• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

September 27, 2018

Keto Gooey Butter Cake

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

27.2Kshares

St. Louis Gooey Butter Cake gets a keto makeover! This easy cake recipe is rich and incredibly buttery, but still low carb enough to fit into your healthy keto diet. Sugar free and grain free.

Keto Gooey Butter Cake slice on a wooden table with strawberries in the background

I feel like I have been waiting forever to make a good keto gooey butter cake recipe. I’ve seen so many glorious conventional gooey butter cakes, which really are more like bars than cake, and I kept eyeing them, wondering if I should take a stab at making a healthier, low carb version.

What was stopping me, you ask? Simple. The lack of good low carb boxed vanilla cake mix. The original St. Louis Gooey Butter Cake takes boxed cake mix and when I re-make a recipe, I like to pay homage as much as I can to the original recipe.

But now, with the advent of not one but two really good keto cake mixes on the market, I decided it was time to give it a go. Both Good Dee’s  and Swerve make really good vanilla cake mixes that are perfect for a low carb version of gooey butter cake.

Easy St Louis Gooey Butter Cake in a pan with one piece cut out

What is Gooey Butter Cake?

You have to admit, it’s such a great name, it makes you want to run to your kitchen and make it straight away, doesn’t it? But what exactly IS gooey butter cake? Well I’ve been doing my research on that!

  • It originated in St. Louis, Missouri, and like any traditional recipe, it seems to have many iterations. But generally it’s a flat, dense cake topped with a gooey sweet filling of cream cheese and butter.
  • The cake portion is usually made with boxed cake mix, but you add a lot more butter, fewer eggs, and no additional liquids, so it doesn’t rise much but stays dense and buttery.
  • The filling is made by beating cream cheese, butter, eggs, and powdered sugar (or sweetener) together and pouring it over top. Then it’s baked just enough so that the topping stays ooey and gooey.
  • You then sprinkle it with a liberal amount of powdered sweetener/sugar.
  • It’s also often baked in 9×13 pans and cut into squares, so you may see it referred to as gooey butter bars.

Sounds pretty good, doesn’t it?

Pieces of keto gooey butter cake on a stack on a white cake stand

How to Make Keto Gooey Butter Cake

I tried several different versions of this cake so I could give you some options.

The first time I made it, I used the Swerve Vanilla Cake mix for the crust, and simply followed the rest of the recipe I found on the Tidy Mom blog, swapping powdered Swerve for the sugar. Cheryl is actually from St. Louis and I figured she knew what she was talking about!

I took that version to the Oregon Coast when we went away with friends and it was a huge hit.

But knowing that not everyone wants to use, or can afford, the keto cake mixes, I decided to also make it with one of my own basic keto vanilla cake recipes. I did cut the amounts back by one third so it wasn’t too much cake and not enough filling.

I also tried adding some butter to the filling on the second go, to make it more gooey. I’d seen several variations with the added butter and given how much I love butter, I figured it couldn’t be a bad thing.

A fork going into a piece of keto gooey butter cake on a white plate

That version got taken to CrossFit, where it was also a huge hit. But they are hungry people, those crazy CrossFitters.

As I said, you have options here. You could make it with boxed cake mix or with my vanilla cake. But I highly recommend the added butter in the filling. Because low carb sweeteners aren’t like sugar, the filling is more firm when it’s just cream cheese and eggs. Sugar keeps things softer, so the additional butter really helps this keto version.

If you truly want a gooey butter cake, make sure to under-bake it. Don’t wait for that filling to firm up, take it out of the oven while the center is still quite jiggly.

That’s really it! It’s a remarkably easy cake, whether you use boxed cake mix or not. And with these low carb ingredients, how can you go wrong?

Want more gooey dessert recipes? Check out my Keto Desserts Page!

4.97 from 27 votes
A fork going into a piece of keto gooey butter cake on a white plate
Print
Keto Gooey Butter Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

St. Louis Gooey Butter Cake gets a keto makeover! This easy cake is rich and incredibly buttery, but still low carb enough to fit into your healthy keto diet. Sugar free and grain free.

