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Kentucky Butter Cake – Keto Cake Recipe

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Kentucky butter cake is a moist and buttery pound cake with a sweet butter sauce that soaks through the cake. This indulgent keto kentucky butter cake  is going to blow your mind! It’s easily one of the best low carb cake recipes I have ever made.

titled photo (and shown): Kentucky Butter Cake on a white cake stand with a slice of the low carb pound cake sitting on a dessert plate in front of it

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. Take, for example, the beloved Kentucky Butter Cake.

I mean, people in the south 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.

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!

Sugar free butter syrup pouring over a low carb almond flour butter cake.

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 version from Wishes and Dishes. 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.

a low carb pound cake called Kentucky Butter Cake sitting on a white cake stand. Cake is sliced so you can see the inside

How To Make Kentucky Butter Cake

Creating a low carb recipe for Kentucky Butter Cake needed some careful thought, since low carb ingredients don’t behave the same way as flour and sugar.

Butter: You need ridiculous amounts of it. Well, of course you do, it’s a butter cake after all. You need a full cup of butter for the cake itself and even more butter for the glaze. Please don’t ask me how to make this recipe dairy free. It’s a butter cake.

Almond Flour: This is where the keto version of Kentucky Butter Cake differs from the original. Now this presents a bit of an issue with all that butter, because almond flour already contains much more fat and moisture than wheat flour. Which means it could be too soft and too moist.

Coconut Flour: To offset the moisture content of the almond flour, I also added some coconut flour. It’s incredibly absorbent and helps soak up all the moisture and give the cake some structure.

Protein Powder: Yes, you need it. It doesn’t have to be whey protein, it can also be egg white protein. But you need it. Because gluten is a protein and since this cake is entirely gluten free, adding in a dry protein powder helps the cake rise and hold its shape.

Room Temperature Ingredients: This goes for almost all keto cakes, but it’s really important to have your butter properly softened and your eggs at room temperature. For the butter, you should be able to easily press a finger into it and leave a dent, but not have it squish all over. And if you add cold eggs to that, it’s just going to clump up all over again. So make sure you leave them out for at least 30 minutes before using.

Grease It Good: This cake is so tender, it has a tendency to stick in the pan. Do yourself a favour and grease that pan really well. Not once, but twice. I like to grease once with butter and once with coconut oil spray. Then I like to dust lightly with almond flour. Be sure not to use a pan with deep crevices, where the cake is more likely to stick. And try to use a very good non-stick pan.

The Glaze: Glaze may not be something of a misnomer, since you aren’t glazing the top of the cake. Rather you are poking the cake with holes and allowing this amazing buttery syrup to soak into it. So good! Feel free to make some of the best low carb caramel sauce to drizzle over yours, if you prefer.

 

slice of grain free Kentucky butter cake on a dessert plate, garnished with a fresh strawberry

Everyone loves my Keto Kentucky Butter Cake

Ever since I first published this recipe, it’s been a beloved favorite among my readers. You don’t have to look much further than the comments to see that.

There are also a lot of copycat recipes out there now. I’ve even had people take this full recipe and pretend that they created it themselves! Yep, one woman on YouTube made a video and took full credit for my recipe. And a lot of other low carb bloggers have now copied it, changing just one or two little things and giving me no credit whatsoever. That’s unfortunately the way things seem to be these days. I might be old school but I believe in giving credit to my inspiration.

So make no mistake, my friends, this is the original low carb Kentucky Butter Cake recipe. And I feel confident that it will stand the test of time!


slice of low carb, grain-free Kentucky Butter Cake on a dessert plate

Check out all my best Keto Desserts here!

4.98 from 76 votes
Keto Kentucky Butter Cake Recipe
Print
Kentucky Butter Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

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.

Course: Dessert
Cuisine: Dessert
Keyword: kentucky butter cake, low carb pound cake
Servings: 16 servings
Calories: 301 kcal
Ingredients
Cake:
Butter Glaze:
Garnish
Instructions
  1. Preheat oven to 325F. Grease a bundt cake pan VERY well and then dust with a few tbsp of almond flour.
  2. In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener.
  8. Serve with lightly sweetened whipped cream and fresh berries.

Recipe Video

Recipe Notes

Serves 16 (this is a big, rich cake!). Each serving has 3.04g NET CARBS.

 

Nutrition Facts
Kentucky Butter Cake
Amount Per Serving (1 /16th of cake)
Calories 301 Calories from Fat 244
% Daily Value*
Fat 27.07g42%
Cholesterol 109mg36%
Carbohydrates 5.54g2%
Fiber 2.5g10%
Protein 7.34g15%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Reader Interactions

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Comments

    • 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!!!!!

      Reply

    • 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

      Reply

      • 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.

        Reply

          • Would there be a substitute that could work for the protein powder? Xanthum gum maybe? Thanks.

          • No nothing but protein powder works. Xanthan gum makes it too slimy if you add more than is already in the recipe. You can skip it but your cake may not hold together as well.

          • I made it using 2 cups almond flour, 1/2 cup coconut flour and 1/2 cup tapioca flour. It turned out very good except it had a few more carbs than listed here. I couldn’t find unflavored whey powder in my small town and had to improvise. It did work.

    • 5 stars
      This certainly sounds delicious and I have printed the recipe along with many of your other ones! However, I have great difficulty viewing your pages with ads popping up all over and having to dodge them to see what’s written. Was wondering if anyone else is having this problem.

      Reply

      • When people have this issues, it’s usually their browser. Which one are you using? Because I visit my blog frequently from both desktop and mobile and have no issues.

        Reply

  2. 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.

    Reply

    • 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.

      Reply

  3. 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?

    Reply

      • Excited to make this tonight for my husbands birthday! Reading all the comments because sometimes I do it after the fact and wish I would have ahead of time, i saw someone posted about half swerve half monkfruit, and I was worried about full swerve. Praying it will be good with half/half of the sweeteners. Otherwise, i will not deviate, sounds like a winner! I will give you FULL credit once I post anything about this 🙂 Thanks for your hard work to get us a recipe that tastes good, I can follow a recipe, just not confident enough yet to convert it to keto or low carb.

