Description

This Keto Kentucky Butter Cake is a rich, moist, and flavorful low-carb dessert perfect for those following a ketogenic diet. Made with almond and coconut flours along with a buttery glaze, it offers a deliciously sweet treat without the sugar spike. The cake features a tender crumb and a luscious butter glaze that soaks into the warm cake, making it irresistibly moist and decadent.

Ingredients

Scale

Cake 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

Butter Glaze

5 tbsp butter
1/3 cup granular sweetener (erythritol or allulose)
2 tbsp water
1 tsp vanilla extract
1 to 2 tbsp powdered sweetener (for dusting)

Instructions

Preheat and Prepare Pan: Preheat your oven to 325ºF (163ºC). Grease a bundt cake pan thoroughly, then dust it with a few tablespoons of almond flour. For best results, double-grease the pan by first applying a solid fat like butter or coconut oil, then spraying with coconut or avocado oil spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, unflavoured whey protein powder, baking powder, and salt until fully combined.
Cream Butter and Sweetener: In a large mixing bowl, beat the softened butter and granular sweetener together until the mixture is light, fluffy, and creamy. This helps incorporate air for a tender crumb.
Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter mixture, followed by the vanilla extract, ensuring a smooth, homogenous batter.
Combine Batter: Gradually beat in the dry flour mixture until just combined. Then incorporate the whipping cream and water, mixing until the batter is smooth and well blended.
Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Bake for 50 to 60 minutes, or until the cake turns a golden brown color and the top feels firm to a gentle touch. A skewer inserted should come out clean.
Prepare Butter Glaze: While the cake bakes, melt the butter and granular sweetener together in a small saucepan over low heat, whisking until fully combined. Stir in the water and vanilla extract, continuing to whisk to create a smooth glaze.
Glaze the Cake: Once the cake is done and still warm in the pan, use a skewer to poke holes all over the surface. Slowly pour the warm butter glaze evenly over the cake allowing it to soak in.
Cool and Remove: Let the glazed cake cool completely in the pan to set. Then carefully loosen the edges with a knife or a thin rubber spatula and invert the cake onto a serving platter.
Finish and Serve: Dust the top of the cake with powdered sweetener for an elegant finish. Serve slices with a side of lightly sweetened whipped cream and fresh berries for an extra special touch.

Notes

Ensure eggs are at room temperature before mixing to create a better emulsion and a lighter cake texture.
Using unflavoured whey protein powder keeps the cake keto-friendly and helps with structure.
Double greasing the bundt pan is essential to prevent sticking, especially with keto flours.
You can substitute erythritol with allulose in the glaze for a smoother texture and less cooling effect.
For best results, let the cake cool completely before removing from the pan to prevent cracking.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
The cake can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Baking
Method: Baking
Cuisine: American Southern

Keywords: Keto Kentucky Butter Cake, keto cake, low carb dessert, almond flour cake, butter glaze cake, sugar-free cake, keto baking