Keto Classic All-Butter Loaf Cake
Indulge in the rich, buttery decadence of our Keto Classic All-Butter Loaf Cake, a guilt-free treat perfect for those following a low-carb lifestyle! Made with wholesome almond flour and naturally sweetened with granulated erythritol, this keto-friendly dessert offers a moist, tender crumb and a luscious buttery flavor in every slice. With just 15 minutes of prep time, this easy-to-make loaf cake combines hints of vanilla and a light touch of cream for a satisfying and elegant bake. Whether enjoyed as a midday snack or dressed up with whipped cream and berries for a keto-friendly dessert, this all-butter loaf cake stands out as a classic favorite for keto bakers everywhere. Plus, it’s gluten-free and bakes to golden perfection, making it a versatile and crowd-pleasing addition to your recipe repertoire!
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Ingredients
- 2 cups almond flour
- 1 cup unsalted butter, softened
- 1 cup granulated erythritol
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup heavy cream
Directions
Step 1
Preheat your oven to 325°F (160°C) and grease a loaf pan with butter or line it with parchment paper.
Step 2
In a medium-sized bowl, combine the almond flour, baking powder, and salt. Whisk together until well-mixed and set aside.
Step 3
In a large bowl, beat the softened butter and erythritol together using an electric mixer at medium speed until the mixture is light and fluffy, about 3-4 minutes.
Step 4
Add the eggs to the butter mixture one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Step 5
Mix in the vanilla extract and heavy cream, and beat until smooth.
Step 6
Gradually add the almond flour mixture to the wet ingredients, continuing to mix until the batter is smooth and lump-free.
Step 7
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9
Remove the loaf cake from the oven and allow it to cool in the pan for about 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
Step 10
Slice and serve the keto loaf cake, storing any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (904.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3317.7 |
| Total Fat 328.0g | 0% |
| Saturated Fat 146.4g | 0% |
| Cholesterol 1320.7mg | 0% |
| Sodium 1962.9mg | 0% |
| Total Carbohydrate 248.5g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 8.1g | |
| Protein 67.2g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 574.6mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 344.0mg | 0% |
Source of Calories