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
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.
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.