Keto Butter Cake

 One of my favorite desserts of all time is a gooey butter cake. Obviously, I love it because it tastes so good, and the texture is incredible. Soon after I first got married I bought the Cake Mix Doctor cookbook and tried dozens and dozens of the recipes in that book. After cleaning up my diet and no longer using cake mix I've had the pleasure of converting those old favorites to low carb recipes.

Ingredients

• 4 oz salted butter softened (not melted)
• 8 oz cream cheese softened
• ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 2 eggs
• 1 tsp vanilla
• 2.5 cups almond flour
• ¼ cup powdered erythritol
• 1 tbsp baking powder

Topping:

• 4 oz salted butter melted
• ¼ cup powdered erythritol

Instructions

1. Preheat oven to 350. Grease a 9x13 pan.
2. Cream together the butter, cream cheese, and sweetener with an electric mixer. Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until incorporated.
3. Spread in the prepared baking dish. Drizzle the melted butter over the cake and sprinkle with the powdered sweetener.
4. Bake for 30-32 minutes until the cake is barely golden and no longer look wet on top. Do not over bake or you will lose the gooey butter cake texture.
5. Store at room temperature for 2-3 days. For longer storage, the cake can go in the refrigerator but pieces need to be warmed before serving for the right texture.