Keto-Low Carb Recipes

Keto-Low Carb Butter Cake

Description

I was a BIG LOVER of all cakes until I started the keto. It was very difficult at first to replace a good flour-based cake, which is why we have been on a quest to create a lot of great low carb cake options. They are light and super delicious.

Specifically, this keto-low carb butter cake is perfect for birthdays, holidays, or for many other casual occasions. It’s versatile, always delicious (even right out of the fridge) and can be jazzed up with add-ons, such as berries and cream, or some glaze and chopped up nuts. This keto butter cake recipe is easy to memorize and be turning to for every cake occasion!

Keto Butter Cake

Course: Dessert | Keyword: Keto butter cake | Servings: 10 Slices | Calories: 279kcal

Ingredients

Bottom Layer

  • tbsp coconut flour
  • 1/4 cup powdered erythritol
  • 1 tsp baking powder
  • 1 tbsp beef gelatin (optional)
  • 1/2 cup butter, room temperature
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature

Top Layer

  • 1/2 cup butter, room temperature
  • 8 oz cream cheese, room temperature
  • 1/4 cup powdered erythritol
  • 1/2 tsp vanilla extract
  • 50 drops liquid stevia
  • 2 large eggs, room temperature

Instructions

  • Preheat your oven to 350 degrees and grease an 8-inch springform pan with coconut oil spray.

Bottom Layer

  • Add the butter, vanilla extract and eggs into a large mixing bowl and combine using a hand mixer.
  • Add the coconut flour, erythritol, baking powder and optionally the gelatin, and combine using a spatula.
  • Set aside.

Top Layer

  • In a large mixing bowl, cream together the butter and cream cheese using a hand mixer.
  • Add in the vanilla extract, erythritol, stevia and eggs, and combine with the hand mixer until smooth.

Cake

  • Form the bottom layer (crust) into the bottom of the springform pan using your hands.
  • Pour the top layer on top of the crust layer and give it a few taps to release the air bubbles.
  • Bake in the oven for 30-35 minutes. It’s ready to be taken out once the edges start to brown. Allow to cool for 15-20 minutes. Depending on the quality of your springform pan, the butter may leak out of the bottom when baking. Place a cookie sheet on the rack below to catch the butter and avoid making a mess of your oven.
  • Tip: Our preferred method of serving is after it has cooled for 2 hours bringing it to room temperature!

Nutritional Facts

Calories: 279kcal | Carbohydrates: 2g | Protein: 4g | Fat: 28g | Net Carbs: 2g

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