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 going to blow your mind! It’s easily one of the best low carb cake recipes I have ever made. titled photo (and shown): Kentucky Butter Cake on a white cake stand with a slice of the low carb pound cake sitting on a dessert plate in front of it
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.
2.5 Cups Almond Flour
1 Cup Coconut Flour
1/4 Cup Egg White Protein
1 Tbs Baking Powder
1/2 Tsp Salt
1 Cup Salted Butter, Softened
1 Cup Swerve (I used the granular version)
7 large eggs
3 tsp vanilla extract
1/2 cup Heavy Whipping Cream
1 Cup Water
First, start by combining the softened butter and Swerve sweetener together with a mixer until it is well combined.
Next, add the wet ingredients to the butter mixture.
Finally, add the remaining dry ingredients to the butter mixture and stir.
The batter will come out somewhat thick and spreadable. This is perfect!
Spray a bundt pan with non-stick cooking spray and then dust completely with coconut flour.
Be sure to cover the bundt pan completely to avoid sticking.
Bake it at 350 degrees for about 45 to 50 minutes until it’s golden brown.
Do the toothpick test meaning place a toothpick in the cake and if it comes out clean, it’s done.