Keto Kentucky Butter Cake Recipe

Ingredients

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 cup erythritol (or preferred keto sweetener)
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the Butter Glaze:

• 1/4 cup unsalted butter
• 1/4 cup water
• 1/2 cup erythritol (or preferred keto sweetener)
• 1 tablespoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a bundt cake pan or a 9-inch round cake pan.
2. Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. Cream Butter and Eggs: In another bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition.
4. Combine Wet and Dry Ingredients: Add the sour cream, heavy cream, and vanilla extract to the wet ingredients and mix well. Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
5. Bake: Pour the batter into the prepared pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare the Glaze: In a small saucepan, melt the butter. Add the water, erythritol, and vanilla extract. Stir until the erythritol is dissolved and the mixture is well combined.
7. Glaze the Cake: While the cake is still warm, poke holes all over it with a skewer or fork. Pour the butter glaze over the cake, allowing it to soak in.
8. Cool and Serve: Allow the cake to cool completely in the pan before removing. Once cooled, slice and serve.

Nutritional Information (per serving)

Assuming the cake is divided into 12 equal servings, the approximate nutritional values per serving are:

• Calories: 290
• Total Fat: 27g
  • Saturated Fat: 11g
• Cholesterol: 110mg
• Sodium: 160mg
• Total Carbohydrates: 7g
  • Dietary Fiber: 3g
  • Sugars: 1g (from natural ingredients, not added sugar)
• Protein: 7g
• Net Carbs: 4g

Notes:

• Sweeteners: The nutritional information is based on erythritol, which has minimal impact on blood sugar levels. If you use a different sweetener, the nutritional values may change.
• Serving Size: Adjust the serving size according to your dietary needs and recalibrate the nutritional information accordingly.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

This cake offers a delicious way to enjoy a sweet treat while maintaining a ketogenic diet.