Low Carb Brown Butter Cake, a delicious simple cake that features the flavor of brown butter.
Have you noticed how much I love adding butter to my recipes? Well, this low carb brown butter cake takes my love of butter to a whole nother level.
If what you are looking for is a rich low carb sponge cake with the bold taste brown butter, you are in for a major treat.
Burning Fat For Fuel
Lately, It seems like I’ve been craving butter more and more. No doubt it’s the reason I came up with this recipe for low carb brown butter cake.
Don’t get me wrong, I have always loved butter. In fact, even during the fat-fearing era of the 80’s and 90’s this girl always chose butter over margarine.
I just couldn’t get past the fake taste of margarine. Which is why I always baked with real butter and refused the margarine unless I was really pressured into using it by my mom.
UGH, If only I knew then, what I know now. Because the truth is there was absolutely no need to fear butter.
All this time we were basing our fear on false, fake studies. AND all it did is make us all sicker.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Products from Amazon.com
- Price: Check on Amazon
- Price: $15.76Was: $26.95
- Price: $18.63Was: $29.95
Since going low carb keto, I embrace butter even more and have NO guilt in saying that I LOVE baking with only the real thing.
Having been consistently on a low carb diet since January of 2014, I think it’s safe to say that being in ketosis has become a lifestyle.
When your body is in a state of therapeutic ketosis, it mimics fasting and your body begins to burn fat as its primary fuel.
Ketosis is, basically, the state of having elevated ketone levels, typically above 0.5 millimole per liter, or mmol/L How a person achieves ketosis and how high the ketone readings are will vary from one individual to another.
Being in a state of ketosis has been very instrumental in helping Randy and I get back our health.
We invite you to learn more about how we radically transformed our lives combing our Christin faith with a keto lifestyle.
Products from Amazon.com
On a low carb keto diet healthy fats play a major role, so the fact that I am now craving fats is a sign that my body knows what it needs and is becoming fat-adapted.
As a recipe creator being able to embrace fat without fear is a very good and tasty thing. Especially since I know that all the flavor is in the fat.
A recipe like this brown butter cake allows me to enjoy the richness of butter completely guilt-free.
For The Love Of Butter
My low carb brown butter cake is a cross between a sponge cake and a pound cake. It’s probably one of my easiest recipes and yet it’s packed with flavor because of all that delicious brown butter.
If your a fan of pound cakes I encourage you to check out our Low Carb Keto Cream Cheese Pound Cake It’s become a favorite recipe in the low carb keto community.
Finding delicious ways to add more add healthy fats to my diet makes sense for me since my primary fuel is now fat versus glucose.
The ketosis diet has had a sudden rise in popularity and just about every where you go you hear the word keto. Why are people flocking to a ketogenic way of eating?
Mainly, because it’s a very effective way to lose weight. However, that’s only one of its many benefits. A Keto diet helps improve your metabolism, reduce inflammation and enhance cognitive function.
Benefits Of Healthy Fats
People are becoming aware of this way of eating because so many people are seeing major results on it.
What about the amazing foods you can eat on this lifestyle? PLUS I have created tons of keto recipes with the intent to make things easy for you.
I mean if the idea of having a low carb brown butter cake doesn’t appeal to you, I don’t know what will.
Randy and I know the benefits first-hand of a keto diet, as it was the very tool God pointed us to when we were desperately seeking a solution to transform our health. You can read more about our personal journey on Our About Page.
When we changed our diet, we began to understand ketosis and the role it played in our health.
Ketosis Is Not Ketoacidosis
Lack of knowledge has caused many people to still confuse the pathological process of ketoacidosis with a natural and beneficial state of ketosis.
Ketoacidosis happens when our body is extremely deficient in insulin due to diabetes 1 or 2, because blood sugar level are extremely high and uncontrolled. In the state of ketosis, the blood sugar is low and stable, there is a stark difference between the two.
What Forms Ketones?
Well, I’m glad you asked. We were created to use two major energy sources for energy. We can burn glucose (sugar) or ketones (fat). Most of the population uses glucose as their primary fuel. They rarely tap into their ketones and therefore never see the benefits.
The main issue is that as a glucose burner they constantly give their bodies a steady stream of sugar, starches and proteins through a high carb diet. Unless they are in a fasted state they simply never see the power of ketones in their blood stream.
Products from Amazon.com‹ ›
But what if you can eat delicious recipes like my low carb brown butter cake and enter into ketosis? Wouldn’t you want to learn about this keto diet?
Hindrances To Ketosis
The large amount of carbohydrates in our modern diets blocks ketone production. In contrast a low-carb keto diet that is moderate in protein, high in healthy fats helps produce ketones and use that as a more efficient fuel source.
How? By breaking down the fatty-acids into ketone bodies, specifically acetoacetate, acetone and beta-hydroxy-butyrate. These ketones are released into the blood stream through our liver once insulin levels are low and the hepatic liver metabolism increases.
All that fancy science just means that when we reduce our carbohydrate levels and raise our healthy fats, we can produce ketones endogenously (produced inside our bodies) Like and capitalize on its health benefit
Our Best Ketosis Tip
Being in ketosis is great and all. BUT unfortunately, getting there is not exactly always easy.
It requires a major diet change and the transition from being a glucose burner to a ketone burner, can bring about unpleasant side effects during the first few weeks.
It’s not uncommon to experience headaches, weakness, fatigue and what the ketogenic world has coined the keto-flu in those first weeks.
In other words, it’s not a fun ride transitioning into using ketones as your main fuel.
Thankfully, there are ways to make the transition easier and the keto lifestyle doable.
With the ability to now get ketones exogenously (we can now drink our ketones), and be in a state of therapeutic ketosis.
People are experiencing the power of ketones sometimes for the first time. Making our journey to share this conversation much more easier.
The testimonials that are coming from the community because of this new technology have been very encouraging.
Randy and I have chosen to share Keto//OS because we never want someone to feel that they can’t change their diet because it’s way too challenging.
What if we had a tool that could reduce carb cravings, give them appetite suppression and energy that is not a strain on their adrenal glands?
Why not offer a tool that can allow for a smooth transition?
The very first ingredient in Keto//OS is beta-hydroxy-butyrate, the actual ketone bodies. It just goes to show how it is such a high level product.
For more information on how keto//OS works, watch this short 4 minute video and reach out to us for assistance via our contact page below.
For detail information on which plan can best suit your needs read more here.
Low Carb Brown Butter Cake
A delicious low carb brown butter cake. It's a very simple recipe packed with a lot of flavor.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 cups of (4 sticks) unsalted butter melted and lightly browned
- 6 large eggs
- 2 cups of finely milled almond flour
- 2 cups of sugar substitute (I use Swerve)
- 1 ½ teaspoon of baking powder
- ½ teaspoon of sea salt
- Pre-heat oven to 350 degrees. Lightly grease a 10-inch spring-form pan with butter.
- Melt and lightly brown the butter in a saucepan and allow to cool completely.
- Beat all the eggs and sugar substitute in a stand-up mixer on high until mixture is thick and a shade of pale yellow, about 6 minutes.
- Add the almond flour by ¼ cup increments into the egg and sugar-substitute batter folding gently with a rubber spatula. *Do not over stir, mix only to combine
- Once the batter has been mixed add the now cooled melted brown butter gently fold into the batter until fully incorporated.
- Pour the batter into the prepared pan.
- Bake the cake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Allow this cake to cool completely before serving. Store in the refrigerator.