Keto Classic Butter Cake
Indulge in the rich, buttery decadence of this Keto Classic Butter Cake—an irresistible low-carb twist on a timeless favorite. Perfectly fluffy and moist, this cake combines the nutty essence of almond flour with the subtle sweetness of coconut flour, all naturally sweetened with granulated erythritol for a guilt-free treat. Enhanced with fragrant vanilla and a touch of heavy cream, every bite delivers a melt-in-your-mouth texture that’s both luxurious and keto-friendly. With just 15 minutes of prep time and a golden-baked finish in under an hour, this dessert is ideal for any occasion, whether you're hosting guests or treating yourself. Slice it up and savor your new go-to guilt-free dessert that’s as easy to make as it is delicious.
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Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated erythritol
- 5 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper to ensure easy removal.
Step 2
In a large mixing bowl, beat together the softened butter and granulated erythritol using an electric mixer on medium speed until the mixture is fluffy and well combined, about 3 minutes.
Step 3
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Step 4
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Step 5
Incorporate the heavy cream into the batter, stirring gently until the mixture is smooth and well combined. The batter should be thick yet pourable.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 8
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Slice and serve the cake as desired. Enjoy a moist and fluffy keto-friendly butter cake as a delightful dessert or snack.
Nutrition Facts
| Serving size | (1086.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3852.9 |
| Total Fat 362.0g | 0% |
| Saturated Fat 168.2g | 0% |
| Cholesterol 1566.7mg | 0% |
| Sodium 2424.6mg | 0% |
| Total Carbohydrate 292.1g | 0% |
| Dietary Fiber 44.9g | 0% |
| Total Sugars 13.2g | |
| Protein 84.7g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 615.4mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 797.0mg | 0% |
Source of Calories