Course: Dessert
Cuisine: American
Keyword: gooey butter cake, gooey butter cake recipe
Servings: 15 servings
Calories: 268 kcal
Ingredients
Cake:
  • 2 cups almond flour
  • 1/2 cup Swerve Sweetener
  • 2 tbsp unflavored whey protein powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter melted
  • 1 large egg
  • 1/2 tsp vanilla extract
Filling:
  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 3/4 cup powdered Swerve
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • Powdered Swerve for dusting
Instructions
  1. Preheat the oven to 325F and lightly grease a 9x13 baking pan.

  2. In a large bowl, combine the almond flour, sweetener, protein powder, baking powder, and salt. Add the butter, egg, and vanilla extract and stir to combine well. Press into the bottom and partway up the sides of the prepared baking pan. 

  3. In another large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined, then beat in the eggs and vanilla until smooth.

  4. Pour the filling over the crust. Bake 35 to 45 minutes, until the filling is mostly set, but the center still jiggles, and the edges are just golden brown. 

  5. Remove and let cool, then dust with powdered Swerve and cut into bars. 

Recipe Notes

To make this with keto boxed cake mix (Swerve or Good Dee's), simply mix the cake mix with 1 egg and 1/2 cup melted butter. Then press the crust into the pan and follow the filling directions. 

Nutrition Facts
Keto Gooey Butter Cake
Amount Per Serving (1 serving = 1/15th of cake)
Calories 268 Calories from Fat 218
% Daily Value*
Fat 24.2g37%
Carbohydrates 4.2g1%
Fiber 1.6g6%
Protein 6.1g12%
* Percent Daily Values are based on a 2000 calorie diet.

27.2Kshares

Filed Under: Keto Cakes, Low Carb Tagged With: almond flour, butter, cream cheese

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Cat says

    September 27, 2018 at 6:30 am

    Recipe looks delicious! I was just curious as to how the whey protein powder affects the end product?

    Reply
    • Carolyn says

      September 27, 2018 at 8:11 am

      I always add whey to my cakes to mimic gluten, which is a protein. In this case, you could easily skip it since the cake is supposed to be dense.

      Reply
      • Tiffany says

        September 30, 2018 at 10:06 am

        5 stars
        Hi Carolyn,
        Would collagen protein powder work you think?

        Reply
        • Julie says

          January 29, 2019 at 10:19 am

          5 stars
          I would like to know the same. I have to stay away from whey.

          Reply
          • Carolyn says

            January 31, 2019 at 9:17 pm

            I’ve already provided subs and suggestions in other comments.

    • Cynthia says

      August 16, 2019 at 10:23 am

      Can you use whey protein isolate in place of the whey protein?

      Reply
      • Carolyn says

        August 16, 2019 at 10:52 am

        Sure.

        Reply
  2. Patti says

    September 27, 2018 at 8:34 am

    Hi, Carolyn. My son loves this cake. I’m so happy to have a Keto version. Thank you. Do you use salted or unsalted butter?

    Reply
    • Linnea Welker says

      December 15, 2018 at 8:05 pm

      same question

      Reply
      • Carolyn says

        December 15, 2018 at 8:28 pm

        Unsalted is standard. However, I like salt so I often uses salted.

        Reply
  3. Dorothy Cuell says

    September 27, 2018 at 8:49 am

    5 stars
    Looks amazingly delicious! Can you freeze it?

    Reply
    • Carolyn says

      September 27, 2018 at 8:50 am

      I didn’t try but I can’t see why not.

      Reply
  4. Kathy Silber says

    September 27, 2018 at 9:20 am

    5 stars
    Thank you for this recipe, Carolyn! After living away from St. Louis (and Gooey Butter Cake!) for thirty years,
    I’ve happily returned to St. Louis. Now I’ve decided to go Keto and I can’t eat a Gooey Butter Cake! So this is
    really a welcome recipe! I can’t wait to make it! Thanks for all of your delicious recipes! I’m quite sure this one will measure up!

