Some desserts are absolutely iconic and I can say with confidence that this Keto Kentucky Butter Cake is one of them. This is the original, my friends! I first published this epic sugar-free treat back in 2017 and it became an instant success. So much so that look-alike recipes started popping up all over the internet. Imitation is the sincerest form of flattery, as they say!
But you’ve managed to find your way to the OG keto butter cake, and I am glad you’re here. If you love rich, buttery desserts, you’ll be happy to know I have plenty of them. You might also enjoy my recipes for Keto Gooey Butter Cake and Keto Butter Cookies.
My devoted fans know that I am a stickler for both taste and texture. So I took my time developing this recipe, and figuring out how to achieve the classic Southern butter cake experience with low carb ingredients.
This cake has the perfect density, but still comes out with an incredibly tender crumb. And the buttery syrup soaks in while the cake still warm, to make it ultra-moist. It’s really is a stunner of a dessert, so it’s little wonder that there are so many copycat recipes. But now you know where it all started!
Why Readers Adore This Recipe
- Rich, buttery flavor: Readers often tell me that when they take this to a gathering, it’s the first dessert to disappear!
- Unbelievably moist: The cake is moist enough as it is but the buttery glaze adds even more moisture.
- Elegant presentation: Bundt cakes always look so elegant, all they need is a sprinkle of powdered sweetener and a few berries.
- Crowd-pleaser: Many folks report that everyone loves this cake, from kids to grandparents.
- Make ahead recipe: You can make it several days in advance and refrigerate until ready to serve.
- Keto-friendly deliciousness: No grains, gluten, or sugar makes this an epic low carb treat.
What readers are saying
“I think this cake might be my favorite, and I’ve made many of your desserts. This moist, buttery cake does not even need the glaze! It’s that good. Comes together quickly, bakes to perfection, and yields lots of servings. It’s 10 ⭐️” — Lynn
Ingredient Notes
- Keto flours: This recipe uses both almond flour and coconut flour. The coconut flour helps with structure and offsetting all the delicious butter.
- Protein powder: As always, protein powder helps the cake rise better and have more structure. I recommend whey or egg white protein. Plant-based may also work but don’t use collagen protein.
- Butter: Butter cake needs to be made with copious amounts of butter. Please don’t ask me how to make this recipe lower fat. It’s a butter cake, after all!
- Sweetener: This bakes for quite a bit of time, so I recommend using mostly erythritol based sweeteners in the cake. See the Tips for Success for more details.
- Whipping cream: I use a mix of whipping cream and water as the liquid in this recipe.
- Kitchen staples: Eggs, vanilla extract, baking powder, and salt.
How to Make Keto Kentucky Butter Cake
- Combine the dry ingredients: Whisk the almond flour, coconut flour, whey protein, baking powder, and salt.
- Mix the wet ingredients: In a large bowl, beat the butter and the sweetener until light and creamy. Beat in the eggs and vanilla extract.
- Combine together: Add the almond flour mixture and beat until well combined. Transfer the batter to a large, well-greased bundt pan and bake until golden brown.
- Prepare the glaze: Melt the butter and sweetener together, whisking until combined. Whisk in the water and vanilla extract.
- Pour over the cake: While the cake is still warm, poke holes all over it with a skewer. Pour the glaze over and let cool completely in the pan.
- Garnish: Gently loosen the sides with a knife then flip out onto a serving platter. Dust with powdered sweetener.
Tips for Success
Take the time to grease the pan properly, as directed in the recipe. Bundt pans are notoriously tricky and sticky, and it can be tough to get cakes out in one piece. Particularly cakes as tender as this one! Make sure not to use pans with lots of nooks and crannies – a regular fluted pan works best.
Also let the cake cool completely but don’t let it stay in the pan much longer! I’ve noticed that keto baked goods begin to stick again if they stay in the pan much longer than that.
Use room temperature ingredients. I cannot state this strongly enough! Cold eggs will cause the nicely creamed butter to clump up again.
I don’t recommend trying to replace the coconut flour with more almond flour. Almond flour contains more moisture and it will make this cake far too soft.
Protein powder is an important part of this cake’s success so please don’t ask me if you can substitute anything.
Sweetener Options
I highly recommend using an erythritol based sweetener in the cake itself. Allulose browns more quickly and the part of the cake against the pan will darken considerably – and with a bundt cake, the majority of the cake is against the pan. It may also taste a little burnt.
That said, you are free to experiment with your preferred sweeteners. I just can’t guarantee the results.
You can use allulose-based sweeteners in the glaze, as that won’t cause any issues.
