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+ servings

Keto Butter Cake

Layers of moist vanilla cake and tangy cheesecake, perfect for birthdays and celebrations.
Course Dessert
Cuisine American
Keyword keto butter cake
Prep Time 25 minutes
Cook Time 35 minutes
Servings 10 Slices
Calories 279kcal


Bottom Layer

Top Layer


  • 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.


  • 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!


Net Carbs: 2g


Calories: 279kcal | Carbohydrates: 2g | Protein: 4g | Fat: 28g