    Reply
    • Aly says

      March 8, 2020 at 3:41 pm

      So good! Thanks for sharing!

      Reply
  5. Susan Pelter says

    September 27, 2018 at 9:37 am

    Oh Carolyn, you have made me so happy! This is one of my favorite desserts and I have been wanting a keto sub for ages. Cannot wait to try! Thank you!

    Reply
  6. Athena says

    September 27, 2018 at 10:29 am

    This coudn’t have come at a better time for me! I love gooey pumpkin butter cake at Halloween and now I don’t have to cheat!! You mentioned extra butter did you already include that in this recipe? If not, how much extra should I include. Thanks so much for all you do.

    Reply
    • Carolyn says

      September 27, 2018 at 11:59 am

      It’s already in the recipe! I did the filling two ways and liked it best the second way.

      Reply
    • Jen Beck says

      September 28, 2018 at 12:06 pm

      Athena, could you please share how much pumpkin you put in your cake? That sounds delish! Thank you

      Reply
      • Judy says

        October 3, 2018 at 8:22 am

        5 stars
        I’m going to make this today. I’m going to add an entire can of pumpkin, an extra egg along with some cinnamon,ginger, cloves and allspice. Of course, you can always substitute with pumpkin pie spice. I know this works as it’s the fluff from an old Paula Deen pumpkin gooey butter cake recipe.

        Reply
        • Just says

          October 3, 2018 at 4:41 pm

          5 stars
          And it worked like a charm. My son inhaled a slice and, even though it wasn’t as sweet as the original he said he’d be happy to eat this version from now on. I used a regular 15 oz can of pumpkin, 3 eggs instead of 2, a tsp of cinnamon and a tsp of nutmeg. I baked it at 350° for 40 minutes. My oven automatically sets at 350° and I forgot to set lower but it was perfect. Thank you, Carolyn! 😘

          Reply
          • Carolyn says

            October 3, 2018 at 5:33 pm

            So glad to hear it!

          • Jennifer says

            November 13, 2018 at 4:50 pm

            I just got on here to see if anyone had added pumpkin. Thanks for sharing!

          • Sunni Jeffers says

            November 20, 2019 at 11:39 pm

            Looking for how to add pumpkin. Is it added to the cream cheese mixture? Just want to be sure. Thanks!

          • Carolyn says

            November 21, 2019 at 8:03 am

            https://alldayidreamaboutfood.com/keto-pumpkin-gooey-butter-cake/

  7. Koshie says

    September 27, 2018 at 7:38 pm

    OMG! I’ve been waiting 10 YEARS for this recipe! THANK YOU!

    Reply
  8. Suzanne says

    September 27, 2018 at 8:51 pm

    Wow. I’ve email you twice over the years about this cake! And as recently as last week asking you to help me out. I’m sure you didn’t see it, but it was well timed. It sounds like all I needed was two eggs to fix the recipe! Thanks!

    Reply
    • Carolyn says

      September 28, 2018 at 7:27 am

      Oh I am sure I have seen, you are definitely not the only one to ask for this cake. 🙂 Did I not respond? I try to respond to almost all of my emails and requests but it gets overwhelming. Often I just try to answer specific baking questions. But I had never made one before and needed to do my research so I may have been putting you off until I had done so. Sorry!

      Reply
      • Suzanne says

        September 28, 2018 at 1:05 pm

        No worries! I was the crazy lady asking if I could mail you the real deal so you could taste it once and see why it’s so darn good! I know you are super busy and answering all that can take forever.I was not upset, sorry if my internet tone seemed so! I’ve made many a crystallized gooey butter cakes over the years lol. I’m so excited to bake this tonight and see. I’ve been so close so many times but that darn swerve would crystallize the next day or if it was put in the fridge. We always left real STL gooey cake on the counter for a few days…do you think this guy could do that too? I was about to try Bocha sweet next week in it but I’ll swerve it one more time! Thanks so much!

