This keto butter cake is made with simple ingredients and produces a fluffy, rich butter cake that also features a buttery glaze.
The butter glaze adds additional butter flavor and moisture. It’s what makes this low-carb butter cake recipe perfect for any occasion.
I’m a believer that butter makes everything better and this recipe for keto butter cake is further proof of this.
When you cream butter until the mixture is pale and fluffy, it gives the cake the perfect texture.
This recipe for low-carb butter cake uses butter, in the batter as well as the icing that soaks into the baked cake. Which makes this a very moist low-carb cake.
Making this a keto bundt butter cake, made for not only a delicious treat but a stellar-looking dessert that will have even your non-keto family and friends raving about it.
I have quite a number of keto cakes that you should also check out.
Keto Butter Cake
If you’re a fan of moist cakes with a tender crumb, then this recipe has your name on it. The best part is that it uses easy-to-source ingredients that are common in keto baking.
I like using a combination of almond flour and coconut flour in this recipe it’s something I did with my keto brown butter Kentucky cake recipe. It worked beautifully in that recipe and so I knew it would work well in this one too.
Ingredients Needed To Make Keto Butter Cake
The following are the ingredients you’ll need for an old-fashioned keto-friendly butter cake that is perfect for anyone doing a low-carb diet.
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Note that the full printable recipe card is at the bottom of the post. The following are just the ingredients you’ll need.
Keto Butter Bundt Cake
- Finely milled almond flour, measured and sifted
- Coconut flour
- Lakanto granulated
- Unsalted butter
- Vanilla extract
- Eggs, room temperature
- Heavy whipping cream, room temperature for both the cake batter and butter topping
- Confectioner’s sugar substitute, for the butter sauce
- Baking powder
- Sea salt
- Unsalted butter
- Confectioner’s sugar substitute
- Heavy cream
- Pinch of sea salt
Is Butter Cake And Pound Cake The Same?
If you are wondering if butter cakes are one and the same, they are not. Butter cakes are also called creamed cakes and have a lighter texture and typically more volume.
In a butter cake, the butter is beaten with a sweetener for a minimum of five minutes it turns a pale yellow color and becomes light and airy. This produces a rich, moist, fluffy keto butter cake.
What’s The Best Butter To Use In Butter Cake?
You’ll want to only use unsalted butter when making a butter cake. This is because salted butter can vary greatly from brand to brand and you won’t get consistent results.
It’s best if the salt does not have salt and you add the salt to the cake recipe instead.
Also important is to use only room temperature butter that has been allowed to soften. You want the butter soft enough that when you press the butter with your finger it leaves behind a dent.
Tools You’ll Need To Make A Keto Butter Cake
Let me also mention that the type of bundt pan you use is important. Not all are created equal and after a while bundt pans don’t release the cakes well so investing in a good one is worth the tiny investment.
I use a CasaWare’s brand because it has a granite ceramic that makes for easy release baking.
How To Make A Keto Butter Cake
You’ll start by preheating the oven to 350 degrees. The grease well with solid butter a 12 cup capacity bundt pan.
In a large bowl, measure and sift the almond flour.
Then measure the coconut flour and add it to the large bowl with the sifted almond flour. Next, add the baking powder and salt.
Using an electric beater beat the softened butter, and sugar substitute until light fluffy for a minimum of 3 minutes. The mixture should turn a pale yellow and be light and fluffy.
Then add the vanilla extract. Next, you’ll add the eggs one at a time be sure to combine well after each addition.
Then slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer. Lastly, fold in the heavy cream.
Once the batter is ready, spread it evenly into the prepared bundt pan. You’ll bake the cake on the center rack for 45-50 minutes until an inserted toothpick comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it to a baking rack.
While the cake cools completely on the baking rack proceed to make the butter icing. To make the icing, simply melt the butter in a small saucepan on the stovetop over medium-high heat.
Then add the confectioner’s sugar substitute along with the salt and heavy cream and allow the mixture to come together and be heated. Then drizzle the entire cake with the icing allowing it to seep into the cake.
Once the icing has been added allow the cake to absorb the icing and set for another ten minutes before slicing and serving.Keto Melt the butter in a small saucepan over medium-high heat.
Best Sugar-Free Sweetener Options
To make a sugar-free butter cake you’ll need to replace regular sugar with a sweetener that doesn’t raise your blood sugar.
My number one choice is Lakanto a monk fruit sweetener because the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cookie recipe.
However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
I’ve included instructions on how to make a less sweet cake for those of you looking for that option.
I sure hope you will give this gluten-free butter cake recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. Doing so is what keeps this girl encouraged to keep sharing and perfecting her recipes.
Consider visiting also visiting our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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- 2 1/2 cups of finely milled almond flour, measured and sifted
- 1 cup of coconut flour
- 1 cup of unsalted butter, room temperature
- 5 eggs, room temperature
- 1 1/4 cups of granulated sugar substitute,
- 2 teaspoons of vanilla extract
- 2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 1/2 cup of heavy whipping cream
Keto Butter Icing
- 1/4 cup butter unsalted butter
- 3/4 cup of confectioner's sugar substitute
- 1/4 cup of heavy cream
- 1/8 teaspoon sea salt
- Preheat the oven to 350 degrees.
- Grease well with solid butter a 12 cup capacity bundt pan.
- Measure and sift the almond flour and place it in a large bowl.
- Measure the coconut flour and add to the large bowl with the sifted almond flour.
- To the large bowl add the baking powder and salt.
- Using an electric beater beat the softened butter, and sugar substitute until light fluffy for a minimum of 5 minutes.
- Next, add the vanilla extract.
- Add the eggs one at a time be sure to combine well after each addition.
- Slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.
- Fold in the heavy cream.
- Add the batter to the bundt pan.
- Bake the cake on the center rack for 35-40 minutes until an inserted toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it to a baking rack.
- While the cake cools completely on the baking rack make the butter icing.
- Then drizzle the entire cake with the icing allowing it to seep into the cake.
- Once the icing has been added allow the cake to absorb the icing and set for another 10 minutes before slicing and serving.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Keto Butter icing
- Melt the butter in a small saucepan over medium-high heat.
- To the hot butter add 3/4 cup confectioners sugar substitute, salt, and the heavy cream.
- Combine well and drizzle to the top of the cake while the icing is still warm.
For a less sweet cake, you can reduce the sweetener in the cake to 3/4 and the icing to 1/2 cup.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 20.6gSaturated Fat: 9.3gCholesterol: 78mgSodium: 120mgCarbohydrates: 7.5gNet Carbohydrates: 3.6gFiber: 3.9gSugar: .1gProtein: 6.2g