Keto Kentucky Butter Cake is a low-carb, sugar-free version of the classic Southern dessert, made using almond flour, coconut flour, and keto-friendly sweeteners.
I made this Keto Kentucky Butter Cake to enjoy a rich, moist dessert while staying committed to my ketogenic lifestyle.
The main specialty of this cake lies in its buttery glaze that soaks into the warm cake, creating a soft texture and deep flavor throughout.
I will now show up and show step-by-step how to make this Keto Kentucky Butter Cake from scratch.
Keto Kentucky Butter Cake
This Keto Kentucky Butter Cake takes a classic Southern dessert and turns it into a low-carb treat. Using almond flour and coconut flour instead of regular flour keeps it keto-friendly, while sweetened with sugar substitutes that don’t raise blood sugar.
The cake comes out moist and tender thanks to the butter and cream in the batter. The best part is the warm butter glaze poured over the hot cake, which soaks in and adds a rich, sweet finish.
This recipe lets you enjoy a traditional buttery cake without the carbs, perfect for those following a keto lifestyle.
How To Prepare Keto Kentucky Butter Cake?
To make sure your Keto Kentucky Butter Cake comes out just right, let’s walk through every step carefully! I’ve broken down the process in simple terms and added helpful tips to make baking easier.
I’ll also share the key kitchen tools I use to prepare this cake some make things quicker, but none are absolutely necessary.
If you don’t have all the tools, don’t worry; just work with what you have, and you’ll still end up with a rich, buttery, and delicious keto-friendly cake!
Let’s get started and enjoy baking this classic Keto Kentucky Butter Cake together.
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 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
Cake:
- 2 ½ cups almond flour
- ¼ cup coconut flour
- 1 cup unsalted butter, softened
- 5 large eggs, at room temperature
- ¼ cup unflavored whey protein powder
- 1 tablespoon baking powder
- ½ cup heavy whipping cream
- 1 cup Swerve Granular sweetener (or preferred keto-friendly sweetener)
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup water
Butter Glaze:
- ¼ cup unsalted butter
- ⅓ cup erythritol (or preferred sugar substitute)
- 1 tablespoon vanilla extract
- 2 tablespoons water
How To Make Keto Kentucky Butter Cake
1. Get the Oven and Pan Ready
Set your oven to 350°F (175°C). Grease a 9-inch bundt pan with butter or line it with parchment paper so nothing sticks.
2. Mix the Dry Ingredients
In a medium bowl, whisk together almond flour, coconut flour, whey protein, baking powder, and salt until everything’s blended well.
3. Cream the Butter and Sweetener
In a bigger bowl, beat the softened butter with the sweetener until it’s light and fluffy. An electric mixer makes this quicker and easier.
4. Add Eggs and Vanilla
Add the eggs one by one, beating well after each. Then stir in the vanilla extract.
5. Combine Wet and Dry
Add the dry ingredients in parts, alternating with the heavy cream and water start and end with the dry stuff. Mix gently until just combined, don’t overdo it.
6. Bake the Cake
Pour the batter into your pan and spread it out evenly. Bake for about 40 to 45 minutes, or until a toothpick poked in the center comes out clean. Let it cool a bit while you make the glaze.
7. Make the Butter Glaze
Melt butter in a small pan over medium heat. Stir in erythritol, vanilla, and water. Let it simmer gently for 3–5 minutes until the sweetener dissolves and the glaze thickens a little. Take it off the heat.
8. Glaze the Cake
While the cake’s still warm, pour the glaze evenly over the top so it soaks in. Let the cake cool completely before cutting and serving.
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 alleles. 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.
Nutrition Facts Keto Kentucky Butter Cake
| Nutrition | Amounts |
|---|---|
| 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.
My Tips For Success
1. Always make sure your butter and eggs are at room temperature before you start. This makes everything blend together smoothly and gives you a batter that’s easier to work with. If they’re cold, the batter can get lumpy or separate, which messes with the texture.
2. Once you add the dry ingredients, be gentle when mixing. Stir just enough to bring everything together. Over mixing can make your cake dense and tough, and nobody wants that—it should be light and soft.
3. Also, double-check your baking powder. If it’s old or past its prime, it won’t help your cake rise properly, leaving it flat and heavy.
4. When it’s time for the butter glaze, pour it slowly and evenly over the warm cake. This way, the glaze soaks in bit by bit, making the cake moist and flavorful all the way through, not just on top.
5. After baking, give the cake at least 15 to 20 minutes to cool in the pan. This helps it set so it doesn’t fall apart when you take it out.
How To Store Leftovers
To store leftover Keto Kentucky Butter Cake, place it in an airtight container and keep it in the refrigerator. This helps maintain freshness and prevents it from drying out. The cake will stay good for up to 4-5 days.
For longer storage, wrap the cake tightly in plastic wrap and foil, and then freeze it for up to 2 months. Thaw in the fridge before serving.
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.
Keto Kentucky Butter Cake 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.
Keto Kentucky Butter Cake 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!
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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
Cake:
- 2 ½ cups almond flour
- ¼ cup coconut flour
- 1 cup unsalted butter softened
- 5 large eggs at room temperature
- ¼ cup unflavored whey protein powder
- 1 tablespoon baking powder
- ½ cup heavy whipping cream
- 1 cup Swerve Granular sweetener or preferred keto-friendly sweetener
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup water
Butter Glaze:
- ¼ cup unsalted butter
- ⅓ cup erythritol or preferred sugar substitute
- 1 tablespoon vanilla extract
- 2 tablespoons water
Instructions
Get the Oven and Pan Ready
- Set your oven to 350°F (175°C). Grease a 9-inch bundt pan with butter or line it with parchment paper so nothing sticks.
Mix the Dry Ingredients
- In a medium bowl, whisk together almond flour, coconut flour, whey protein, baking powder, and salt until everything’s blended well.
Cream the Butter and Sweetener
- In a bigger bowl, beat the softened butter with the sweetener until it’s light and fluffy. An electric mixer makes this quicker and easier.
Add Eggs and Vanilla
- Add the eggs one by one, beating well after each. Then stir in the vanilla extract.
Combine Wet and Dry
- Add the dry ingredients in parts, alternating with the heavy cream and water start and end with the dry stuff. Mix gently until just combined, don’t overdo it.
Bake the Cake
- Pour the batter into your pan and spread it out evenly. Bake for about 40 to 45 minutes, or until a toothpick poked in the center comes out clean. Let it cool a bit while you make the glaze.
Make the Butter Glaze
- Melt butter in a small pan over medium heat. Stir in erythritol, vanilla, and water. Let it simmer gently for 3–5 minutes until the sweetener dissolves and the glaze thickens a little. Take it off the heat.
Glaze the Cake
- While the cake’s still warm, pour the glaze evenly over the top so it soaks in. Let the cake cool completely before cutting and serving.