Keto Classic All-Butter Loaf Cake
Indulge in the rich, buttery goodness of this Keto Classic All-Butter Loaf Cake—a low-carb twist on a timeless dessert. Perfectly moist and tender, this cake is made with almond flour and sweetened with granulated erythritol to keep it keto-friendly, while the generous use of softened unsalted butter ensures an irresistible melt-in-your-mouth texture. Flavored with a hint of vanilla and enriched with heavy cream, each slice is a decadent treat that's perfect for tea time, dessert, or even a satisfying snack. Ready in just over an hour, this easy-to-make loaf cake serves 10 and is a great way to enjoy guilt-free baking that doesn't compromise on flavor or elegance. Whether you're following a ketogenic lifestyle or simply crave a classic treat, this loaf cake will delight your taste buds with every bite.
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Recipe Information
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
Instructions
Preheat your oven to 325°F (160°C) and grease a loaf pan with butter or line it with parchment paper.
In a medium-sized bowl, combine the almond flour, baking powder, and salt. Whisk together until well-mixed and set aside.
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.
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.
Mix in the vanilla extract and heavy cream, and beat until smooth.
Gradually add the almond flour mixture to the wet ingredients, continuing to mix until the batter is smooth and lump-free.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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.
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.
Slice and serve the keto loaf cake, storing any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.0 g | 421% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1321 mg | 440% | |
| Sodium | 1963 mg | 85% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 8.1 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 575 mg | 44% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 344 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
