This gorgeous indulgent low carb Kentucky Butter Cake is going to blow your mind! It’s easily one of the best keto cake recipes I have ever made.
Sometimes, size matters and sometimes, bigger is better. I know many of you are enjoying my mini low carb cakes and keto desserts for two but that’s not where we are going today, my friends. Oh no, today, we are going big, bold, and beautiful. And we are heading down into the heart of Dixie and taking inspiration from our beloved Southern friends, who do big, bold and beautiful better than the rest of the world. I mean, these people know how to use butter in a big, BIG way. And anyone who can liberally throw huge amounts of butter in a cake and then drizzle that cake with more butter has my respect.
I am pretty certain that I’ve never been to Kentucky. I have a decent sense of US geography but some of those states down in the southeast corner of the country confuse me so I might not even be able to place it on a map. Sorry, Kentuckians, but it’s true and I wager that many of you wouldn’t be able to place the Canadian provinces, so there! But I have plenty of respect for you because hey, you created bourbon, you’re pretty awesome when it comes to horse races, and you know how to knock it out of the park when you make cake.
I confess I’d never heard of Kentucky Butter Cake until I saw this glorious Salted Caramel Kentucky Butter Cake from Wishes and Dishes. It was in a Facebook video and had caramel drizzling down all over it and I just stopped in my tracks. Quite literally, I sat there with my jaw hanging open and there is a slight chance that I may have drooled a little. I instantly knew I had to make a low carb Kentucky Butter Cake.
It needed a little more research though. A butter cake takes a lot of butter (d’uh, right?). I knew this could present problems when working with almond flour, since it already contains much more fat and moisture than wheat flour. But I really wanted to put the full cup of butter in the cake so it would live up to the name. In the end, I just went for it, offsetting the amount of moisture with some coconut flour, and hoping and praying it would work out. I decided to see how it turned out before adding any caramel sauce to it.
Oh man, did this ever work out! This was one glorious low carb almond flour cake. It was gorgeous and rich, and oh so buttery, and I decided that all it needed was a little whipped cream and some berries. We had friends over for dinner and they loved it so much I sent them home with half of it. I kind of regret that decision…
Just because I chose not to add the caramel sauce doesn’t mean you can’t! Feel free to make some of the best low carb caramel sauce to drizzle over yours.
Enter my giveaway to celebrate my upcoming cookbook!
Kentucky Butter Cake
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 301 Calories from fat 248 | |
| % Daily Value | |
| Total Fat 27.07g | 42% |
| Cholesterol 109mg | 36% |
| Carbohydrate 5.54g | 2% |
| Dietary Fiber 2.5g | 10% |
| Protein 7.34g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
This gorgeous indulgent low carb Kentucky Butter Cake is going to blow your mind! It's easily one of the best keto cake recipes I have ever made.
Ingredients
Cake
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 1 cup Swerve Granular
- 5 large eggs, room temperature.
- 2 tsp vanilla extract
- 1/2 cup whipping cream
- 1/2 cup water
Butter Glaze
- 5 tbsp butter
- 1/3 cup Swerve Granular
- 2 tbsp water
- 1 tsp vanilla extract
Garnish
- 1 to 2 tbsp Confectioner's Swerve
Instructions
- Preheat oven to 325F. Grease a bundt cake pan VERY well and then dust with a few tbsp of almond flour.
- 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 cake is firm to the touch. A tester inserted in the center should come out clean.
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.
Recipe Notes
Serves 16 (this is a big, rich cake!). Each serving has 2.04g NET CARBS.
Food energy: 301kcal Total fat: 27.07g Calories from fat: 243 Cholesterol: 109mg Carbohydrate: 5.54g Total dietary fiber: 2.50g Protein: 7.34g Erythritol: 20.6g
This sounds decadent. Thanks!
This is absolutely the best dessert I’ve made from THM!!!!!You can eat this plain and it tastes like a glazed cake doughnut!!!!! It’s scrumptious!!!!!
Totally Awesome! Perfect instructions! The only thing wrong is I could eat the whole thing lol
Are your recipes ketogenic because I made your cranberry sour cream muffins and it took three times the amount of carbs for one day I use the quarter cup or half a cup of walnuts it was optional so what is your website I’m quite confused cuz your recipes are way too high for my Keto
How many carbs are you trying to do in one day? Because the total carb count on those muffins is only 8g. The NET carbs are under 5g. I can’t imagine how you are trying to eat less than 8g total carbs per day. My guess is…you entered the ingredients into something like My Fitness Pal, which is notorious for errors, and it added in the erythritol. Since erythritol doesn’t affect blood glucose, it needs to be removed from the count.
Whenever I put a recipe on MFP, I search for the net carbs version of the ingredients like Swerve.
Hi
I only have vanilla flavoured protein powder, do you think that would be ok?
Yes but cut back on the vanilla extract.
Do you think this could be made in a 9×13″ rectangular pan? I don’t own a Bundt pan and don’t bake enough to justify giving one house room. I’d guess the baking time would have to be reduced.
Yes, I think you could. I’d start with 25 min and check on it every 5 minutes after that.
I was thinking that it was way too much cake for me and considered cutting the recipe in half and making cup cakes. I could then freeze half the cup cakes. And because it reminds me of some old rum cake recipes I was thinking of doing half the glaze as in the recipe and the other half with rum flavoring in the glaze.
Sounds pretty great to me!
How long do you think for cupcakes?
I’d say at least 20 minutes and then keep checking every few minutes after that.
