Low Carb Classic Butter Cake
Indulge in the rich, moist flavors of this Low Carb Classic Butter Cake, a delightful dessert that's perfect for keto enthusiasts and anyone cutting back on carbs! Made with a blend of almond and coconut flours, this cake offers a luscious crumb while staying entirely gluten-free. Sweetened with erythritol, it delivers all the buttery sweetness you crave without the sugar spike. The batter comes together with creamy unsalted butter, eggs, and a touch of vanilla extract, ensuring a soft, fluffy texture in every bite. With just 20 minutes of prep time and 40 minutes in the oven, this easy-to-make treat is perfect for special celebrations or an everyday indulgence. Serve it plain, or elevate it with a dollop of low carb whipped cream for a dessert that’s decadent yet diet-friendly!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, room temperature
- 1 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and erythritol sweetener together using an electric mixer until light and fluffy, about 3 minutes.
Add the vanilla extract to the butter mixture and mix until well combined.
Add the eggs one at a time, beating well after each addition until fully incorporated.
With the mixer on low speed, gradually add the dry ingredients, alternating with the heavy cream. Begin and end with the dry ingredients. Mix until just combined and smooth, being careful not to over mix.
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 of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Slice and serve the Low Carb Classic Butter Cake plain or with a low carb whipped cream topping if desired.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.5 g | 389% | |
| Saturated Fat | 132.4 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 10.8 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 568 mg | 44% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 514 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.
