Keto Classic Butter Cake
Indulge in the rich, buttery goodness of this Keto Classic Butter Cake—a low-carb twist on the timeless dessert that’s perfect for satisfying your sweet tooth without the guilt. Made with a blend of almond and coconut flour, this cake achieves a wonderfully moist and tender crumb while remaining gluten-free and keto-friendly. Sweetened with granulated erythritol, it provides all the decadence you crave without added sugar. The creamy richness of softened butter and heavy cream pairs beautifully with the warm notes of vanilla, creating an irresistible flavor profile. Ready in under an hour and serving 12 portions, this easy recipe is ideal for keto dessert lovers and anyone seeking wholesome, low-carb indulgence. Whether enjoyed plain, topped with fresh berries, or paired with keto whipped cream, it’s the ultimate guilt-free treat for any occasion!
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Recipe Information
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
Instructions
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.
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.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
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.
Incorporate the heavy cream into the batter, stirring gently until the mixture is smooth and well combined. The batter should be thick yet pourable.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
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.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake as desired. Enjoy a moist and fluffy keto-friendly butter cake as a delightful dessert or snack.
Nutrition Facts
Calories |
3853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.0 g | 464% | |
| Saturated Fat | 168.2 g | 841% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1567 mg | 522% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 292.1 g | 106% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 13.2 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 615 mg | 47% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 797 mg | 17% | |
*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.
