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.
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.
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.
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).
Mix in the eggs and vanilla and combine well.
Step Three: Mix in the flour and powdered erythritol until incorporated.
Step Four: Spread the cake batter into the baking dish.
Then drizzle with melted butter and add the powdered sweetener.
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.
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.
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!
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Keto Butter Cake
Ingredients
- 4 oz salted butter softened (not melted)
- 8 oz cream cheese softened
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 eggs
- 1 tsp vanilla
- 2.5 cups almond flour
- 1/4 cup powdered sweetener
- 1 tbsp baking powder
Topping:
- 4 oz salted butter melted
- 1/4 cup powdered sweetener
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.
This was a great recipe! I made it for a Thanksgiving lunch and everyone loved it, even my hubby who is really not a fan of “sugar free” stuff.
Unfortunately, I’m allergic to almonds. Do you know what I could use as a substitution?
Hi Laura, sunflower seed flour can be used 1:1 for almond flour. It does have a stronger flavor. I prefer using it in chocolate recipes because the chocolate balances the flavor better.
This has such great flavor, but 30 minutes was too long for my oven. I should have checked on it sooner. Is it better to use a glass dish or a pan? I used a pan, and the bottom of the cake is almost burnt. Still, this is the best dessert using almond flour that I have found, so delish!! Can’t wait to make it again, and will definitely bake it for a little less time next time!
traditional ooey gooey butter cake has two layers the cake bottom and the ooey gooey top which gets a flaky top layer on the ooey gooey part when baked. I haven’t found a keto version of the traditional. have you tried it and it didn’t work out and this recipe was the closest? I’m just wanting some baking information on how to make this more like the two layer traditional but still keto. any advice would be greatly appreciated. this recipe is very good though it didn’t make me feel like I was eating ooey gooey butter cake.
You could add a cookie layer underneath the cake layer of this. This is titled ‘keto butter cake’ because it isn’t exactly like ‘gooey butter cake’.
Is there an alternative to cream cheese, I can eat it? Thank You,
I haven’t tested this without cream cheese. I think another soft cheese like ricotta would work. Or possibly sour cream.
The 1/4 cup of powdered sweetener is listed twice. Is that correct? You use 1/2 cup sweetener plus another 1/4 cup powdered sweetener in the batter, and then another 1/4 cup powdered sweeter in the glaze?
Yes, that is correct.
I had the same question. Didn’t make sense to incorporate 2 different sweeteners in the main cake recipe and I overlooked it because it lists it again for the topping. Actually glad I didn’t add the powder sugar in the cake because it’s sweet enough without it.
This was wonderful!!!!
This was AMAZING! My whole family enjoyed it and is asking for another one! I was wondering if I can add peanut butter to the batter?
I haven’t tried it. I’m not sure if it would change the texture. But let me know if you try!
Easy to make and delicious! Both as the gooey butter cake and as both a blackberry and blueberry cobbler. Highly recommend!
If I wanted to add a topping of chopped pecans would you suggest topping it before baking or halfway through the baking process? I wouldn’t want the nuts to burn.
I think halfway through would be the better option. Or if prefer to top in the beginning you could bake on a lower rake or cover with foil if they get dark.
I made this & accidentally overcooked it just a bit! It was still good! Not gooey, but still excellent! I’m getting ready to make another one & I for sure won’t overcook it!!!
Omg, this dessert was super decent, moist and delicious! I made a few mods using maple sugar and Swerve powdered sugar. It was heavingly and this recipe will definitely in my rotations. 😋