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.
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!
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.
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.
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!
Check out all my best Keto Desserts here!
Keto Kentucky Butter Cake Recipe
Ingredients
Cake:
- 2 1/2 cups (260 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/4 cup (27 g) unflavoured whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (227 g) butter, softened
- 1 cup (182 g) Swerve Granular
- 5 large eggs, room temperature.
- 2 tsp vanilla extract
- 1/2 cup (119 g) whipping cream
- 1/2 cup (118.29 g) water
Butter Glaze:
- 5 tbsp butter
- 1/3 cup (60.67 g) Swerve Granular
- 2 tbsp water
- 1 tsp vanilla extract
Garnish
- 1 to 2 tbsp Confectioner's Swerve
Instructions
- Preheat oven to 325F. Grease a bundt cake pan VERY well and then dust with a few tbsp of almond flour. Pro Tip: double-grease your pan to help prevent sticking. Use a solid fat first, like butter or coconut oil, and then a spray like coconut or avocado.
- In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
- In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract. Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.
- Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.
- Butter Glaze:In a small saucepan over low heat, melt the butter and sweetener together. Whisk until well combined. Whisk in the water and vanilla extract.
- While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the glaze over and let cool completely in the pan.
- Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener.
- Serve with lightly sweetened whipped cream and fresh berries.
Video
Notes
Nutrition
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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!
I honestly can’t really say. But you could have some fun experimenting.
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.
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.
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!
Glad you like it!
If using monkfruit classic sweetener would I use the same amount or less?!
That entirely depends on WHAT monkfruit you are talking about. Straight extract or a blend?
Lankanto monkfruit classic with erythritol! The red bag!
This KY born ‘n’ bred gal thinks your cake looks AWESOME! Will have to try the recipe & get back to you on it. As I sit here this morning in the Bluegrass state (extreme southwest portion) I’m droolimg as I read the recipe. I also would like to know if you have recommendations as I have seen elsewhere on the type of almond flour. Some have said use finely ground since it leaves less almond taste. Bob’s Red Mill recommended by others.
I always use Bob’s Red Mill.
This was a delicious cake, I did due some modifications because I didn’t have swerve and protein powder.. so I added coconut powder to replace the protein powder and I added less sweetener because I have Monkfruit and its super sweet to me so i only added 3/4 of a cup.. and 1/4 cup on the syrup…. I have to say its the best thing that has happened to my coffee they complement each other perfectly ????????
I’ve made this recipe before and it is fantastic. I was thinking about the old Bacardi’s Rum Cake and thought I’d add rum (others posted they had as well). I was wondering if in addition to the double creased pan, do you think ground pecans would work – it shouldn’t prevent the cake from turning out of pan, should it? Then finish it off with a “rum glaze” and top with whipped cream.
Do you have my new book, The Ultimate Guide to Keto Baking? BEause I make a version of this with rum and pecans. It’s a little different than this, less butter, but it’s exactly what you’re looking for.
I do have your new baking cookbook! It is wonderful. Honestly though, I had made the KY butter cake and didn’t even think to look in your new book for the rum/pecan version! Thank you for pointing that out! Merry Christmas!
Have a wonderful holiday! 🙂
I came here for a caramel cake recipe, but this has me thinking I’ll try it instead. Your link to the Salted Caramel Kentucky Butter Cake has me wondering, though, if I could replace the glaze with hot salted caramel sauce. Any chance you’ve tried that?
I haven’t but I am sure you could.
I decided to follow the recipe as-written before I started messing around with it. It’s wonderful! Thank you!
Great looking cake, can’t wait to try it! Could I make into cupcakes and if so could you help me with the time conversion.
People have made it into cupcakes and I think it will make 16. I can’t guess at the bake time although it will be a lot less. You need to keep your eye on it.
This cake looks delicious! I”m excited to try it! Do you think Bone Broth Protein would work, instead of the Whey Protein?
No, it won’t. I’ve tried in other baked goods and it makes them very gummy.
Thanks! Ok I will get some whey protein then! ????
HI CARILYN!
