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  • Writer's pictureMegan George

Keto Gooey Butter Cake - A treat from St. Louis

Ingredients Bottom layer * 1/2 cup blanched almond flour * 1/4 cup coconut flour * 1/4 cup Monkfruit sweetener * 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 Monkfruit sweetener * 1 tbsp. vanilla extract * A pinch of salt

Instructions 1. Preheat oven to 350. Line a 9x13 inch baking pan with parchment paper for easy removal of the cake. Set aside. 2. Combine all of the ingredients for the bottom layer in a bowl and stir to combine. 3. Press into an even layer at the bottom of the lined baking pan. Set aside. 4. 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. 5. Whisk in vanilla extract, and sweetener until smooth. 6. When the mixture has cooled a bit, add in the eggs and whisk again. 7. Pour the mixture over the crust into the pan. 8. 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! 9. Let it cool completely- preferably overnight, or in the fridge for a few hours before cutting and serving.

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