More Keto Bundt Cakes To Love
Keto Kentucky Butter Cake
Equipment
Ingredients
Cake
- 2 1/2 cups (260 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/4 cup (27 g) unflavoured whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (227 g) butter, softened
- 1 cup (182 g) granular sweetener , erythritol recommended
- 5 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup (119 g) whipping cream
- 1/2 cup (118.29 g) water
Butter Glaze
- 5 tbsp butter
- 1/3 cup (60.67 g) granular sweetener, erythritol or allulose
- 2 tbsp water
- 1 tsp vanilla extract
Garnish
- 1 to 2 tbsp powdered sweetener
Instructions
Cake
- Preheat oven to 325ºF. Grease a bundt cake pan VERY well and then dust with a few tbsp of almond flour. Pro Tip: double-grease your pan to help prevent sticking. Use a solid fat first, like butter or coconut oil, and then a spray like coconut or avocado.
- In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
- In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract.
- Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.
- Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the top of the cake is firm to the touch.
Butter Glaze
- In a small saucepan over low heat, melt the butter and sweetener together. Whisk until well combined. Whisk in the water and vanilla extract.
- While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the glaze over and let cool completely in the pan.
- Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener.
- Serve with lightly sweetened whipped cream and fresh berries.
Video
Notes
Nutrition
Frequently Asked Questions
This is a very butter-forward recipe, so dairy-free substitutions will change the flavor and texture. Some readers have had success using high-fat plant-based butter, but the result won’t be quite as rich or classic as the original.
Because this is a large cake, I recommend using a 9-inch spring form pan or two 8-inch round cake pans. Baking time will vary, so start checking early and take it out when the top is just firm to the touch.
This keto Kentucky butter cake recipe has 5.5g of carbs and 2.5g of fiber per serving. That comes to 3g net carbs per slice.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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If using monkfruit classic sweetener would I use the same amount or less?!
That entirely depends on WHAT monkfruit you are talking about. Straight extract or a blend?
Lankanto monkfruit classic with erythritol! The red bag!
This KY born ‘n’ bred gal thinks your cake looks AWESOME! Will have to try the recipe & get back to you on it. As I sit here this morning in the Bluegrass state (extreme southwest portion) I’m droolimg as I read the recipe. I also would like to know if you have recommendations as I have seen elsewhere on the type of almond flour. Some have said use finely ground since it leaves less almond taste. Bob’s Red Mill recommended by others.
I always use Bob’s Red Mill.
This was a delicious cake, I did due some modifications because I didn’t have swerve and protein powder.. so I added coconut powder to replace the protein powder and I added less sweetener because I have Monkfruit and its super sweet to me so i only added 3/4 of a cup.. and 1/4 cup on the syrup…. I have to say its the best thing that has happened to my coffee they complement each other perfectly ????????
I’ve made this recipe before and it is fantastic. I was thinking about the old Bacardi’s Rum Cake and thought I’d add rum (others posted they had as well). I was wondering if in addition to the double creased pan, do you think ground pecans would work – it shouldn’t prevent the cake from turning out of pan, should it? Then finish it off with a “rum glaze” and top with whipped cream.
Do you have my new book, The Ultimate Guide to Keto Baking? BEause I make a version of this with rum and pecans. It’s a little different than this, less butter, but it’s exactly what you’re looking for.
I do have your new baking cookbook! It is wonderful. Honestly though, I had made the KY butter cake and didn’t even think to look in your new book for the rum/pecan version! Thank you for pointing that out! Merry Christmas!
Have a wonderful holiday! 🙂
I came here for a caramel cake recipe, but this has me thinking I’ll try it instead. Your link to the Salted Caramel Kentucky Butter Cake has me wondering, though, if I could replace the glaze with hot salted caramel sauce. Any chance you’ve tried that?
I haven’t but I am sure you could.
I decided to follow the recipe as-written before I started messing around with it. It’s wonderful! Thank you!
Great looking cake, can’t wait to try it! Could I make into cupcakes and if so could you help me with the time conversion.
People have made it into cupcakes and I think it will make 16. I can’t guess at the bake time although it will be a lot less. You need to keep your eye on it.
This cake looks delicious! I”m excited to try it! Do you think Bone Broth Protein would work, instead of the Whey Protein?
No, it won’t. I’ve tried in other baked goods and it makes them very gummy.
Thanks! Ok I will get some whey protein then! ????
HI CARILYN!