        Reply

  6. Usually I bookmark the pages to try things later, but not this one. This one’s going immediately into MasterCook to try this week. 🙂

    Reply

  7. 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!

    Reply

  9. 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!

    Reply

  10. OH sweet heavenly days — this Georgia girl is going to be making this cake THIS weekend. Looks gorgeous and yummy!!!

    Reply

  11. 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!!!

    Reply

  13. 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!!!!!

    Reply

  15. 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

    Reply

    • 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.

      Reply

      • 5 stars
        Carolyn, I have just made this cake with almond flour once again! It is delicious, thank you for your help with the almond flour and egg amounts. They were perfect. I so appreciate all the work you do. Thank you so much!
        Christine

        Reply

  17. 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!

    Reply

    • 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.

      Reply

      • I’m making this tonight and I only have half & half, which I assume could also replace the cream and water together? I hope…? Thanks! Yay!

        Reply

          • 5 stars
            Tried your recipe. It was great!!I didn’t have protein powder or egg white powder so I thought I would try cottage cheese-1 cup equals 24 Gm protein which I figured was almost equivalent. Pureed with immersion blender and left out water. Popped out of pan and didn’t fall apart. Everyone loved it!!!!!

  20. 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.

    Reply

    • 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… 🙂

      Reply

  21. 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.)

    Reply

    • I would say no. Stevia powder is used in very tiny amounts. Swerve is measured same as sugar. so the lack of bulk will affect the cake.

      Reply

  24. 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.

    Reply

    • 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.

      Reply

  25. 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.

    Reply

    • 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.

      Reply

  26. Looks like I’ll be giving this a go hopefully tomorrow. I love butter in things especially cake…. happy fat Tuesday!

    Reply

  27. 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?

    Reply

    • I think it would make about 16 cupcakes. I think you’d be okay using whatever sweetener you prefer.

      Reply

  28. 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!

    Reply

  29. How much would I use if I only have baking blend and gentle sweet? Could I substitute and use the same amounts?

    Reply

    • 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.

      Reply

  31. 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?

    Reply

  32. 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.)

    Reply

  33. 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!!

    Reply

    • I would let it sit for a day. Then slice it up and freeze. Most of my almond flour creations freeze well.

      Reply

    • 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.

      Reply

  34. 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!

    Reply

    • 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.

      Reply

      • 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!

        Reply

    • 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!

      Reply

      • 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.

        Reply

      • 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…

        Reply

    • I thought the two were the same. I used ethritol. It’s so sweet that it hurts. And it wouldn’t come out of my Bundt either.

      Reply

  36. 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?

    Reply

  37. 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!!

    Reply

  38. DELICIOUS….but I couldn’t get mine out of the pan ? it looks like a pinterest fail but it tastes yummy!

    Reply

    • It is a tricky one. Most people have been okay but a few have bundt pans with deep crevasses and those are sticking.

      Reply

  39. 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. 🙂

    Reply

    • 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!

      Reply

  41. 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.

    Reply

  42. 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!

    Reply

  43. 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)?

    Reply

  44. 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.

    Reply

      • 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.

        Reply

        • 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!

          Reply

  45. 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?

    Reply

    • 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.

      Reply

  46. 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!!

    Reply

  47. 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!

    Reply

    • 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.

      Reply

  48. 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.

    Reply

  49. 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…

    Reply

    • So glad you like it! Sorry it stuck to the pan. It’s definitely a tricky one with all that extra butter…

      Reply

  50. 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!

    Reply

    • 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.

      Reply

    • 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!

      Reply

  51. 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!

    Reply

  52. 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.

    Reply

      • 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.

        Reply

  53. 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.

    Reply

  55. 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!

    Reply

    • That’s what I should do. The cake is beautiful with perfect moist texture but my tongue is still tingling hours after eating one slice. I don’t think I could serve it to others because of the erythritol mouth feel.

      Reply

      • Just to be clear…not everyone (and in fact very few) get a tongue tingling sensation. So most people would not have the same reaction

        Reply

  56. 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.

    Reply

    • 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.

      Reply

    • 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?

      Reply

    • 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.

      Reply

  61. 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.

    Reply

    • 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?

      Reply

  62. 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.

    Reply

    • 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.

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  63. 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.

    Reply

    • 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!

      Reply

  64. 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….

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  65. 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.

    Reply

  66. 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?

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  68. 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

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  69. 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. 🙂

    Reply

    • So glad you like it. As someone who tests her sugar, though, I can tell you that erythritol has virtually zero impact.

      Reply

  71. 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!

    Reply

  72. 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.

    Reply

  73. 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!

    Reply

  74. 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!

    Reply

  76. 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

    Reply

    • 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.

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  80. 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!

    Reply

  81. 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

    Reply

  82. 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.

    Reply

  83. I thought xantham gum helped bind things together? Would that work instead of the whey protein? And if so, do you know how much?

    Reply

    • 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.

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  86. 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!!!

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  87. 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. ?

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  89. 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!)

    Reply

    • 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!

      Reply

  90. 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! 🙂

    Reply

    • 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.

      Reply

  92. 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?

    Reply

    • Maple syrup is liquid so that will introduce more liquid if you don’t cut back on the other liquids.

      Reply

      • 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.

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  94. 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.

    Reply

  95. 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!

    Reply

  96. 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!

    Reply

  97. 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!!!!

    Reply

  98. 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!!

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  99. Made this cake today and it stuck to the pan but I don’t care. This cake is the BOMB! Thanks again

    Reply

  100. 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.

    Reply

    • 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.

      Reply

  101. 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!

    Reply

    • 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.

      Reply

  103. 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

    Reply

    • 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.

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      • 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.

        Reply

  104. 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?

    Reply

    • 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?

      Reply

  107. 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

    Reply

    • 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.

      Reply

  108. 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.

    Reply

  109. 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!

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  110. 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.

    Reply

  111. 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! ♥

    Reply

  112. 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!

