This is a great choice because traditional Gooey Butter Cake is already made with lots of butter and cream cheese, which is perfect for keto, low-carb ingredients!

The difference in the keto version is the substitution of flour and sugar. The end result is a dense, buttery, gooey cream cheese layer on an almond flour base.

Here is a comprehensive recipe that consists of two parts: the dough base and the gooey topping.

🧈 Keto Gooey Butter Cake Recipe
This recipe usually makes a 20×20 cm (about 8×8 inch) baking pan and makes about 16 smaller slices.

Part 1: The Base of the Dough (Crust)
Ingredients:
$1 \text{ cup (approx. } 100-115 \text{ g)}$ almond flour (finely ground)
$1/4 \text{ cup (approx. } 45 \text{ g)}$ erythritol or other powdered keto sweetener (e.g. Swerve/Monkfruit)
$1 \text{ teaspoon}$ baking powder
$1 \text{ pinch}$ salt
$1/4 \text{ cup (approx. } 55 \text{ g)}$ butter (melted)
$1 \text{ pcs}$ large egg
$1/2 \text{ teaspoon}$ vanilla extract

Preparation:
Preheat oven to $175^\circ\text{C}$ degrees (about $350^\circ\text{F}$) and line a baking sheet with parchment paper. 20×20 cm baking dish.
In a medium bowl, mix together the almond flour, sweetener, baking powder and salt.
Add the melted butter, egg and vanilla extract. Mix until you have a soft, cohesive dough.
Press the dough evenly into the baking dish and set aside until you make the topping.
Part 2: The Gooey Topping (Filling)
Ingredients:

$226 \text{ g (1 package)}$ cream cheese (full fat, room temperature)
$1/2 \text{ cup (about } 115 \text{ g)}$ butter (room temperature, or slightly melted)
$3/4 \text{ cup (about } 95 \text{ g)}$ powdered erythritol or other powdered keto sweetener
$2 \text{ pcs}$ large eggs
$1 \text{ teaspoon}$ vanilla extract
Preparation:

In another bowl, cream the cream cheese and butter with a hand mixer or stand mixer until smooth and creamy.
Add the powdered sweetener and continue mixing until well combined.
Finally, add the eggs and vanilla extract and mix until smooth.
Pour the cream cheese topping over the prepared dough. The mixture will be quite thick, but it will spread on its own.
Bake
Place the baking sheet in the preheated oven.

Bake for about 35-45 minutes. The edges should be lightly golden brown, but the center should still be slightly jiggly so that the cake is gooey. Do not overbake!
Remove from the oven and let it cool completely before slicing. The gooey texture will firm up as it cools.
You can sprinkle a little powdered keto sweetener before serving.
Bon appetit! Want to try another keto dessert recipe?