Paleo & Keto St. Louis Gooey Butter Cake

With this recipe, you can enjoy the rich flavors of St. Louis Gooey Butter Cake while keeping it Paleo and Keto-friendly. It's a delicious treat that won't break your diet, with a gooey cream cheese filling held within a rich almond and coconut flour crust that's sweetened with erythritol.

Ingredients:

• For the crust:
• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol
• 1/2 cup melted ghee or coconut oil
• 1 large egg
• 1/2 teaspoon vanilla extract
• For the filling:
• 8 ounces cream cheese, softened
• 1/2 cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup ghee or coconut oil, melted
• For topping optional:
• Powdered erythritol, for dusting

Instructions:

Set the oven temperature to 175C 350F

Butter a 9 x 9-inch baking pan

For the crust, mix together almond flour, coconut flour, and powdered erythritol in a mixing bowl

Combine the egg, vanilla extract, and melted coconut oil or ghee with the dry ingredients

Stir to form a dough

Evenly press the dough into the bottom of the baking dish that has been prepared

Beat cream cheese and powdered erythritol together until smooth in a different bowl

Whisk in the eggs and vanilla extract until thoroughly blended

Add the coconut oil or melted ghee and stir until smooth

Over the crust in the baking dish, distribute the filling evenly

Bake for 25 to 30 minutes, or until the center is still jiggly but the edges are set

Before slicing into squares, let the cake cool fully in the pan

If desired, dust with erythritol powder before serving