I just can't gush enough about this Keto Gooey Butter Cake…. which I created specifically for my hubby who had fallen in love with this southern dessert a year prior to us entering the ketogenic lifestyle.
As you may know, here at Tara's Keto Kitchen.. I'm busy in the kitchen creating and perfecting keto desserts and keto food options to help make the ketogenic diet sustainable over the long term.
That said, I am always looking for new recipe ideas so please drop those in the comments anywhere on my website or YouTube channel.
Coconut Flour for Keto Gooey Butter Cake
Coconut flour is one of my favorite keto flours to bake with. It's super healthy and it works really well in cakes and cake-like desserts. It works very well in this keto gooey butter cake recipe but there's a few tricks to learning how to bake with it.
To learn more about the health benefits of coconut flour, see my blog post here.
To learn more about baking with coconut flour, check out my blog post and video tutorial here.
It's critical to take some time to learn how to bake with coconut flour because using it is not intuitive. There IS a reason that this keto gooey butter cake and all my coconut flour recipes uses more eggs and liquid than a traditional recipe would call for.
You'll learn all this in more in the post above and in this helpful guide:
Tara's Ingredient Picks for Keto Gooey Butter Cake
Here are my ingredient picks for you to use when making your keto gooey butter cake:
- Coconut Flour
- Bocha Sweet
- Xanthan Gum
- Salt
- Baking Powder
- Pure Vanilla Extract**
- Pure Almond Extract**
** Be careful of sugar in extracts. Read the ingredients list on your extract and make sure it doesn't contain sugar. If it does, plan on replacing it as soon as you can. Also, keep in mind that formulations can change. Re-read the ingredient list when you re-order. I've been caught in the past not noticing when my favorite extract company changed a formula and added sugar. eek!!
Oh man…. doesn't this picture of keto gooey butter cake just make you drool? Yummmmmm….
Why Do I Use Bocha Sweet?
I get this question often… I think because Bocha Sweet is more expensive than many other sugar substitutes on the market.
So, I'll share MY reasons for using Bocha Sweet in all of my keto dessert and especially in this Keto Gooey Butter Cake recipe…
Bocha Sweet is more than just a sugar substitute. It's actually a super food with really powerful health benefits. Especially if you struggle with a metabolic disorder, are diabetic, have inflammation…. you get the drift.
It's extracted from the Kabocha pumpkin which is a super food native to the Japanese diet. The extract is often used as a dietary supplement there for a number of health concerns. The man who founded the company discovered the sweet taste by accident when he opened and tasted one of his capsules. He actually thought they were just “sugar pills” and he'd gotten a bad batch…
The other reason we choose Bocha Sweet is it tastes amazing and doesn't have a metallic or weird aftertaste. It has a round, full taste almost just like sugar.
So, we choose Bocha Sweet for the health benefits and for the taste.
We live a ketogenic lifestyle for the health benefits, so why wouldn't we use Bocha Sweet?
Tutorial Video: Keto Gooey Butter Cake
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Now, onto the recipe for Keto Gooey Butter Cake….
Keto Gooey Butter Cake
Ingredients
- 1/4 Cup Coconut Flour 1 oz
- ⅛ Tsp Xanthan Gum
- ½ Tsp Salt
- ½ Tsp Baking Powder
- 8 Tbsp Butter melted
- 3/4 Cup Heavy Cream
- 2 Eggs
- 1 Cup Water
- 1 Tsp Vanilla Extract
- ½ Tsp Almond Extract
- 1 Cup Bocha Sweet
Instructions
- Preheat oven to 325 degrees
- In a small bowl, combine: 2 oz coconut flour (1/4 c), ⅛ tsp xanthan gum, ½ tsp salt, ½ tsp baking powder
- Stir to combine, set aside
- In a medium sized mixing bowl combine: 8 tbsp melted butter (1 stick), 3/4 cup heavy cream, 2 eggs, 1 c water, 1 tsp vanilla extract, ½ tsp almond extract, 1 cup bocha sweet
- Use a blender to blend the wet ingredients until combined. Then add your dry ingredients. Blend on medium speed for 1 minute. Stop and use a spatula to clean the sides and bottom and blend an additional 2 minutes on medium high speed. The batter will thicken considerably and be the consistency of cake batter once done.
- Pour into a baking dish and bake at 325 degrees for 60 minutes.
- Cool for 4 hours before serving.
Notes
Nutrition
Other Keto Dessert Recipes
I’d like to know that too! What size dish? Also, is there any need to line with parchment paper or grease the dish? Thank you!
That’s a 9×9 dish 🙂
No greasing is needed. You can line with parchment paper if you wish.
I followed recipe precisely but the texture was more like Flan than a Gooey butter cake. Any thoughts? It was also way too sweet, but I guess a butter cake is usually rich. I can see why a small square Is enough.
It could simply be the brand of coconut flour. You might need a bit more — up to a tablespoon. I’m finding there’s a wide swing in brands as far as how much it absorbs. It’s likely a matter of freshness. Coconut flour from bulk bins, for example, is much less fresh as it’s been soaking in moisture from the environment.
That was my question as well. 🙂
Where is the cream cheese? Just asking because I am from the midwest, near STL, and all gooey butter cake contains cream cheese. Is the heavy cream a substitute for the cream cheese?
24 little bite size pieces seems very small.
I haven’t tested the recipe yet, so I cannot give a rating.
I am looking for a sugar free keto gooey butter cake recipe before the holidays for my clients.
Correct!! Heavy cream instead of cream cheese. My testers thought the texture was more spot-on this way.
And yeah, the servings are small but it is very very rich 🙂
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What size baking dish did you use?