Indulge in the delights of a moist and buttery pound cake known as Kentucky Butter Cake, elevated to new keto-friendly heights. This exquisite rendition of the classic dessert features a delectable sweet butter sauce that gracefully permeates the cake’s layers.
A southeastern American treat – made KETO. This delicious butter cake is a staple in some U.S. households and anything with butter – you bet I HAD to make it.
So original butter cake is made with buttermilk.. since we can’t use that on keto, I replaced that with sour cream so it will be nice and MOIST. It worked perfectly!
One problem that I had was that there was TOO much syrup – so I altered the recipe to be JUST right. A great thing about this cake is that if you don’t want to use the syrup, it will still taste delicious and moist!
HOW TO MAKE KENTUCKY BUTTER CAKE
Crafting a low carb rendition of the Kentucky Butter Cake demanded careful consideration, as the behavior of low carb ingredients diverges from that of flour and sugar.
Butter: Copious amounts are essential – a logical expectation for a butter-infused cake. A complete cup of butter is a prerequisite for the cake itself, with additional quantities earmarked for the glaze. Inquiries about dairy-free alternatives should be sidestepped; this, unequivocally, is a butter cake.
Almond Flour: Here, the keto adaptation diverges from the original. A minor quandary emerges due to the generous butter content, as almond flour inherently possesses greater fat and moisture content than wheat flour. Consequently, it might veer toward excessive softness and moisture.
Coconut Flour: To counterbalance the moisture inherent in almond flour, an introduction of coconut flour was orchestrated. Renowned for its absorbent nature, it adeptly sops up excess moisture, contributing structure to the cake.
Protein Powder: A necessity indeed. The variety need not be restricted to whey protein; egg white protein serves equally well. Its role is pivotal – given the absence of gluten in this cake, a dry protein powder aids in leavening and upholding the cake’s form.
Ingredients at Optimal Temperature: An axiom spanning most keto cakes, the importance of appropriately softened butter and room temperature eggs remains paramount. Butter ought to yield under gentle pressure without excessive deformation, while eggs, when cold, risk inducing clumping. Allotting them a minimum of 30 minutes at room temperature is prudent.
Thorough Greasing: The cake’s delicate nature heightens its propensity to adhere to the pan. Prudent greasing, not just once, but twice, is advised. A dual treatment involving butter and coconut oil spray is my preference, followed by a light dusting of almond flour. The choice of pan is consequential; one with shallow crevices minimizes adhesion risks, ideally a premium non-stick pan.
The Glaze: The term “glaze” may misconstrue the process, as the cake’s upper surface remains untouched. Instead, puncturing the cake with holes facilitates the absorption of a remarkable buttery syrup. A delectable option is fashioning a top-tier low carb caramel sauce for drizzling, should one’s preference gravitate that way.
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.
Recipe Card
Keto Kentucky Butter Cake Recipe
Description
Ingredients
Cake
Butter Glaze
Garnish
Instructions
-
Step 1
Preheat oven to 325F. Grease a bundt cake pan VERY well and then dust with a few tablespoon 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. -
Step 2
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt. -
Step 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. -
Step 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. -
Step 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. -
Step 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. -
Step 7
Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener. -
Step 8
Serve with lightly sweetened whipped cream and fresh berries.
Servings 1
- Amount Per Serving
- Calories 301kcal
- % Daily Value *
- Total Fat 27g42%
- Cholesterol 109mg37%
- Total Carbohydrate 5.54g2%
- Dietary Fiber 2.5g10%
- Protein 7.33g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
