Keto Gooey Butter Cake (Allulose Edition)
A cozy Midwestern classic reinvented with Keystone Pantry Allulose — gooey, buttery, and comfort food perfected.
Background & Origin
Gooey Butter Cake is a beloved St. Louis dessert that dates back to the 1930s, born from a happy accident when a baker reversed the butter-to-flour ratio on a coffee cake. The result was a rich, dense cake with a soft, custardy center and crackled top — a tradition at potlucks, family gatherings, and Sunday suppers throughout the Midwest.
Ingredients
- Crust: 1 ¾ cups almond flour
- ½ cup unsalted butter, melted
- 2 tbsp Keystone Pantry Allulose (granulated)
- ½ tsp salt
- ½ tsp baking powder
- Gooey Topping:
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 3 large eggs
- 1 ¼ cups Keystone Pantry Allulose (granulated)
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 325°F (163°C). Line an 8×8″ baking pan with parchment paper.
- In a bowl, mix almond flour, melted butter, allulose, salt, and baking powder. Press into the pan to form an even crust.
- Bake the crust for 10–12 minutes until just set. Remove from oven and cool slightly.
- While the crust bakes, beat together the melted butter and cream cheese until smooth.
- Add eggs one at a time, then allulose, vanilla, and salt. Beat until creamy and fully combined.
- Pour the topping over the warm crust and smooth the surface.
- Bake for 25–30 minutes. The center should be set yet soft and custard-like.
- Cool completely on a wire rack, then refrigerate 2–3 hours before slicing.
- Optional: Dust top with powdered allulose before serving.
Tips & Tricks
- Do not overbake — gooey is the goal!
- Allulose tends to brown faster than sugar, so watch the edges.
- Chill before slicing for clean squares.
Frequently Asked Questions
- Is allulose really sugar-free?
- Allulose is a rare sugar that tastes like sugar but has minimal impact on blood glucose and insulin.
- Will this taste like the traditional version?
- Yes — especially compared to other sugar substitutes, allulose preserves the gooey texture and buttery flavor without bitter notes.
- Can I freeze this cake?
- Absolutely. Wrap slices individually and thaw at room temperature for best texture.
- Does allulose brown like sugar?
- Yes — it caramelizes at a lower temperature and helps create the classic crackled top.
- Is this gluten-free?
- When made with almond flour, it is gluten-free.
Nutrition Facts
Approximate values per slice (1 of 12)
| Calories | 220 |
|---|---|
| Total Fat | 20g |
| Saturated Fat | 10g |
| Cholesterol | 95mg |
| Sodium | 140mg |
| Total Carbohydrates | 7g |
| Dietary Fiber | 2g |
| Total Sugars | 0g |
| Net Carbs | 5g |
| Protein | 6g |
Sweetened with Keystone Pantry Allulose.
Nutrition values are estimates and may vary based on ingredients used.