keto butter cake

This keto brown cake features brown butter in both the batter and icing for one delicious buttery keto-friendly treat.

Keto Brown Butter Cake

almond flour

coconut flour

unsalted butter

eggs

cream cheese, room temperature

sugar substitute, Lakanto

vanilla extract

baking powder

sea salt

white vinegar

heavy whipping cream

butter unsalted butter

confectioner's sugar substitute

heavy cream

In a small saucepan, preferably a stainless steel...

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.

Transfer the brown butter to the refrigerator and...

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

Once the butter is solid bring it to...

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

Preheat the oven to 350 degrees.

Grease well with solid butter a 12 cup...

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

Measure and sift the almond flour and place...

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

Measure the coconut flour and add to the...

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

To the large bowl add the baking powder...

To the large bowl add the baking powder and salt. 

Make the keto buttermilk by adding vinegar to...

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

Using an electric beater mix the cream cheese,...

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

Add the brown butter and beat until well...

Add the brown butter and beat until well incorporated.

Next, add the vanilla extract. 

Add the eggs one at a time be sure...

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

Slowly add all the dry ingredients one tablespoon...

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

Fold in the buttermilk. 

Add the batter to the bundt pan.

Bake the cake in the center rack for...

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

Allow the cake to cool in the pan...

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

While the cake cools completely on the baking...

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

Then drizzle the entire cake with the icing...

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

Optional: sprinkle a tablespoon of confectioner's sugar substitute...

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

Once the icing has been added allow the...

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...

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

Brown the 1/4 cup unsalted butter until brown...

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

To the hot butter add 3/4 cup confectioners...

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

Combine well and drizzle to the top of...

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

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This keto brown butter cake recipe uses both butter and cream cheese in the batter as well as brown butter icing that soaks into the baked cake. It's a moist, buttery pound cake that is sure to please.

Keto Kentucky Butter Cake

(230 grams) almond flour – packed

(115 grams) sour cream – levelled

(100 grams) butter - melted

(120 grams) sugar substitute (I used erythritol)

tsp baking powder

vanilla

(50 grams) butter

(60 grams) sugar substitute (I used erythritol)

water

In a mixing bowl, whisk together the cake...

In a mixing bowl, whisk together the cake ingredients.

Pour into a greased or floured bundt cake...

Pour into a greased or floured bundt cake pan.

Bake at 350°F / 175°C for 35 minutes.

While the cake bakes, melt the butter in...

While the cake bakes, melt the butter in a pot over medium heat.

Whisk in your sugar substitute, vanilla and water....

Whisk in your sugar substitute, vanilla and water. Heat and stir until the sugar substitute has dissolved

Once the cake is done, use a skewer...

Once the cake is done, use a skewer or end of a utensil to poke several small holes into the top (technically the bottom) of the bundt cake. 

Pour the butter mixture around the cake, making...

Pour the butter mixture around the cake, making sure the holes are filled with the butter. Keep swirling the pan around until your mixture has dissolved into the cake.

Set aside and let it cool for 1...

When you’re ready to serve, place a plate...

When you’re ready to serve, place a plate on top of the bundt pan and flip it around so the cake pops right out!

Top 2 keto butter cake recipes from across the web

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Keto Brown Butter Cake

Keto Kentucky Butter Cake

Top 2 keto butter cake recipes from across the web

The most viewed keto butter cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Brown Butter Cake

Keto Kentucky Butter Cake

The most viewed keto butter cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine