Gluten Free Keto Gooey Buttercake Recipe (Low Carb) (Edit recipe)

8 recipes
|
1 follower

If you are yearning for a delightful gluten free cake to satisfy your sweet cravings, look no further than my Gluten Free Keto Gooey ButterCake Recipe! Although you may be on a keto diet, it doesn't mean you should miss out on treats which is why I created this St. Louis Keto Gooey Butter Cake.This has been my most popular of all of my low carb recipes to date!1/16th of this recipe has 11.3 g fat , 1.8 g total carbs, and 0.8 g net carbs.

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

9

Serves: 16

Ingredients

2 Eggs, large (separated, one for each layer)
.25 cup Butter, Unsalted, melted and cooled
1.5 cup Almond Flour
.333 cup Classic Monkfruit Sweetener (with Erythritol) - Lakanto, or other granulated sweetener like monkfruit or allulose
.25 tsp Vanilla Extract
1 Tbsp Baking Powder
.25 tsp Salt
4 oz Cream Cheese, Full Fat, softened, 1/2 block
1 cup Erythritol, Powdered, or confectioners erythritol/monkfruit

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F. Grease an 8x8 pan or line with parchment paper, set aside
In a medium bowl mix 1 egg and melted butter with a hand mixer until smooth.
Add in almond flour, granulated sweetener, vanilla, baking powder and salt.
Spread batter into the bottom of your 8x8 pan.
Set aside. In same mixing bowl add cream cheese, remaining 1 egg and powdered erythritol. Spread onto 1st layer in pan.
Bake for 40 to 45 minutes until a toothpick tested with some gooey batter left on it. Once it has reached this point, cool for 10 minutes.
Store in zip bag or airtight container up to 5 days. For best results, warm up leftovers before eating for best taste.
If you want to freeze them, place the cut bars on a flat baking sheet and freeze for 1 hour. Then wrap each one in plastic wrap and then place the wrapped bars in a zip top freezer bag. They keep up to 3 months this way. To enjoy, thaw on the counter for 20-30 minutes. You can also return it to a 350F oven for 5 minutes to reheat.

Notes

ALMOND FLOUR CONFECTIONERS ERYTHRITOL Per my subs in my recipe trial using less sugar, I have changed it down to 1 cup in the cream cheese layer and eliminated the extra 2 tbsp sprinkling on top. This will help cut down on the sweetness. You can substitute allulose for the sprinkling on top for a less sweet taste. …….. These nutritional values are based on using blanched almond flour, granulated erythritol and confectioners erythritol. If you use a different sweetener you need to adjust accordingly.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	58
Fat:	6 g
Carbohydrates:	20 g
Protein:	2 g
Cholesterol:	7 g
Sodium:	34 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.