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.
Can this be stored outside the fridge for a day or 2?
This cake is comparable to cheesecake. it may be good for a day outside the fridge, but i wouldn’t go much more than that.
Tried it and love it! Thanks for sharing this recipe. I would share a picture if possible. I thought 50 drops of Stevia might be too much but I went ahead with it anyways and it taste great love it
Hi Megha and Matt my daughter made this for my birthday she’s a gr at pastry buff and it came out great. I can tell you it tasted better than the real thing because no heavy stuffed feeling afterwards. thanks so much and thanks for great content on YouTube I watch daily catching up now as I’m late to the party
I made this fabulous cake about a month ago, it was AMAZING!!! I did have trouble with the springform pan leaking but handled it with a cookie sheet underneath.
The reason for my comment is, we have liquid stevia in a squirt bottle, what does that measure out to?
Hoping for a quick response, were starting a Keto Support group and I want to show off this recipe.
Thanx!!
There are good conversion charts online for stevia drops to teaspoons. https://sweetleaf.com/stevia-conversion-calculator/
This was so good! No substitutions – my pan was 9″ though and 8″ would have been better. At 30 and 35 minutes I felt the inside was done but the top never browned. I ended up putting it under the broiler for a minute.
Definitely tastiest when room temperature same day.
Next time I am going to omit the butter for the top section and add another pkg. cream cheese to make it a real cheesecake, only because I prefer that over the eggy-custardy flavor. This will be the best cakey crust ever for a cheesecake!
Or maybe add cinnamon and underbake it a little to make it more like bread pudding. Hmmmm…….
Is there a sub for the liquid stevia ?
Another sweetener!
Y’all saved me and my hubby with this phenomenal recipe! This is an absolutely decadent dessert. It’s rich and creamy. You can top it with all kinds of things or just eat it as is. We love it plain or with fresh berries. Thank you so much!!
Hi Guys.
This cake went down so well..with people who didnt like butter cake.!! Hehehe i just told them it was gooey cake? demolished in minutes Thank you both. This cake is 100% winner….as are all your recipes. And I’ve lost weight.?? Suza in New Zealand
I’ve made this twice now, excellent both times!
Thanks for the recipe. This definitely curbs my itch for dessert.
My cake came out flat after it sat out for 30 minutes. Butter seeped out of baking dish and was everywhere. What did I do wrong?
Sorry the butter leaked, that has happened to a couple of people – must be different pans. We recommend putting a tray or pan underneath the cake on a rack below to catch the butter. Not sure why your cake went flat, hope it still tasted delicious!
3rd time making this! 1st time I skipped the gelatin completely. 2nd and 3rd time I used Knox. There is so much butter it drips and oozes so not only do I skip on spraying the pan but I’ve cut back on the butter. This 3rd time around I’m using 8T total (2T for crust and 6T for top layer) to reduce calories so I can have bigger slices!! I also added English Toffee stevia and it smells heavenly while baking! SO excited for the English Toffee!!
I only have a 7” springform pan. Will that work or too small? What other pans work? A glass Pyrex?
Any pan should work if you line it well with parchment paper!
I made this today without the beef gelatin. I didn’t have powdered erythritol, so I used my coffee grinder and made some. I also only used 25 squeezes from my liquid Stevia squeeze bottle. And I added lemon zest to the top and bottom layers. Oh Em Gee! Thank you so much! I just started this WOE and I haven’t quite got my macros down. But I’m trying. Again, thank you.
Morbidly Obese in SC. (Lifetime fatboy)
Would this work in a bundt pan
That will be a hard pan to line with parchment paper. If you don’t have a spring form, a pan that you can line with parchment paper will ensure you can easily take the cake out of the pan.
I don’t have a spring form pan, does anyone know if i can i use something else? Like a 9×13 or a regular 9” cake pan? And if so, do i need to change baking times? Thanks for the tips! I can’t wait to try this!
Use any pan, just make sure you line it well with parchment paper so you have no issues taking it out!
50 drops od Stevia. Any idea what that come out to…a table spoon or two?
Oh. My. Goodness. As a former pastry chef I’m always wary of Keto/Paleo desserts. This one is AMAZING!
I did cut back on the erythritol by 1/2 and omitted the stevia. Also, it doubles easily! I used a 12″ springform pan and a double batch fit perfectly. I also made little cupcakes.I pulled it out of the oven once the center was juuuuust set, suoer creamy! So tasty! I made one with lemon zest, one with extra vanilla and vanilla beans, and one with blueberries. I’m obsessed!
Thanks for your feedback! That’s awesome!
Can I susbstorite the sweetener with golden monk fruit? It’s the only sweetener I have in the house and I am dying to try the recipe.
You could try it! We haven’t tried it in this recipe.
Just made this….and just out of the oven…..smells delicious. It’s for a special day tomorrow, but from just the aroma I think this will be made again and again. Thanks guys, your output is so good.
cheers
K in Oz
Ok I made the recipe – some things I learned. DO NOT REFRIGERATE AFTERWARDS. I tried to cool quickly to I could bring the cake with me to a friends party. The cake was deflated and looked more like a tarte consentrated butter cake taste. Some thoughts on the actual flavor -I wasn’t fond of the fake sugar taste. I’ve baked keto before but without the liquid stevia. I think maybe next time I will not use it. This is truely a rich butter cake. I wonder if it would have been better had I not refrigeratorated it. Next – I used extra large eggs – what I had on hand. Had to use almost a table spoon more flour and way more time in the oven even though I used a 9 inch pan and not an 8 inch springform pan. Overall a worthy recipe to try again with modification of the sugar. Nice job!