Hello, fellow bakers! If you’re anything like me, you’re always on the lookout for new ways to satisfy your sweet tooth without straying too far from your healthy lifestyle.
The Keto Kentucky Butter Cake is a low-carb, sugar-free version of the classic Kentucky Butter Cake. Traditionally, Kentucky Butter Cake is a rich, buttery dessert known for its dense texture and a decadent glaze made from butter, sugar, and vanilla.
In the keto version, the sugar is replaced with a low-carb sweetener like erythritol, and the flour is swapped for almond and coconut flour, making it suitable for those on a ketogenic or low-carb diet.
I’ve spent a lot of time perfecting this recipe, and I think you’re going to love it. Whether you’re looking to surprise your family with a sugar-free dessert or just need a treat for yourself, this cake fits the bill perfectly.
Information Of Keto Kentucky Butter Cake
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 65 minutes
Course: Dessert
Cuisine: American, Keto
Yield: 10 servings
Kitchen Utensils You’ll Need
- Mixing bowls
- Electric hand mixer or stand mixer
- 9-inch bundt pan
- Measuring cups and spoons
- Cooling rack
- Rubber spatula
Ingredients
For the Cake:
- 2 1/2 cups almond flour (super-fine)
- 5/8 cup coconut flour (a little more than 1/2 cup)
- 1 1/4 teaspoons baking powder
- 1/3 teaspoon salt
- 8 large eggs
- 1 1/4 cups butter (softened)
- 1 1/4 cups erythritol (or another preferred keto sweetener)
- 1 1/4 tablespoons vanilla extract
- 1/3 cup unflavoured whey protein powder
- 5/8 cup whipping cream (a little more than 1/2 cup)
- 5/8 cup water (a little more than 1/2 cup)
For the Butter Sauce:
- 5/8 cup unsalted butter
- 5/8 cup erythritol (or sweetener of your choice)
- 2 1/2 teaspoons vanilla extract
- 1/3 teaspoon salt
How To Make Keto Kentucky Butter Cake
1. Preheat the oven:
Preheat your oven to 325°F (165°C). Grease and flour a 9-inch bundt pan (or use parchment paper for easy removal).
2. Prepare the dry ingredients:
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and whey protein powder. Set this aside.
3. Cream the butter and sweetener:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and erythritol (or your preferred keto sweetener) until light and fluffy, about 3-4 minutes.
4. Add eggs and vanilla:
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate adding dry ingredients and liquids:
Add the dry ingredients to the wet mixture in batches, alternating with the whipping cream and water. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
6. Bake the cake:
Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden on top.
7. Prepare the butter sauce:
While the cake is baking, melt the butter for the sauce in a small saucepan over medium heat. Stir in the erythritol, vanilla extract, and salt. Simmer for a few minutes until the sweetener has dissolved and the sauce has thickened slightly.
8. Pour the butter sauce over the cake:
Once the cake is done, remove it from the oven. While the cake is still warm, pour the butter sauce evenly over the top, allowing it to soak into the cake.
9. Cool and serve:
Let the cake cool in the pan for 10-15 minutes before slicing into squares or rectangles. Serve warm or at room temperature.
Special Notes:
❖ Sweetener Substitutes: I used erythritol as the sweetener in this recipe, but you can substitute it with your preferred keto-friendly sweetener like monk fruit sweetener or allulose. Just make sure the ratio is similar to erythritol for the best results.
❖ Gluten-Free Option: This recipe is already gluten-free thanks to the almond and coconut flours. However, if you prefer, you can experiment with other low-carb flours like lupin flour or a blend of low-carb flours that suit your needs.
❖ Storage: Store any leftover cake in an airtight container at room temperature for up to 3-4 days. If you want to keep it longer, you can refrigerate it for up to a week. This cake also freezes well—just slice it and wrap it tightly before freezing.
Nutrition Facts Keto Kentucky Butter Cake
| Calories | 220 kcal |
| Total Fat | 21g |
| Carbohydrates | 4g |
| Fiber | 1g |
| Protein | 4g |
| Sugar Alcohols | 4g |
Are Keto Cakes Healthy?
Keto cakes can be a healthy dessert option when made with the right ingredients. Unlike traditional cakes, which are often high in refined sugars and carbs, keto cakes are typically made with low-carb flours like almond or coconut flour, and sweeteners like stevia or erythritol.
