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Gluten Free Keto Gooey Buttercake Recipe (Low Carb)
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!
The St. Louis Gooey Butter Cake has its origin from St.Louis,MO, but honestly I had not heard of it till a follower had requested I make a version for people on a ketogenic diet.
So I got in the kitchen creating and made this creation that reminds me of a very moist and chewy pound cake with a brownie like consistency.
No cake mixes or boxed cake mix is needed for this scrumptious buttery dessert.
Even if its your first time giving this recipe a try, it is so easy to make out of many keto recipes you will find!
I will walk you through putting together this gooey butter cake recipe layer by layer.
You will see just how easy this perfect dessert can be to whip up when you need a sweet vanilla keto cake recipe.
This keto version of the St.Louis gooey butter cake recipe will have you shocked at how delicious and how similar it is to the original recipe.
Keep reading as I also go over tips, substitutions and frequently asked questions you may have about this easy keto butter cake.
So where exactly did the St. Louis Gooey Butter Cake come from?
The original Gooey Butter Cake is believed to have originated by accident in the 1930s by a local baker in St. Louis which gave it its great name of a St. Louis Gooey Butter Cake.
This decadent treat gained immense popularity as a staple dessert in the region and beyond, owing its gooey texture and buttery flavor to one of the main ingredients, butter.
The traditional recipe typically involves a bottom layer resembling a cake mix and a gooey top layer created with cream cheese, butter, and powdered sugar.
I chose to use my go-to almond flour crust as my base, then low carb sweeteners such as monk fruit or erythritol blend to stand in for regular sugar,
As with any new recipes I create, its important that the recipe will work for anyone so I make any new dessert recipe multiple times.
I also made a version in the air fryer and it still turned out!
What you will need to make this Gluten Free Keto Gooey Butter Cake
- Butter
- Large Eggs
- Almond Flour
- Erythritol
- Vanilla Extract
- Baking Powder
- Salt
- Cream Cheese , room temperature
- Powdered Erythritol (Confectioners Sugar)
- 8×8 baking pan or 9 inch springform pan
- Parchment paper
- Large Bowl
- Whisk or Handmixer
Let’s make this Gluten Free Keto Gooey Buttercake!
First you will preheat your oven to 350 degrees F and prepare your 8×8 inch baking dish by lining with parchment paper.
You can also alternatively use a 9 inch , springform pan but then they will be triangle slices and a little less thick.
Melt your butter in a small saucepan or small skillet until almost melted then remove from the heat.
Set aside.
Now in a large bowl, mix your wet ingredients of 1 egg and melted butter with a hand mixer or whisk until uniform in color.
Add in the dry ingredients of almond flour, granulated sweetener, 1/4 tsp vanilla extract , baking powder and salt to the egg and butter mixture in the mixing bowl and mix at medium speed until a batter forms.
The sugar mixture will take a few minutes of mixing to make a smooth batter which is what you want.
Spread the batter into your prepared pan and set aside while you make the top layer.
Using the same bowl as you made the crust in, add cream cheese, remaining 1 egg and powdered erythritol.
Mix them very well until creamy then spread over the bottom crust evenly.
Bake for 40 to 45 minutes until golden brown on the edges and a toothpick tests with some gooey batter crumbs left on it.
Once it has reached this point, remove from the oven and cool for 10 minutes on a wire rack.
You may choose to top it with 1/4 cup Swerve confectioners sugar or not.
Some people said it had too much of a sweet taste this way, so the next time I made it after my initial recipe I tried it without.
I have tried it both ways and personally prefer to have the sprinkling on top.
Using a small sifter or seive, pour the Swerve confectioners sugar through it and lightly tap the side of the sieve.
If you are sensitive to sugar alcohols you can also try allulose sweetener as it is usually in a powdered consistency and doesn’t have a cooling sensation.
Let cool for 5 minutes before cutting into 16 small pieces and serve warm.
Store leftovers in a zip bag or air tight 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.
1/16th of this recipe has 11.3 g fat , 1.8 g total carbs, and 0.8 g net carbs.
