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Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
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.
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.
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.
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.
Once chilled, slice into squares or bars. Serve chilled and enjoy the rich, gooey goodness!
Store any leftover Keto Gooey Butter Cake in the refrigerator in an airtight container.