Keto Gooey Butter Cake

Ingredients

For the Crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ¼ cup erythritol or another keto-friendly sweetener
• ¼ cup melted butter
• 1 large egg
• ¼ teaspoon vanilla extract
• ¼ teaspoon salt

For the Filling:

• 8 oz cream cheese, softened
• ¼ cup melted butter
• 1 cup erythritol or another keto-friendly sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup almond flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper.
2. Make the Crust:
   • In a medium bowl, combine the almond flour, coconut flour, erythritol, melted butter, egg, vanilla extract, and salt.
   • Mix until well combined and the mixture resembles a dough.
   • Press the dough evenly into the bottom of the prepared baking pan.
3. Prepare the Filling:
   • In a large bowl, beat the cream cheese until smooth and creamy.
   • Add the melted butter and erythritol to the cream cheese and beat until well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract.
   • In a separate bowl, combine the almond flour, baking powder, and salt.
   • Gradually add the dry ingredients to the cream cheese mixture, mixing until smooth.
4. Assemble and Bake:
   • Pour the filling mixture over the crust in the baking pan and spread it evenly.
   • Bake in the preheated oven for 30-35 minutes, or until the filling is set and the edges are lightly golden.
   • Allow the cake to cool completely in the pan before cutting into squares.
5. Serve:
   • Once cooled, cut into squares and enjoy. You can also dust with a little extra erythritol or serve with a dollop of whipped cream if desired.