        Reply
        • Carolyn says

          September 28, 2018 at 2:37 pm

          Ours was totally on the counter for a few days. Mine never recrystallized but again, we ate it within a few days (or some I took to CrossFit) so I can’t promise you it’s not going to happen. But using powdered Swerve in the filling should help. If you do get Bocha Sweet, try using half that and half powdered Swerve.

          Reply
          • Jill says

            October 18, 2018 at 1:25 am

            5 stars
            I had this same question but also, love the flavor of this, but it completely stuck to the glass 13×9 pan! There’s just no way I can keep a piece together. I know I’m not explaining well, but the crust is moist and just not set…but done around the edges and the filling done perfectly! Help!

          • Carolyn says

            October 18, 2018 at 5:02 am

            Well that’s a bit odd because no one has had an issue with it sticking. What kind of 9×13 pan? If it was metal, that could be part of it. What did you use for the cake part…my recipe or the swerve mix?

  9. Katie says

    September 27, 2018 at 9:37 pm

    5 stars
    This is such a great recipe! I’ve had the original gooey butter cake, and if you can have it while eating keto- that’s heaven!!

    Reply
  10. Jennifer Blake says

    September 28, 2018 at 10:32 am

    5 stars
    Mmmm… so good! Love this treat while still staying on course.

    Reply
  11. Connie Gutierrez says

    September 28, 2018 at 4:40 pm

    5 stars
    Absolutely brilliant! Running to the kitchen to make with Good Dee’s 🙂

    Reply
  12. Liz says

    September 28, 2018 at 7:24 pm

    5 stars
    My family loves gooey butter cake! So glad you developed this wonderful keto recipe!

    Reply
  13. Ashley says

    September 30, 2018 at 11:32 am

    Can you use vanilla protein powder? I don’t have unflavored.

    Reply
    • Carolyn says

      September 30, 2018 at 2:26 pm

      Sure, that would be fine. Cut back on the additional vanilla.

      Reply
  14. KetoKeaton says

    October 2, 2018 at 11:58 pm

    Could you use peanut butter powder indstead of the protein powder? I have a large container of it and have been trying to find ways to use it.

    Reply
    • Carolyn says

      October 3, 2018 at 11:35 am

      You’re welcome to try but I think it might make the bake batter too thick.

      Reply
  15. Dawn A Gresham says

    October 3, 2018 at 1:19 pm

    Just whipped this up and popped it into the oven. I licked the beaters clean! So yummy!! I can’t wait until after dinner to have some! Thanks!

    Reply
    • Carolyn says

      October 3, 2018 at 1:25 pm

      Hope you love it!

      Reply
  16. Jennifer says

    October 7, 2018 at 9:04 am

    5 stars
    Carolyn – I got my grandmother’s Gooey Buttercake recipe out and yours is almost identical. Except for one small detail – the original recipe calls for a yellow cake mix that makes two 8in rounds. The swerve cake mixes only make one 8in round. So to duplicate the real McCoy, you will want to use 2 cake mixes. I only had a vanilla and a chocolate so I made both, split the filling into two bowls so I could add 4oz of melted Lily’s chocolate into one. Then I made a 1/2 and 1/2. I’ll post a pic on the facebook post when it is out of the oven.

    Reply
    • Carolyn says

      October 7, 2018 at 9:12 am

      Hi Jennifer… be that as it may, I worked from other “traditional” recipes and used exactly the same amount of cake mix as they did. I would definitely not try to do a larger cake mix, I think it would be too heavy on the cake.

      Reply
      • Jennifer says

        October 7, 2018 at 10:13 am

        I’ll let you know how it turns out – the original recipe was never a 50/50 cake and filling. It was mostly cake with a layer of filling. At least that is the way my family has made it for 4 generations. In St. Louis… 😉

        Reply
        • Carolyn says

          October 7, 2018 at 11:16 am

          I hear ya! You do as it works for you. 🙂

          Reply
  17. nancy says

    October 8, 2018 at 8:53 pm

    Could I use THM baking blend inplace of almond flour?

    Reply
    • Carolyn says

      October 9, 2018 at 8:14 am

      I honestly can’t guide you here, I don’t use it. When I tried it in the past, it was much much more dry than almond flour so it would not be a great sub here.

