Keto butter cake is a rich, moist dessert that fits perfectly into a low-carb lifestyle. While traditional butter cake is packed with sugar and wheat flour, this keto version uses almond flour, coconut flour, and sugar substitutes like erythritol or monk fruit. The result is a sweet, buttery cake with minimal carbs and plenty of healthy fats, making it ideal for anyone following a ketogenic diet. Readers often look for keto dessert recipes that are easy to make, family-friendly, and satisfying without breaking ketosis-and keto butter cake checks all these boxes. In this guide, we’ll explore the most popular variations, essential baking tips, nutrition insights, and expert-backed answers to common questions.
Popular Variations of Keto Butter Cake
Gooey Keto Butter Cake (St. Louis Style)
One of the most famous versions is the gooey butter cake, originally from St. Louis. The keto adaptation uses almond flour and cream cheese to replicate the dense, chewy base with a creamy, custard-like topping. According to bloggers like Joy Filled Eats and All Day I Dream About Food, this dessert can be made in under an hour and typically contains only 3–4g net carbs per serving. Reviewers often mention that the texture feels indulgent and “too good to be keto,” making it a favorite at family gatherings where non-keto guests enjoy it as well. For best results, use room-temperature butter and cream cheese, which blend more smoothly and create a uniform gooey layer.
Keto Butter Cake with Glaze
If you prefer a lighter, fluffy cake, the glazed butter cake is an excellent choice. This version relies on whipping butter and sweetener until creamy, which incorporates air and creates a soft crumb. A sugar-free glaze-usually made with powdered erythritol and heavy cream-is poured on top while the cake is still warm, locking in moisture. The result is a golden, tender cake that stays fresh for days. Keto bloggers report that this cake pairs perfectly with coffee or tea, making it a versatile option for breakfast or dessert. Nutritionally, one slice generally contains around 250 calories, 22g fat, and less than 4g net carbs, according to FittoServeGroup. This balance makes it easy to fit into daily macros while still enjoying a decadent treat.
Keto Butterkuchen – German Butter Cake
Another delicious variation is the German Butterkuchen, or “butter cake sheet.” Traditionally topped with almonds and sugar, the keto-friendly version replaces sugar with monk fruit or allulose. The result is a slightly crisp topping over a tender, buttery base. This recipe is often baked in a large sheet pan, making it ideal for gatherings or meal prep. The combination of almond slices and butter glaze adds texture, while keeping carbs minimal. According to Sugar-Free Londoner, each serving can be as low as 3g net carbs. Many keto bakers share that Butterkuchen is one of the easiest cakes to portion and freeze, allowing them to enjoy a slice anytime without extra prep.
Keto Butter Cake Ingredients & Substitutions
Base Ingredients
A standard keto butter cake recipe includes:
- Almond flour or coconut flour – for structure, with fewer carbs than wheat flour.
- Unsalted butter – provides richness and moisture.
- Cream cheese – key to creating the gooey topping.
- Eggs – bind the batter and add protein.
- Low-carb sweetener – erythritol, monk fruit, or stevia.
- Baking powder – helps the cake rise.
- Vanilla extract – enhances aroma.
According to Healthline, almond flour is naturally gluten-free, high in vitamin E, and lower in carbs, making it a staple in keto baking. These ingredients create a dense yet moist texture similar to traditional butter cake but without the sugar spike.
Optional Ingredients & Substitutes
Every baker tweaks recipes based on taste and dietary needs. Common substitutions include:
- Coconut flour – can replace almond flour, but use only 1/3 the amount since it is more absorbent.
- Whey protein isolate – improves structure, especially if you want a fluffier cake.
- Browned butter – intensifies flavor with nutty undertones.
- Dairy-free alternatives – vegan cream cheese or coconut cream for lactose-intolerant bakers.
- Sweetener blends – some use a mix of erythritol and stevia for balanced sweetness.
In practice, reviewers often recommend testing ratios-too much coconut flour makes the cake dry, while excess almond flour can make it heavy. Flexibility with substitutes is what allows keto bakers to adapt this recipe to personal preferences without leaving ketosis.
