The first time I tried gooey butter cake was in the early 2000’s.
We had taken a trip to Savannah, Georgia and made a stop at the infamous Lady and Sons for lunch.
Gooey butter cake was on the buffet, and of course, knowing Paula Deen’s love of all things butter, we had to try it.
It was out of this world! Sweet and melt-in-your-mouth moist, with the deep vanilla flavor, a crispy exterior, with a gooey inside-and of course #ALLTHEBUTTER.
Once I learned how easy it was to make, it became one of my go-to sweet treat recipes to make- especially around the holidays.
And because the main ingredient was a box of cake mix (yes a box of cake mix!), it was always easy to play around with flavors.
Devil’s Food gooey butter cake.
Red velvet gooey butter cake.
Lemon gooey butter cake.
You get the idea.
I haven’t eaten any form of gooey butter cake in years, but was reminded of it a few weeks ago when it came across my Instagram feed. Then, of course, the craving hit, and I started researching ways to make a low carb, sugar free, keto friendly version of it so that I could have my cake and eat it too!
I read some recipes that were floating out there on the Internet, but many of the reviews referred to the cakes as “eggy”. I found another one that had pretty good reviews, but when I played around with the recipe, it just wasn’t sweet enough, and the texture was all wrong.
Today I decided to play around with some ideas again and boy am I excited to share this with you!
It. Is. Out. Of. This. World. An almost perfect recreation of the real thing! If you are missing gooey butter cake in your new low-carb lifestyle, make this immediately! Or just make it because you NEED to try it if you never have. 
Here’s the recipe:
- Bottom layer
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup Sukrin Gold (Amazon) or Golden Monkfruit sweetener (Sprouts)
- 1 large egg
- 1/2 stick of unsalted butter, melted
- 1 tbsp. vanilla extract
- A pinch of salt
- Top layer
- 1 stick of unsalted butter, melted
- 2 large eggs
- 8 oz cream cheese
- 3/4 cup Sukrin Gold or Golden Monkfruit sweetener
- 1 tbsp. vanilla extract
- A pinch of salt
- Preheat oven to 350. Line a 9x13 inch baking pan with parchment paper for easy removal of the cake. Set aside.
- Combine all of the ingredients for the bottom layer in a bowl and stir to combine.
- Press into an even layer at the bottom of the lined baking pan. Set aside.
- Heat butter and cream cheese in a microwave safe bowl until melted. Whisk to combine until there are no lumps, and the mixture is shiny and smooth.
- Whisk in vanilla extract, and sweetener until smooth.
- When the mixture has cooled a bit, add in the eggs and whisk again.
- Pour the mixture over the crust into the pan.
- Bake at 350 for 40 minutes. At 40 minutes, grab a pot holder and jiggle the pan a bit. If the cake is still jiggly, bake for another 10 minutes and check again. When the top is golden brown, and the cake doesn't jiggle anymore, it's ready to take out!
- Let it cool completely- preferably overnight, or in the fridge for a few hours before cutting and serving.
- You can also melt the butter and cream cheese on the stove top if you prefer to not use a microwave.
- Optional- dust with powdered Swerve sweetener!
- Just 1.5g total carbs per square!!!