I made it this evening and baked it in a 9×13 do about 55 minutes and it was perfect!
So did you just pour the butter glaze on top and then comfectioner sugar? No flippimg involved!
I just ordered a silicone bundt cake pan so I can make this cake! The last cake I make in my metal pan stuck & ruined the cake.
I use Swerve all the time, but I find that when I use more than 1/2 a cup in a recipe it gets that Swervey cooling aftertaste. If I use a different sweetener that has less bulk, do you think that would be a problem?
I’ve found a combination of Swerve with Monk Fruit is very tasty. I have to try this cake!
I don’t think it would be a problem in this one.
OMG!!!!!
i am new to cooking low carb, i am excited to make this cake
Usually I bookmark the pages to try things later, but not this one. This one’s going immediately into MasterCook to try this week. 🙂
Thank you for this luscious looking cake! I will have to make it soon, once I get over my Oregon cold and can actually taste it…. Happy Fat Tuesday!
How do you store this cake?
Well, I just stored it on the counter for 3 days and it did fine but after that, it should be refrigerated.
Hi Carolyn, do you happen to know the conversion from Swerve to Pyure? Is either sweeter or are they interchangeable? Thanks for a seriously delicious looking recipe!
I am not positive but I do know Swerve measures like sugar. So figure out how much Pyure you should use in relation to sugar.
Pyure is half a small you would use sugar. When I am outta swerve that’s what I use as back up
I mean half as much! Sorry
I find that I only have to use half the amount of pyure vs swerve…I’ve ruined a few desserts before I realized this. Just saying..
OH sweet heavenly days — this Georgia girl is going to be making this cake THIS weekend. Looks gorgeous and yummy!!!
I by chance just made your lemon bundt cake over the weekend. Now I have to hurry up and eat the rest of it so I can make this one! I was raised in Southwest Virginia, which is snuggled in there with Kentucky, Tennessee and North Carolina, so I appreciate your call out to the area! Now if you can figure out how to make a low carb Mountain Dew cake, I’d be one happy former southerner!
This looks AMAZING!!!! Thanks for another wonderful recipe!!!
Mountain Dew Cake? I am assuming it takes Mountain Dew?
The original recipe does. It’s really moist and lemony. Probably similar to those recipes that were popular a while back that called for Diet Coke. :0) Mountain Dew is REALLY popular in that area!
Oh man – now you made me want an ice cold Mountain Dew!
I bet you could sub Zevia’s mountain zevia soda 🙂
Can’t have too much butter!! 🙂
Wow! This will be a great cake to take with me when I leave for North Carolina!!! I want no options to mess my plan up!! Thanks for your outstanding recipes!!!!!
What is the purpose of the whey protein powder, and can this be made without it? Thanks!
To mimic gluten (which is a protein) and help the cake rise and hold its shape. Not sure it will hold together as well without it.
Thank you- that’s very helpful 🙂
Could you use unflavored egg or vegetable/pea protein powder instead of whey? I don’t tolerate whey protein powder so I have none on hand.
go for the egg white protein because a lot of pea protein is greenish.
Could zantham gum be substituted for the when protein?
No, they are two entirely different ingredients. That much xanthan gum would be awful.
I’m planning to use all almond flour, should I decrease the eggs? And how many do you suggest? Thanks so much I’m excited to try this cake.
Chris
Do 4 eggs to start and do 3 1/2 cups almond flour. Then, if the batter is overly thick, add an additional egg. But low carb batters ARE thicker than regular batters. It should be spreadable but not pourable.
Swoon! Butter 💕 you’re a genius… Thank you so much!
You are a hero!!! This is the most beautiful cake I have ever seen and I thank you from the bottom of my cake-loving heart!
Can I use vanilla egg white protein powder in place of the whey
Sure, just don’t add more vanilla and maybe cut back on the sweetener a bit because flavoured protein powders are typically sweetened a bit.
Can I use almond milk instead of whipping cream
Use almond milk in place of both the cream and water.
Where’s the nutmeg? My Mom made this cake since the 1940’s and fresh grated nutmeg is the most vital ingredient–makes all the difference in a traditional Kentucky cake.
None of the recipes I consulted (and I looked at 3 or 4) had any nutmeg. I am sure there are lots of little variations like that… 🙂
Very nice Carolyn! Another keeper. Made it today in my crock pot because you taught me I could do such things, thank you very much. Was hoping it would be a simple pound-cake type tea time cake minus the glaze and it did not disappoint. Lovely tender crumb and good flavor. (But you do need to take extra precautions greasing and maybe even lining the bottom with parchment so it releases without sticking.)
Oh well you are brilliant, doing it in the slow cooker!
Could you tell us how long you baked it, and on low or high? Thx
What did you grease your pan with?
Both butter AND coconut oil spray.
Would powdered stevia extract work? Swerve gives me gastric problems!
So this has to be made tomorrow! I do not have any almond flour but I DO have Trim Healthy Mama Baking Blend. I’m wondering if I could sub it for the almond flour, the coconut flour and whey since I’m pretty sure the THM Baking Blend has all of that in it. My only problem is that I think the THM Baking Blend is dry. I’m thinking 2 3/4 cup of THM Baking Blend would be a good sub for the three ingredients. However, you are the expert so – what do you think? I do NOT want to mess up this beautiful creation.
Baking Blend IS dry, but this is an insanely moist cake so I think you might be able to do it. 2 3/4 to 3 cups sounds about right. But I am not sure it actually has whey protein in it so if you have some of that, add it still.
