I had read about butter cakes and their popularity in the American south and thought it would make for a great keto dessert recipe to try out for my father's 75th birthday. I decided to make mine more like the St. Louis variety of butter cake, known as the "gooey butter cake," which incorporates cream cheese into the top layer. For the bottom later, I used a modified version of my standard vanilla cake recipe with less almond flour to make the butter ratio higher. I also used both vanilla and almond extracts for the top layer. Everyone enjoyed this rich, buttery dessert. I'll definitely be making this one again!
Keto Gooey Butter Cake Recipe
Bottom Layer Ingredients:
- ½ cup blanched fine almond flour
- 2½ tablespoons coconut flour
- 1/4 cup vanilla-flavoured whey protein
- 1½ teaspoons baking powder
- ¼ teaspoon Himalayan pink sea salt
- 1 teaspoon baking soda
- ½ teaspoon glucomannan (or swap with xanthum gum)
- 3 tablespoons erithrytol, powdered in a spice/coffee grinder
- ¼ cup unsalted butter, softened
- 2 large eggs, room temperature
- 3 tablespoons unsweetened almond milk
- 1 teaspoon pure vanilla extract
Top Layer Ingredients:
- ⅔ cup butter, room temperature
- 8oz cream cheese, room temperature
- ⅓ cup erithrytol, powdered
- 10 drops liquid stevia (vanilla-flavoured if you have it)
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 large eggs, room temperature
Directions:
First, work on the bottom layer. In a medium bowl, whisk sift together all the dry ingredients, except the erithrytol. Set aside.
Preheat your oven to 350 degrees and grease an 9" round spring form pan with coconut oil cooking spray. In a large mixing bowl, cream together butter and erithrytol with a hand mixer until fluffy, then beat in the vanilla extract, cider vinegar and eggs. Gradually pour in the dry ingredients a little at a time, stirring in with a spatula. Set aside in the fridge.
Now get to work on the top layer. In a medium mixing bowl, cream together the butter, cream cheese and erithrytol using a hand mixer. Add in the extracts, liquid stevia and eggs, and continue to beat with the hand mixer until smooth.
Form the bottom layer in the bottom of the springform pan using your hands (*wetting your hands help keep the dough from sticking to them). Pour the top layer on top of the bottom layer and give it a few taps to release the air bubbles. Bake in the oven for 30-35 minutes. It's ready to be taken out once the edges start to brown. Allow to cool to room temperature before serving. Store in the fridge if not eating it right away, but makw sure you bring it to room temperature before serving.
Did you try this keto gooey butter cake recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. :)