      Reply
  18. Shannon Maurer says

    October 11, 2018 at 8:53 am

    5 stars
    A new favorite!!! Super yummy and not too sweet. Thank you

    Reply
  19. Kristen says

    October 11, 2018 at 11:57 pm

    This sounds amazing! Can’t wait to try it!

    Reply
  20. Donna says

    October 16, 2018 at 4:23 pm

    Actually, the story in my family is that my grandfather was the inventor of the St. Louis Gooey Butter Cake. I think it was back in the 30’s or 40’s. He owned 2 bakeries. And the gooey butter cake was an accident. Apparently he was trying a new recipe and it kept flopping, the butter all sunk to the center of the cake. Times being what they were,(no wasting) the flopped cakes were put out on a sale rack, and ended up being a hit. People would line up to get the cakes. Not sure what happened, but the story is he was approached by someone to sell the recipe. My grandpa was not a businessman, so he sold it to this guy who ended up selling it to Kroger for a fortune.

    I remember those cakes when I was a kid, always leftover baked goods at my grandparents house. We would eat the gooey center and leave the crust, haha.

    Reply
  21. Mina says

    October 18, 2018 at 4:06 pm

    This is delish but does anyone know what I can use instead of cream cheese?

    Reply
    • Carolyn says

      October 18, 2018 at 5:42 pm

      No, because that’s what gooey butter cake is made with.

      Reply
    • Kathi says

      February 28, 2019 at 11:04 pm

      Hi – if you’re asking because of dairy intolerance, there are vegan cream cheese alternatives but as I’ve never used them can’t say how they’ll behave in a baked good such as this – you’ll just have to try it. (Miyokos and Follow Your Heart are the brands I’ve heard of, Btw).

      Reply
  22. Kathleen says

    October 20, 2018 at 12:17 pm

    Hi Carolyn,
    Thanks for a Low Carb, Keto version of Gooey Butter Cake!
    I grew up in St. Louis and still live in the surrounding area. I grew up eating Gooey Butter Cake made the original way and have great memories of going to our local bakery to pick it up. Eventually a version was sold in local grocery stores, but the best came from the bakery!
    I have made the version using cream cheese and cake mix, as have many, but it doesn’t compare to the original, which isn’t made with Cream Cheese and has a yeast based crust.
    A year or two ago, I decided to see if I could find a recipe for the original version and found a few. The original recipe has a yeast based crust and uses sugar and corn syrup in the topping. I found each varies slightly in amounts used, but are similar to the ones I grew up with. We can still buy a version of the original one in our stores, but they now sell the cream cheese version too, which taste sweeter and more gooey than the original.
    Thanks again!

    Reply
  23. Gayle Jones says

    October 20, 2018 at 2:00 pm

    5 stars
    As a St. Louis native (in Detroit) gone Keto, I have 3 things to say.
    1. I love you. I honestly love you.
    2. Let me know if you work out toasted Rav’s.
    3. Seriously, I love you so much.

    Reply
    • Carolyn says

      October 20, 2018 at 2:46 pm

      LOL! Thanks so much.

      Reply
  24. Bernadette says

    November 8, 2018 at 4:02 pm

    I made your butter cake and it was good. It has some slight cooling effect from the Swerve. Is there a method to eliminate the cooling effect? Is there a way to make the Butter cake into a Rum Cake? Could I use Rum and not Rum Extract? If so, what would the measurement be for the Rum. If I had to use Rum extract, how much would I add? I bought your new Holiday cookbook and am looking forward to baking with it. Thanks so much, Bernadette

    Reply
    • Carolyn says

      November 8, 2018 at 10:13 pm

      Many people find that a combination of sweeteners, like Swerve and stevia, help the cooling sensation. i don’t get it at all. Not sure how much rum but feel free to replace some or most of the liquid! have fun with it.

      Reply
  25. Stacy says

    November 10, 2018 at 9:47 pm

    5 stars
    I made this tonight. It’s really good except I misread and only put 1/2 c. Of swerve in the filling so it wasn’t sweet enough for me. But still great!

