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St. Louis Gooey Butter Cake is renewed! This easy cake recipe is rich and incredibly buttery, yet still low in carbohydrates to fit your keto healthy diet. Sugar free and grain free.
I feel like I've been waiting forever to make good Keto gooey butter cake recipe. I've seen so many glorious conventional sticky butter cakes, they really do look more like bars than cakes, and I kept staring at them, wondering if I should try making a healthier, lower carb version.
What was stopping me, you ask? Simple. Lack of a good low carb boxed vanilla cake mix. The original St. Louis Sticky Butter Pie grab a boxed cake mix and when I redo a recipe I like to pay homage to the original recipe as much as I can.
But now, with the advent of not one but two really good keto pie mixes on the market, I decided it was time to give it a try. Both Good Dee’s and Swerve are great vanilla cake mixes that are perfect for a low carb version of sticky butter cake.
What is sticky butter cake?
You have to admit that it's such a good name that it makes you want to run to your kitchen and do it right away, right? But what exactly is sticky butter cake? Well I've been researching on that!
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- It originated in St. Louis, Missouri, and like any traditional recipe, it appears to have many iterations. But it's usually a flat, dense cake topped with a sweet, gooey filling of cream cheese and butter.
- The cake slice is usually made with a boxed cake mix, but it adds a lot more butter, less eggs, and no extra liquid, so it doesn't go up much, but remains dense and buttery.
- The filling is made by whisking cream cheese, butter, eggs, and powdered sugar (or sweetener) together and pouring it over the top. It is then baked just enough so that the topping remains moist and sticky.
- Then sprinkle with a generous amount of powdered sweetener / sugar.
- It is also often baked in 9 × 13 molds and cut into squares, so you can see it is known as sticky butter sticks.
Sounds pretty good, doesn't it?
How to make Keto Gooey butter cake
I tried several different versions of this cake in order to give you some options.
The first time I made it, I used the Swerve Vanilla Cake mix for the crust, and just followed the rest of the recipe I found on Tidy Mom's blog, swapping powdered Swerve for sugar. Cheryl is actually from St. Louis and I thought she knew what she was talking about!
I took that version to the Oregon coast when we went with friends and it was a great success.
But knowing that not everyone wants to use, or can afford, keto pie mixes, I decided to do it with one of my basic vanilla keto pie recipes, too. I reduced the amounts by a third, so it wasn't too pastel and not enough filling.
I also tried adding a little butter to the filling on the second try, to make it more sticky. I had seen several variations with butter added and given how much I love butter, I thought it couldn't be a bad thing.
That version was brought to CrossFit, where it was also a great success. But they are hungry people, those crazy CrossFitters.
As I said, you have options here. You can do it with a boxed cake mix or with my vanilla cake. But I recommend the butter added in the filling. Because low-carb sweeteners are not like sugar, the filling is firmer when it comes to cream cheese and eggs only. Sugar keeps things softer, so extra butter really helps this keto version.
If you really want a sticky butter cakeBe sure to bake underneath. Don't wait for the filling to firm up, take it out of the oven while the center is still quite wavy.
That is all! It's a remarkably easy cake, whether you use a boxed cake mix or not. And with these low carb ingredients, how can you go wrong?
Want more sticky dessert recipes? Check out my Keto dessert page!
Keto Gooey butter cake
St. Louis Gooey Butter Cake is renewed! This easy cake is rich and incredibly buttery, but still low in carbohydrates to fit your keto healthy diet. Sugar free and grain free.
Servings: 15 servings
Calories: 268 kcal
8 ounces softened cream cheese
1/2 cup butter softened
3/4 cup Swerve powder
2 large eggs
1/2 teaspoon vanilla extract
Swerve powder to sprinkle
Preheat oven to 325F and lightly grease 9 × 13 baking sheet.
In a large bowl, combine the almond flour, sweetener, protein powder, baking powder, and salt. Add butter, egg, and vanilla extract and stir to combine well. Press down and halfway down the sides of the prepared baking sheet.
In another large bowl, beat cream cheese and butter until smooth. Add the sweetener until well combined, then add the eggs and vanilla until smooth.
Pour the filling over the crust. Bake 35 to 45 minutes, until filling is almost done, but center still moves and edges are golden.
Remove and let cool, then sprinkle with powdered Swerve and cut into bars.
To do this with the keto boxed cake mix (Swerve or Good Dee’s), simply mix the cake mix with 1 egg and 1/2 cup melted butter. Then press the crust into the pan and follow the filling instructions.