For those following a ketogenic diet, finding satisfying desserts can sometimes be a challenge. However, this Keto Gooey Butter Cake recipe offers a rich, buttery, and intensely satisfying treat that fits perfectly into a low-carb lifestyle. Inspired by the classic St. Louis Gooey Butter Cake and adapted from recipes like those found in Leanne Vogel's "The Keto Diet," this keto-friendly version retains all the gooey goodness of the original while significantly reducing the carbohydrate content.
What is Gooey Butter Cake?
Gooey Butter Cake originated in St. Louis, Missouri, and has become a beloved dessert with numerous variations. Traditional recipes typically feature a flat, dense cake base topped with a creamy, buttery filling. The filling is usually made by combining cream cheese, butter, eggs, and powdered sugar.
Why Keto Gooey Butter Cake?
A conventional recipe for Gooey Butter Cake contains about 35g of carbs per serving. This keto version, however, boasts only 4.2g of carbs and 1.6g of fiber per square, making it a guilt-free indulgence for those watching their carbohydrate intake.
Key Ingredients and Their Roles
- Almond Flour: This is a staple in keto baking, providing a gluten-free base for the cake. It offers a soft and rich texture that closely mimics traditional flour.
- Sweetener: A keto-friendly sweetener is crucial for achieving the desired sweetness without the carbs. Granular sweeteners are used for the cake portion, while powdered sweeteners are preferred for the filling.
- Protein Powder: Adding a little protein powder can improve the cake's structure, resulting in a better overall texture.
- Butter: Essential for both the cake and the filling, butter contributes to the cake's richness and gooey texture.
- Cream Cheese: This is the star of the filling, providing a creamy, tangy base reminiscent of cheesecake.
- Eggs: Acting as a binder for the ingredients, eggs help to create a cohesive cake and filling.
- Coconut Milk: Full-fat coconut milk is used to create a sweetened condensed milk, adding richness without the carbs.
Making Sweetened Condensed Coconut Milk
This recipe uses sweetened condensed coconut milk to increase the richness without adding carbs.
Ingredients:
- 1 can (14.5 oz) full-fat coconut milk
- Keto-friendly sweetener to taste (e.g., erythritol, stevia)
Instructions:
- Place all the ingredients in a small saucepan.
- Bring to a rapid boil over medium-high heat.
- Reduce the heat and simmer lightly for 32 to 35 minutes, until the milk has thickened and reduced by about half.
- Use immediately in the cake recipe, or let it cool and store in the fridge for later use. It can be prepared up to 3 days before baking the cake.
Keto Gooey Butter Cake Recipe
This recipe can be made with either a keto cake mix or from scratch using almond flour. Both versions are easy to make and deliver a delicious, gooey result.
Read also: Easy Low-Carb Cheese Crackers
Ingredients (From Scratch Version)
For the Cake:
- 1 ½ cups almond flour
- ½ cup sweetener (granular)
- ¼ cup protein powder
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp butter, melted
- 1 large egg
- 1 tsp vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- ¾ cup sweetener (powdered)
- 2 large eggs
- 1 tsp vanilla extract
- Sweetened Condensed Coconut Milk
Instructions
Prepare the Pan: Preheat the oven to 325°F (163°C). Lightly grease a 9x13 inch baking pan.
Make the Cake Base: In a large bowl, combine almond flour, sweetener, protein powder, baking powder, and salt. Add melted butter, egg, and vanilla extract. Stir well to combine. Press the mixture into the bottom and partway up the sides of the prepared baking pan.
Prepare the Filling: In another large bowl, beat the cream cheese and butter together until smooth using an electric mixer. Beat in the sweetener until well combined, then beat in the eggs and vanilla until smooth.
Assemble and Bake: Pour the filling over the crust. Bake for 30-32 minutes, or until the cake is barely golden and the filling no longer looks wet on top. Be careful not to overbake to maintain the gooey texture.
Add Condensed Milk: When the cake is cool, poke the top all over with a fork or skewer. Pour the warmed condensed milk over the top.
Read also: Keto Calorie Counting: A Detailed Guide
Cool and Serve: Remove cake from oven and let cool completely before cutting into squares. For best consistency, chill in the fridge for a day covered in plastic wrap. Remove from the fridge 30 minutes before serving.
Instructions (Using Keto Cake Mix)
- Prepare the Pan: Preheat the oven to 325°F (163°C). Lightly grease a 9x13 inch baking pan.
- Make the Cake Base: Mix the keto cake mix (such as Swerve or Good Dee’s) with 1 egg and ½ cup melted butter.
- Prepare the Filling: In another large bowl, beat the cream cheese and butter together until smooth using an electric mixer. Beat in the sweetener until well combined, then beat in the eggs and vanilla until smooth.
- Assemble and Bake: Press the cake mix mixture into the bottom and partway up the sides of the prepared baking pan. Pour the filling over the crust. Bake for 30-32 minutes, or until the cake is barely golden and the filling no longer looks wet on top. Be careful not to overbake to maintain the gooey texture.
- Add Condensed Milk: When the cake is cool, poke the top all over with a fork or skewer. Pour the warmed condensed milk over the top.
- Cool and Serve: Remove cake from oven and let cool completely before cutting into squares. For best consistency, chill in the fridge for a day covered in plastic wrap. Remove from the fridge 30 minutes before serving.
Tips for the Perfect Keto Gooey Butter Cake
- Underbake it: To achieve the signature gooey texture, it’s important to underbake the cake slightly. The center should still be jiggly when you remove it from the oven.
- Use the right sweeteners: The type of sweetener you choose can affect the baking time and texture. Erythritol may result in a firmer filling, while allulose can create a softer, gooier texture.
- Add extra butter: To ensure the filling is extra gooey, consider adding a bit more butter than the recipe calls for.
- Get creative with flavors: Feel free to experiment with different flavorings. Lemon zest and extract can create a lemon gooey butter cake, while pumpkin spice can transform it into a holiday treat.
Serving and Storage
The cake can be served immediately, but it's even better when allowed to sit in the fridge for a day, covered in plastic wrap. For the best consistency, remove the chilled cake from the fridge 30 minutes before serving.
- Storage: Store in an airtight container or wrapped in cling wrap in the fridge for up to 3 days.
- Freezing: This cake freezes well for up to 3 months. Wrap individual slices in tin foil or plastic wrap and store them in a freezer bag. You can also freeze the entire cake, well-covered in aluminum foil.
Variations
- Lemon Gooey Butter Cake: Add the zest of one lemon and a teaspoon of lemon extract to the filling.
- Pumpkin Gooey Butter Cake: Incorporate pumpkin puree and pumpkin spice into the filling for a seasonal twist.
- Salted Caramel Butter Bars: Add sugar free caramel.
- Pecan Pie Cookies: Use almond flour shortbread and a gooey caramel pecan filling
Other Keto-Friendly Recipes to Explore
If you're looking for more low-carb dessert options, consider these recipes:
- Low-Carb Red Velvet Cake
- Low-Carb French Cheesecake
- Gluten-Free Coconut Lemon Slice
- No-Bake Fudgy Hazelnut Brownies
- Keto Pecan Pie Cookies
- Keto Blondies
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