Low Carb Classic All-Butter Loaf Cake
Indulge in the rich, buttery goodness of this Low Carb Classic All-Butter Loaf Cake—perfect for those looking to enjoy a guilt-free treat without compromising on flavor. Made with a blend of almond and coconut flours, this keto-friendly cake boasts a tender crumb and is naturally low in carbs, making it ideal for anyone on a low-carb or gluten-free diet. Sweetened with erythritol and infused with a hint of vanilla, plus optional lemon zest for a fresh twist, the recipe delivers all the nostalgia of a traditional loaf cake with a health-conscious upgrade. Quick to prep and ready in under an hour, this golden, perfectly moist loaf is versatile enough for brunch, dessert, or a snack with coffee or tea. Slice into a warm slice of comfort and enjoy every bite of buttery perfection!
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 150 grams Erythritol
- 4 large Eggs
- 230 grams Almond flour
- 30 grams Coconut flour
- 10 grams Baking powder
- 5 ml Vanilla extract
- 1 gram Salt
- 1 teaspoon Lemon zest (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a 9x5 inch loaf pan with parchment paper, or lightly grease with butter or non-stick spray.
In a large mixing bowl, cream together the unsalted butter and erythritol until light, fluffy, and well combined. This will take about 3-4 minutes using a hand mixer or stand mixer on medium speed.
Add the eggs one at a time to the creamed mixture, mixing well after each addition. Ensure each egg is fully incorporated before adding the next.
Stir in the vanilla extract and, if using, the lemon zest. Mix until evenly distributed throughout the batter.
In a separate bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk together to thoroughly blend the dry ingredients.
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Ensure there are no dry pockets of flour but be careful not to overmix.
Pour the batter into the prepared loaf pan, evenly spreading with a spatula to ensure it's level.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the loaf cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cool, slice, serve, and enjoy your low carb classic all-butter loaf cake!
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.1 g | 309% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 12.1 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 642 mg | 49% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 497 mg | 11% | |
*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.
