Butter Cake (Keto)

Kentucky butter cake is a moist and buttery pound cake with a sweet butter sauce that soaks through the cake. This indulgent keto Kentucky butter cake is easily one of the best low carb cake recipes I have ever made. Sometimes, size matters and sometimes, bigger is better. I know many of you are enjoying my mini low carb cakes and keto desserts for two, but that's not where we are going today, my friends. Oh no, today, we are going big, bold, and beautiful. And we are heading down into the heart of Dixie and taking inspiration from our beloved Southern friends, who do big, bold and beautiful better than the rest of the world. Take, for example, the beloved Kentucky Butter Cake. I mean, people in the South know how to use butter in a big, BIG way. And anyone who can liberally throw huge amounts of butter in a cake and then drizzle that cake with butter sauce has my respect.

Cake:
2½ cups almond flour
¼ cup coconut flour
¼ cup unflavoured whey protein powder
1 Tbsp. baking powder
½ tsp. kosher salt
1 cup butter softened
1 cup Swerve Granular
5 large eggs room temperature.
2 tsp. pure vanilla extract
½ cup whipping cream
½ cup water

Butter Glaze:
5 Tbsp. butter
⅓ cup Swerve Granular
2 Tbsp. water
1 tsp. pure vanilla extract

Garnish:
1-2 Tbsp. confectioners' Swerve

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease a Bundt cake pan VERY well and then dust with a few Tbsp. of almond flour. Pro Tip: double-grease your pan to help prevent sticking. Use a solid fat first, like butter or coconut oil, and then a spray like coconut or avocado.

For the Cake:
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 50-60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.

For the 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.

Serves 16 (this is a big, rich cake). Each serving has 3.04g NET CARBS.

Nutritional Facts:
Amount per serving (1/16th of cake): Calories 301, Fat 27.07g, Cholesterol 109mg, Carbohydrates 5.54g, Fiber 2.5g, Protein 7.34g