Name: Gooey Butter Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 32 squares
Cuisine: American
Ingredients: 7 oz (198 g) almond flour, super fine (I use King Arthur brand); 2 1/4 oz (64 g) granulated sweetener (I used Swerve); 2 scoops (0.7 oz/ 20 g) unflavored collagen peptides powder; 1 tbsp. baking powder; generous pinch salt; 1 stick (4 oz/ 113 g) unsalted butter, melted; 2 eggs, large; 1/2 c (4 fl oz/ 118 ml) heavy cream; 2 tsp vanilla extract; 20 drops liquid stevia, vanilla flavored; 1 brick (8 oz/ 2267 g) cream cheese, softened; 1 1/4 oz (35 g) powdered sweetener (I used Swerve Confectioner's); 1 tsp vanilla; 20 drops liquid stevia, vanilla flavored; 2 eggs, large; 1 1/2 sticks (6 oz/ 170 g) salted butter, melted and slightly cooled; more powdered sweetener to garnish, if desired

Ingredients

For the Cake Bottom:

7 oz (198 g) almond flour, super fine (I use King Arthur brand)
2 1/4 oz (64 g) granulated sweetener (I used Swerve)
2 scoops (0.7 oz/ 20 g) unflavored collagen peptides powder
1 tbsp. baking powder
generous pinch salt
1 stick (4 oz/ 113 g) unsalted butter, melted
2 eggs, large
1/2 c (4 fl oz/ 118 ml) heavy cream
2 tsp vanilla extract
20 drops liquid stevia, vanilla flavored

For the Cream Cheese Top:

1 brick (8 oz/ 2267 g) cream cheese, softened
1 1/4 oz (35 g) powdered sweetener (I used Swerve Confectioner’s)
1 tsp vanilla
20 drops liquid stevia, vanilla flavored
2 eggs, large
1 1/2 sticks (6 oz/ 170 g) salted butter, melted and slightly cooled
more powdered sweetener to garnish, if desired

Instructions

For the Cake bottom:

Preheat the oven to 350 degrees F and prepare a 13″x9″ baking dish.
Stir the dry ingredients together.
Add the melted butter into the dry mixture and stir to incorporate.
Stir the vanilla, liquid stevia, and egg into the heavy cream and beat with a fork until well combined.
Mix by hand into the dry ingredients until just combined.
Smooth the batter evenly into the bottom of the baking dish.

For the Topping:

In a mixing bowl, beat the cream cheese over medium speed until light and fluffy.
Add the powdered sweetener and beat until combined.
Beat in the eggs, vanilla, and liquid stevia and mix until smooth.
Beat in the melted butter until completely smooth.
Pour the mixture over the top of the cake bottom in the baking dish and smooth evenly over the top.
Bake at 350 degrees F for 35-40 minutes, or until set and the top is lightly browned and no longer jiggly.
Remove from the oven and let stand to cool.
When completely cool, slice into 32 squares and garnish with additional powdered sweetener. Refrigerate leftovers in an airtight container.

Notes

Per square: 152.8 cal, 3.4 g protein, 15 g fat, 5.2 g carbohydrate, 0.4 g fiber, 3.4 g sugar alcohol, 1.4 g NET carbs

Nutrition

Serving Size: 1 square

Keywords: Gooey Butter Cake, Dessert