Ingredients
Method
- Preheat the oven to 325ºF and lightly grease a 9x13 baking pan.
- In a large bowl, combine the almond flour, sweetener, protein powder, baking powder, and salt. Add the butter, egg, and vanilla extract and stir to combine well.
- Press into the bottom and partway up the sides of the prepared baking pan.
- In another large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined, then beat in the eggs and vanilla until smooth.
- Pour the filling over the crust. Bake 35 to 45 minutes, until the filling is mostly set, but the center still jiggles, and the edges are just golden brown.
- Remove and let cool, then dust with powdered Swerve and cut into bars.
Notes
- For the perfect gooey center, watch for the edges to be golden but the center still slightly jiggly when you remove it from the oven.
- Ensure your cream cheese and softened butter are at room temperature; this prevents lumps and ensures a smooth, creamy filling.
- Storage: Store any leftover keto gooey cake in an airtight container in the refrigerator for up to 5 days. It tastes great chilled or gently warmed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your cream cheese and softened butter are at room temperature; this prevents lumps and ensures a smooth, creamy filling.
- Storage: Store any leftover keto gooey cake in an airtight container in the refrigerator for up to 5 days. It tastes great chilled or gently warmed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.