    Reply

  113. If I wanted to make this into a rum cake, any idea which ingredients to replace with rum? I know baking has to be very precise but I am clueless when it comes to this stuff.

    Reply

    • Some of the water at the end (maybe 1/4 cup) and then I would be tempted to add a few tbsp of rum to the glaze.

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  115. What a delicious cake. I made it in a 9×13 pan and turned it into a rum cake with pecans on top. I subbed 1/4 cup of rum for 1/4 cup of water in the cake and 2 T rum in the glaze. Definitely a keeper for our house. Thanks so much for the recipe.

    Reply

  116. First, delicious. But holy moly it’s sweet. Second I buttered the crap out of my Bundt and it still wouldn’t come out, became a crumbly mess. Not sure if it’s because of my pan or maybe I didn’t cook it long enough. I think it’s the pan though. This has happened once before and maybe that’s because I found it in a thrift store. They gave up on it too ??. If I made it again I would use a regular pan and cut the sweetness alot. But it’s very good in little bites!

    Reply

  117. Just made the cake and it tastes delicious!next time I’ll use less sweetener, I had used a monk fruit/erythritol blend. But I am wondering if the cake is supposed to be a little ‘mushy’ for a lack of a better word. I cooked it until golden brown and toothpick came out dry, except for an oily look on it. I’ve never had butter cake before so have no idea what consistency it should resemble. Thank you!

    Reply

  118. I wish I had read more of the comments before I made this cake. It was a disaster as far as getting it out of the Bundt pan. I followed the recipe exactly, being very careful to grease and flour the pan. It never did come out and finally dug it out with a serving spoon. Every plate was a different kind of mess. Good news is that it tasted fabulous!! Go figure.

    Reply

  120. I have not liked low carb/keto desserts or artificial sweeteners. But this was really good and I will make this again. Thank you!!

    Reply

  121. This was so delicious! I used almond extract which gave it a lot of flavor. And a dollop of whipped cream is ‘the bomb’! Since I’m at high altitude (in China) and my oven isn’t so great, next time I will add more liquid and butter. I served it to my non-Keto friends who loved it!

    Since making it I’m a convert to your sweets recipes and just bought your Everyday Keto Cookbook!

    Reply

  122. Ladies, you are in for a surprise with this recipe. It’s not good! It’s KNOCK YOUR SOCKS OFF, CURL YOUR TOES UP GOOD!!! I was born, raised and currently live in Kentucky and I can honestly say I’ve never ate a low carb cake recipe as good as this one!!! Outstanding!!!!

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  124. I made this for our Thanksgiving dinner and my husband has informed me to never make it again… Because he can’t stay away from it! My goodness, this cake is amazing!

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  125. This cake is divine! I made this last week along with a pecan pie to do a taste test. The winner would be brought to Thanksgiving dinner with my extended family. My husband and I have cleaned up this cake, slice by agonizingly small slice over the course of the week. I made a second Kentucky Butter Cake to bring to Thanksgiving and it was devoured. Two other people brought desserts – regular sugar and wheat flour desserts. I didn’t tell anyone this cake was gluten-free, sugar-free, keto. I just set it on the table next to the other desserts. Well, this one disappeared, while the other desserts still had half left. People went back for seconds, thirds, and even fourths. I know this because the people who weren’t able to get seconds tattled on the ones who got fourths! LOL

    Reply

  126. Caroline, I want to make this cake. I do not have the whey protein but is there a suitable substitute? Also, I have pyure sugar. Can this be substituted for the Swerve? If so, how much should I use? I am very new at low carb cooking/baking but want to be successful so that our family can stick with this way of eating. Any help you can give is HUGELY appreciated!

    Reply

    • Hi Karen…for this cake, I very much advise getting the whey protein, because it helps it rise and hold its shape. Pyure should be fine in the cake…i think it’s 2x as sweet as Swerve so use half.

      Reply

  127. I have to say this cake was AMAZING. It tasted like a buttery doughnut to me. So rich and delicious! Thanks for creating this!

    Reply

  128. Phenomenal cake! Just delicious! Thank You!
    I will be making A LOT of these cakes as is and also with added ingredients to the glaze. I am going to add a lot of cinnamon to the butter glaze for cinnamon cake and whiskey or rum added to the glaze will make a great holiday cake! (Or whatever cake)
    Thank you, thank you, thank you!
    (You hit this one ‘out of the park!’

    Reply

  129. Hey Carolyn!! Is this cake a high riser or does it rise only a very small amount (as most of these type seem to be denser) I just wanted to know what I should expect in that department. AND…will my batter be thick…med?? This way I know I have it right from the beginning!! Very nice cake!!!

    Reply

  130. Hi Carolyn!
    I am making a chocolate fondue to bring to a New Year’s Eve party. Do you think this cake would hold together when I chunk it up to dip in the chocolate? Or do you think a different pound cake recipe would work better?

    Reply

    • If you let this cool properly before cutting, I think it would be fine. But you could also take the batter from my Cranberry Pound Cake and do that one, minus the cranberries and orange.

      Reply

  131. Made the cake last night and while it’s delish, I did run into an issue. I verified that I followed the directions exactly as written but needed to bake the cake 80 minutes. When I removed the cake from the pan I noticed that the center of the bundt cake was still a bit undercooked. Perhaps 350°?

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  132. So…WOW! This is hands down my favorite low carb cake. I made only one change to the cake and that was to use my favorite sweetener, Trim Healthy Mama Gentle Sweet, because for my tastebuds, it tastes more like real sugar. But… where some special, grown-up magic happened was in making the change to the butter sauce! I doubled the recipe and used heavy cream instead of water, I used the THM Gentle Sweet, AND I thickened about 1/3 cup of brandy with a dash of zanthum gum and added it to the sauce. It turned a lovely golden color and kept a nice, smooth, thicker consistency. I drizzled each cut piece with a generous bit of sauce and served it with whipped cream. It was divine, and people actually came back for seconds! This will be my go to company dessert now!! Carolyn…THAK YOU THANK YOU THANK YOU!!!

