Keto Friendly Butter Cake. Ever since I can remember, Butter cake has always been a favorite of mine. I was determined to see if I could “Ketofy” this recipe after starting my Keto journey or at least make it low carb in some way. I finally have one I am extremely happy with after a few attempts!
PREP TIME 10 mins
COOK TIME 45 mins
TOTAL TIME 55 mins
SERVINGS 16 servings
CALORIES 174
INGREDIENTS
- 2.5 Cups Almond Flour
- 1 Cup Coconut Flour
- 1/4 Cup Egg White Protein
- 1 Tbs Baking Powder
- 1/2 Tsp Salt
- 1 Cup Salted Butter Softened
- 1 Cup Swerve I used the granular version
- 7 large eggs
- 3 tsp vanilla extract
- 1/2 cup Heavy Whipping Cream
- 1 Cup Water
INSTRUCTIONS
- First, with a mixer, start by combining the Swerve sweetener and softened butter together until it is well combined.
- Next, to the butter mixture, add the wet ingredients.
- Finally, to the butter mixture, add the remaining dry ingredients and stir.
- The batter will come out spreadable and somewhat thick. This is perfect!
- With non-stick cooking spray, spray a bundt pan and then with coconut flour, dust completely. To avoid sticking, be sure to cover the bundt pan completely.
- For about 45 to 50 minutes, bake it at 350 degrees until it’s golden brown. (place a toothpick in the cake and if it comes out clean)Do the toothpick test meaning, it’s done.
- The cooking time will be a lot less, you can make this as a sheet cake. At 350 degrees, it may only take it about 20 to 25 minutes.
NUTRITION
Serving: 1slice |
Calories: 174 |
Carbohydrates: 3.8g |
Protein: 4.6g |
Fat: 16.5g |
Fiber: 0.1g |
Sugar: 0.4g
