St. Louis Gooey Butter Cake gets a keto makeover! This easy keto cake recipe is rich and incredibly buttery, yet still low carb enough to fit into your healthy diet.
I feel like I have been waiting forever to make a good keto gooey butter cake. I’ve been eyeing so many glorious conventional recipes, wondering if I should take a stab at making a healthier, low carb version.
Then I took the plunge and I wondered what took me so long. This cake, which is really more like bars, is deceptive in its simplicity. It doesn’t look like much but it tastes so good. And if you love keto cheesecake, you’ve got to give this a try.
Pair it with a few fresh berries and perhaps a little whipped cream, and everyone will love it!
Why this recipe is so awesome
You have to admit that the name Gooey Butter Cake is simply mouthwatering. It makes you want to run to the kitchen and get baking! It originated in St. Louis, Missouri, and it features a flat, dense cake with a filling of cream cheese and butter.
In the conventional recipe, the cake portion is usually made with boxed cake mix. And there are some pretty great keto cake mixes available these days. But I know not everyone has access to these products.
So I have provided two different version of this recipe, one with cake mix and one with the cake made from scratch. I used my almond flour cake as a guide, but scaled it back a bit to fit the recipe.
Both versions of Gooey Keto Butter Cake are easy to make and absolutely delicious. Both live up to the promise of the real deal. And if you choose a good cake mix like Swerve or Good Dee’s, the overall carb count is about the same.
It does make quite a few servings, but it’s also freezable. So you can make it to share, or just for yourself!
“Such a delicious treat! Another fantastic recipe that will be saved. The consistency was as promised (gooey goodness), flavor was very real to a non-keto dessert. Downsides will be how to keep myself from eating too much of this!” — Veronica
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!!!!” — Mary C.
“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.” – Hana
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- Keto vanilla cake mix: If you want to go the cake mix route, I recommend using either Swerve Vanilla Cake Mix, King Arthur Keto Cake Mix, or Good Dee’s Snack Cake. All of these are brands I like and trust.
- Almond flour: If you want to make the cake from scratch, use good fine almond flour for the best consistency.
- Sweetener: The cake portion takes a granular sweetener and the filling needs a powdered sweetener. I use Swerve for both. See the Expert Tips for more sweetener options.
- Protein powder: A little protein powder gives the cake part better structure. Both whey protein and egg white work well, and most plant based powders work too.
- Butter: You need butter for both the cake portion and the filling.
- Cream cheese: The filling is a little like cheesecake, except softer and gooier.
- Eggs: The cake takes a single egg, so it acts more like a crust. But the filling takes two eggs.
- Pantry staples: Vanilla extract, baking powder, and salt.
1. 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.
2. Press into the bottom and partway up the sides of a 9×13 greased 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 at 325ºF for 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 completely, then dust with powdered sweetener and cut into bars.
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. Keep your eye on it as every oven is different and baking times are only ever a guide.
I highly recommend the added butter in the filling. Because low carb sweeteners don’t bake like sugar, the filling can end up more firm than the conventional gooey butter cake. The additional butter really helps this keto version.
Get creative with this recipe! Some readers have added zest of one lemon plus and a teaspoon of lemon extract to make it a lemon gooey butter cake. I also created a Pumpkin Gooey Butter Cake recipe, which is super popular during the holidays.
The sweetener you choose can make or break many a recipe, but this Gooey Keto Butter Cake is a bit more forgiving. You can use any granular or powdered sweetener, but there are a few things to keep in mind.
Changes in sweeteners can affect the baking time, so keep your eye on them. Allulose can also cause the cake to brown a little more quickly. Erythritol will make the filling a bit more firm, whereas allulose may make it softer and gooier.
A conventional recipe for Gooey Butter Cake has about 35g per serving. However, this recipe for Keto Gooey Butter Cake has only 4.2g of carbs and 1.6g of fiber per square.
Classic Gooey Butter Cake contains boxed cake mix, butter, eggs, cream cheese, and powdered sugar. This keto version offers a boxed mix option as well as making your own vanilla cake from scratch.
You can store leftovers in an air tight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.
Keto Gooey Butter Cake Recipe
- Preheat the oven to 325ºF and lightly grease a 9×13 baking pan.
- 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.
- 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.
- 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.
- Remove and let cool, then dust with powdered Swerve and cut into bars.