Ingredients:
For the Crust:
2 cups almond flour
1/4 cup low-carb sweetener (erythritol or monk fruit)
1 teaspoon vanilla extract
Pinch of salt
For the Filling:
8 oz cream cheese, softened
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup low-carb powdered sweetener (erythritol or monk fruit)
Nutrition Facts (Per Serving – Makes approximately 12 servings):
Calories: 280
Total Fat: 26g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 130mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugars: 1g
Protein: 6g
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. Make the Crust:
In a medium bowl, combine almond flour, melted butter, low-carb sweetener, vanilla extract, and a pinch of salt.
Press the mixture into the bottom of the prepared baking pan to form an even crust.
3. Prepare the Filling:
In a separate bowl, beat the softened cream cheese until smooth.
Add eggs, melted butter, vanilla extract, and low-carb powdered sweetener. Mix until well combined.
4. Layer and Bake:
Pour the cream cheese mixture over the crust in the baking pan.
Smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the edges are set, and the center is slightly jiggly.
5. Cool and Chill:
Allow the Keto Gooey Butter Cake to cool completely in the pan.
Refrigerate for at least 2 hours, or overnight, to firm up the texture.
6. Slice and Serve:
Once chilled, slice into squares or bars.
Serve chilled and enjoy the rich, gooey goodness!
7. Store:
Store any leftover Keto Gooey Butter Cake in the refrigerator in an airtight container.
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