Dessert

Keto Butter Cake Recipe

Byreem everly October 22, 2025October 22, 2025

Introduction

This Keto Butter Cake is a rich and delicious low-carb dessert that’s perfect for anyone following a ketogenic lifestyle. With a buttery, moist texture and a subtle sweetness, it satisfies cravings without the carbs. Plus, it’s easy to make and perfect for sharing.

A close-up view of a single slice of moist yellow cake with a slight crumbly texture and a golden-brown edge, sitting on a white plate with a floral embossed rim. To the left of the cake slice, there is a small cluster of fresh dark blueberries that add a pop of color. Behind the plate, two silver forks rest on a white marbled surface covered with a checkered cloth that has a black-and-white pattern. The overall feel is simple and cozy, perfect for a fresh dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz salted butter (softened, not melted)
8 oz cream cheese (softened)
1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
2 eggs
1 tsp vanilla extract
2.5 cups almond flour
1/4 cup powdered sweetener
1 tbsp baking powder
4 oz salted butter (melted)
1/4 cup powdered sweetener

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly.
Step 2: Using an electric mixer, cream together the softened butter, cream cheese, and 1/2 cup sweetener until smooth and well combined.
Step 3: Add the eggs and vanilla extract to the mixture and continue mixing until fully incorporated.
Step 4: Stir in the almond flour, 1/4 cup powdered sweetener, and baking powder, mixing until the dough is evenly combined.
Step 5: Spread the batter evenly into the prepared pan. Drizzle the melted butter over the top of the cake, then sprinkle the remaining 1/4 cup powdered sweetener evenly over it.
Step 6: Bake for 30 to 32 minutes, or until the cake is just barely golden and the surface no longer appears wet. Avoid overbaking to keep the gooey butter cake texture.

Tips & Variations

Use your favorite low-carb sweetener if you don’t have Joy Filled Eats Sweetener; erythritol or monk fruit sweetener work well.
For an extra flavor twist, add a teaspoon of almond extract along with the vanilla.
Make sure the butter and cream cheese are softened but not melted for a smooth batter consistency.
Gently warm slices before serving to bring back the gooey texture, especially if refrigerated.

Storage

Store the cake at room temperature for up to 2-3 days in an airtight container. For longer storage, refrigerate the cake, but warm pieces briefly before serving to restore the soft, gooey texture.

How to Serve

A piece of yellow cake with a slightly brown edge is placed on a white plate with a detailed floral border. The cake looks soft and moist with a crumbly texture. A silver fork holds a small piece of the cake lifted slightly above the plate. In the background, there are three more white plates each holding a similar piece of yellow cake, all arranged on a white marbled surface covered with a black and white checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of almond flour?

Almond flour is best for maintaining the keto-friendly nature and texture of this cake. Using other flours like coconut flour will alter the moisture and density and may require recipe adjustments.

How do I keep the cake gooey and not dry?

Be sure not to overbake the cake; remove it once it is barely golden and no longer wet on top. Also, drizzling melted butter over the batter before baking adds moisture and richness.