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  133. I have a question about the carbs. You came up with 2 net carbs per 1/16th serving. Swerve has 4 net carbs per tsp and the recipe calls for 1 cup of swerve which is the same as 48 tsp. That would make it 192 net carbs for the entire cake and 12 net carbs for 1/16th. I’m wondering if I calculated something wrong. I did not calculate the frosting etc. Just he cake.

    Thanks for your help.

    Reply

    • What you did was actually count the carbs in Swerve…which, since it doesn’t affect blood sugar at all, shouldn’t be counted. I think that they shouldn’t technically even be called “carbs” since they bypass the blood stream. It’s hard to believe but true, and I know this because I actually test my blood sugar.

      Reply

  134. 5 stars
    I made this yesterday. There were small differences though as I used iLite cook&bake as substitute for swerve (couldn’t find Swerve) and added 2 tbsp of pure maple syrup. Also as my oven seemed to be stuck at a burn to a crisp temperature, I decided to divide the mixture into 2 and baked one half in my rice cooker which has a cake function and the other half in a 5 x 5 inches round pan by steaming it in my wok (with a closed lid). I had never baked/steamed like this before so I was quite anxious if it would turn out right. I also mixed chopped pecans into the mixture that went into the rice cooker and chopped unsweetened chocolate into the mixture that went into the wok. Both cakes came out beautifully although I had to microwave the cake from wok for about 5 mins on high as there were some parts within the cake that seemed a little wet. Ultimately both cakes tasted so good and my husband and kids (who haven’t liked a single low carb/Keto cakes I’ve made so far) had to ask me to remove the cakes from next to them as they were going to finish them in 1 sitting! They managed to finish half of the cakes in 15 mins!! Husband said he couldn’t believe this was a low carb cake and that it was really really good. I’m so happy this turned out so well even without the oven. Will be making more of this cake and can’t wait for my oven to get fixed. Thank you so much for your effort to perfect this cake and for sharing it with us. Such a satisfying feeling baking something that everyone in the family loves eating.

    Reply

  135. 5 stars
    Best yellow cake I’ve made to date! This is a stunner. I’d like to use it for a layer cake. Would this make 2 or 3 layers if the layers were 8 or 9 inch rounds? Thanks for a gorgeous creation!

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  136. Cake is great, even better the second day!!! Any ideas why mine stuck to the bundt pan? I sprayed generously with cooking spray and then a sprinkled with a bit of almond flour. It really stuck; I had to scoop it out of the pan. Before keto I always sprayed pan and sprinkled with flour or sugar and never had a problem. Unitl I figure it out I may skip the bundt pan and make a loaf. This is not a complaint!! I am a newbie at keto cooking. Going from gourmet cook to ameteur keto cook is stretching me. I don’t have a clue what to do most of the time :))

    Reply

    • This is a cake that although amazing can tend to stick for a lot of people. It can depend a lot on your pan and just how non-stick it really is.

      Reply

    • I don’t know if this will help you, but I don’t have much luck flouring my pans with almond flour for some reason. I bought a small bag of gluten-free flour (because I’m gluten-free), and I use that to flour pans only (not to bake, since it is high-carb). And instead of spray, I use softened butter rubbed on with a paper towel (getting into the crevices). That method works great for me. It’s more work, but the cake looks lovely!

      Reply

  137. 5 stars
    OMG This has become my go to cake for holidays and special occasions. I had to make extras for Christmas since I and my sister are low carb BUT I have a close friend who has wheat issues and another family friend who is a celiac. This cake was perfect for both of them.

    My only issue I find is that I have to cook this for almost 2 hours. I have checked my oven and the temp is fine (I always have an oven thermometer in it). I also use a silicone bunt pan and that does help with the sticking.

    FYI: Tastes amazing when you use Rum or Bourbon in place of the water in the recipe (for both parts).

    Reply

  138. Adding right now to my AnyList “Favorites” folder! Wish I had seen this before my birthday. LOL! Loving your cookbook btw! Best Christmas present I had under the tree!

    Reply

  139. Could u use 1 1/4 cups almond flour, 1/2 cup oat fiber , 1/2 cup whey protein isolate to lower the carb count even more? Would it change the consistency?

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  141. 5 stars
    I would like to share that I poked the holes too far through the cake. The liquid ran through to the other side, and that’s why mine stuck to the pan. So be sure to poke lots of shallow holes, not fewer ones that go all the way through! Also I replaced the water one-for-one with bourbon, and it tastes a little too strong to me. I would maybe try mostly bourbon and a little water next time. But big-time bourbon fans might well disagree!

    Reply

  142. 5 stars
    I finally tried this recipe last night. Half way through the baking time, I realized I forgot the cream and water! When it was done baking and ready to serve, I was pleasantly surprised — it still tasted delicious!! I’m sure it is much more dense because I forgot the cream and water, but YUM! Thank you for this recipe!!

    Reply

  143. My neighbor just gave me duck eggs. Could I use them instead? I have never cooked with duck eggs. They are larger than a large chicken egg.

    Reply

    • Yes, but I would cut back by one egg. Or possibly two eggs. Maybe google how big the average duck egg is compared to chicken eggs.

      Reply

  145. 5 stars
    I’ve made this cake countless times and each time it is a HUGE hit! Nobody thinks it is low carb Sugar addicts can’t tell the difference from their usual goodies. Low carbers question me with, “Are you SURE this is low carb???” LOL This is a robust, reliable recipe that is forgiving (IMHO). Total disclosure – In all the times I’ve made it, I have never added the butter glaze! I want to try it, but each time I discuss it, I get a resounding “no!” Everybody loves it without the glaze. (Someday, when I’m all alone. . . ) Thank you so much for this amazing recipe.

    Reply

  146. 5 stars
    I really like this cake! It has a great consistency and is flavorful without being overly sweet. I subbed the whey powder with powdered goat milk and used pyure as my sweetener. I did make the butter glaze and it was just too much for me and I’m someone who likes some pancake with their butter! I would love to use this to make a cream cheese cinnamon coffee cake- possibly combining this cake recipe (with some cinnamon swirl added in) with the cream cheese layer of your earthquake cake, then topped with a low carb streusal (does that exist?)? I’d love to know your suggestions as I am new to low carb baking and I have found your recipes to be the best I have tested and I’ve tried a good bit….

