Gooey Butter Cake

10 Servings
Prep Time: 15 minutes
Cook Time: 55 minutes | 350°

Ingredients:
BOTTOM LAYER
• 3 tbsp coconut flour
• ¼ cup powdered erythritol
• 1 tsp baking powder
• 1 tbsp beef gelatin (optional)
• ½ cup butter, room temperature
• ½ tsp vanilla extract
• 2 large eggs, room temperature

TOP LAYER
• ½ cup butter, room temperature
• 8 oz. cream cheese, room temperature
• ¼ cup powdered erythritol
• ½ tsp vanilla extract
• 50 drops liquid stevia
• 2 large eggs, room temperature

Instructions:

1. Preheat your oven to 350 degrees F and grease an 8-inch spring form pan with coconut oil spray.
2. To make the bottom layer, combine the butter,
vanilla extract, and eggs in a large mixing bowl using a hand mixer.
3. Add the coconut flour, erythritol, baking powder, and gelatin to the bowl. Combine using a spatula then set aside.
4. To make the top layer, cream together the butter and cream cheese using a hand mixer.
5. Add in the vanilla extract, erythritol, stevia, and eggs.
Combine with a hand mixer until smooth.
6. Form the bottom layer (crust) into the bottom of the spring form pan using your hands.
7. Pour the top layer on top of the crust layer and give it a few taps to release the air bubbles.
8. Bake in the oven for 30-35 minutes. Take it out when the edges start to brown. Allow to cool for 15-20 minutes.
We like to serve the cake after it’s cooled for two hours at room temperature.sheet. Bake for 10-15 minutes, until browned on top.

Nutrition:
Per serving (per slice)
Calories: 279
Fat: 28g
Protein: 4g
Net Carbs: 2g