Step 1

In a small saucepan, preferably a stainless steel pan brown the butter for the cake over medium heat making sure to stir constantly. The butter will begin to foam and bubble and after 2-4 minutes and you should begin to see brown bits on the bottom of the pan. At this point remove from the heat immediately and continue to stir until the butter begins to lightly brown to a golden amber color.

Step 2

Transfer the brown butter to the refrigerator and allow the butter to become opaque and solid, this can take up to two hours.

Step 3

Once the butter is solid bring it to room temperature about 20 minutes so that it softens.

Step 4

Preheat the oven to 350 degrees.

Step 5

Grease well with solid butter a 12 cup capacity bundt pan.

Step 6

Measure and sift the almond flour and place in a large bowl.

Step 7

Measure the coconut flour and add to the large bowl with the sifted almond flour.

Step 8

To the large bowl add the baking powder and salt.

Step 9

Make the keto buttermilk by adding vinegar to the heavy whipping cream and set aside.

Step 10

Using an electric beater mix the cream cheese, sugar substitute until light fluffy.

Step 11

Add the brown butter and beat until well incorporated.

Step 12

Next, add the vanilla extract.

Step 13

Add the eggs one at a time be sure to combine well after each addition.

Step 14

Slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.

Step 15

Fold in the buttermilk.

Step 16

Add the batter to the bundt pan.

Step 17

Bake the cake in the center rack for 45-50 minutes until an inserted toothpick comes out clean.

Step 18

Allow the cake to cool in the pan for 10 minutes before inverting to a baking rack.

Step 19

While the cake cools completely on the baking rack make the butter icing.

Step 20

Then drizzle the entire cake with the icing allowing it to seep into the cake.

Step 21

Optional: sprinkle a tablespoon of confectioner's sugar substitute to the top of the cake.

Step 22

Once the icing has been added allow the cake to absorb the icing and set for another 10 minutes before slicing and serving.

Step 23

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Step 24

Brown the 1/4 cup unsalted butter until brown in the same way you browned the butter for the cake batter.

Step 25

To the hot butter add 3/4 cup confectioners sugar substitute and the heavy cream.

Step 26

Combine well and drizzle to the top of the cake while the icing is still warm.