Keto Butter Cake Recipe
This Keto Butter Cake is a rich and moist low-carb dessert perfect for those following a ketogenic lifestyle. Made with almond flour, cream cheese, and a blend of sweeteners, this cake offers the classic buttery, gooey texture without the carbs. It’s easy to prepare, baked until just golden, and topped with melted butter and powdered sweetener for added decadence.
- Prep Time: 15 minutes
- Cook Time: 30-32 minutes
- Total Time: 45-47 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Wet Ingredients
- 4 oz salted butter, softened (not melted)
- 8 oz cream cheese, softened
- 2 eggs
- 1 tsp vanilla extract
- 4 oz salted butter, melted (for topping)
Dry Ingredients
- 1/2 cup Joy Filled Eats Sweetener (or alternative sweetener, see notes)
- 2.5 cups almond flour
- 1/4 cup powdered sweetener (for batter)
- 1 tbsp baking powder
- 1/4 cup powdered sweetener (for topping)
Instructions
- Preheat the oven and prepare pan: Set your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Cream the butter, cream cheese, and sweetener: Using an electric mixer, beat together the softened butter, cream cheese, and 1/2 cup sweetener until the mixture is smooth and fluffy. This will create the creamy base of the cake.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing after each addition. Then, add the vanilla extract and mix well.
- Combine dry ingredients: In a separate bowl, whisk together the almond flour, 1/4 cup powdered sweetener, and baking powder. Gradually add this dry mix to the wet ingredients, mixing until fully combined into a dough-like batter.
- Spread batter and add topping: Spread the batter evenly into the greased 9×13 pan. Drizzle the melted butter evenly over the top of the batter, then sprinkle with the remaining 1/4 cup powdered sweetener to create the signature gooey topping.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 32 minutes. The cake should be lightly golden on top and no longer wet looking. Avoid overbaking to preserve the gooey texture.
- Cool and store: Allow the cake to cool in the pan. Store at room temperature for up to 2-3 days. For longer storage, refrigerate, but warm pieces before serving to regain the gooey consistency.
Notes
- You can substitute Joy Filled Eats Sweetener with other keto-friendly sweeteners such as erythritol, monk fruit sweetener, or a combination.
- Ensure the butter and cream cheese are softened to room temperature for best mixing results.
- Do not overbake; this will dry out the cake and lose its desired gooey texture.
- Warming refrigerated cake pieces before serving helps restore softness and gooeyness.
Keywords: Keto cake, butter cake, low carb dessert, almond flour cake, ketogenic recipe, keto dessert
Find it online: https://reemcook.com/keto-butter-cake-recipe/