So do you need to increase the water if you are using the baking blend
Personally I would increase the fats and/or eggs instead.
I really wanted to like this cake, but it just didn’t do it for me. I actually felt a little sick to my stomach all evening after eating it. I’m still sad to say that I haven’t found a good low carb dessert yet, other than my regular cheesecake.
Kay, to many almonds can make me have that feeling. try the THM baking blend. that might help. I find it makes a lighter products. or try half almond and half baking blend which is what I made last time I made this cake.
Looks like I’ll be giving this a go hopefully tomorrow. I love butter in things especially cake…. happy fat Tuesday!
This sounds delicious, I can’t wait to try it. I’d rather make it into muffin/cupcakes…would 16 be the right number, given this is 16 servings? Also, I’m not a fan of Swere, could that be replaced with powdered Sweetleaf stevia, or would o be better using Splenda for the bulk at the addition of a few carbs?
I think it would make about 16 cupcakes. I think you’d be okay using whatever sweetener you prefer.
I Couldn’t wait to get on here and leave a comment! I can’t even believe your recipes! They are the best out there. Always on point. Always true to your description and most importantly (for me) they are always easy for me to reproduce. I can’t thank you enough! THIS cake! I still can’t believe how delicious it is and how beautifully it came out. It reminds me of eating cake as a kid and pouring a little cream over my cake. My husband loved it – he’s new to eating keto and it’s been hard for him to wrap his little noggin around some of the recipes I’ve made. This was a hit through and through. Thank you! You are the best!
How much would I use if I only have baking blend and gentle sweet? Could I substitute and use the same amounts?
Baking blend is a lot drier but since this is such a moist cake, it might work. Not sure about the gentle sweet but Swerve measure like sugar so use as much of it as you would if you were swapping out for sugar.
Can I use the collagen powder instead of whey? Thanks
You can try but I am not sure how well it will work.
I used collagen as opposed to whey cause I Have to be dairy free. it worked just fine.
This looks yummy! You said you didn’t add the caramel sauce, but if one chooses to should it be added to the cake along with the butter sauce while it is warm?
I’d probably just drizzle over the cake before serving.
YUM! I don’t often like low-carb cakes, but this is delicious. Thank you. (Also, I thought this cake hit perfection about 24 hours after I baked it–before then it seemed slightly too moist, but with a little time it was perfect.)
So glad you liked it!
Anyone try freezing in slices? How would it hold up? My husband has been dying for old fashioned pound cake like my Grandma’s and this might do the trick!!
I would let it sit for a day. Then slice it up and freeze. Most of my almond flour creations freeze well.
I just made this cake today, after months of dreaming about it. I made it in an angel food pan with the bottom lined with parchment paper. It worked great, and the cake itself was heavenly. My husband was super impressed, and immediately begged me to cut it into slice-sized portions and freeze it because the temptation was too great. Like so many of your cakes, this one also freezes well in slices. I just took a slice out of the freezer and allowed it to defrost. Still delicious! Thank you for developing this amazing recipe. I am sure it will become a family favorite I make over and over again.
So glad you liked it, Linda!
I made this today and it was glorious. I subbed the swerve with erythritol and reduced the quantity and it was fab. Only problem was I used a fancy rose patterned bundt tin and it refused to release the cake. Finally the cake broke but whatever it lacked in appearance it made up for in taste!
Oh no! Sorry yes. This one is a bit sticky so the more crevasses the bundt pan has, the more likely it is to stick.
Now I see this comment/answer! My pan is fluted as well and boy did it not want to come out. Man but was good! Even my skeptical of all things not made with reall stuff teenage niece gave it a thumbs up! Lol! She told her friends ‘Aunty broke the cake but it is good though’. Will be getting a new pan to try again! It’s an awesome cake!
How much erythritol did you use when you made it? I’m all out of swerve and have to drive over 30 min to get some!
I used two thirds the amount stated and a quarter cup for the syrup. But then I don’t have a sweet tooth so I always reduce the sugar in a recipe. Actually at two thirds I still found it a tad sweet.
Hi! I rarely buy Swerve in a store… I find it online and get it shipped to my house… I Google “Swerve,” then start looking for the cheapest prices… often Vitacost.com, Netrition.com and Luckyvitamins.com have it priced lower than $6 a bag…
Absolutely fabulous cake!!!!!! Thank you so much for creating the recipe.
This looks delicious! My daughter’s birthday is coming up in a couple of days and I’m considering making this. She requested chocolate chip cake…Do you think I could add Lilly’s chocolate chips in the batter and have it taste okay?
Sure, that would be wonderful!
I just made this cake and had to try a piece right away , it was still warm so it was “wet’ so I get leaving it the 24 hours , but the taste was fantastic. I can not wait to try it when it sits till the morning. Yumm!!
Glad you like the flavour at least!
DELICIOUS….but I couldn’t get mine out of the pan 😭 it looks like a pinterest fail but it tastes yummy!
It is a tricky one. Most people have been okay but a few have bundt pans with deep crevasses and those are sticking.
Made this cake today and it is SO GOOD. I used 2/3 xylitol and 1/3 Splenda for sweetening. I sprayed the bundt pan heavily with cooking spray. When mostly cooled l flipped the pan over on a plate … and it popped right out. No sticking. This cake is a total winner. Thank you SO much. I never thought l would eat cake again. Today, l did. 🙂
Mine popped right out too! I can’t believe that people are having sticking problems with the huge amount of butter in the cake! You’d think the pans would be all lubed up!
Can I add dome Bourbon? yum, lol
Of course!
