Low Carb Gooey Butter Cake

Ingredients

• [Bottom Layer] 3 tbsp Coconut Flour
• [Bottom Layer] 1 tsp Baking Powder
• [Bottom Layer] 1/4 cup Powdered Erythritol
• [Bottom Layer] 8 tbsp Butter Unsalted, Softened
• [Bottom Layer] 1/2 tsp Vanilla Extract
• [Bottom Layer] 2 large Eggs, Room Temperature
• [Top Layer] 8 tbsp Butter Unsalted, Softened
• [Top Layer] 8 oz Cream Cheese, room temperature
• [Top Layer] 1/4 cup Powdered Erythritol
• [Top Layer] 3/4 tsp Vanilla Extract
• [Top Layer] 50 drops Liquid Stevia
• [Top Layer] 2 large Eggs, Room Temperature

Instructions

1. Preheat oven to 350 degrees. Line the bottom of an 8 inch springform pan with parchment paper and spray the sides with cooking spray.
2. (Bottom Layer)Combine the eggs, butter, and vanilla in a large bowl. Mix until well incorporated.
3. (Bottom Layer)Sift the flour, erythritol, and baking powder together. Stir the dry mix into the wet ingredients and mix well.
4. (Top Layer) Cream together the butter and cream cheese. Add the erythritol and continue to mix.
5. Add in the eggs, vanilla, and stevia. Mix until smooth.
6. Pour the bottom layer into the pan and press in with your hands.
7. Pour the top layer on top of the bottom layer and tap to reduce air bubbles.
8. Bake for 30-35 minutes. When the edges begin to brown, the cake is ready. Let cool for at least 30 minutes.(It is better when cooled completely.) Store in the fridge.