Keto Gooey Butter Cake


For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract

For the Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted


  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) square baking pan or line it with parchment paper for easier removal.
  2. In a mixing bowl, combine the almond flour, powdered erythritol, melted butter, egg, and vanilla extract for the crust. Mix until well combined.
  3. Press the crust mixture evenly into the bottom of the prepared baking pan to form the base layer.
  4. In another mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the powdered erythritol, eggs, vanilla extract, and melted butter. Mix until all the ingredients are fully combined.
  5. Pour the cream cheese mixture over the crust in the baking pan, spreading it out evenly.
  6. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown, and the center is set but still slightly jiggly.
  7. Remove the cake from the oven and allow it to cool to room temperature. Then refrigerate it for at least 2-3 hours (or overnight) to allow it to set completely.
  8. Once the cake is chilled and set, you can slice it into squares and serve. Optionally, you can dust the top with a little powdered erythritol before serving for a decorative touch.

Nutrition Facts

  • Calories: Around 280-320 calories per serving (1/16th of the cake)
  • Total Fat: Approximately 27-30 grams
  • Saturated Fat: Approximately 13-15 grams
  • Cholesterol: Around 110-130 milligrams
  • Sodium: Approximately 150-170 milligrams
  • Total Carbohydrates: Roughly 5-7 grams
  • Dietary Fiber: About 1-2 grams
  • Sugars: Less than 1 gram (from natural sources)
  • Protein: Around 6-8 grams
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