    Did you use powdered swerve for the crust and filling? I wasn’t sure…I did use it for both.

    Thanks for the awesome recipe !

    Reply
    • Carolyn says

      November 11, 2018 at 7:56 am

      Hi Stacy… when I write just “Swerve” it means granular. But in this recipe, it really wouldn’t matter that much.

      Reply
  26. Apurva Desai says

    December 28, 2018 at 10:04 pm

    5 stars
    I just made this cake even though I’ve never tasted the original. The cake came out great and is delicious. Approved by even the non Keto members-aka harsh critics in my family.
    It’s definitely a keeper. While this was my first recipe from your site, it certainly won’t the last!
    Thanks!
    Apurva

    Reply
    • Carolyn says

      December 29, 2018 at 9:46 am

      So glad to hear it!

      Reply
  27. Kim says

    January 9, 2019 at 4:01 pm

    5 stars
    Hi! This looks amazing and I can’t wait to try it! Have you, it any of your readers, ever tried adding lemon to this yumminess? If so, how’d it go? Thanks for the recipe!!!

    Reply
    • Carolyn says

      January 9, 2019 at 6:28 pm

      I do believe a few readers have. Lemon zest has lots of great flavor so I’d do the zest of one lemon plus maybe a teaspoon of lemon extract.

      Reply
      • Kim says

        January 10, 2019 at 3:57 pm

        5 stars
        Great, thanks! I’ll let you know how it turns out…

        Reply
      • Kim says

        January 20, 2019 at 7:30 am

        5 stars
        My exact thought! I will add lemon zest next time, St Louis native who made original gooey butter cake for most every family occasion for the last 40 years, until we went wheat free. Now Keto and this is divinely welcomed😍

        Reply
  28. Sam says

    January 18, 2019 at 10:38 am

    Do you store this in the refrigerator overnight, or just leave it out? How long will it last?

    Reply
    • Carolyn says

      January 18, 2019 at 12:19 pm

      Keep in the fridge for up to 5 days.

      Reply
  29. Sam says

    January 18, 2019 at 7:11 pm

    5 stars
    Just made this. It was delicious! I couldn’t even wait for it to cool all the way down before digging in. It was so quick and easy. I’ll definitely be making again!

    Reply
  30. Debi Fitzgerald says

    January 29, 2019 at 4:31 am

    4 stars
    My daughter is allergic to almonds. Any recommendations for almond for replacement? Thanks.

    Reply
    • Carolyn says

      January 29, 2019 at 8:35 am

      5 stars
      You can try sunflower seed flour.

      Reply
      • Cassandra Dugan says

        December 12, 2019 at 12:10 pm

        What about coconut flour?

        Reply
        • Carolyn says

          December 12, 2019 at 2:28 pm

          You would need to change the entire recipe to accommodate coconut flour. So it’s not a good sub.

          Reply
  31. Miranda says

    February 28, 2019 at 7:53 am

    5 stars
    Oh My! This might actually push your Sour Cream Lemon Pie off the top of my favorites list! So good and it really was a very simple recipe! Miranda at The Reluctant Cowgirl:)

    Reply
    • Carolyn says

      February 28, 2019 at 1:27 pm

      So glad you liked it!

      Reply
  32. Mary Crawford says

    March 17, 2019 at 1:28 pm

    5 stars
    This is by far THE best Keto dessert I have made to date! I followed the directions to a tee and my husband and I almost fought over the last piece!! That would explain why I’m making another one today! Going to try the pumpkin or maybe lemon additions but the original is fantastic!!!!

    Reply
    • Carolyn says

      March 18, 2019 at 7:43 am

      Wonderful, I am so happy to hear it!

      Reply
  33. Temple says

    March 19, 2019 at 5:40 pm

    Can I substitute liquid whey for the powdered whey? If so, in what quantity?
    Thanks!

    Reply
    • Carolyn says

      March 19, 2019 at 9:06 pm

      No you can’t. It would add far too much liquid to the recipe.

