Matt nailed this recipe and even Paula Deen would be proud of this Keto Butter Cake! Maybe it’s not as traditionally obey gooey, but the low carb aspect and simple, buttery flavor makes up for that. This butter cake will be the new obsession of your household, guaranteed!
Feel Good About This Butter Cake
I can almost promise that you won’t take issue with the fact that this may not be the same exact butter cake you ate growing up, but I can also promise you that that cake did more harm to your body than the taste could make up for. We’ve done our best to replace this classic cake without the added negative side effects:
- No more long lasting spike in blood glucose and insulin!
- No more sluggish feeling/food coma!
- No more mental guilt for eating that second piece of high carb, high fat cake!
Now, if I can eat something that tastes just as good without all the above side effects, then I’m a happy girl.
For The Love Of Keto Cakes!
I used to be a lover of all cakes, carrot cake in particular, until I started keto. I found it hard to replace a good flour based cake, which is why we have been on a quest to create a lot of great low carb cake options. My personal favorite, this keto butter cake aside, has to be our protein cakes! They are light, guilt free, and super delicious. We also have lots of mug cakes, like our blueberry mug cake and pumpkin mug cake, and of course our simple bundt cake you can put your own flare on!
Ooey Gooey Keto Butter Cake
This cake is perfect for birthdays, holidays, or to pair alongside your morning or afternoon coffee. It’s versatile, always delicious (even right out of the fridge) and can be jazzed up with add-ons, such as berries and cream, or some glaze and chopped up nuts. This keto butter cake recipe is one those recipes you will have memorized soon enough and be turning to for every cake occasion!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Butter Cake”

Keto Butter Cake
Ingredients:
Bottom Layer
- 3 tbsp coconut flour
- 1/4 cup Low Carb Sugar Substitute
- 1 tsp baking powder
- 1 tbsp beef gelatin (optional)
- 1/2 cup butter, room temperature
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature
Top Layer
- 1/2 cup butter, room temperature
- 8 oz cream cheese, room temperature
- 1/4 cup Low Carb Sugar Substitute
- 1/2 tsp vanilla extract
- 50 drops liquid stevia
- 2 large eggs, room temperature
Instructions:
- Preheat your oven to 350 degrees and grease an 8-inch spring form pan with coconut oil spray.
Bottom Layer
- Add the butter, vanilla extract and eggs into a large mixing bowl and combine using a hand mixer.
- Add the coconut flour, erythritol, baking powder and optionally the gelatin, and combine using a spatula.
- Set aside.
Top Layer
- In a large mixing bowl, cream together the butter and cream cheese using a hand mixer.
- Add in the vanilla extract, erythritol, stevia and eggs, and combine with the hand mixer until smooth.
Cake
- Form the bottom layer (crust) into the bottom of the spring form pan using your hands.
- Pour the top layer on top of the crust layer and give it a few taps to release the air bubbles.
- Bake in the oven for 30-35 minutes. It's ready to be taken out once the edges start to brown. Allow to cool for 15-20 minutes. Depending on the quality of your spring form pan, the butter may leak out of the bottom when baking. Place a cookie sheet on the rack below to catch the butter and avoid making a mess of your oven.
- Tip: Our preferred method of serving is after it has cooled for 2 hours bringing it to room temperature!
Notes
Written by

Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
MOSTLY ALL gelatin is made from ANIMAL CARTILAGE, you could use vegetable rennet if you want a substitution or soucream(but it’s not vegan, since it is dairy
I don’t have a springform pan.? Help. Can I bake it in something else?
Yes, another pan should work! Line it with parchment paper and grease it so it comes out easy.
Would love to try this recipe, but can’t tolerate most sugar substitutes. Erythritol is the worst…really bad reaction…made me itch from head-to-toe like a dog with fleas! So far, I’ve only been able to use liquid stevia. Can I use liquid stevia in this recipe instead of erythritol? If so, how much? I love all your videos. Keep them coming. You two rock the keto lifestyle!