This makes them a great choice for those following a keto or low-carb diet. They’re also rich in healthy fats, which can help keep you satisfied and provide sustained energy.
Health Benefits
Aside from being low-carb, this Keto Kentucky Butter Cake comes with several health benefits:
1. Almond Flour: Almond flour is rich in healthy fats, fiber, and protein. It’s a great alternative to regular flour and helps to stabilize blood sugar levels.
2. Coconut Flour: Another low-carb alternative, coconut flour is high in fiber and can help with digestion and weight management.
3. Butter: While this recipe uses a generous amount of butter, it’s packed with healthy fats that promote satiety and provide energy on a keto diet.
4. Sugar-Free: By using a keto sweetener, this cake is free from refined sugars, making it suitable for anyone managing blood sugar levels or avoiding sugar.
Best Serving Ideas
1. Top with Whipped Cream
A dollop of sugar-free whipped cream is the perfect complement to the richness of the butter cake. The light, airy texture balances out the dense, buttery flavor of the cake, creating a delightful contrast.
2. Serve with Fresh Berries
A handful of fresh berries—such as raspberries, blackberries, or strawberries—adds a refreshing, slightly tart element that pairs beautifully with the sweet, buttery cake. Plus, the vibrant colors make your dessert look even more inviting.
3. Add a Sprinkle of Nuts
For a little crunch and added flavor, sprinkle some chopped nuts on top. Sliced almonds, pecans, or walnuts are all great options. They add texture and a nutty flavor that complements the cake’s sweetness.
Conclusion
Keto Kentucky Butter Cake is a fabulous low-carb dessert that brings together all the richness and flavor of a classic southern butter cake, but without the carbs or sugar.
It’s easy to make, beautifully moist, and perfect for any occasion. You’re having a family gathering or just treating yourself to a slice of keto-friendly goodness, this cake is sure to impress.
I absolutely love how this cake captures the essence of the original recipe while staying true to a keto diet.
It’s a great way to enjoy something indulgent without any guilt. I hope you try it and fall in love with it just as much as I have. Happy baking!
More Delicious Recipes For You
Brown Butter Pound Cake Recipe | Easy And Moist!
Chocolate Angel Food Cake – A Heavenly Dessert
Strawberry And Vanilla Cake Recipe – A Sweet Slice
Carrot Eggless Cake Recipe – Delicious Treat
Keto Kentucky Butter Cake
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- 9-inch bundt pan
- Measuring cups and spoons
- Cooling rack
- Rubber spatula
Ingredients
For the Cake:
- 2 1/2 cups almond flour super-fine
- 5/8 cup coconut flour a little more than 1/2 cup
- 1 1/4 teaspoons baking powder
- 1/3 teaspoon salt
- 8 large eggs
- 1 1/4 cups butter softened
- 1 1/4 cups erythritol or another preferred keto sweetener
- 1 1/4 tablespoons vanilla extract
- 1/3 cup unflavoured whey protein powder
- 5/8 cup whipping cream a little more than 1/2 cup
- 5/8 cup water a little more than 1/2 cup
For the Butter Sauce:
- 5/8 cup unsalted butter
- 5/8 cup erythritol or sweetener of your choice
- 2 1/2 teaspoons vanilla extract
- 1/3 teaspoon salt
Instructions
Preheat the oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 9-inch bundt pan (or use parchment paper for easy removal).
Prepare the dry ingredients:
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and whey protein powder. Set this aside.
Cream the butter and sweetener:
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and erythritol (or your preferred keto sweetener) until light and fluffy, about 3-4 minutes.
Add eggs and vanilla:
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding dry ingredients and liquids:
- Add the dry ingredients to the wet mixture in batches, alternating with the whipping cream and water. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
Bake the cake:
- Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden on top.
Prepare the butter sauce:
- While the cake is baking, melt the butter for the sauce in a small saucepan over medium heat. Stir in the erythritol, vanilla extract, and salt. Simmer for a few minutes until the sweetener has dissolved and the sauce has thickened slightly.
Pour the butter sauce over the cake:
- Once the cake is done, remove it from the oven. While the cake is still warm, pour the butter sauce evenly over the top, allowing it to soak into the cake.
Cool and serve:
- Let the cake cool in the pan for 10-15 minutes before slicing into squares or rectangles. Serve warm or at room temperature.