As you probably know, I'm from St. Louis, and there are several foods unique to St. Louis that we're (very) proud of here. Without question, high up on that list is gooey butter cake. As the name implies, it oozes gooey butter and is incredibly rich but oh-so-very delicious. You can eat it hot or cold. I personally prefer it hot, though I will say it's a bit more of a gooey mess to cut if you don't let it set a bit. Many recipes use cake mixes for the bottom layer, golden yellow ones to be specific. In this keto version I used Keto Candy Girl Snickerdoodle Mix without the cinnamon/sugar mixture, but you can also use just the dry ingredients from another vanilla keto cookie or cake mix. Or you can find a vanilla keto cake recipe and use the dry ingredients, but it sure does save some time going with a mix.
Ingredients:
Bottom Layer
1 bag of Keto Candy Girl Snickerdoodle Mix (excluding cinnamon/sugar mixture)
1 stick of butter (8 tbsp), melted
1 tsp vanilla
2 large eggs
Top Layer
1 block of cream cheese (8oz), softened
2 large eggs
1 tsp vanilla
1.5 cup Swerve, powdered
1 tsp monk fruit juice concentrate
Instructions:
1) Pre-heat oven to 350 degrees.
2) Mix together your cake/cookie mix with 1 stick of melted butter, 1 tsp vanilla and 2 eggs. (Don't prepare the mix according to instructions, just use the dry ingredients). Stir well.
3) Press the dough into a well-greased 11x7 pan.
4) In a separate bowl (or Ninja/blender if you prefer), mix together the cream cheese, eggs, vanilla, powdered Swerve and monk fruit.
5) Pour the cream cheese mixture evenly over the dough.
6) Bake for around 30-32 minutes or until slightly browned.
7) As an optional step, sprinkle about 1-2 tsp extra powdered Swerve over the cake using a sifter.
8) Wait at least 10 minutes to cut if you prefer to eat it hot. Otherwise, allow to cool fully and refrigerate before cutting. I recommend cutting it into small pieces since it's super rich. I got 28 out of a 7x11 pan. Enjoy!
Picture Instructions:
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