I made this yesterday and had it for dessert after supper. It is fabulous! Mine fell apart coming out of the bundt pan, I cannot seem to figure out how to keep a bundt cake intact. But regardless of it not being pretty, it was delicious! I cannot wait to serve it to my college age daughter, who has type 1 diabetes, when she comes home for spring break. Thank you for coming up with fabulous recipes that helps keep her blood sugar within the range she needs it to be.
So glad you liked it! Bundt pans are tricky indeed.
Thanks so much for all the recipes you create! Every one that I have tried has turned out amazing!!! I just made your Kentucky Butter cake and can’t wait to cut into it…. it’s in the oven baking now! Thanks again and look forward to trying more!
Thanks, Louise!
I totally agree
One can never go wrong with one of your amazing low carb recipes
Never fails to get a lot of compliments
Thank you!
This looks similar to something I have been craving. Could a little orange zest and fresh squeezed orange juice be added and this still be low-carb (I’m assuming so, as you don’t use much)?
Absolutely. Orange extract might help too.
about how much extract? I am thinking of trying this with lemon extract!
Thank you!
Maybe a teaspoon? More than that and I find they have can have a fake flavour, even if they are all natural extracts.
mMMmmmm, lemon extract & lemon zest in the cake. Served w/fresh blueberries and a scoop of Halo Top lemon ice cream. I know what I’m making for Sunday dessert
know this sounds completely crazy for a die hard chocolate lover, but I’ve been trying to figure out what kind of birthday cake I want this year, other than chocolate. Thank you Carolyn! This gorgeous cake, out of so many gorgeous cakes is going to be the one. For some reason, by March every year I want something with strawberries or lemon. However, until I saw this posting I couldn’t figure out how I wanted them. You’re a master baking magician!
*Also, for those having trouble with typical bundt pans, I use this one https://www.amazon.com/Nordic-Ware-Bundt-Springform-Bottoms/dp/B00004RFPR/ref=sr_1_fkmr2_1?ie=UTF8&qid=1488997332&sr=8-1-fkmr2&keywords=Non+stick+cheesecake+bundt+pan+combo
It’s not as pretty as some but as long as its well greased sticking isn’t an issue.
Happy Birthday! Mine is in two days…
Carolyn, I just saw that we share the same birthday!! I’m duly honored! Although I’m sure I have a few years on you… Have been trying your recipes with abandon in the last few weeks. I took up the keto lifestyle 6 weeks ago, and my HbA1c, taken after just 5 weeks of utilizing your great recipes every day, had me doing handsprings out of my endocrinologist’s office this week! It was a full .6 point lower than my previous lowest ever, in all my 13 years of fighting this scourge of diabetes. The doctor cut back on my meds as a result. What a kick!! And all this while enjoying cookies, muffins and pancakes. I never would have thought it possible. I can definitely live with this. Even the hubs, very dubious at first, is now a convert. He dreams about your gingerbread men! My next test will be even better, as I will have been in keto for the full 3 months before. I have to thank you for playing such an instrumental part. You’ve contributed to giving me one of the best days I’ve had in many moons. Great website, phenomenal recipes. Oh – and just so you know this is no faint praise, I am a classically trained chef.
Aw, thanks, Cat! I am so glad my recipes make you happy AND keep you healthy. And the praise from a chef, that just delights me. I’m a happy home cook with no designs on culinary school but that’s high praise!
This looks like the perfect thing to go under my fresh blackberries and whipped cream!
I have an angel food cake/tube shaped pan, will it work as well as the Bundt pan?
I really don’t know, i don’t own one of those pans. I think they are deeper and narrower and I worry that you will have trouble getting it to release. Might be best in a 9×13 pan.
I took my bundt cake pan out of hiding for this one! Followed your recipe and instructions exactly and the result was a beautifully delicious butter cake. I will take this cake to functions where there are rarely desserts for my low carb friends and my diabetic son will enjoy his birthday cake with strawberries and whipped cream later this month! It stayed moist and delicicious covered on the counter for the 3 days it lasted! I always follow your recipes exactly as you have written because I know you have worked to perfect them…why mess with success! Thank you!!
Carolyn, is there any way to make this in a crock pot? I don’t have a lot of baking time (I’m a first time mom to a fast paced 18 month old ha!), but this looks so so good!
Thank you for all of your recipes! My little family would be lost without them!
Very possibly. I have a couple of other crock pot cakes, but this one is bigger so it would probably take longer to cook through.
I made this yesterday and it was delicious. I served it with fresh strawberries, whipped cream, and Caramel sauce. So yummy. I used the baking spray to grease the bundt pan and it came right out.
Thank you so much for all your recipes. I always know they will be good.
Happy Birthday, Carolyn! I made this cake over the weekend and it was amazing! I couldn’t get it out of my metal cake pan, so will try a silicone pan when I make it again today. Even without any adornment (other than the butter glaze), this is moist and rich, absolutely delicious! Maybe I’ll try drizzling it with caramel sauce – but then I might eat it all in one sitting…
So glad you like it! Sorry it stuck to the pan. It’s definitely a tricky one with all that extra butter…
Hi! What a delicious looking cake! Think I could make this dairy free with ghee instead of butter and cashew milk instead of heaving cream and water?
Thank you for your dedication to our palates!
Yes, those things might work well. Ghee is more liquid than regular butter so I might go to 2/3 cup instead of a cup of butter.
Yay!!! Thank you!!
I didn’t think to mention in my other comments that I opened a can of coconut milk and used the solid part in place of the Heavy whipping cream. it was Perfect!