I MADE THIS CAKE.I PUT IT IN 2 BUNDT PAN. IT IS MORE LIKE A STRAIGHT PAN/REGULAR WITH A TUB IN THE MIDDLE.IT HASN’T ANT RIDGES AT ALL.THE PAN WAS SMALL 9 INCH SO I BAKE IT IN 2 PANS.I USE REGULAR ERYTRITOL I CANT GET THE SWERVE IN MY COUNTRY AND AMAZON DOST DELIVERED IT TO MY COUNTRY. I USED WHITE EGG PROTEIN. I LET THE CAKES TO COOL 15 MIN AND THEY STACK AND CRACK. I COULDNT FLIP THEM OUT FROM THE PANS AND MY PANS ARE STRAIGHT AND ONLY HAVE A TUBE LIKE BUNDT PAN. THE TAST WAS GOOD. BUT MY CHILDREN DIDNT LIKE SINCE THEY USE TO CAKES MADE WITH WEAT FLOUR.WHEN I MAKE YOURS CHOCOLATE CAKES AND CUPCAKE THE ENJOY WITH MY. BUT WITH THE VANILLA CAKE I DONT KNOW.
THANK YOU SO MUCH.
Just made this cake! I had to use Plant Protein from Walmart because that was the only flavorless one they had. I also replaced half the water with Bourbon in the cake and butter glaze. We spent a few days last month in Kentucky touring Bourbon distilleries and everything seemed to be made with Bourbon. With Kentucky in the cake’s name, it only seemed right to add 1792 small batch Bourbon from Bardstown, KY. Anyway, the cake was delicious! My whole family loved it. This recipe is going into my binder.
I just sent a comment about my cake being crunchy. The comment went through accidentally before I could finish my name and email.
So I don’t see that comment at all. Can you re-send it to me?
Hi, I’m planning on making this delicious looking cake. What size Bundt pan are you using? I love all the keto desserts, so yummy.
Mine is 9 inches in diameter but any 10 to 12 cup capacity pan will do.
OMG…Thank you so much for this recipe. The cake came out as promised. Initially I thought it was too much butter for the drizzle but once it sat over night the cake soaked it up and it was delicious! I defrosted some frozen strawberries and drizzled the juice over the cake perfect strawberry shortcake replica.
Wow! A keto-cake I can serve to my non-keto family. When I served them, they didn’t know! AND when I told them, they didn’t care! You are truly a wizard and I am truly grateful.
That’s lovely to hear, thank you!
I love this cake but I am hit and miss getting it out of the pan, I will try butter, coconut oil, and dusting with A.F. I was reading the comments and people were discussing subbing xanthan gum and you commented that she shouldnt add more than it calls for as it would be gummy. Is it supposed to have xanthan gum as I don’t find it in the recipe. I wonder if this is why I cant get it out of the pan in one piece half the time.
It should have 1/2 teaspoon. But it’s not really what holds it together. What pan do you have?
I made this in a glass 9×13 baking pan – it is DELICIOUS, but the center was very very moist. Should I try adding a bit more coconut flour? And if so, how much would you recommend?
Was it a glass pan, by chance? That might be part of the issue.
I made the cake and I must have done something wrong…:( It looked beautiful out of the oven – I poked and added the butter “glaze” and let it cool down for a few hours. It came out the pan great but the consistancy was odd. It kind of “melted” in my mouth which is not a bad thing but I was hoping for more of a cake like consistancy. Any suggestions? Thanks so much!
I’m sorry, without being in your kitchen, I can’t identify the issue based on this alone. No one else has mentioned this particular issue. Sorry!
This cake is fabulous and I got a ton of milage out of it. I added some rum and orange flavoring to the batter and glaze and some orange zest to the glaze. OMG! So freaking good, and when I took it to work, folks said they couldn’t tell it was low carb, let alone keto. I messed up a bit when I tried to take it out of the pan, probably because it was still too warm despite the triple greasing. So I just sort of cut away some of the lumpy bits on top and whipped up some frosting with cream cheese, butter, cream, Swerve and orange flavoring and, when it failed to really thicken up, simply drizzled it over the cake to hide the imperfections, then garnished with raspberry halves. Turned the parts that got stuck in the pan into a casserole dish of bread pudding and a jar of vanilla chia pudding parfait. I even managed to reserve a tiny bit of the original batter and throw it into a silicon donut mold to make a couple of donuts so I could see if that would work (it totally did) and to sample the cake to determine if I could take it to work (I definitely could). So yeah. .. one batch ultimately yielded a cake, bread pudding, parfait, and a couple donuts… all of which managed to stay keto when I tallied up the macros. Win!
So glad it worked out!