Kentucky butter cake is a moist and buttery pound cake with a sweet butter sauce that soaks through the cake. This indulgent low carb pound 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 butter sauce has my respect.
How To Make Kentucky Butter Cake
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 pound 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 recipe.
Buttery Low Carb Pound Cake Recipe
Creating a low carb recipe for Kentucky Butter Cake 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 low carb butter 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.
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.
- 5 tbsp butter
- 1/3 cup Swerve Granular
- 2 tbsp water
- 1 tsp vanilla extract
- 1 to 2 tbsp Confectioner's Swerve
- 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.
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