Just made this tonight for a family breakfast in the morning. Holy COW I ate a slice right out of the oven (there was no stopping me!) Carolyn it is out of this world good. I added some crumbled flaked coconut and Lilly’s chocolate chips on top – so so good!
Thank you for this one!
You made me giggle with the “there was no stopping me!”.
Made it for a church function! yummy. I labeled it for the diabetics in the church though and the others wouldn’t touch it. I’ll have to stop that I guess.
Well, now you have more to take home with you! 😉
I made mine in a 13×9 pan and cut it into rectangles it worked fine.
Yup! I’d love for everybody to love it, but hey, I wrap each piece in press and seal and store in the freezer in a storage box. I don’t even have to thaw it to have a snack when I’m reaching for my hubby’s unhealthy snacks.
Made this and just had a little taste; the flavor and texture are good. I always bake exactly the first time, but will be playing with this recipe a bit in the future. I think citrus zest, rum extract and some cardamom or nutmeg would be excellent. Can’t wait to see what 24 hours does for the flavor. Thank you so much for your hard work. Your recipes have made hflc eating so much easier to stick with.
All of those things sound wonderful to me!
Could I use coconut sugar in this? I can not find Swerve where I live.
I suppose that would work although it wouldn’t be low carb.
Thank you Carolyn for this yumminess! My husband and I are eating the last pieces tonight. I used a combo of Swerve and Splenda. About 1/3 swerve and the rest Splenda. I just can’t stand the “cooling sensation” of all Swerve. This was out of the park delicious!
So I made this a second time in my crock pot because it makes a superb “pound cake” minus the glaze. This time I used about a third more sweetener to compensate for the lack of a sweet glaze; and a full tablespoon of vanilla; and a half teaspoon of almond extract to zing up the flavor of my “plain cake” a little more. Took about 21/2 hours on low in my pot to firm up completely. And I lined the pot with buttered parchment so I could just lift it out of the pot. What an amazing low carb cake, Carolyn! I especially like it sliced and toasted with a cup of tea.
My son has nut allergies. Do u think i could sub Brianas nut free blend and any ideas of how much to use? Or what else to use?
I haven’t ever used her blend so I can’t say for sure. I suspect it’s a bit drier than all almond flour but that’s not a bad thing because this cake is so ridiculously moist. If you make it and the batter seems REALLY stiff, try adding another egg and a little more liquid.
Is there a sub for whey protein? I need this cake right now but don’t have that!
It’s going to have better texture and hold together better with it. Do you happen to have any collagen powder? That might help. 1/4 cup maybe?
Hello!!! Question…do you know the ratio of sweetener if I use Truvia?
Well, I don’t know exactly but Swerve measures like sugar so figure out how much Truvia in relation to sugar. I think there are conversion charts out there somewhere.
I don’t have any unflavoured whey protein powder, what can I use instead?
Egg white protein powder is your best substitute.
Is it an exact exchange for using egg white protein instead? I try to avoid whey as I’m Type 1–hasn’t agreed with me very well : )
Yes, it can be subbed in the same amounts.
I have a nut allergy and was wondering if I could subsitute seasame seed flour for the almond flour? I have substituted sunflourseed flour in other recipes but after baking it turns items green, flavor is good but doesn’t does look as appetizing as of would like. Would love to make this cake.
I don’t know if sesame flour would work, I think it’s drier and more powdery than almond so you’d need to account for that. Maybe less of the flour?
I was wondering if coconut flour could be used with no almond flour?
Not in this recipe, no. That would be a very, VERY different recipe and I’d have to rework it entirely.
Kentucky Butter Cake was a big favorite of mine back in the “sugar days” of my life. I baked it often for special occasions & there was no better cake out there!! I am so grateful that you have come up with this version. I baked a half recipe in a loaf pan the other day, but forgot to add the water to the batter. Grrrr! I am not sure if the end result was compromised due to this, but the cake still turned out delicious. This is very, very close to the real thing. I can always faintly detect the sweetener, that’s just me. Most of the people I serve my low carb treats to cannot tell the difference. One thing, though. Every time I use coconut flour, I detect a coarseness of texture after the cake has sat for a day. It’s almost like the coconut particles hydrate and expand into little nubs throughout the cake. I use Nutiva Coconut flour. Has this ever occurred for you?
And thank you… I owe you so much for your part in keeping us on the “sugar free/gluten free” road that is imperative to my health & that of my diabetic husband.
Oh no! Well at least it still turned out okay. I use coconut flour sometimes because I find it ends up with BETTER texture so I suspect it’s your coconut flour. I always use Bob’s and have never had that issue.
So I had to go buy a bundt pan today so I could
Make this cake today. I’ve had a cold so taste buds are gone. Turned out beautiful but I do have a question for you. Do you salted butter or unsalted or it doesn’t matter? . I want to say it’s delish but my tast buds are gone… but I know from all the others recipes I have made I’m sure it is delish.
The standard in baking is unsalted butter. However, I typically use salted because I have a very high tolerance for salt. But none of my guests seemed to notice in this one!
Almost done! I used part vanilla extract and part Loranne honey flavoring in the cake. Raw batter was yummy and I have to say extremely thick! Just made the butter sauce and used maple extract instead of vanilla. Everything smells wonderful!
update: Oh my goodness! This is so rich and moist and wonderful! The maple extract in the sauce makes this taste like a giant pancake! I had two skinny pieces because I could not believe how good it was!