Tips, Substitutions and FAQs
Here are my best tips and substitutions that you can use with success.
- Make sure all ingredients are at room temperature, even the eggs. This makes for the creamiest batter and best results.
- After you melt the butter, cool it to room temperature so it does not cook the eggs with the heat.
- Stick with a brand of erythritol or monkfruit that you enjoy. I like Anthony’s Brand of erythritol both in granulated and also my favorite confectioners sugar.
- If you want to try a different flavor as suggested like lemon or lime or orange, substitute the vanilla extract with a different extract. You do not want to add too many extracts or it will effect how it sets up. Consider adding in some citrus zest instead of more extract. Fresh zest adds a lot of flavor without needing any liquid.
- Try adding in a pinch of spice as well to add in some extra flavor! Try coriander for an orange flavor, cinnamon for spice, or a crushed herb like lemon balm for lemon flavor.
- If you do not have parchment paper, aluminum foil can work but may be tricky to cut with. Parchment paper is an essential tool I use in all of my keto baking to ensure that I can get my baked goods out of the pan especially when it is a bread pan or 8×8 pan.
What is the nutritional information for Keto Gooey Butter Cake?
The nutritional content can vary by which brand of sweetener you choose, but generally, a 1/16th serving contains 11.3 g fat , 1.8 g total carbs, and 0.8 g net carbs.
Can I substitute 1 1/2 cup almond flour with 1 1/2 cup coconut flour?
No, you cannot substitute in coconut flour. Almond flour and coconut flour have different absorption rates which requires more liquid and more eggs. A direct substitution will give you a very dry and crumbly cake. This cannot be remedied with more liquid like heavy cream unless you like experimenting to see if it would work.
How do I store any leftover Gluten Free Keto Gooey Butter Cake?
Store leftovers in a 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.
Can I use a different sugar substitute?
Yes, you can use your preferred brand of sugar substitute for the granulated sweetener and for the powdered sweetener. When substituting sweeteners, make sure you stick with the same texture so the baked good turns out. For example, you need the granulated erythritol or monkfruit for the cake to turn out and a liquid stevia would not work as a substitute as it doesn’t have the bulk.
What is the significance of room temperature or softened ingredients?
Room temperature or softened ingredients blend more smoothly, creating a cohesive mixture for the perfect cake texture. If cream cheese is cold versus at room temperature then the chunks will be harder to mix in.
Is this recipe similar to Paula Deen’s Gooey Butter Cake?
Yes, this Keto Gooey Butter Cake is inspired by the traditional recipe of hers but has been made not only gluten free but sugar free. My recipe does include the essence of the classic Southern dessert but I have tailored it for a ketogenic lifestyle and also made it gluten free. As with any recipe giving inspiration, changing the ingredients requires a lot of testing to make sure they work out, which I have done here.
Can I add flavor variations to this recipe?
Absolutely! Experiment with different extracts like using almond extracts, lemon zest or lemon extract for lemon bars for example to create your own version of this recipe! Your selection results in a new creation that may be an awesome version! Please share in a comment below if you create a different version.
Why don’t you use any xanthan gum in this recipe?
Xanthan gum is often used as a thickening agent in keto baking and helps mimic the texture of traditional flour-based cakes, but there is no need for it in my recipe. The texture still holds up well and no gums are needed.
Are there any recommended keto dessert mixes for this recipe?
You can explore options like Tara’s Keto Kitchen or Keto Candy Girl Snickerdoodle mix for added convenience in creating this dessert. You would use the mix in place of the bottom layer, but still use the rest of my recipe for the top layer.
Can I use this recipe for gatherings or parties even if the attendants are not gluten free or low carb?
Certainly! This Keto Gooey Butter Cake makes for a fantastic dessert to share at any event, whether it’s a family gathering or the next barbecue with friends. Since it is so much like a vanilla keto cookie you will be the hit of the party!
Can I use unsalted butter instead of salted butter in this recipe?
Yes you can! You will need to add in an additional 1/4 tsp of salt to make up for the missing salt in the butter.
