Low Carb Sarah’s Low-Carb (Ooey Gooey) Butter Cake Recipe
Prep Time
15 minutes
Total Time
55 minutes
Yield
12
servings
Ingredients
- 1 cup almond flour
- 1 tablespoon Virta-approved sweetener
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons butter (melted)
- 8 oz cream cheese (softened)
- 1 stick butter (melted)
- ½ cup powdered monkfruit sweetener or powdered Swerve
- ¼ cup sucralose (granulated)
- 2 eggs
Nutrition Info Per Serving
Serving Size
1 square
Carbohydrates
13
g
Protein
5
g
Fat
22
g
Calories
230
Sometimes you simply crave the classic taste butter cake, but you want to remain low carb. Thankfully, with our straightforward low-carb (ooey gooey) butter cake, you can enjoy the taste of butter cake, all while maintaining your low-carb lifestyle! After you make this straightforward recipe for low carb butter cake with a few ingredients, you’ll always want more.
Instructions
- Preheat oven to 350 degrees
- Combine almond flour, sweetener, and baking powder in a medium bowl.
- Add in vanilla, egg, and melted butter and stir to combine until dough forms.
- Grease 8×8 inch pan and press dough mixture into bottom of pan evenly.
- Set aside to make filling.
- Mix the cream cheese, melted butter, vanilla, and eggs in a bowl with a hand mixer until combined.
- Add in the sweeteners and continue to blend until lumps removed and mixture is creamy.
- Pour into pan on top of crust and bake 35-40 min in oven until lightly browned. Middle will still be slightly jiggly.
- Cool for 1-2 hours, best served room temperature.