Keto Kentucky Butter Cake
Keto Kentucky Butter Cake is a low-carb, sugar-free version of the classic Southern dessert. Made with almond flour, butter, eggs, and sweeteners like erythritol, it mimics the rich, buttery flavor of the original cake. The result is a moist, decadent treat that’s perfect for those following a keto or low-carb diet.
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.
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.