    Reply

  148. 5 stars
    Carolyn is there a mistake in the net carb count? Recipe notes says: 2.04
    Carbs 5.54 – fiber 2.5 = 3.04 right? Or am I missing something that you also subtract? Thank you.

    Reply

  149. Can I use liquid stevia, or regular stevia instead of swerve?
    Also, I don’t have whey protein. Can I omit that?

    Reply

  150. 5 stars
    Thank you for this recipe. I usually don’t crave sweets but when it hits, your website saves me every time.

    This was the first time I’ve ever made a “bundt” and it was great! Didn’t even have to put a flower in the middle of it. 😉

    Reply

  151. 5 stars
    MIL made this for my husband’s birthday. It turned out really well. I’ll definitely keep this recipe on hand for the future.

    Reply

  153. HI! I want to make this for my husbands birthday but I want to incorporate fruit … like a fruit bunt cake (like berries). Do you think it will hold nicely still? Thank you! I have heard great things about this dessert 🙂

    Reply

    • Possibly but I would pick a fruit that has a little substance and isn’t overly juicy. Blueberries maybe.

      Reply

  154. 5 stars
    Finally made this, this weekend and what a pleasure it is! We’ve always been happy with every recipe we’ve tried of yours but my husband has been bragging about this one all weekend and already wants to make it for the next family get together! =) Thank you for all your hard work we love your recipes!

    Reply

  155. 4 stars
    Can this cake be made with less sweetener? I just made it today and found it to be way too sweet for my liking.

    Reply

  156. What should the consistency be when it goes in the oven? I just put mine in but it seemed very watery and I followed the recipe exact! Worried I just wasted very expensive ingredients so wanted to see if anyone could tell me, thanks :/

    Reply

    • It should definitely not be watery. What kind of almond flour did you use? Something went wrong here.

      Reply

  160. 5 stars
    Carolyn, you seriously outdid yourself with this one! Mine completely fell apart, but I’m not even mad about it…it’s that good! Replace the water with spiced rum, you will not be disappointed

    Reply

  161. This recipe looks amazing and I can’t wait to try it! can you tell me if it would be okay to omit the whey powder? and also have you ever tried baking with sesame seed flour as a substitute for almond flour?

    Reply

  164. 5 stars
    I cut the sweetener a bit and used a mixture. About 1/3 cup granulated swerve, about 5 packets truvia, and about a tablespoon of sukrin confectioners. I added some lemon juice and lemon zest to the glaze. I greased my bundt pan with Pam brand spray. Came out great! Will make it again. Thinking I’ll try it as cupcakes.

    Reply

  166. 5 stars
    This is an amazing cake! So easy and fast to put together and wow so dam good! It makes great for a fabulous Rum cake too! Love love that glaze on it!!

    Reply

  167. 5 stars
    Really delicious. I don’t add the butter glaze on top because I’m watching my fat intake. But it’s delicious without it or with it. I’ve made this into muffins as well. Another winner recipe from Carolyn.

    Reply

  170. 5 stars
    This recipe is delicious. Just be sure to let it cool in the pan longer than you think. I made this for a family get together and everyone loved it!

    Reply

  171. 5 stars
    Thank you for sharing this recipe! I made it for the first time yesterday and it turned out great, very delicious! I did notice bloating and minor upset stomach. This was also my first time baking with almond and coconut flour and used stevia packets. I’m wondering what would give me this reaction? I’m new to low carb baking and would like to continue desserts without having stomach issues.

    Reply

    • If you’ve never had that reaction from almonds, than I doubt it’s the almond flour. But it is very filling so perhaps that made you feel bloated? Not sure what stevia brand you used but if it was pure stevia, I can’t see it being that.

      Reply

  173. 5 stars
    I’ve made this as a bundt cake (stuck horribly despite tons of buttering AND parchment paper liner) but I’m attempting this as a layer cake. It’s in the oven now. Hoping it works!

    Reply

  175. 5 stars
    I made this cake the other week and had to cut it into servings and freeze them to keep myself from eating the entire thing in 1 sitting. IT WAS AMAZING. I will surely be making it again. I did have the same problem others had with it not coming out of the bundt pan despite heavily greasing it with Crisco. I don’t think that mattered much as I simply devoured it anyway.

    Reply

  176. 5 stars
    Hi Carolyn,
    What an amazing cake! I’ve did it for my birthday and it was a huge succes, my best friend said that this is the best cake she ever tasted, including sugary ones!!
    I didn’t have powder protein so I’ve used psyllium husk powder and it worked really well in terms of texture.
    Reviewing all the comments about some difficulties for release the cake from the mould I tried to loose the cake whithout take it out, before I add the syrup, when it was still hot, and it worked too!
    It last easily a week in the fridge, but it’s way better to eat it at room temperature.

    Thank you soooo much for your great web, it’s one of my main references on my journey to a better health!

    Reply

  177. Can’t wait to try this. Can you please tell me, is the missing net carb due to the sweetener? It comes out to 3 net carb just subtracting the fiber. So im assuming since you had put 2.04 carbs that the other is sugar alcohol. My dad’s my tester and he is very strict with his carbs and always asks. Lol.

    Thank you

    Reply

  178. Hi!
    This might be a completely silly question though I am wondering, could I make the whipping cream with heavy whipping cream?
    Thank you!!
    PS!!!! Your recipes never disappoint! <3

    Reply

    • Whipping cream and heavy whipping cream are essentially the same thing. They only vary by a just a little fat content. So what I actually use is heavy whipping cream anyway.

      Reply

  179. I just bought your book, “Easy Keto Desserts”, yesterday at Costco!! Loving your recipes!! Thanks for sharing with us!!

    Reply

    • Standard size, which is about 9.5 inches in diameter and 12 cups or so in volume. It can vary a little on that.

