Keto Butter Cake

Keto Butter Cake. Made with simple ingredients and produces a rich, fluffy butter cake that also features a delicious buttery glaze.

 

yield: 20
prep time: 15 MINUTES
cook time: 35 MINUTES
additional baking time: 5 MINUTES
total time: 1 HOUR

Ingredients

• (measured and sifted) 2 1/2 cups of finely milled almond flour,
• 1 cup of coconut flour
• 1 cup of unsalted butter, room temperature
• 5 eggs, room temperature
• 1 1/4 cups of granulated sugar substitute,
• 2 teaspoons of vanilla extract
• 2 teaspoons of baking powder
• 1/4 teaspoon of sea salt
• 1/2 cup of heavy whipping cream

Keto Butter Icing

• 1/4 cup butter unsalted butter
• 3/4 cup of confectioner’s sugar substitute
• 1/4 cup of heavy cream
• 1/8 teaspoon sea salt

Instructions

1. Preheat the oven to 350 degrees.
2. In a 12-cup capacity bundt pan, grease well with solid butter.
3. Measure and sift the almond flour and in a bowl(large), place it.
4. Measure the coconut flour and with the sifted almond flour, add to the large bowl.
5. To the large bowl add the baking salt and powder.
6. Beat the softened butter, and sugar substitute, using an electric beater for a minimum of 5 minutes until it gets light fluffy.
7. Next, add the vanilla extract.
8. One at a time, add the eggs be sure to combine well after each addition.
9. Slowly one tablespoon at a time, add all the dry ingredients while continuing to use the mixer.
10. Fold in the heavy cream.
11. To the bundt pan, add the batter.
12. On the center rack, bake the cake for 35-40 minutes until an inserted toothpick comes out clean.
13. In the pan, allow the cake to cool before inverting it to a baking rack, for TEN minutes.
14. Make the butter icing, while the cake cools completely on the baking rack.
15. Then with the icing, drizzle the entire cake allowing it to seep into the cake.
16. Allow the cake to absorb the icing once the icing has been added and before slicing and serving, set for another TEN minutes.
17. For up to 5 days, store leftovers in the refrigerator/freeze for up to THREE weeks.

Keto Butter icing

1. In a small saucepan, melt the butter over medium-high heat.
2. Add heavy cream, salt, and 3/4 cup confectioners sugar substitute to the hot butter.
3. Combine well and while the icing is still warm, drizzle to the top of the cake.

Notes

You can reduce the sweetener in the cake to 3/4 and the icing to 1/2 cup for a less sweet cake.

Nutrition Information:

YIELD: 20
SERVING SIZE: 1
Amount Per Serving:
CALORIES: 235
TOTAL FAT: 20.6g
SATURATED FAT: 9.3g
CHOLESTEROL: 78mg
SODIUM: 120mg
CARBOHYDRATES: 7.5g
NET CARBOHYDRATES: 3.6g
FIBER: 3.9g
SUGAR: .1g
PROTEIN: 6.2g