Keto Kentucky Butter Cake

Prepare to delight your taste buds with a keto twist on a classic favorite – the Kentucky Butter Cake. This indulgent dessert boasts a rich, buttery flavor and a moist, tender crumb, all while keeping it low-carb and keto-friendly. Infused with a buttery glaze that seeps into every layer, this Keto Kentucky Butter Cake is a true testament to the notion that you can have your cake and eat it too, even on a ketogenic diet.

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Recipe: Keto Kentucky Butter Cake

Keto Meal Plan for Free: STEP-BY-STEP GUIDE TO THE KETO DIET FOR BEGINNERS

Ingredients:

For the Cake:

2 cups almond flour
1/2 cup coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups granulated erythritol (or any keto-friendly sweetener)
4 large eggs
1 teaspoon vanilla extract
1 cup unsweetened almond milk

For the Butter Glaze:

1/2 cup unsalted butter
1/2 cup granulated erythritol
2 tablespoons water
1 teaspoon vanilla extract

Keto Meal Plan for Free: STEP-BY-STEP GUIDE TO THE KETO DIET FOR BEGINNERS

Nutrition Facts (Per Serving – Makes approximately 12 servings):

Calories: 320
Total Fat: 30g
Saturated Fat: 14g
Total Carbohydrates: 8g
Dietary Fiber: 3g
Sugars: 0g
Protein: 7g

Keto Meal Plan for Free: STEP-BY-STEP GUIDE TO THE KETO DIET FOR BEGINNERS

Servings:

This recipe yields approximately 12 servings.

Keto Meal Plan for Free: STEP-BY-STEP GUIDE TO THE KETO DIET FOR BEGINNERS

Instructions:

1. Preheat and Prepare:

Warm the oven up to 325°F (163°C). Butter and flour a bundt cake pan.

2. Mix Dry Ingredients:

Mix baking powder, baking soda, salt, almond flour, and coconut flour in a bowl with a whisk. Put away.

3. Cream Butter and Sweetener:

Melt the butter and mix it with the granulated erythritol in a big bowl until the mixture is light and fluffy.

4. Add Eggs and Vanilla:

One at a time, add the eggs and beat well after each one. The vanilla powder should be added.

5. Incorporate Dry Ingredients:

Slowly add the dry ingredients to the butter mixture while mixing in the unsweetened almond milk every so often. Mix the dry ingredients in at the beginning and end, until they are just mixed.

6. Bake:

When the bundt pan is ready, pour the batter into it and smooth the top. After the oven is hot, bake it for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean.

7. Make the Butter Glaze:

Get the butter glaze ready while the cake is baking. Put the butter, powdered erythritol, water, and vanilla extract in a small saucepan. Put it on low heat and stir it around until the butter melts and the sugar is gone. Don’t boil.

8. Glaze the Cake:

Fork or toothpick the cake all over with holes as soon as it comes out of the oven. Put the warm butter sauce on top of the hot cake and let it soak in.