      Reply

  181. Thanks for the recipe. I made a half portion in my square silicone pan. I also used my own sweetners (combo of Truvia and monkfruit granulars). Absolutely delicious.

    Reply

  182. Thank you, thank you, thank you! I have been craving a rum cake and this is it. So I had vanilla flavored whey protein so instead of the vanilla flavoring in this recipe I substituted Rum flavoring. You are truly a lifesaver.

    Reply

  184. 5 stars
    Wow this looks so tasty and LOW CARB?? I am going to share this with all my KETO friends as I know they will love it too! Thank you!

    Reply

  189. 5 stars
    This was AMAZING! Our Keto friends and non-Keto friends loved it. I served it with your SF lemon curd and fresh blueberries. Delicious!

    Reply

  190. 5 stars
    HOLY COW! I mean, seriously…THIS is my all time favorite keto dessert EVER! OK, well, I haven’t tried to do a crème brulee’ yet, but this cake is like ACTUAL cake! Thank you so much! I have two diabetics in my family and we try to stay very low carb, so desserts aren’t a familiar thing. I will confess, I very rarely just “follow” a recipe. It’s common in my house for someone to ask that very question, “Did you FOLLOW a recipe?” So, that said, I’ll tell you the variations I’ve made, SO FAR, with your cake.

    Someone mentioned adding rum in the comments, and you told her how to make that happen. THANK YOU for that…that was the first one I made, and it was ridiculously good. Everyone here thought they had died and gone straight to Heaven. That cake didn’t last three days. I made it in a 9×13 glass pan, and sliced lengthwise down the center and then across to 20 slices. Plenty big for us and fewer carbs. I would do the bundt for an event cake tho…so pretty.

    OK, so, round 2…we have a restaurant here called “Whiskey Cake”…named for their signature dessert, which I have never had because, hello? CARBS. The second cake in less than a week was a Whiskey Cake, and if theirs is this good, it’s worth naming a business for, cuz ZOMG! I’m told by my very Scottish friend, in the accent, that it’s “no’ whiskey, ‘hit’s SCOTCH!” Well, the bottle says Scotch Whiskey, so, whatever. It’s very expensive, so maybe that’s why it tastes so darn good. I admit I replaced all the water in the cake and glaze with it, and I also used a wee bit more in the glaze than the recipe called for…but totally SCRUMS! I wish you lived next door, so I could run some over.

    OK, so that brings me to last night. We had some beef stew we made in the crockpot and every bread or muffin we’ve tried to do keto has been…well, unappealing. This is when my brain goes crazy and I think I can squeeze coal into diamonds and stuff. I love the texture of this cake so much, cuz it’s like REAL cake, and I thought, “If I make it not so sweet, maybe…like a corn bread kind of thing…maybe like cornbread and Red Lobster biscuits had a baby…hmmmm…” I sort of halved it and made some changes and came out with a very yummy corny/garlic cheese muffin.

    This is what I changed:
    3 – Large Eggs
    .5 cup – Butter, softened
    2 oz – Cream Cheese, softened
    .5 cup – granulated sweetener, I use Xylosweet
    .25 cup – Heavy Whipping Cream
    .25 cup – Water
    3/4 cup – Bob’s Red Mill Almond Flour
    1/4 cup – Bob’s Red Mill Coconut Flour
    1/4 cup – Isopure Whey Protein Powder Unflavored
    .5 tsp – Salt
    1 tsp – Garlic powder
    1.5 tsp – Baking Powder
    0.25 cup – shredded Sharp Cheddar Cheese

    Everything else I did the same. Um, without booze. LOL No booze at all. Maybe I should have tried beer…JUST KIDDING!

    Anyway, thank you so much for the recipe. It deserves, like, 15 stars! You’ve made us very happy!

    Reply

      • 5 stars
        Thank YOU so much! FYI, I also bought your book. 😀

        Today I’m trying this recipe in coconut… Tomorrow I’m making dressing with the leftover faux corn muffins. This really is my go to recipe now. It’s so easy. Also? Still losing weight.

        Reply

  191. This recipe is wonderful and has quickly become one of my families favorites!
    I’m going to try to put an autumnal spin on it for thanksgiving by adding a little cinnamon to the cake and maple extract to the glaze. Have you made any variations like this that worked?

    Reply

  192. 5 stars
    Absolutely Amazing!! I made it this afternoon and the recipe was easy to follow and the result was delicious! Thank you! Thank you! Thank you!!!!!!

    Reply

  193. 5 stars
    I made this cake for Thanksgiving and everyone loved it. There’s no way I can make this for a non-holiday and keep it in my house, I’d eat the whole thing. I’m thinking maybe next time trying almond extract instead of vanilla. My grandma used to make a yellow cake with almond and we always loved it. This cake tasted like a glazed cake donut…so decadent. Thank you for sharing this recipe, it has a permanent home in my recipe box!

    Reply

  194. Please subscribe me to your recipe columns. My grandson (age 13) was recently diagnosed with Celiac disease, and I am the only one who will bake for him. Thank you!

    Reply

    • I haven’t used it much but it won’t really work in this recipe. Defatted means it’s drier and more powdery so it needs a lot of eggs and a lot of liquid. I’d use regular almond flour here.

      Reply

  196. Would it work well to use Monk Fruit instead of Swerve. Swerve and Stevia upset my husbands stomach
    If so is it equal measurements?

    Thank you

    Reply

    • That depends. Are you using monk fruit extract which is highly concentrated? Or are you referring to Lakanto, which is really just erythritol with a little monk fruit?

      Reply

  197. Hi! Just wanted to than you for this recipe, I made this as a “rosca de reyes” (https://en.m.wikipedia.org/wiki/Rosca_de_reyes), a tradition in Mexico, half of my family are on the keto diet and were very happy to have cake.
    It was delicious! Even my nieces prefered this over the traditional one! I think that is a success!
    Thanks again!

    Reply

  198. 5 stars
    Anxious to make this. What capacity size bundt is this? Can Swerve confectioners be used instead of granular. Would cupcakes eliminate the problem people have getting it out of the pan? thank you……..