Step-by-Step Baking Process
Preparation
Start by gathering all ingredients and letting butter and cream cheese soften at room temperature. Preheat the oven to 350°F (175°C) and grease a springform pan or line it with parchment paper. This ensures the cake does not stick. Experienced bakers emphasize that softened butter is essential-cold butter won’t cream properly, resulting in a dense texture.
Measure ingredients carefully, especially flours and sweeteners. Since keto flours behave differently from wheat flour, accurate measurements are key. For yeast-based versions, dissolve inulin or a small amount of sweetener in warm water before mixing, which helps activate the yeast.
Mixing & Baking
- Cake base – Cream softened butter, sweetener, and eggs until fluffy. Add almond flour, baking powder, and vanilla. Spread evenly into the prepared pan.
- Topping – Beat cream cheese, melted butter, and sweetener until smooth. Pour over the base.
- Bake – Bake for 30–45 minutes, depending on your oven. The edges should be golden, while the center remains slightly soft.
Bakers note that the gooey center should jiggle slightly when the cake is done. Overbaking results in dryness, so it’s better to check early and adjust baking time as needed.
Cooling & Serving
Allow the cake to cool for at least 15 minutes before slicing. This resting period helps the topping set and makes slicing easier. Many keto enthusiasts report that the cake tastes richer after cooling fully, as the butter and cream flavors deepen.
Serving ideas:
- Warm with black coffee for breakfast.
- Chilled with whipped cream as a dessert.
- With fresh berries for a balanced, keto-friendly treat.
Leftovers can be refrigerated and enjoyed for several days, with the texture becoming denser but still flavorful.
Tips & Tricks for Perfect Keto Butter Cake
Avoiding Dry or Overbaked Cake
The most common issue in keto baking is dryness, often caused by overbaking or using too much coconut flour. To avoid this:
- Check the cake 5–10 minutes before the recommended baking time.
- Stick with almond flour for a moist base.
- Always measure flours using the “scoop and level” method.
Enhancing Flavor
- Use grass-fed butter for richer flavor and higher vitamin K2 content (USDA data confirms grass-fed butter contains more CLA and omega-3s).
- Add sliced almonds or pecans for crunch.
- Try brown butter for a caramel-like depth.
- Flavor with lemon zest, cinnamon, or nutmeg for seasonal variations.
These small adjustments elevate the cake from a basic keto dessert to a gourmet experience.
Storage & Reheating
Keto butter cake stores well if handled properly:
- Room temperature – up to 2 days in an airtight container.
- Refrigerator – 3–4 days, covered tightly.
- Freezer – up to 2 months. Wrap slices individually for easy thawing.
When reheating, use a low oven or microwave for 15–20 seconds to restore the gooey texture. Reviewers note that freezing doesn’t affect flavor, but reheating brings back the softness.
FAQ – People Also Ask
What makes a butter cake keto-friendly?
It replaces wheat flour with almond or coconut flour, and sugar with keto-approved sweeteners like erythritol or monk fruit.
How many net carbs are in keto butter cake?
Most recipes average 3–5g net carbs per slice, depending on serving size and ingredients.
Can I use almond flour instead of wheat flour in butter cake?
Yes. Almond flour is the most common base for keto baking. It provides structure while keeping carbs low.
How do I achieve the gooey texture in keto butter cake?
Use cream cheese, sour cream, or heavy cream to create a rich, moist filling. Bake until just set to maintain a gooey center.
Can keto butter cake be stored or frozen?
Yes. Store in an airtight container in the fridge for up to 5 days, or freeze slices individually for 2–3 months.
Conclusion
Keto butter cake proves that dessert doesn’t have to be off-limits on a ketogenic diet. Whether you enjoy the classic gooey version, a fluffy glazed cake, or a German-style Butterkuchen, these recipes deliver indulgent flavor with minimal carbs. By using high-quality ingredients and following expert baking tips, you can enjoy a reliable, guilt-free treat that fits your macros.
