OOEY GOOEY BUTTER CAKE
My Ooey Gooey Butter Cake passed the deliciousness test from my St. Louis friends.
Ooey Gooey Butter Cake
Paula Deen introduced me to Gooey Butter Cake one day when I watched her show. I was entranced by the concept of a chewy cake. Immediately, I set out to perfect my own version. Sam, the Mother, and I even trekked to St Louis to sample the cake in its hometown. Talk about a taste of place! I will always think fondly of Paula Deen and St Louis for introducing me to this culinary dessert treasure.
For people who lived in St Louis, Gooey Butter Cake is a sacred dessert. Recently, my Auntie Carole (who I call the Aunt Madame) and friend Leah came for dinner. They both hail from the area where it was created and eat keto. I wondered if my sugar free, gluten free version of the Gooey Butter Cake would make them happy. When they both ate seconds (and requested to take some home), I knew I had succeeded in creating a recipe that passed the deliciousness test.
Make sure to wipe the edge when cutting each piece so that you have a clean cut.
The more people I meet who eat keto, the more I hear that comfort and holiday foods are the hardest to give up. That’s why it is important to make versions that aren’t impostors but are riffs on the originals. Gooey Butter Cake is one of those recipes that will satisfy with flavor and texture, making it something special to share with family and friends. When prepared with love and all-natural ingredients, food means more. That’s KetoLuxe.
Powdered erythritol and fresh berries add the finishing touches to Ooey Gooey Butter Cake.
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½ pound butter, softened
2 teaspoons vanilla extract
1 tablespoon unflavored gelatin
1 teaspoon baking powder
¾ cup plus 2 tablespoons powdered erythritol
3 tablespoons coconut flour
8 ounces cream cheese
10 drop stevia
¼ cup blackberries
¼ cup raspberries
- Preheat oven to 350°F.
- Spray a springform pan with pan spray.
- In a stand mixer, beat together ¼ pound butter, 2 eggs, and 1 teaspoon vanilla extract until combined.
- Add in gelatin, baking powder, ¼ cup erythritol, and coconut flour. Beat until combined.
- Press mixture into the bottom of the springform pan.
- In a stand mixer, beat together remaining butter and cream cheese until fluffy.
- Add ½ cup erythritol, remaining vanilla, stevia, remaining eggs. Beat until smooth
- Pour into the springform pan.
- Bake for 30 minutes.
- Remove from oven and let cool for at least 20 minutes.
- Cut into 12 even slices and plate.
- Sift remaining erythritol in even portions over each slice.
- Top each slice with even number of blackberries and raspberries.
- Serve immediately.
Want to keep some for later? Top the remaining slices with erythritol and berries as needed.
Modifications include adding chocolate chips or coconut to the filling.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 2 grams
Total carbs: 17 grams
Fiber: 1 gram
Fat: 24 grams
Protein: 4 grams
Glycemic load: 0