Irresistible Keto Ooey Gooey Butter Cake Recipe You Can’t Resist!

For those embracing a ketogenic lifestyle, the longing for familiar, comforting desserts can be a challenge. However, with a few clever ingredient swaps, it's possible to recreate classic treats without compromising your dietary goals. Enter the Keto Ooey Gooey Butter Cake - a low-carb rendition of the beloved St. Louis dessert that promises to satisfy your sweet cravings while keeping you on track.

The Allure of Gooey Butter Cake

Gooey butter cake, a St. Louis staple, is known for its rich, buttery flavor and irresistible texture. The traditional version typically features a dense cake base topped with a gooey, cream cheese-based filling. This keto version aims to capture the essence of the original while minimizing the carbohydrate content.

Why Keto Gooey Butter Cake?

This keto gooey butter cake recipe offers a way to enjoy a classic dessert without the guilt associated with traditional high-sugar, high-carb versions. It's perfect for:

Those following a ketogenic diet.
Individuals with gluten sensitivities.
Anyone seeking a healthier alternative to traditional desserts.
Special occasions like birthdays, holidays, or even just to enjoy alongside the morning or afternoon coffee.

Ingredients and Their Keto-Friendly Substitutions

The key to a successful keto gooey butter cake lies in using the right ingredients and understanding how they mimic the texture and flavor of their carb-laden counterparts.

Bottom Layer (Crust)

Almond Flour: This is a staple in keto baking, providing a soft and rich texture. It's crucial for achieving the right consistency in the crust. 1/2 cup blanched almond flour is needed.
Coconut Flour: Used in conjunction with almond flour to balance the texture and absorb excess moisture. 1/4 cup coconut flour is needed. Note: Do not substitute almond flour with coconut flour, as they have different absorption rates.
Sukrin Gold or Golden Monkfruit Sweetener: These are low-carb sweeteners that mimic the taste and texture of brown sugar, adding sweetness and a hint of caramel flavor. 1/4 cup Sukrin Gold or Golden Monkfruit sweetener is needed.
Egg: Acts as a binder, holding the crust ingredients together. 1 large egg is needed.
Unsalted Butter: Adds richness and flavor to the crust. 1/2 stick of unsalted butter, melted is needed.
Vanilla Extract: Enhances the overall flavor profile. 1 tbsp. vanilla extract is needed.
Salt: A pinch of salt balances the sweetness and enhances the other flavors.

Top Layer (Filling)

Unsalted Butter: The foundation of the gooey filling, providing richness and that signature buttery flavor. 1 stick of unsalted butter, melted is needed.
Cream Cheese: Contributes to the creamy, tangy, and gooey texture of the filling. 8 oz cream cheese is needed. It is important to use a good quality cream cheese.
Sukrin Gold or Golden Monkfruit Sweetener: Provides sweetness to the filling. The amount of sweetener can be adjusted to taste. 3/4 cup Sukrin Gold or Golden Monkfruit sweetener is needed.
Eggs: Add richness and help set the filling. 2 large eggs are needed.
Vanilla Extract: Enhances the flavor of the filling. 1 tbsp. vanilla extract is needed.

Step-by-Step Instructions

Follow these detailed instructions to create your own keto gooey butter cake:

Read also: Easy Low-Carb Cheese Crackers

Preparation: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides, for easy removal of the cake. Set aside.
Making the Bottom Layer (Crust): In a bowl, combine all the ingredients for the bottom layer: 1/2 cup blanched almond flour, 1/4 cup coconut flour, 1/4 cup Sukrin Gold (Amazon) or Golden Monkfruit sweetener (Sprouts), 1 large egg, 1/2 stick of unsalted butter (melted), 1 tbsp. vanilla extract and a pinch of salt. Stir until well combined. Press the mixture into an even layer at the bottom of the prepared baking pan. Set aside.
Making the Top Layer (Filling): In a microwave-safe bowl, heat the butter (1 stick of unsalted butter, melted) and cream cheese (8 oz cream cheese) until melted. Whisk to combine until the mixture is smooth and shiny, ensuring there are no lumps. Whisk in vanilla extract (1 tbsp.) and sweetener (3/4 cup Sukrin Gold or Golden Monkfruit sweetener) until smooth. Allow the mixture to cool slightly before adding the eggs (2 large eggs) and whisking again until well combined.
Assembling and Baking: Pour the cream cheese mixture over the crust in the pan. Bake at 350°F (175°C) for 40 minutes. After 40 minutes, gently jiggle the pan using a pot holder. If the cake is still too jiggly, continue baking for another 10 minutes and check again. The cake is done when the sides are set about 2 inches from the edges of the pan, while the center is still a little jiggly. Do not over bake to maintain the gooey texture.
Cooling and Serving: Once the cake has reached this point, cool for 10 minutes. Remove the cake from the oven and let it cool completely before cutting it into squares. This is crucial to avoid a mushy texture.

Tips for the Perfect Keto Gooey Butter Cake

Don't Overbake: The key to a gooey butter cake is the gooey texture. Be sure to underbake it slightly, as the filling will continue to set as it cools.
Use Room Temperature Ingredients: Ensure that all ingredients, especially the cream cheese and butter, are at room temperature or softened. This helps them blend more smoothly, creating a cohesive mixture and the perfect cake texture.
Sweetener Selection: The sweetener you choose can impact the final result. Erythritol may make the filling a bit firmer, while allulose may result in a softer, gooier texture.
Parchment Paper is Key: Using parchment paper to line the baking pan ensures easy removal of the cake and prevents it from sticking.
Get Creative with Flavors: Experiment with different extracts or citrus zest to create unique flavor variations. Lemon zest or lemon extract can transform this into a lemon gooey butter cake. A pinch of spice can also add an extra layer of flavor.
Storage: You can store leftovers in an air tight container in the refrigerator for up to 5 days. For best results, warm up leftovers before eating for best taste.

Freezing and Reheating Instructions

Freezing: To freeze the cake, 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. It is also possible to freeze the entire cake, but covering it with aluminum foil is recommended.
Reheating: To reheat, warm individual slices on a microwave-safe plate for 10-15 seconds at a time. To enjoy, thaw on the counter for 20-30 minutes.

Variations and Add-Ins

Pumpkin Gooey Butter Cake: Add pumpkin puree and pumpkin pie spice to the filling for a seasonal twist.
Lemon Gooey Butter Cake: Incorporate lemon zest and lemon extract for a bright, citrusy flavor.
Berries and Cream: Top the cake with fresh berries and a dollop of whipped cream for added sweetness and visual appeal.
Glaze and Nuts: Drizzle a keto-friendly glaze over the cake and sprinkle with chopped nuts for extra flavor and texture.

Nutritional Information

This recipe makes 12 servings. 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.Note: Nutritional information is provided as a courtesy and is calculated using MacGourmet software. It's best to independently calculate nutritional information based on the specific ingredients you use.

Read also: Magnesium Supplements for Keto

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