I MADE THIS CAKE.I PUT IT IN 2 BUNDT PAN. IT IS MORE LIKE A STRAIGHT PAN/REGULAR WITH A TUB IN THE MIDDLE.IT HASN’T ANT RIDGES AT ALL.THE PAN WAS SMALL 9 INCH SO I BAKE IT IN 2 PANS.I USE REGULAR ERYTRITOL I CANT GET THE SWERVE IN MY COUNTRY AND AMAZON DOST DELIVERED IT TO MY COUNTRY. I USED WHITE EGG PROTEIN. I LET THE CAKES TO COOL 15 MIN AND THEY STACK AND CRACK. I COULDNT FLIP THEM OUT FROM THE PANS AND MY PANS ARE STRAIGHT AND ONLY HAVE A TUBE LIKE BUNDT PAN. THE TAST WAS GOOD. BUT MY CHILDREN DIDNT LIKE SINCE THEY USE TO CAKES MADE WITH WEAT FLOUR.WHEN I MAKE YOURS CHOCOLATE CAKES AND CUPCAKE THE ENJOY WITH MY. BUT WITH THE VANILLA CAKE I DONT KNOW.
THANK YOU SO MUCH.
Just made this cake! I had to use Plant Protein from Walmart because that was the only flavorless one they had. I also replaced half the water with Bourbon in the cake and butter glaze. We spent a few days last month in Kentucky touring Bourbon distilleries and everything seemed to be made with Bourbon. With Kentucky in the cake’s name, it only seemed right to add 1792 small batch Bourbon from Bardstown, KY. Anyway, the cake was delicious! My whole family loved it. This recipe is going into my binder.
I just sent a comment about my cake being crunchy. The comment went through accidentally before I could finish my name and email.
So I don’t see that comment at all. Can you re-send it to me?
Hi, I’m planning on making this delicious looking cake. What size Bundt pan are you using? I love all the keto desserts, so yummy.
Mine is 9 inches in diameter but any 10 to 12 cup capacity pan will do.
OMG…Thank you so much for this recipe. The cake came out as promised. Initially I thought it was too much butter for the drizzle but once it sat over night the cake soaked it up and it was delicious! I defrosted some frozen strawberries and drizzled the juice over the cake perfect strawberry shortcake replica.
Wow! A keto-cake I can serve to my non-keto family. When I served them, they didn’t know! AND when I told them, they didn’t care! You are truly a wizard and I am truly grateful.
That’s lovely to hear, thank you!
I love this cake but I am hit and miss getting it out of the pan, I will try butter, coconut oil, and dusting with A.F. I was reading the comments and people were discussing subbing xanthan gum and you commented that she shouldnt add more than it calls for as it would be gummy. Is it supposed to have xanthan gum as I don’t find it in the recipe. I wonder if this is why I cant get it out of the pan in one piece half the time.
It should have 1/2 teaspoon. But it’s not really what holds it together. What pan do you have?
I made this in a glass 9×13 baking pan – it is DELICIOUS, but the center was very very moist. Should I try adding a bit more coconut flour? And if so, how much would you recommend?
Was it a glass pan, by chance? That might be part of the issue.
I made the cake and I must have done something wrong…:( It looked beautiful out of the oven – I poked and added the butter “glaze” and let it cool down for a few hours. It came out the pan great but the consistancy was odd. It kind of “melted” in my mouth which is not a bad thing but I was hoping for more of a cake like consistancy. Any suggestions? Thanks so much!
I’m sorry, without being in your kitchen, I can’t identify the issue based on this alone. No one else has mentioned this particular issue. Sorry!
This cake is fabulous and I got a ton of milage out of it. I added some rum and orange flavoring to the batter and glaze and some orange zest to the glaze. OMG! So freaking good, and when I took it to work, folks said they couldn’t tell it was low carb, let alone keto. I messed up a bit when I tried to take it out of the pan, probably because it was still too warm despite the triple greasing. So I just sort of cut away some of the lumpy bits on top and whipped up some frosting with cream cheese, butter, cream, Swerve and orange flavoring and, when it failed to really thicken up, simply drizzled it over the cake to hide the imperfections, then garnished with raspberry halves. Turned the parts that got stuck in the pan into a casserole dish of bread pudding and a jar of vanilla chia pudding parfait. I even managed to reserve a tiny bit of the original batter and throw it into a silicon donut mold to make a couple of donuts so I could see if that would work (it totally did) and to sample the cake to determine if I could take it to work (I definitely could). So yeah. .. one batch ultimately yielded a cake, bread pudding, parfait, and a couple donuts… all of which managed to stay keto when I tallied up the macros. Win!
So glad it worked out!