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.
Hi there,
I was watching the video on Youtube: you used 1 stick of butter (for the crust), which is 4oz of butter, not 8oz.
On this page, the recipe calls for 8oz in the crust and 8oz for the top layer.
My bottom layer was very watery – so i added like 4 more Tbs of coconut flour and 2 Tbs of almond flour!! i’m pretty sure i followed the recipe correctly – ie 8 Tbs of butter being 110gm of butter… Anyone else?
Anyone else have the problem of the butter dripping out of the pan into the oven?? :/
50 drops of liquid stevia is equivalent to how much in granulated or powdered erythritol
You will have to do a quick online search for that conversion. We have a conversion chart here. https://www.ketoconnect.net/best-sugar-substitute/
Yum! Mine is in the oven! I used lemon extract instead of vanilla, and plain gelatin because that was what I had on hand. I also added a sheet of parchment paper to my square cheesecake pan along with oiling the sides with coconut oil before adding my top pan and locking it down. I hope it tastes as good as it smells! Thanks ya’ll, you are both great!
Yum! Mine is in the oven! I used lemon extract instead of vanilla, and plain gelatin because that was what I had on hand. I also added a sheet of parchment paper to my square cheesecake pan along with oiling the sides with coconut oil before adding my top pan and locking it down. I hope it tastes as good as it smells! Thanks ya’ll, you are both great!
Couple questions – can you make these in a muffin tin to make mini personal cakes? Also can I half the recipe for smaller cakes? Has anyone tried either?
Someone has made into muffins and they turned out great!
One question. The nutritional label says 2g of carbs per serving, but there is no mention of serving size. Any idea as to serving size?
We slice it into 10 pieces. We don’t measure or weigh the serving size though.
Can this cake be frozen in individual servings?
Yes, people have done that!
Could I just add more powdered sweetner if I didn’t want to use the stevia? I’m unfortunately allergic to Stevia…
Yes!
I only had a springform pan, and it leaked what I imagine is liquid butter, so I got a smoked butter cake! I wrapped it in aluminium foil as soon as I saw the smoke. It worked out well. It’s yummy. It’ll give me the energy to go clean the oven!
I added some almond extract to the base layer – very tasty. Lemon or orange rind would also compliment the flavours well, in the gooier layer.
Do you recommend that this is stored in the fridge after the initial cooking?
Yes, that is how we like to store it.
This cake came out beautifully and is delicious. Thanks for this recipe.
This may seem like a silly question but do you have to use a springform pan ?
Nope! Just make sure you really grease whatever pan you use or line with parchment paper so you don’t have any trouble getting it out.
I made this and it was delicious but the butter leaked out of the springform pan and made a horrible mess. I left my 15 yr old alone to bake it and I think he is traumatized from the experience. I would use a different pan next time.
Sorry that happened. Yes, use a different pan lined with parchment paper or use the springform pan and put a baking sheet on the oven rack below to catch the butter.
Can I freeze this cake?
It has multiple servings and I am making it for just me.
I hope to freeze single servings for when I have a sweet craving.
You could try it. We haven’t tried freezing it yet.
This cake was pure perfection. I didn’t get an ooey gooey result, instead it was like a delightful cheesecake. Absolutely beautiful. My only substitution was to use powdered stevia instead of drops. Thank you Matt and Megha and Cass. You’ve out done yourselves with this one!
AMAZING! I don’t have a sweet tooth, so I made a savory version without the sweeteners and added herbs I had available. I used silicone muffin molds for portion control. It turned out delicious and reminded me of a creamy quiche.
Tried this recipe today without the gelatin and I’m not sure what I did wrong but the top and bottom layers weren’t really defined – there was an eggs base and the top of was kind of a cornbread consistency.
I’ve made this twice and the butter leaks out while baking. Any ideas why? Still tastes great.
Yes, the butter may leak out through the spring form pan. Try putting a cooking sheet on the rack below the cake to catch the butter.
This is dangerously good. I immediately wanted to make more the following day!! I omitted the gelatin completely. I used a 9×9 square the 1st time and the cheesecake part was too flat. 2 days later I’m making it again (lol!) in an 8×8 square since I don’t have springforms yet. This is better than the other ketoconnect desserts I’ve made — don’t get me wrong those were good too but this…this holds a special place in my heart! I don’t even care what the original version tastes like!!! Thank you for this dangerous recipe!?