One note. I baked mine in a bunds pan using a gas oven for 58 minutes. The very outer edges crisped a hair too much and got dark like a pie crust but tasted fine. Next time I might just shield that part of the pan like you do with a pie.
Marvelous cake! Now where to hide it….
I made this yesterday. I used an angel cake (tube pan) with the removable center. There’s so much butter in this cake, it didn’t stick at all. I used Pam spray and a sprinkling of the almond flour to coat the pan. The cake seemed really dense. I loved the flavor, but my husband said there was an aftertaste. Others mentioned an aftertaste to the sweetener (used Swerve, as stated). I didn’t notice the aftertaste. I can’t wait to try it today after I sliced half of it and put the slices in a covered container. Thank you for the recipe.
Some people do have an aftertaste from Swerve and some don’t. I don’t and that’s why I use it.
I am going to make this according to your recipe – but then I also would like to make choc cupcakes out of it. Could that be done by adding cocoa?
Oh my gosh, could some kind of coffee cake be made with this?
I have been looking for a way to change grandma’s rum cake to a healthy one and didn’t know how and you have done it for me! I substituted spiced rum for the water in the batter and the glaze. I love it! Thanks!
~Kristen A
Glad it worked out for you!
I made this today for Easter and had a bite already. OMG it is WONDERFUL!!! Thank you so much for this recipe. I do count total carbs though so this is 18g a slice for me but much much lower than an other Easter dessert normally served. 🙂
So glad you like it. As someone who tests her sugar, though, I can tell you that erythritol has virtually zero impact.
I feel I wanted to add bourbon, would I just replace the water in the recipe with alcohol?
Yes, that should work.
I have made this cake 4 times now and every time it has received rave reviews. I will say that I thaw frozen mixed (unsweetened) berries, add a little powdered Swerve and spoon that on the cake. The syrup from the thawed berries is so good on the cake. And of course, top with whipped cream! Thanks for this easy, incredibly delicious recipe!
Made this cake Saturday and took it to the family Easter celebration. No one could believe it was sugar free and low carb. Everyone loved it. Mine did stick a little to the pan (and I buttered the heck out of it!), but it still looked pretty good and tasted great! I think I should’ve let it cool another hour before trying to get it out of the pan. Anyway, won’t stop me from making it again. Absolutely delicious! Another winner, Carolyn.
Well Carolyn I have to say I’m SMH as I read some of the rude comments readers post. I just don’t get it. The service you provide is spectacular and the price ain’t bad either.
I made this cake today. Having lived in so cal my whole life I’ve never had or known a Kentucky butter cake. Holy cow. Decadent is the word. I ate tooooo much of the batter (raw from mixing bowl) because it was smelling so darn good. Made it according to recipe, bought a new bundt pan and baked it 50 min. Flipped it over while warm and the cake came out beautiful and perfect. Sliced a piece without letting it cool and it is just perfection. Butter sauce, forget about it, pushed my cake over the edge, it’s so good. Serving as a strawberry shortcake Friday night for family. Thank you for all that you do for us! Another killer recipe!
Thanks, Anne!
Anne, you are so right. I hate reading the thoughtless comments on this blog. For all the wonderful recipes she shares with us for nothing. You said what a lot of us think!
This is such a gorgeous recipe. I’m sort of new to lower-carb baking so I was wondering if you could help me out. Can Swerve be replaced with Monkfruit? It’s my favorite sweetener and I never get an after-taste with it. I know it’s typically sweeter than sugar so I’m not sure how that replacement would work!
What brand of monk fruit are you using? And how does it equate to sugar in sweetness?
This looks so fluffy and delicious! I haven’t made a bunt cake in years, I’ll have to try this one out!
I made this for my uncles Birthday today. All I can say is we only have 4 pieces left. No one was the wiser that it was low carb It was a huge hit. Thank you for an amazing recipe
Can I use Psylliym husk insteadtammi of Whey Protein?
No I think that would make it gummy and awful. If you must, just skip the protein powder. Egg white protein is a good replacement, though.
This is THE BEST LC cake I have ever had. It tastes like a moist pound cake. My new fave desert.
Cab we use unflavored isolate whey??
That should probably work.
So Sunday I had ten minutes to get out the door to church, still hungry and needing a snack for between SS and Church when everybody else is eating High carb cakes with yummy icing. so I made a muffin in a minute, with a nod to this cake by using baking blend, baking powder, egg white, and lemon drop flavoring and stevia. it was fairly dry so when I got home wit the remnant, I broke it up in the book, melted a heaping tsp of butter and a heaping tsp of powdered Pyure. which again, YOU inspired. that remnant was delicious. you’ve taught me a new way of thinking!
Any suggestions for best place to purchase the unflavored whey protein? I’m finding it to be very expensive and I hate to throw money away on something I may not like. Also looking for best prices on Swerve.
Thanks
To be honest…Amazon. At least for the whey protein. You can sometimes find better deals on Swerve in-store. Bob’s Red Mill unflavoured whey is reasonably priced. http://amzn.to/2q5f5D6
I used Collagen instead. maybe that would work for you if you already have that?
This looks awesome. My new silicone Bunt cake pan arrived today. So I will be baking this for Sunday dessert. I can’t wait to try it.
I thought xantham gum helped bind things together? Would that work instead of the whey protein? And if so, do you know how much?
It does help bind things. But whey protein does as well and it also helps the cake rise and holds its shape. There’s already some xanthan in this recipe.
Can sucralose be used in place of swerve?
Possibly. I can’t guarantee it as it may change the texture somewhat.