      Reply
  34. Hana says

    March 29, 2019 at 10:00 pm

    5 stars
    I just made it and hubby and I were absolutely delighted with it. The texture of the base is like a delicious cookie and the filling is absolutely heavenly. Even my neighbours (who are not ‘keto’ dieters) loved it. This is a real keeper.

    Reply
    • Carolyn says

      March 30, 2019 at 8:58 am

      So glad to hear it!

      Reply
  35. Emma says

    April 7, 2019 at 3:32 am

    I’m not sure how to rate it since I managed to overcook mine a little. The recipe said 35-45 minutes so I thought it as fine setting my timer on 30 min but my oven must have been warmer and it was no longer jiggly in the center. It still tasted good but I’m not sure the texture is what it’s supposed to be according to the recipe. Gooey butter cake wasn’t something I’d ever heard of before this recipe so I have nothing to compare it to but it was easy to make and had a nice mild flavor. If I do this again I’ll keep a closer eye on it around 20-25 minutes.

    Reply
    • Carolyn says

      April 7, 2019 at 8:04 am

      It definitely should have been more jiggly so it sounds like your oven runs a bit hot.

      Reply
  36. Leah Kohman says

    November 23, 2019 at 11:27 pm

    Should this be stored in the fridge or On the counter?

    Reply
    • Carolyn says

      November 24, 2019 at 7:42 am

      It can be on the counter for 2 or 3 days but should be in the fridge if it’s going to be around longer.

      Reply
  37. Michele says

    April 4, 2020 at 4:58 pm

    How do you think it would turn out with gentle sweet instead of swerve. But still using the swerve powered?

    Reply
    • Carolyn says

      April 5, 2020 at 3:57 pm

      Don’t know, I really don’t like Gentle Sweet.

      Reply
  38. Chelsea Santos says

    April 23, 2020 at 2:49 pm

    5 stars
    Is it still low carb if you eat the entire pan in 1.5 days? Man, this was so good. My fiance ate half the pan in one day, then proceeded to hog it the following day, needles to say he LOVED it. It tasted like an airy but a little dense (a bit of an oxymoron but that’s how it tasted lol) and delicious cheesecake of sorts with an awesome buttery crust. I have nothing to compare this to since I have never had ooey gooey cake, but that’s how I would describe it. I’ll be making it again real soon and am going to hide it because I got robbed this time around!

    Reply
  39. Nataliya says

    April 29, 2020 at 4:19 pm

    5 stars
    I made it yesterday for the first time.All I have to say is thank you Carolyn for a wonderful recipe ! You are the best!

    Reply
  40. Cheri Riley says

    May 17, 2020 at 4:03 pm

    I’m sorry, but it doesn’t taste good. I think it’s the sweetener.

    Reply
    • Carolyn says

      May 17, 2020 at 6:27 pm

      So here’s the thing. It tastes good to the vast majority who try it but not all sweeteners appeal to everyone. If you are experiencing an aftertaste, definitely switch sweeteners!

      Reply
  41. Veronica says

    June 3, 2020 at 8:32 pm

    I’ve made Paula Deen’s gooey butter cakes (pumpkin & banana), so I’m thankful to have found this! I do have the swerve cake mix, but it’s less than the typical cake box mix used in Paula Deen’s. Should I double on the Swerve box?

    Reply
    • Carolyn says

      June 3, 2020 at 9:14 pm

      It should work out with just the one… that’s how I made it the first time. Less crust, more gooey filling!

      Reply
  42. Barbara says

    September 1, 2020 at 12:13 pm

    I have a Mrs Keto vanilla cake mix (I’m in UK). It says add 3 eggs. 80g (2/3 cup) butter and 1/4 cup of water to the mix. Would I be right in just adding one egg, more butter and leave out the water? Thank you!

    Reply
    • Carolyn says

      September 1, 2020 at 12:49 pm

      Well it’s very hard for me to say without trying it myself but I think that sounds about right.

      Reply

Leave a Reply to Carolyn Cancel reply

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

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY