Low Carb/Gluten Free Mastro’s Warm Butter Cake

This blog actually started long, long ago……

Last year at this time. The Husfriend’s company took us to Mastro’s Ocean Club in Newport Beach, CA. We ate until our we reached maximum capacity and then it was time for dessert. I didn’t know how I was going to fit another bite in to my gob. Luckily, I wore a very stretchy jumpsuit. But, I digress, dessert.

Warm Butter Cake.

It’s famous. It’s awesome. It’s worth just going in for cocktails and cake!

It’s hard to describe the how amazing this cake is. It’s unctuous, crispy around the edges and not too sweet.  It’s one of the most perfect cakes, ever. It’s served with a scoop of vanilla ice cream. No need for frosting.

I dream about this cake. I yearn for this cake.

….but I just started Low Carb.

Cake usually isn’t on the menu.

After, much calculations I’ve figured out how to get a similar cake.. this version is more pound cake, then butter cake. It still has the buttery aspect that I love about the Mastro’s. I’ve been in Albuquerque visiting with my folks. They love being my cooking guinea pigs. My mother calls this version, “The best cake I’ve ever had.” And she does not like cake. My dad even praised it, and he’s hard to please. My parents ate 1/2 the cake the night I made it.

This version uses coconut flour. Most know that coconut flour has a lot of fiber. 🙂



Everything at Room Temperature


1 cup butter

3 eggs

1/4 sugar

3/4 cup splenda

3/4 cup coconut flour

1/2 teaspoon salt

1/2 teaspoon baking powder

4 oz cream cheese

1 teaspoon vanilla

Cream cheese layer:

4 oz cream cheese

1 egg

1/3 cup Splenda

1 teaspoon vanilla

Preheat oven to 325.

Spray/Crisco 4 mini springform pans -OR- A Bundt Pan.

1.) Prepare the cake batter:  In a stand mixer cream butter, cream cheese, Splenda and sugar for 1-2 minutes. Add vanilla.


2.) Add eggs one at a time and beat on low for 20 seconds after each addition.

3.) Sift coconut flour, baking powder and salt, then add to creamed mixture. Beat on low until just incorporated, making sure not to over beat. Place into clean bowl. Keep away from heat. It doesn’t look like your normal cake batter. It’s fluffier and more solid-ish. This will make sense when you make it.


4.) Prepare the cream cheese layer: In a stand mixer (no need to scrub clean from the batter) whip together cream cheese and Splenda until creamed and smooth and luscious, add egg and vanilla extract.

5.) Pour cake batter into prepared springform pans of a bundt pan then top with a layer of the cream cheese mixture. (I like to have the layer of cream cheese mixture in the middle. I have to try it this way. Your call.)

6.) Bake for about 50-60 minutes, or until edges are golden brown and a toothpick comes out clean when inserted into the center of the cakes.


7.) When done take out of the oven, cool.

8.) If you want microwave for a few seconds before eating, do so. Serve with whipped cream, ice cream, or fruit.


Bon Appetite and Stay Awesome,