    Reply

  199. 5 stars
    Thank you – thank you for this deliciousness! My husband calls it the Krispy Kreme cake 🙂
    I made it a week ago.
    I am making it again this weekend.
    I will make it next weekend for my birthday!

    Reply

  200. 5 stars
    I made this cake today,and tried a half batch in an 8×8 pan, came out perfect!! This is AMAZING!!! I am a low carb sweets snob, very picky, and am challenged to make a dessert that does not taste low carb. This was a WINNER!! The only change I made was to add 1 squirt of SweetLeaf caramel stevia drops to the glaze. Sooooo good, everyone loved it, hands down! Thanks for an amazing recipe 🙂

    Reply

  201. 5 stars
    Thanks for all you do to keep those of us who need to feed our “sweet tooth” and stay on Keto.

    I bought Bocha Sweet for another recipe and would like to know if I can substitute it for your Swerve Granular? (I know it cannot be substituted for the Swerve Confectioner)

    I too would like to know the size of the Bundt pan since there is no response to that question since 10 January. And can you change things to make cupcakes with the batter or do you need to change anything?

    Reply

    • So I am not entirely sure Bocha Sweet will do here. I’ve been playing around with it a fair bit and finding that while it’s great in more liquid applications, like caramel sauce and ice cream, it’s making some of my baked too soft and a bit prone to falling apart. I haven’t trie dit in a big cake like this.

      Reply

  208. 5 stars
    I don’t think I have ever commented on a recipe….but this cake was wonderful. Thank you for such a great recipe, it was pretty easy to make too!

    Reply

  209. I love the flavor of this, but it turned out SUPER oily. Like if you tried to pick up a piece, you could SEE the oil seeping out Where did I go wrong? I double-checked that I used the correct measurements and everything, and I just cannot figure it out!

    Reply

    • What brands of almond flour and coconut flour did you use? I suspect the almond flour. More coarsely ground almond flour tends to let oil leach out.

      Reply

  210. Hello! This is truly a great receipe! My question is if I want to make it lemon how much extract do I add and does it replace the vanilla or do I need vanilla extract too? Thank you for sharing and i look forward to your response!

    Reply

    • You can replace the vanilla fully with lemon. I might also add the zest of one lemon, since that really helps the lemon flavor without adding carbs.

      Reply

  211. 4 stars
    I made this cake a few days ago. I heavily greased my non-stick bundt pan and dusted with almond flour. I cooled the cake before flipping and the entire top stuck to my pan. I used to make a cake called Crack Cake that was similar to this. After pouring the melted butter on the hot cake, I only let it cool enough to be able to handle the pan and flipped it while still very warm. When I let it cool completely, the butter hardened and caused the cake to stick. I will definitely make this cake again – we have enjoyed it, but it wasn’t one I would serve to company because it looked so sad. I’ll try flipping it while still very warm.

    Reply

  212. I’ve made this delicious cake a couple of times. Does this cake need to be refrigerated or can it sit out after it is baked?
    Thanks.

    Reply

  213. I really want to try this cake, it sounds delish!. My question is, can you substitute the protein powder with Psyllium Husk Powder?

    Reply

    • No, they don’t work at all the same way. Gluten is a protein and in its absence, a dry protein helps the cake rise and hold its shape.

      Reply

  214. I wish I could say this turned out for me but it did not. . The cake ended up very wet. I unfortunately will not be eating it. So…. any ideas on how to use the final product. Can I add more almond flour and bake again as muffins. Any suggestions would be helpful.

    I have so enjoyed your other recipes though.

    Reply

    • If it’s very “wet” as you say, then simply cut it into slices, lay it on a cookie sheet, and dry it out a bit in a warm oven. You could then use those slices for trifle or even tiramisu. Or crumble them into cake pops.

      Reply

      • Thanks am going to try drying in the oven. Will let you know. I appreciate the feedback. FYI I tried three recipes from the keto dinner cookbook this week. Fabulous!

        Reply

        • Glad to hear it! I am of the mind that unless you accidentally mix up salt for sweetener (or baking soda for baking powder), everything can be rescued in some way. 😉

          Reply

  217. 5 stars
    I always know when I want something sweet, I have to come here. I’ve tried many of your dessert recipes and I’ve not been disappointed. You are the Keto Dessert Goddess! I LOVE this cake!

    Reply

  218. Ohio Carolyn,
    I only have a Vegan protein powder from GNC. It’s vanilla. Can I use this. I’m not vegan but I had a friend get it for me and she got the wrong one. Anyway. Hope you can help. I’m from Kentucky and have made the original one before I went Keto.
    Thank you for all your hard work. I love everything you make.
    Namaste

    Reply

  219. Hi Carolyn,

    Sorry about the Ohio thing it was a typo. I didn’t get an answer on my question. I have a vegan protein powder. Can I use it. It doesn’t say pea just vegan on the label. I can’t use the stuff with whey I. It. Hope you can help.
    Thank you so much

    Reply

  220. 5 stars
    Made this the other day and wow, it was really good. I used granulated sugar (3/4 cup) as I am not a fan of zero carb sweeteners, but it came out exactly as shown, and had the right consistency and sweetness, with much less carbs and sugar than a normal cake. I am going to experiment with the recipe a bit more to see if I can cut out more sugar and fat, but either way well done and thank you for sharing the recipe.

    Reply

  221. 5 stars
    Awesome! I already know this cake will hit the spot. Thank you!

    Caronlyn, please tell me, do you use salted or unsalted butter in this cake?

    Reply

  223. Hi Carolyn, Do you think Vital Wheat Gluten would work in place of the protein powder? I always have it on hand but have only used it in savory breads. Not sure if it has a “flavor” that would be noticeable in a dessert. Thank you & your recipes are amazing!!

    Reply

  224. 5 stars
    Would like to give this 10 stars!!! Made this Sunday morning for Easter dinner. My Mom used to make a fabulous rum cake, so I thought why not, right!! Subbed out the water measurements for rum and I had put a small layer of batter in the pans and then sprinkled 1/2 cup of chopped pecans and then added the rest of the batter. It came out beautiful!! a bit boozy but no one complained!!

