Introduction: Experience the irresistible allure of St. Louis Gooey Butter Cake with a keto twist in our Keto Gooey Butter Cake recipe. This delightful dessert undergoes a low-carb makeover without sacrificing its rich, buttery goodness, making it a perfect treat for those following a healthy keto lifestyle. Indulge in every gooey bite of this sugar-free and grain-free creation, guilt-free and utterly satisfying.
Ingredients: Our Keto Gooey Butter Cake recipe features a blend of wholesome ingredients carefully chosen to deliver the perfect balance of flavor and texture. Almond flour forms the base, providing a nutty richness while keeping the carb count low. Swerve Sweetener serves as a keto-friendly alternative to sugar, ensuring sweetness without the guilt. Unflavored whey protein powder adds structure and stability to the cake, while baking powder and salt enhance the overall taste profile. The buttery richness is enhanced by melted butter, eggs, and a hint of vanilla extract, creating a decadent treat that satisfies even the most discerning palate.
Preparation Method: Begin by preheating the oven and greasing a 9×13 baking pan, preparing the canvas for your keto masterpiece. In a large bowl, combine the dry ingredients for the cake base, then add the melted butter, egg, and vanilla extract, stirring until well combined. Press this mixture into the bottom and partially up the sides of the prepared pan, creating a sturdy foundation for the gooey filling.
For the luscious filling, beat together cream cheese and softened butter until smooth, then blend in powdered Swerve until fully incorporated. Add eggs and vanilla extract, continuing to beat until the mixture achieves a silky consistency. Pour this decadent filling over the prepared crust, spreading it evenly to ensure every bite is bursting with flavor.
Baking Brilliance: Bake the assembled cake in the preheated oven until the filling is mostly set, with a slight jiggle in the center and golden brown edges. This ensures that perfect gooey texture that makes this cake so irresistible. Allow the cake to cool before dusting with powdered Swerve and cutting into bars, ready to be enjoyed by all who crave a guilt-free dessert experience.
Storage and Serving Suggestions: Store any leftover Keto Gooey Butter Cake in an airtight container in the refrigerator, where it will stay fresh for several days. Serve chilled for optimal enjoyment, allowing the flavors to meld and intensify with each bite. Pair with a dollop of whipped cream or a sprinkle of toasted nuts for an extra layer of indulgence.
Conclusion: In conclusion, our Keto Gooey Butter Cake reimagines a beloved classic with a keto-friendly twist, offering all the decadence and flavor of the original with none of the guilt. Whether you’re following a ketogenic diet or simply seeking a delicious dessert option, this recipe is sure to satisfy your cravings and leave you craving more. Treat yourself to a slice of keto heaven and savor the blissful experience of guilt-free indulgence.
Keto Gooey Butter Cake
Keto Gooey Butter Cake
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
Prep Time: 15minutes minutes
Cook Time: 40minutes minutes
Total Time: 55minutes minutes
Servings: 15 servings
Calories: 268kcal
Ingredients
Cake:
2 cups almond flour
½ cup Swerve Sweetener
2 tablespoon unflavored whey protein powder
2 teaspoon baking powder
¼ teaspoon salt
½ cup butter melted
1 large egg
½ tsp vanilla extract
Filling:
8 ounces cream cheese softened
½ cup butter softened
¾ cup powdered Swerve
2 large eggs
½ teaspoon vanilla extract
Powdered Swerve for dusting
Instructions
Preheat the oven to 325F 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.