Keto Butterscotch Bundt Cake

Stop missing the warm, buttery taste of old-fashioned butterscotch while doing keto.

My keto butterscotch bundt cake, is rich in cozy flavors like cinnamon and brown sugar (without the actual sugar), this cake is sure to silence your sweet tooth.

Perfect for holidays, brunch, or whenever you need a slice of something special, this low-carb bundt cake is sugar-free, gluten-free, and full of indulgent flavor.

Be sure to check out our entire collection of keto cakes for my delicious options and our keto butterscotch cookies!

Low-Carb Butterscotch Bundt Cake

This keto cake satisfies your cravings while fitting seamlessly into your macros. With deep butterscotch and cinnamon flavors layered into a buttery, rich base, every bite is guaranteed to please.

The texture is moist and tender, thanks to the perfect blend of almond flour and sour cream, giving it that bakery-style crumb.

And let’s not forget the icing: a golden, brown sugar-style glaze that tastes just like old-fashioned candy. Best of all, it clocks in at only 3.4 g net carbs.

Whether you’re hosting friends or indulging in a quiet evening treat, this bundt cake brings all the nostalgic dessert vibes, minus the sugar crash. You're welcome!

Ingredients Needed

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The following is a list of ingredients you will need to make this recipe. Note that the full printable recipe card and nutritional information are at the bottom of the page.

For the Keto Butterscotch Cake:

• Finely milled almond flour, measured and sifted
• Ground cinnamon
• Baking powder
• Sea salt
• Unsalted butter, room temperature
• Sour cream
• Granulated sugar substitute
• Brown sugar substitute
• Vanilla extract
• Eggs, room temperature

For the Sugar-Free  Butterscotch Icing:

• Confectioner's sugar substitute
• Brown sugar substitute
• Unsalted butter
• Cinnamon powder
• Sea salt
• Maple extract
• Heavy whipping cream

How To Make This Keto Cake

To make this delicious butterscotch recipe, start by preheating your oven to 350°F and generously greasing a 12-cup bundt pan with butter.

In a large bowl, sift together the almond flour, cinnamon, baking powder, and sea salt, then set the mixture aside. 

In a separate bowl, use an electric mixer to beat the butter, sour cream, both the white granulated and brown sugar substitutes, and vanilla extract until the mixture becomes light, fluffy, and creamy. This should take about 2 to 3 minutes on high speed. 

Next, add the eggs one at a time, alternating with the dry ingredients. Be sure to mix thoroughly after each addition and scrape down the sides of the bowl as needed to ensure an even batter. 

Once everything is combined, pour the batter evenly into the prepared bundt pan. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. 

Allow the cake to cool in the pan for 15 to 20 minutes before transferring it to a wire rack to cool completely.

Make Sugar-Free Butterscotch Icing

To make the butterscotch icing, start by melting the butter in a medium saucepan over medium heat until it becomes golden and fragrant. 

Once the butter is browned, add the brown sugar substitute, cinnamon, sea salt, and heavy cream, whisking everything together until fully combined. 

Bring the mixture to a gentle simmer and let it cook for about five minutes, whisking occasionally to keep it smooth and cohesive. 

Remove the pan from heat, then stir in the maple extract and confectioner's sugar substitute, whisking until the glaze is silky and lump-free. 

Finally, drizzle the warm icing over the cooled bundt cake and allow it to set before slicing and serving.

Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three weeks

Best Sweetener For This Sugar-Free Butterscotch Cake

As far as which sugar substitute to use for this recipe, I have a few recommendations since this recipe calls for both brown and regular sugar substitutes.

Lakanto Monk Fruit is my favorite since 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. 

I am recommending you use their granulated white and their brown sugar substitute in this recipe. Although you can use their white granulated sweetener exclusively, it will not have the same depth of flavor. 

Having said that, I’m also partial to Swerve Brown Sugar, which is an erythritol blend.

Similar to Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar.

You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener.

But Pyure does not make a brown sugar substitute. Please note that if this is your choice, make sure you reduce the amount called for in the recipe by half since it's a much sweeter option.

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