smoked Paprika Pork Tenderloin

    strawberry gimlet being poured into small martini glass

    Strawberry Gimlet

    More Recipes

    Buy Me a Coffee

    Love my recipes? I love coffee. Buy me a cup in thanks.

    coffee cup with jfe logo

    Joy Filled Eats Cookbooks

    Joy Filled Eats Cookbooks

    Breakfast & Brunch
    Appetizers & Snacks
    5-Ingredient Dinners
    Desserts

    stay connected

    Free Email Series: Learn How To Eat Low Carb as a Family

    Footer

    Categories

    • Keto & Low Carb
    • Gluten & Grain Free
    • Sugar Free Recipes
    • Trim Healthy Mama
    • Dairy Free
    • 5 Ingredients
    JFE logo

    disclosures

    • Disclosure Policy
    • Comment Policy
    • Privacy Policy
    • Nutrition Disclaimer
    • Resources & Tips
    • Support Joy Filled Eats
    As an Amazon Associate, I earn from qualifying purchases. All recipes, headnotes, photos, and stories on this site are the original creations and property of Joy Filled Eats. You are welcome to share a photo and link to the recipe from this site, however, re-publishing the recipe in its entirety is strictly forbidden.

    Copyright © 2022 JOY FILLED EATS