What can we use instead of Whey Protein Powder?
Egg white protein powder.
OH MY WORD! This cake is so good! I made this for my family 2 days ago. I am dairy intolerant, but I can handle some butter. My substitutions to reduce the dairy worked so well! Instead of 1 Cup of butter, I used 1/2 Cup butter and 1/2 Cup of Palm Shortening. Then I used egg white protein powder instead of Whey. I also subbed grass fed Ghee for some of the butter in the glaze and I used Sukrin Gold instead of swerve for this step, and OH MY! What a winner! It is definitely better cooled ! We put it in the fridge, and let me tell you that my carbavore son KEPT coming back for more!!! Thank you so much for this wonderful recipe that I can take to family gatherings!!!
Glad it worked out!
So I was really excited to try this tonight and I “thought” I had all of the ingredients. Fast forward to the addition of the HWC and water and my container is virtually empty. ☹️ So…. I subbed 1/2 c sour cream and about 3/4 c water. The batter tasted good but I don’t know if it’s actually going to turn out right. It’s in the oven now. I’ll let you know when it comes out. 🙏
I live in NZ and wondering are the ingredients available here?
I don’t know, I wouldn’t have a clue what’s available in NZ. Wish I could help!
OMGoodness! I made this cake today and I’m so glad I did! This is simply excellent!! Thank you for creating this LC, Keto-friendly recipe! This will become my go-to cake for entertaining! (BTW: I didn’t use the full measure of strictly Swerve b/c I think the aftertaste could ruin this sweet flavor. I used a blend of Swerve, Xylitol, Sukrin Gold, & Stevia. Tastes like honey!)
Any chance you remember the proportions of Swerve, xylitol, Sukrin Gold, and Stevia you used? I have all those and I’m hoping to avoid the Swerve cooling effect when I make this cake. Thanks!
Hi, forgive me if you answered this question already..but, I dont have any whey protein or egg white powder. I do have vital wheat gluten, but dont want to experiment, as I hate to waste anything.. 😉 Could you tell me what, if anything I could substitute, and how much.
Thank you so much! Hoping I can perfect this before hubby gets home! He doesnt like low carb, but is diabetic.So I try to sneak sf, lc, in whenever I can! 🙂
There is not a good substitute. And for many recipes, I’d say you could skip it but for this cake, it’s necessary to help it hold together properly.
Thank you. So im guessing, the vital wheat gluten wouldnt work at all?
I have no idea. Sorry.
Thank you so much for all of your recipes. I’m following a keto diet, which is the only diet that has ever allowed me to lose weight and keep it off without intense cravings. But, I do love desserts, so your recipes are a lifesaver. This cake is perfect! I would like to make it for my grandson’s birthday, but I am not sure about erythritol for a baby. Would any of the ingredients change if I used maple syrup instead?
Maple syrup is liquid so that will introduce more liquid if you don’t cut back on the other liquids.
Thank you, I made it today and followed your directions exactly and it’s perfect. I will probably leave out the water when I make it with the maple syrup. I’ll let you know how it turns out.
No worries! Ill figure it out! 😉
Thank you so much for all your wonderful recipes. I am wondering if there is something I can use in place of the whey protein? Whey protein and I do not get along. I really want to try this cake but can not use the whey.
Thank you for your help in advance.
Can you use egg white protein? I find this brand to be a great sub for whey. http://amzn.to/2rr8l6A
I made this yesterday evening and it wasn’t yet cool when I went to bed. I am really impressed with how easily this released from my silicone bundt pan, but I had sprayed it really, really well. I have trouble regulating my oven temp, so it cooked a little high and got overly brown while it wasn’t yet set. After an hour, I turned the oven off and left it in there. I made the butter glaze and put it on and was so afraid it was just going to be mush. I even made my hubby wait until this morning for a piece, and we had it for breakfast. Unfortunately, mine did not have the lovely light yellow color because I was almost out of fine almond flour and had to make some from whole almonds- so I have a brown color which isn’t as attractive. But the flavor and texture are super lovely! We are having friends over for tea tomorrow and I almost don’t want to share. Again, thanks so much for the wonderful cake recipe- all of your recipes really. I have now made the chocolate peppermint bundt cake, the pecan pie bundt cake and this one. I love all of them!
I am glad it worked out okay!
Hello, Just wanted to say thank you for this recipe, its soooo good! I didnt have whey protein, so i used vital wheat gluten, and it turned out fine..i just upped the coconut flour and used 1 tbs of the vwg. I also used whipping cream instead of water, for the butter glaze..OMG! You Rock! Please keep the recipes coming!
First of all, thank you for your amazing recipes!!! Your website is my LC lifeline for sure.
I want to make this cake but need to make a nut free version to share. Do you know how I would modify if I used only coconut flour?
Thanks in Advance!!!!
This cake is wonderful! I recently started a keto diet to help in my battle with cancer. I so missed my desserts. My sister and I are trying new recipes weekly to expand our repertoire. This one hit the spot! Our guests just raved about this one! Well done!!
Thanks, Robin. Much luck battling cancer…I am thinking of you!
Made this cake today and it stuck to the pan but I don’t care. This cake is the BOMB! Thanks again
Carolyn, I’m fairly new to THM and somehow I stumbled upon your blog. I love your recipes! I’ve made your Chocolate Brownie Cheesecake and I love it! This recipe (Kentucky Butter Cake) looks delicious! I’m noticing, though, that a lot of these recipes require almond flour or coconut flour. My daughter, who would like to do THM alongside me, is allergic to all nuts and coconut. Can you think of a good substitution so we can still enjoy sweet treats? I’ve heard Sunflower Seeds Flour but I don’t know if I should sub it for both or if I’d have to replace one with something else. I’d love your input.
