Imagine sinking your fork into a slice of the most decadent, moist butter cake—without the carb overload! This Low Carb Kentucky Butter Cake is a game-changing dessert that proves you don't need traditional flour to create an absolutely stunning, melt-in-your-mouth treat. Perfect for keto enthusiasts, health-conscious dessert lovers, and anyone craving a rich, buttery slice of pure bliss, this recipe will revolutionize your approach to low-carb baking.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups almond flour
- 1 cup erythritol
- 1/2 cup unsalted butter
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, cream together softened unsalted butter and erythritol using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together almond flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let the cake cool in the pan for 10 minutes before carefully inverting onto a wire cooling rack.
- Optional: Dust with powdered erythritol or low-carb glaze before serving. Allow cake to cool completely before slicing.
Tips
- • Room temperature ingredients are key: Ensure your butter, eggs, and buttermilk are at room temperature for the smoothest, most consistent batter.• Don't overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.• Grease meticulously: Use extra care when greasing your bundt pan to ensure easy cake release.• Check doneness carefully: Use the toothpick test, but remember that almond flour can make the cake look slightly different from traditional cakes.• Cooling is crucial: Allow the cake to cool completely to let the flavors develop and the texture set perfectly.• Storage tip: Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer preservation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 6g
Protein: 9g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 125mg
