This keto Kentucky butter cake is perfect if you are looking for a low carb dessert that’s soft, buttery, and melts in your mouth. Butter cake is a popular dessert in America and was supposedly first made by accident in St. Louis, Kentucky.
Related reading: 4th July Dessert Recipes – Low Carb & Keto
The story is that a baker, trying to make a regular cake batter, accidentally reversed the proportions of flour and butter.
The original was an old-fashioned vanilla pound cake drenched in a butter and sugar syrup which makes the cake really moist. It also results in a crisp coating a bit like a glazed donut.
It’s so good that back in 1963 Nell Lewis entered her Kentucky Butter Cake into the Pillsbury Bake-Off Contest and won!
While the original recipe uses buttermilk, this Kentucky butter cake from Kalie Stephan, The Hungry Elephant, is made with sour cream because buttermilk is too high in carbs for keto.
The sour cream keeps the cake nice and moist. The rest of the ingredients are all keto-approved, such as almond flour, erythritol, and butter.
She’s developed a recipe in place of the original sugar syrup that is keto-friendly using a low carb sweetener.
Related reading: What is Allulose Sweetener and is it Keto?
The cake is ideal for entertaining or holidays and delicious served with berries and whipped cream. Yum, yum!
Recipe notes for Keto Kentucky Butter Cake
You can make this recipe with any zero carb sweetener you have or you prefer.
Related reading: 4 Best Natural Low Carb Sweeteners
I have tweaked the recipe a little as i usually do to include grass-fed butter and organic products to make it even healthier.
If you want some other tasty keto friendly versions of popular cakes try these low carb recipes:
Pandan Chiffon Cake
Walnut Coffee Cake
Chocolate Banana Cake Recipe
Keto Blueberry Cake
Low Carb Carrot Cake
Pumpkin Dump Cake Recipe
Keto Kentucky Butter Cake
Makes 12 slices
Ingredients
Cake
- 2 cups organic almond flour (packed)
- ½ cup organic sour cream
- ⅔ cup zero carb sweetener such as erythritol
- ½ cup grass-fed butter
- 1 tsp gluten free baking powder
- 3 organic/pastured eggs
- 1 tsp natural vanilla
Syrup
- ¼ cup grass-fed butter, melted
- ⅓ cup erythritol
- 2 tbsp filtered water
- 1 tbsp natural vanilla
Directions
- Pre-heat your oven to 350℉/176°C and prepare a 7″ bundt pan by greasing well.
- Combine the melted butter and sour cream in a mixing bowl, and stir well.
- Add the erythritol, one egg, and vanilla, then whisk together.
- Add one more egg, whisk well, then add the last egg, and whisk again. Add the baking powder and almond flour, and mix in well.
- Pour the cake batter into the greased pan and bake at 350℉/176°C for 35 minutes.
- When the cake is done remove from the oven and leave to cool. Leave the cake in the pan while you prepare the syrup.
- To prepare the syrup, start by melting the butter on medium heat.
- Whisk the vanilla, erythritol, and water. Heat and stir well until the erythritol is dissolved.
- Get a skewer or similar implement and poke several small holes in the top of the cake. ( actually the bottom). Pour the syrup onto the cake ensuring that all holes are filled with the syrup mixture. Keep swirling the pan around until the syrup gets absorbed into the cake.
- Set aside and leave to cool for up to an hour, To serve place a plate over the cake pan and flip it over so the cake pops out.
- Top with powdered sugar substitute or coconut flour.
Check out Kalie’s video demo of this delicious Keto Kentucky Butter Cake.