    Reply

  228. Well I just made this today for my moms bday
    Tomorrow and I used hemp protein powder because that’s what I have and the cake slipped out nicely from
    The pan but looks brown and not white from the protein
    Powder so I hope it will taste ok.

    Reply

  229. 5 stars
    This is my first low carb dessert since going “keto” 3 weeks ago. It was so tasty! We topped it with some fresh local strawberries that I needed to use up and some sugar free whipped cream. Yum! I am loving your site♥️

    Reply

  231. Can you tell me how far in advance of a party I can make this cake, pour on the glaze (after it cools) and store it in the fridge? Thanks.

    Reply

  232. Nut allergy here so I have to use all coconut flour or coconut flour/flax seed flour combo. Can you tell me how to adjust receipt for the flour or flours and egg adjustment?
    Thanks

    Reply

    • You can’t use all coconut flour in this recipe. It simply won’t work. If you want a coconut flour vanilla cake recipe, search my blog for vanilla bean cupcakes. It can be made into any sort of cake, bundt or layer or cupcakes.

      Reply

  233. Made this cake for company so I’d have a “cake” for strawberry shortcake. It was absolutely delicious. My friends are non keto and one of them asked for seconds “only a bigger piece!” My only disappointment was I simply could not get it out of my bundt pan! Used plenty of butter to grease it and almond flour to dust it but it didn’t budge even using sharp knife and a rubber spatula. Gave up – I simply used a silicone spoon/spatula and scooped it out. Before I prepare it next tum, I’ll be armed with coconut oil spray. Was I supposed to let it totally cool before turning it out – I did and it didn’t!

    Reply

  237. This looks yum! I’ve made several of your recipes and I must say that you are heaven sent, my picky family loves your creations. I’m wondering if I could make this a rum cake by subbing rum for some of the water?

    Reply

  238. 5 stars
    Had to add my praise for this wonderful recipe! I used the tapioca starch instead of the whey (didn’t have any) like a kind reader suggested and it was amazing!! Also do not have bunt pan so used 11 x 13 glass pan and it was perfect. Just getting ready to make it again and wanted to thank you for sharing.

    Reply

  239. 5 stars
    This is my favorite Kentucky Butter Cake recipe. I have halved it and cup-caked it and have had the same success every time. When asked for the recipe, I always direct to your website! The notes on making the cake are as important as the ingredient list! Congratulations and best wishes for your website success!

    Reply

  240. I will be making this soon and I’m wondering if there are any concerns with using flax egg replacer rather than eggs?

    Thanks!

    Reply

    • Yep, I have many concerns that it will hold together. Eggs are critical to this recipe. Sorry, wish I had better news.

      Reply

  241. 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!

    Reply

  242. 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!

    Reply

    • 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!

      Reply

  243. 5 stars
    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?

    Reply

  244. 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.

    Reply

  245. 5 stars
    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.

    Reply

      • 5 stars
        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.

        Reply

  247. I just sent a comment about my cake being crunchy. The comment went through accidentally before I could finish my name and email.

    Reply

  248. 5 stars
    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.

    Reply

  249. 5 stars
    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.

    Reply

  250. This cake looks delicious! I”m excited to try it! Do you think Bone Broth Protein would work, instead of the Whey Protein?

    Reply

  251. 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.

    Reply

    • 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.

      Reply

  252. 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?

    Reply

  253. 5 stars
    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.

    Reply

    • 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.

      Reply

      • 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!

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  254. 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 😉😂

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  255. 5 stars
    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.

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  257. I love this cake and have made it many times. I no longer have a bundt pan but made it this time in a parchment paper lined 9×13″ pan. Came out of the pan with no issues. I also subbed the whey protein powder with 2 TB of gelatin and the whipping cream/water with 1 cup of unsweetened almond milk. I couldn’t tell the difference in texture at all. It actually held together quite nicely. In fact, I shared it with my small group and they were surprised this was low carb and gluten free. This is such an easy and delicious recipe. Thanks, Carolyn!

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  258. 5 stars
    Let it be known that I have No Talant Whatsoever when baking. I made two simultaneously one as written the other using almond in place of vanilla. I followed the instructions as written and THEY CAME OUT DELICIOUS AND INTACTED! Lol! The slices go perfectly with a cup of coffee/tea. Carolyn, my goal is to buy one of your cookbooks with every paycheck! Thank you for creating this scrumptious Butter Cake.

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  259. This on my list to make. I have made the original Kentucky butter and it was out of this world. At the time there was only three people in my house, the cake didn’t even last 3 days. I was so looking forward to that last piece with coffee after work, unfortunately my daughter got home before I did. Needs to say the cake was gone.

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  260. I was wondering if you could tell me if you think the cake part of this recipe is similar to this cake recipe of yours.
    https://www.tasteofhome.com/recipes/cherry-bars/?trkid=soc-toh-facebook&fbclid=IwAR28TwKfzkAsdbAXqASEFeni-hoEDtO9MBiED3oitwkG9pJlLQFqNKQPmc0

    I’m going to try your recipe tomorrow so maybe I will decide it’s close. I’ve made a recipe similar to this “taste of home” one for years and years, but now that I want a low carb version, I am concerned about using the right amounts and types of low carb flours. By the way, I am a huge fan of yours and have been making many of your recipes for the last 2 years. ALL of them have been so wonderful! And are written out in such a great easy to make/follow format-unlike many recipes that others create. Also, our stories about why we are eating this way, and our common need for sweets are SO similar. Can’t tell you how many people I have guided to your site and to your books-pretty much anyone who I’ve spoken to about low carb/keto eating! You’re the best! Thank you!

    Reply

      • 5 stars
        Hi Corolyn, Even though I forgot to add in the whey protein the cake turned out FANTASTIC! My husband told me its a definate keeper !! I’m making it again today but I will not forget to add in the whey protein. I’m bringing it into the office tomorrow for the girls to try 🙂
        Thanks for this tasty treat !!
        Leesa

        Reply

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