Made this the other day and came out great. Couple notes from my bake:
– Needed at least 10-15 more minutes in the oven for it to semi-set to the consistency (slight slight jiggle in the middle) and browning in the video. Have an oven thermometer, which I rely on in addition to oven set temp, so can confirm was in the recommended temp range. Also, was using 8 inch springform as well.
– Two hours cooling at room temperature post-cook was not enough set time. Consistency was more like an egg souffle and bottom had not solidified well. It was not until it was in the fridge overnight, where the cake to what I would consider desired consistency (firmer top and bottom portion).
Overall, great recipe and going to try adding some rum/whiskey/bourbon next time, to compliment the butter taste.
This looks amazing! I’m totally making it…. You think it’ll hold up if I make it in the silicone muffin molds? Looking to make this for traveling purposes.
I don’t see why not!
I’m feeling hungry just by seeing the picture and recipe! Yummy!
I had issues, not sure wether UK cup sizes are smaller than uk or my eggs were too large. As bitg my mixtures were way too liquid.
However I reduced temp and cooked for about 20 m8ns longer and it still cooked very well.
I also subbed out vanilla for lemon oil as Lemon deserts are my weakness.
Not only did I love this, but my husband who has not eat a keto desert he liked. LIKES THIS.
Yeah and definatly tey subbing in Lemon oil scrummiest Keto recipie ever.
Is there a reason the carbs from the sweetener (erythitol) aren’t counted?
This recipe was amazing!!! I have to admit I did add half a stick more butter for the crust because I thought it might come out dry if I did not. I have never made a dessert in my life that tasted this good. This tastes like cheesecake. It’s soooo good! I have to make sure that I don’t make this too often because I will overdo it. Amazing recipe! Thank you.
Has anyone tried using Allulose in baking? Could it be substituted for the erythritol and/or stevia?
It should work as a good alternative! We have never used it, but we’ve tried it and it’s a good granular option 🙂
If I am making it just for myself, what is the best storage and reheating method? Any idea how long it will last in the fridge?
In the fridge, it should last for a week or so in there
This is the best dessert I made on Keto!So good!SOOOO GOOD!I tweaked it a bit. I ommited the Beef gelatin because I didn’t have any on hand. I also don’t like the taste of stevia so I used lakanto golden sweetener instead. 2 tablespoons.It turned out great! I used a glass pie dish which took a little longer to brown. If you do the same, just keep an eye on it. Once the edges and top are golden brown, its ready to come out. Thx guys for this Delicious recipe!!!
Is there a better alternative to Erythritol? It seems to be indigestible and causes issues in the gut.
You could use a different sweetener! It may change the outcome a bit, but whatever works for you and your gut!
Are the carbs coming from the cream cheese? Mascarpone has no carbs . . . I’ll try that but wondered about which ingredients contributed to the carb count.
More thanks than I can express for all the time and effort you put into creating this and putting it out there so Generously!!! THANK YOU!!! :)))
The 2g of carbs will come from the coconut flour and cream cheese.
Made it today. Absolutely love it!!! Super easy to make.
Omg..I am making this tomorrow. .after my doctor appointment. .yummy..cake..and keto friendly.
Help! I don’t understand how you guys are getting to net carbs per serving (10 servings total) when I add up the ingredients individually I’m getting 12 carbs per serving. Can you help me understand what the differences please?
We don’t count carbs from erythritol.
Hi! It looks amazing, as I’m the only one on keto at home, any one has freezed the leftovers? How it results?
I can’t use coconut flour and many recipes use it.I wish the recipes included using almond flour as an alternative.
Agar and Gelatin are essential ingredients in the preparation of desserts worldwide. The main difference between agar and gelatin is the source from which they are derived. Agar is a vegetarian substitute for Gelatin since it is derived from a plant and has higher gelling properties.