Ingredients

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 granular sweetener (erythritol recommended)

5 large eggs (room temperature)

2 tsp vanilla extract

1/2 cup whipping cream

1/2 cup water

5 tbsp butter (for glaze)

1/3 cup granular sweetener (erythritol or allulose for glaze)

2 tbsp water (for glaze)

1 tsp vanilla extract (for glaze)

1 to 2 tbsp powdered sweetener (for dusting)

Instructions

Step 1: Preheat the oven to 325ºF. Grease a bundt pan very well using butter or coconut oil, then spray with a light coating of coconut or avocado oil spray. Dust the pan with a few tablespoons of almond flour to prevent sticking.

Step 2: In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt until evenly combined.

Step 3: In a large bowl, beat the softened butter and granular sweetener together until the mixture is light and creamy. Add the eggs one at a time along with the vanilla extract, beating well after each addition.

Step 4: Gradually add the dry flour mixture to the butter mixture, mixing well. Then beat in the whipping cream and water until the batter is smooth and fully combined.

Step 5: Pour the batter into the prepared bundt pan, smoothing the top. Bake for 50 to 60 minutes or until the cake is golden brown and the top feels firm when touched.

Step 6: While the cake bakes, prepare the butter glaze. In a small saucepan over low heat, melt 5 tablespoons of butter with 1/3 cup granular sweetener, whisking until smooth. Add 2 tablespoons of water and 1 teaspoon of vanilla extract, stirring well.

Step 7: As soon as the cake comes out of the oven, use a skewer to poke holes all over the top while it’s still in the pan. Pour the warm glaze evenly over the cake and let it cool completely in the pan.

Step 8: Once cool, gently loosen the edges of the cake with a knife or spatula, then invert it onto a serving plate. Dust the cake with powdered sweetener.

Step 9: Serve the butter cake with lightly sweetened whipped cream and fresh berries for a delicious keto-friendly dessert experience.

Tips & Variations

Use room temperature eggs and butter for easier mixing and a smoother batter.

Double-greasing the pan with solid fat first reduces the chance of sticking.

Substitute allulose for erythritol if you prefer a less cooling sweetness in the glaze.

For a different twist, add a teaspoon of cinnamon or almond extract to the batter.

FAQs

Can I make this cake nut-free?

This recipe heavily relies on almond flour for texture and flavor, so nut-free options are limited. You could experiment with coconut flour blends, but the texture will differ significantly.

Is whey protein powder necessary?

Whey protein powder helps create structure and firmness in this low-carb cake. If unavailable, you can try an alternative low-carb protein powder, but the texture may be slightly different.