Keto Kentucky Butter Cake

Keto Kentucky Butter Cake is an insanely moist, buttery bundt cake with a sweet vanilla butter glaze that soaks into every bite. It's a low carb take on the classic Southern dessert that doesn't compromise on texture or flavor!

Course Dessert

Cuisine American

Keyword kentucky butter cake, low carb pound cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 301kcal

Equipment

1 bundt pan 8 to 10 cup capacity

Ingredients

Cake

2 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup unflavoured whey protein powder
1 tbsp baking powder
1/2 tsp salt
1 cup butter softened
1 cup granular sweetener erythritol recommended
5 large eggs room temperature
2 tsp vanilla extract
1/2 cup whipping cream
1/2 cup water

Butter Glaze

5 tbsp butter
1/3 cup granular sweetener erythritol or allulose
2 tbsp water
1 tsp vanilla extract

Garnish

1 to 2 tbsp powdered sweetener

US Customary - Metric

Instructions

Cake

Preheat oven to 325ºF. Grease a bundt cake pan VERY well and then dust with a few tbsp of almond flour. Pro Tip: double-grease your pan to help prevent sticking. Use a solid fat first, like butter or coconut oil, and then a spray like coconut or avocado.
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract.
Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.
Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the top of the cake is firm to the touch.

Butter Glaze

In a small saucepan over low heat, melt the butter and sweetener together. Whisk until well combined. Whisk in the water and vanilla extract.
While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the glaze over and let cool completely in the pan.
Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener.
Serve with lightly sweetened whipped cream and fresh berries.

Video

Notes

Storage Information: Store the cake in a covered container on the counter for up to 4 days, or in the fridge for up to a week. It can also be frozen for several months.

Nutrition