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Keto Kentucky Butter Cake Recipe - Keto butter cake - Keto Butter Cake: Savor this incredibly moist and tender Kentucky-style cake, drenched in a rich, buttery

Keto Kentucky Butter Cake Recipe

Keto Butter Cake: Savor this incredibly moist and tender Kentucky-style cake, drenched in a rich, buttery glaze. Perfect for low-carb diets.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 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 butter (for glaze)
  • 1/2 cup granular sweetener (for glaze)
  • 1/4 cup water (for glaze)
  • 1 tsp vanilla extract (for glaze)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt in a medium bowl.
  3. Cream softened butter and granular sweetener in a large bowl until light and fluffy (3-4 minutes). Beat in eggs one at a time, then stir in vanilla extract.
  4. Gradually add dry ingredients to wet, mixing until just combined. Gently fold in whipping cream.
  5. Pour batter into the prepared pan and bake for 30-35 minutes, or until a skewer comes out clean.
  6. While cake bakes, prepare the glaze: melt 1/2 cup butter with 1/2 cup granular sweetener and 1/4 cup water. Simmer for 2 minutes, then stir in 1 tsp vanilla extract.
  7. Immediately poke holes in the warm cake with a skewer. Pour hot glaze evenly over the cake and let it soak in. Cool completely before serving.

Notes

- For the moistest keto butter cake, ensure your butter and eggs are at room temperature before mixing. This helps create a smooth, emulsified batter that bakes evenly.
- Don't overmix the batter once the dry ingredients are added; mix until just combined to prevent a tough cake.
- When poking holes in the warm cake for the glaze, make them deep enough to allow the butter mixture to penetrate fully, but not so wide that the cake crumbles. Aim for a skewer or chopstick size. - Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual slices for up to 2 months.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.