Okay, for this one, sub sunflower seed flour for the almond flour and oat fiber for the coconut flour. And cut back on the liquids a little because oat fiber isn’t as absorbent as coconut flour. Then you will need a few tbsp of lemon juice also to offset the reaction between sunflower seeds and baking powder (it can turn green…perfectly fine for you but not as attractive!). Your cake will have a more grey colour anyway because that’s what sunflower seeds are like compared to almonds.
I made this for the holiday weekend – it tasted GREAT but stuck to the pan. I buttered and almond floured the pan very well. And followed all of the ingredients and directions exactly. Any suggestions? Thank you!
Some bundt pans are worse than other, sadly. Is it one with a lot of deep crevasses? Because that can be an issue too. I “double grease” often with both butter and coconut oil spray.
Ima 9×13 pan, cut into 16 slices and I’ll have the same nutritional facts as you, right???
Yes
Any suggestions on getting it out of the Bunt Cake pan? I have made this 2x so far in a well buttered-and sprinkled with the almond flour as suggested-the bunt cake pan (food network brand) and it has broken both times coming out on the cake plate. Seems like it could be a friction stick. The sides come out fine. Actually the sides pull away from the pan even before the cake is done. The top rounded part is the problem. I still get a few perfect slices but I hate that some of the cake breaks off. I want a perfect cake
It’s a tricky one. If you have a really good thin rubber spatula, work it down the sides. And don’t try to take it out of the pan too early.
Trying again today… The rounded top (when flipped) is what sticks and breaks the cake. I am gonna try releasing the cake first while still warm but before I add the butter glaze. Release but keep in the bunt pan then add the glaze. I am thinking that the extra moisture cooling with the cake is what makes it stick at the top.
My husband made this cake for me this week for my birthday. He’s not a baker, so he followed the recipe exactly to be sure he got it right. It browned up well in the oven but when he took it out of the bundt pan it literally collapsed into chunks and pieces. It was delicious, but we basically had to eat it out of a bowl with a spoon because it’s nothing but crumbs. What went wrong?
Without being in the kitchen with your husband, I can’t say what went wrong. What type of almond flour did you use? What sweetener?
This was amazing! I made it for a dessert for non-keto folks. Everyone loved it. Thank you for the recipe!
Hi! What if I dont pour glaxe on top to save the colorie!
Would be still nice n sweet?
Thanx
Yes, it would be great.
Hi Carolyn,
Love all your recipes. Was wondering if this could be made in 2 loaf pans? One for enjoying right away and one to freeze for later? I’m thinking half the batter in each pan? What do you think?
Thanks
I made this cake last weekend for my sister in laws birthday. (I decided to make it in the bundt pan anyway) There were some non LCHF deserts there as well. Every one loved and I mean loved this cake. Especially my pregnant niece who had 3 pieces! The regular deserts got tasted but this cake was almost gone! This recipe is a keeper, will be making it again and again! Thanks for all your hard work developing these recipes for everyone to share.
Hi Carolyn,
Great name by the way. I saved your recipe last year when I started LCHF, and at the time I didn’t know where to get the whey protein. I managed to get some of that a few months ago, and still had not got around to making your cake, till last weekend. I had some non LCHF family over, and decided to finally make it. I don’t normally serve a new recipe to friends/family until I’ve tried and tested it first. But this looked so good, I crossed my fingers and hoped for the best. Absolutely nothing too worry about.This cake is amazing! I’m from Australia, and never had Kentucky butter cake before, but I bet if I did, I couldn’t taste the difference. This cake is so moist, and melt in your mouth delicious. This is better than my old favourite non LCHF cake, that I made for years. This is awesome. I’ve just made another one, and I’m struggling to wait for it to cool down, before I devour it. Thank you so much.
I am so glad to hear it, fellow Carolyn!
I do keto by myself. My husband tries to be supportive. But he doesn’t usually try to many of my experiments. So I took this recipes and divided by 16 servings and did a little rounding. I baked it in a ramekin. I mixed a fraction of the glaze and topped it after baking. It was still warm when I ate it. It was awesome!
Sounds perfect. I have a number of other small batch desserts I hope you will try!
Hi, I am Candyce. I love your recipes. I have been on THM since January 2016, and you have been one of my favorites for S recipes. My family liked this cake so much I even made it for my 3year old’s birthday party. I also featured it in a recent blog post which you can view here http://candycomforts.com/19-weeks/ If you have any problem with this please let me know and I will remove the link.
Also I was wondering why you add water to the glaze. I made it with and without and I did not notice much of a difference. Thank you again for all of your wonderful recipes.
Hi Candyce, the water is just to thin it out a bit, that’s all. 🙂 Thanks for sharing my recipes.
Well, I just tried to leave a comment on your blog and I was blocked as a “suspected bot”. 🙁
Thank you! I just disabled a plugin that may have been blocking comments.
🙂
I just finished making this and oh my!!! This was my first keto friendly dessert that I’ve made that wasn’t a flop. So delicious! Thank you! ♥
So glad to hear it!
This cake is SOOOO good. On the 3rd time making it, I divided the batter in half and added 1/4 cup cocoa powder to half. I poured the chocolate half in the pan first then the vanilla half. It made a perfect half and half cake. SUPER GOOD! Thanks for all the great recipes!