Description
- Kentucky butter cake is a moist and buttery pound cake with a sweet butter sauce that soaks through the cake. This indulgent low-carb pound cake is going to blow your mind! It’s easily one of the best keto cake recipes
- Creating a low-carb recipe for Kentucky Butter Cake needed a little more research though. A butter cake takes a lot of butter. I knew this could present problems when working with almond flour since it already contains much more fat and moisture than wheat flour.
- This was one glorious low-carb almond flour cake. It was gorgeous and rich, and oh so buttery, and I decided that all it needed was a little whipped cream and some berries.
- You can add the caramel sauce (optional)!
HOW TO MAKE KENTUCKY BUTTER CAKE
Creating a low-carb recipe for Kentucky Butter Cake needed some careful thought since low-carb ingredients don’t behave the same way as flour and sugar.
Butter: You need ridiculous amounts of it. Well, of course you do, it’s a butter cake after all. You need a full cup of butter for the cake itself and even more butter for the glaze. Please don’t ask me how to make this recipe dairy free. It’s a butter cake.
Almond Flour: This is where the keto version of Kentucky Butter Cake differs from the original. Now this presents a bit of an issue with all that butter because almond flour already contains much more fat and moisture than wheat flour. Which means it could be too soft and too moist.
Coconut Flour: To offset the moisture content of the almond flour, I also added some coconut flour. It’s incredibly absorbent and helps soak up all the moisture and give the cake some structure.
Protein Powder: Yes, you need it. It doesn’t have to be whey protein, it can also be egg white protein. But you need it. Because gluten is a protein and since this cake is entirely gluten-free, adding in a dry protein powder helps the cake rise and hold its shape.
Room Temperature Ingredients: This goes for almost all keto cakes, but it’s really important to have your butter properly softened and your eggs at room temperature. For the butter, you should be able to easily press a finger into it and leave a dent, but not have it squish all over. And if you add cold eggs to that, it’s just going to clump up all over again. So make sure you leave them out for at least 30 minutes before using them.
Grease It Good: This cake is so tender, it has a tendency to stick in the pan. Do yourself a favor and grease that pan really well. Not once, but twice. I like to grease once with butter and once with coconut oil spray. Then I like to dust lightly with almond flour. Be sure not to use a pan with deep crevices, where the cake is more likely to stick. And try to use a very good non-stick pan.
The Glaze: Glaze may not be something of a misnomer, since you aren’t glazing the top of the cake. Rather you are poking the cake with holes and allowing this amazing buttery syrup to soak into it. So good! Feel free to make some of the best low-carb caramel sauces to drizzle over yours if you prefer.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 16
Calories: 301 kcal
Ingredients
Cake:
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter softened
- 1 cup Swerve Granular
- 5 large eggs at room temperature.
- 2 tsp vanilla extract
- 1/2 cup whipping cream
- 1/2 cup water
Butter Glaze:
- 5 tbsp butter
- 1/3 cup Swerve Granular
- 2 tbsp water
- 1 tsp vanilla extract
Garnish:
- 1 to 2 tbsp Confectioner’s Swerve
Instructions
- Preheat oven to 325F. Grease a bundt cake pan VERY well and then dust with a few tbsp of almond flour.
- In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
- In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract. Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.
- Transfer the batter to the prepared baking pan and smooth the top. Bake for 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.
- Butter Glaze: In a small saucepan over low heat, melt the butter and sweetener together. Whisk until well combined. Whisk in the water and vanilla extract.
- While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the glaze over and let cool completely in the pan.
- Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener.
- Serve with lightly sweetened whipped cream and fresh berries.
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