Gooey Butter Cake
Recipe by Mandy Pagano
Recipe originally published on KetovangelistKitchen.com on 9/6/19. It has been lightly edited for re-publication.
I was introduced to the wonder that is Gooey Butter Cake by my Aunt Lissa. Aunt Lissa and Aunt Robin are probably the two best bakers in my family and while Robin's chocolate chip cookies are superior, Lissa brings the yum with the gooey butter cake.
Gooey Butter Cake originated in St. Louis, Missouri. A local baker got all kinds of mixed up when adding the butter and flour in a cake recipe and out came this new dessert, or so the legend goes. However it came about, it's a staple dessert in that area that has migrated over the years into the deep south. It's so popular even Paula Deen has her own version using boxed cake mix and an entire pound of powdered sugar. Yikes!
While we obviously aren't going to use Paula's ingredients, I did manage to ketofy this beauty from St. Louis with more friendly components, and hopefully it makes my Aunt Lissa proud.
[tasty-recipe id="3368"]
Ingredients
For the Cake Bottom:
- 7 oz (198 g) almond flour, super fine (I use King Arthur brand)
- 2 1/4 oz (64 g) granulated sweetener (I used Swerve)
- 2 scoops (0.7 oz/ 20 g) unflavored collagen peptides powder
- 1 tbsp. baking powder
- generous pinch salt
- 1 stick (4 oz/ 113 g) unsalted butter, melted
- 2 eggs, large
- 1/2 c (4 fl oz/ 118 ml) heavy cream
- 2 tsp vanilla extract
- 20 drops liquid stevia, vanilla flavored
For the Cream Cheese Top:
- 1 brick (8 oz/ 2267 g) cream cheese, softened
- 1 1/4 oz (35 g) powdered sweetener (I used Swerve Confectioner's)
- 1 tsp vanilla
- 20 drops liquid stevia, vanilla flavored
- 2 eggs, large
- 1 1/2 sticks (6 oz/ 170 g) salted butter, melted and slightly cooled
- more powdered sweetener to garnish, if desired
Instructions
For the Cake bottom:
- Preheat the oven to 350 degrees F and prepare a 13"x9" baking dish.
- Stir the dry ingredients together.
- Add the melted butter into the dry mixture and stir to incorporate.
- Stir the vanilla, liquid stevia, and egg into the heavy cream and beat with a fork until well combined.
- Mix by hand into the dry ingredients until just combined.
- Smooth the batter evenly into the bottom of the baking dish.
For the Topping:
- In a mixing bowl, beat the cream cheese over medium speed until light and fluffy.
- Add the powdered sweetener and beat until combined.
- Beat in the eggs, vanilla, and liquid stevia and mix until smooth.
- Beat in the melted butter until completely smooth.
- Pour the mixture over the top of the cake bottom in the baking dish and smooth evenly over the top.
- Bake at 350 degrees F for 35-40 minutes, or until set and the top is lightly browned and no longer jiggly.
- Remove from the oven and let stand to cool.
- When completely cool, slice into 32 squares and garnish with additional powdered sweetener. Refrigerate leftovers in an airtight container.
Nutrition
- Serving Size: 1 square
- Calories: 152.8 cal
- Fat: 15 g
- Carbohydrates: 5.2 g
- Fiber: 0.4 g
- Sugar Alcohols: 3.4 g
- Net Carbs [total carbs - (fiber + sugar alcohol)] : 1.4 g
- Protein: 3.4 g
