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!
Reader reviews
“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
Ingredients needed
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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.
Step-by-step directions
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.
Expert tips
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.
Sweetener Options
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.
Recipe FAQs
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.
Related Recipes
Keto Gooey Butter Cake Recipe
Ingredients
Cake:
- 2 cups (224 g) almond flour
- 1/2 cup (91 g) Swerve Sweetener
- 2 tbsp unflavored whey protein powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113.5 g) butter, melted
- 1 large egg
- 1/2 tsp vanilla extract
Filling:
- 8 ounces (226.8 g) cream cheese, softened
- 1/2 cup (113.5 g) butter, softened
- 3/4 cup (93.75 g) Swerve Confectioners
- 2 large eggs, room temperature
- 1/2 tsp vanilla extract
- Powdered Swerve for dusting
Instructions
- 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.
Video
Notes
Boxed Mix Variation
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
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.
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Another absolutely delicious dessert! hardest part was waiting for it to chill completely to cut and enjoy!
Made this recipe before for a large church function. All the comments I received was that it was delicious!
Great to hear!
If not using the protein powder how much egg white do you use?
You cannot replace protein powder with liquid egg whites… but you can use powdered egg white.
my new favorite keto cake. The only change I made was I undertakes by about 10 minutes and it was perfect. Thank you for this recipe
I have a question about this recipe, but all your recipes in general. If I am using a glass baking pan should I decrease the oven temperature by 25 degrees? Should I always lower the temperature if I’m using a glass pan on any of your recipes. I am looking for guidance and was afraid to just assume to always lower the temperature.
My 9×13 pan is glass and I preheated the oven to 325. By 30 minutes it was not only done, but overdone.
Thank you for your time.
It’s hard to specify the switch from metal to glass. Yes, lower the temp, but then… you also need to watch it carefully!
I haven’t made this yet, but am wondering whether this (made with a Swerve cake mix) would be considered gluten free. My soon-to-be DIL is gluten sensitive so I’m trying to find recipes.
Can I add lemon extract to the cream cheese filing to make a lemon tart like dessert?
Please read the expert tips! 😉
I made this yesterday. I had a bit of trouble getting the first piece out (I cut it into 24 pieces), but after that, no sweat! This is delicious… not too sweet, but sweet enough to be a dessert. I skipped the powdered sweetener on top. I had a piece for breakfast with coffee and the filling was a Cheese Danish, pure and simple! Great recipe. Thanks.
The smaller pieces are harder to get out, for sure!
Really good. We ate it plain this first time, but I think I’ll put some berries on it an it will be even bettter!
So glad you like it!
Would a different sweetener in the filling make it more gooey or better, i.e. allulose or monkfruit?
You mean the syrup? Allulose is a good choice.
I made it this weekend!
Does this need to be refrigerated after its made?
Yes.
I love this idea.. but sadly I’m highly reactive to almond flour do you have something like this made with coconut flour? I love so many of your recipes 🙂
You can try using the cake part of my Chantilly cake… but you won’t need as much of it. I recommend cutting it down to two thirds of the recipe: https://alldayidreamaboutfood.com/keto-chantilly-cake/
If you use the Chantilly recipe for the crust, would you pre bake it before adding the filling? Thanks
I am from St Louis metro. ooey gooey butter cake is yummy. I am thinking you version is delicious too. I can’t wait to try it!1
As a St Louis resident gooey butter cake is craved. Someone made a post of a ice cream that matches this cake. Would you be able to keto this?
It’s made by “the Ice Cream Factory” brand.
Hi There,
Could this cake be baked and then frozen?
Thank you!
Laura
Yes, it does nicely… I did it with the pumpkin version and it came out just as well as it went in! Wrap it up tightly.
Thank you!!