Keto Butter Cake is a delicious and easy-to-make dessert that is perfect for those following a ketogenic or low-carb diet. This cake is moist, buttery, and has a rich flavor that will satisfy your sweet tooth. It’s made with almond flour instead of wheat flour, which keeps the carbs low and the protein and healthy fats high. This recipe is perfect for birthdays, holidays, or any occasion where you want a sweet treat that won’t derail your diet.
For the cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup whey protein powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup erythritol or other keto-friendly sweetener
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 2 tsp vanilla extract
For the frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered erythritol or other keto-friendly powdered sweetener
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with cooking spray or butter.
- In a large mixing bowl, whisk together the almond flour, coconut flour, whey protein powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat the softened butter and erythritol together until light and fluffy.
- Add the eggs to the butter mixture, one at a time, beating well after each addition.
- Add the almond milk and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the cake batter into the prepared cake pan and smooth out the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To make the frosting, beat the softened butter and powdered erythritol together until light and fluffy.
- Add the heavy cream and vanilla extract to the butter mixture and beat until well combined.
- Frost the cooled cake with the frosting and serve.
Nutrition Facts and Servings:
This recipe makes one 9-inch cake, which yields about 10-12 servings. The nutrition information below is for one slice of cake (assuming the recipe makes 12 slices).
Calories: 304 Total Fat: 28.7g Saturated Fat: 14.3g Cholesterol: 115mg Sodium: 250mg Total Carbohydrates: 8.3g Dietary Fiber: 3.9g Sugar: 1.6g Protein: 8.7g