Bardou
Veteran Member
I made this today and I must say, it's the best bundt cake I have ever tasted. It is better than any boxed cake you will make. The only thing I did not do was make the butter glaze, and it didn't need it really. I'm going to experiment next time by adding some Hershey's Dark Chocolate Powder to the recipe and make a chocolate cake. This is definitely a keeper!
Kentucky Butter Cake
Prep Time 20 minutes Cook Time 60 minutes Serves 16
Save
Nutrition Facts
Serving Size 1/16th of cake
Amount Per Serving As Served
Calories 301 Calories from fat 243
% Daily Value
Total Fat 27.07g 0%
Cholesterol 109mg 0%
Carbohydrate 5.54g 0%
Dietary Fiber 2.5g 0%
Protein 7.34g
This gorgeous indulgent low carb Kentucky Butter Cake is going to blow your mind! It's easily one of the best keto cake recipes I have ever made.
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 Swerve Granular (I used Swerve)
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 Swerve Granular
2 tbsp water
1 tsp vanilla extract
Garnish
1 to 2 tbsp Confectioner's Swerve
Directions
Preheat oven to 325F. Grease a bundt cake pan VERY well and then dust with a few tbsp of almond flour.
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 cake is firm to the touch. A tester inserted in the center should come out clean.
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.
by Carolyn
Recipe Notes
Serves 16 (this is a big, rich cake!). Each serving has 2.04g NET CARBS.
Food energy: 301kcal Total fat: 27.07g Calories from fat: 243 Cholesterol: 109mg Carbohydrate: 5.54g Total dietary fiber: 2.50g Protein: 7.34g Erythritol: 20.6g
https://alldayidreamaboutfood.com/low-carb-kentucky-butter-cake/#comment-195257
Kentucky Butter Cake
Prep Time 20 minutes Cook Time 60 minutes Serves 16
Save
Nutrition Facts
Serving Size 1/16th of cake
Amount Per Serving As Served
Calories 301 Calories from fat 243
% Daily Value
Total Fat 27.07g 0%
Cholesterol 109mg 0%
Carbohydrate 5.54g 0%
Dietary Fiber 2.5g 0%
Protein 7.34g
This gorgeous indulgent low carb Kentucky Butter Cake is going to blow your mind! It's easily one of the best keto cake recipes I have ever made.
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 Swerve Granular (I used Swerve)
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 Swerve Granular
2 tbsp water
1 tsp vanilla extract
Garnish
1 to 2 tbsp Confectioner's Swerve
Directions
Preheat oven to 325F. Grease a bundt cake pan VERY well and then dust with a few tbsp of almond flour.
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 cake is firm to the touch. A tester inserted in the center should come out clean.
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.
by Carolyn
Recipe Notes
Serves 16 (this is a big, rich cake!). Each serving has 2.04g NET CARBS.
Food energy: 301kcal Total fat: 27.07g Calories from fat: 243 Cholesterol: 109mg Carbohydrate: 5.54g Total dietary fiber: 2.50g Protein: 7.34g Erythritol: 20.6g
https://alldayidreamaboutfood.com/low-carb-kentucky-butter-cake/#comment-195257