Keto Gooey Butter Cake Bars

If you have ever tried classic gooey butter cake, you know how rich and sweet it is. I used to love it, but traditional versions are packed with sugar and white flour.

That is why I created these keto gooey butter cake bars. They give you the exact same buttery base and soft, custardy center without all the carbs.

This recipe is completely low carb and keto friendly, so you can enjoy a real dessert while staying in ketosis.

You do not need any fancy baking skills to pull this off. It comes together in just a few simple steps with everyday keto baking staples.

Just be sure to let them chill in the fridge before slicing, and you will have the perfect sweet treat ready to share.

Why You’ll Love This Recipe

Ultra Gooey Texture – Powdered allulose keeps the creamy center perfectly soft and gooey without turning gritty after cooling.

Authentic Bakery Taste – It delivers all the rich, buttery flavor of traditional St. Louis gooey butter cake without the sugar.

Totally Keto Friendly – You can enjoy a decadent, rich dessert while easily staying within your daily low carb macros.

Recipe Ingredients

For the Base

• 1 1/2 cups Almond Flour
• 2 tbsp Coconut Flour
• 1/3 cup Powdered Erythritol
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 6 tbsp Butter, Melted
• 1 large Egg
• 1 tsp Vanilla Extract

For the Gooey Topping

• 8 oz Cream Cheese, Softened
• 3/4 cup Powdered Allulose
• 1/4 cup Butter, Melted
• 2 large Eggs
• 1 1/2 tsp Vanilla Extract
• 1 tbsp Powdered Erythritol, For Dusting

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2

Whisk together the almond flour, coconut flour, erythritol, baking powder and salt. Add the melted butter, egg and vanilla and stir into a thick, soft dough.

Step 3

Press the dough evenly into the pan with damp fingers, pushing it slightly up the sides. Bake for 8 minutes, then reduce the oven to 325°F.

Step 4

Beat the cream cheese until completely smooth. Beat in the allulose and melted butter, then the eggs one at a time and the vanilla, mixing just until combined.

Step 5

Pour the topping over the warm base. Bake for 30 to 35 minutes, until the edges are golden and set but the center still has a slight wobble. That wobble is what keeps the middle gooey, so do not overbake.

Step 6

Cool completely in the pan, then chill for 1 hour for clean slices.

Step 7

Dust with powdered erythritol and slice into 16 bars.

Tips

Stick With Allulose for the Topping

You’ll get the best results if you use powdered allulose exactly as called for in the gooey top layer. Allulose melts like real sugar and stays soft, which gives you that authentic sticky, gooey texture without any grit.

I recommend avoiding erythritol in the topping because it recrystallizes as it cools down, leaving you with a crunchy, grainy bite. Keep the erythritol strictly for the crust and the final dusting on top.

Tent With Foil if It Browns Too Fast

Allulose caramelizes and browns much faster in the oven than other low carb sweeteners. Keep a close eye on the bars around the 20-minute mark to check the color of the top.

If the edges look deep golden brown but the center is still completely runny, lay a loose sheet of foil over the pan. This protects the top from darkening too much while the middle finishes baking.

Look for the Right Center Jiggle

From my experience, the easiest mistake to make is baking this cake until the entire pan is firm. You want the edges to look puffed and set, but the center two inches should still wobble like loose gelatin.

Take the pan out right when you see that gentle shake. The cake continues to firm up as it cools, giving you that melt-in-your-mouth center instead of a dry, overcooked cheesecake texture.

More Recipes

• Keto Brown Butter Blondies
• Keto Cinnamon Roll Blondies
• Keto Cream Cheese Swirl Blondies
• Keto Sopapilla Cheesecake Bars
• Low Carb Pecan Pie Bars

Frequently Asked Questions

Why do I need to chill the bars if they are meant to be gooey?

Chilling the bars helps the warm cream cheese layer firm up just enough to cut neat, tidy squares. If you try slicing them straight from the oven, the soft filling will run everywhere.

Once they are sliced, you can let them sit on the counter for a few minutes so the center becomes soft and gooey again.