In the realm of keto desserts, the Keto Gooey Butter Cake stands tall as a delicious, indulgent treat that satisfies sweet cravings without derailing your low-carb journey.
Adapted from a traditional St. Louis classic, this easy cake recipe embodies the buttery flavor and gooey texture, making it a go-to option for anyone needing a gluten free low carb dessert.
With a few simple swaps and a little baking magic, indulge in this delightful dessert, reveling in the flavors of the Deep South while staying true to your keto food options.
This keto adaptation pays homage to the original St. Louis Gooey Butter Cake, infusing the essence of tradition into the realm of ketogenic desserts.
Whether you’re a seasoned keto enthusiast or just starting your journey, this Keto Gooey Butter Cake is sure to become your new favorite eat-on-keto recipe!
Gluten Free Keto Gooey Buttercake Recipe (Low Carb)
If you are yearning for a delightful glutenfree caketo satisfy your sweet cravings, look no further than my Gluten Free Keto Gooey ButterCake Recipe!
Although you may be on aketo diet, it doesn't mean you should miss out on treats which is why I created thisSt. Louis Keto Gooey Butter Cake.
This has been my most popular of all of mylow carb recipesto date!
1/16th of this recipe has 11.3g fat, 1.8 gtotal carbs, and 0.8g net carbs.
Course Bars and Brownies, Dessert, gluten free desserts, keto baking, keto cake
Cuisine American
Keyword almond flour, american dessert, butter, butter cake, buttercake, buttercake without a cake mix, confectioners erithrytol, confectioners erythritol, cream cheese, erythritol, from scratch gooey butter cake, from scratch gooey buttercake, gluten free, gluten free butter cake, gluten free gooey buttercake, gluten free keto gooey buttercake recipe, gluten free low carb, grain free, grain free dessert, grain free low carb, keto dessert, keto gooey butter cake, keto st. louis gooey butter cake, low carb dessert, low carb gluten free, low carb gluten free gooey buttercake, potluck dessert, st. louis butter cake, st. louis gooey butter cake, sugar free, sugar free buttercake, sugar free dessert, sugar free st. louis gooey butter cake, vanilla extract, vanilla gooey butter cake
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Cooling Time 5 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 16 pieces
Calories 117kcal
Author http://www.melissaraecarr.com
Cost 10
Equipment
Large Bowl
parchment paper
8×8 baking pan or 9 inch springform pan
hand mixer or stand mixer
Sifter or small sieve Optional if you want to sprinkle additional confectioners sugar on top
Ingredients
- 2 large eggs separated, one for each layer
- 1/4 cup butter; melted and cooled
- 1 1/2 cup almond flour
- 1/3 cup granulated erythritol or other granulated sweetener like monkfruit or allulose
- 1/4 tsp vanilla
- 1 tbsp baking powder
- 1/4 tsp salt
- 4 oz cream cheese; softened (1/2 block)
- 1 cup powdered erythritol (or confectioners erythritol/monkfruit)
Instructions
Preheat oven to 350F. Grease an 8×8 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 8×8 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 air tight 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 inplastic wrapand 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
Find my favorite ingredients for this recipe here:
This recipe was updated 06/2023:
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.
……..
| Nutrition Facts | |
|---|---|
| Serving size:1 square | |
| Servings:16 | |
| Amount per serving | |
| Calories | 117 |
| % Daily Value* | |
| Total Fat11.3g | 14% |
| Saturated Fat 6.7g | 33% |
| Cholesterol77mg | 26% |
| Sodium101mg | 4% |
| Total Carbohydrate1.8g | 0% |
| Dietary Fiber 1g | 0% |
| Total Sugars 0.2g | |
| Protein3.5g | |
| Vitamin D 5mcg | 26% |
| Calcium 27mg | 2% |
| Iron 1mg | 3% |
| Potassium 47mg | 1% |
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.
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Check out these other low carb recipes great for a party!
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Keto Gluten Free Cast Iron Brookie Skillet Recipe
The Best No Bake Cannoli Pie Recipe (Keto)
