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A southeastern American treat – made KETO. This delicious butter cake is a staple in some U.S. households and anything with butter – you bet I HAD to make it.

So original butter cake is made with buttermilk.. since we can’t use that on keto, I replaced that with sour cream so it will be nice and MOIST. It worked perfectly!

One problem that I had was that there was TOO much syrup – so I altered the recipe to be JUST right. A great thing about this cake is that if you don’t want to use the syrup, it will still taste delicious and moist!



We’ve gotten so many great reviews, here’s just a sample: 

Keri on Facebook says: 

I make this all the time. I add a chocolate ganache on top for birthday cakes. It’s our favorite cake. Ah-may-zing!!!

Sheryl on Instagram wrote: 

One of the best cakes I have ever made!

Avelino on Instagram praised: 

This is for real the best Keto breath ever! I am obsessed with it! I have made tons of desserts since I stated Keto and nothing compres to this! Yes it is a dream come true!

Hope you enjoy!

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If you like this recipe, check out our Keto Mississippi Mud Pie, Japanese Cheesecake, Nanaimo Bars or Dark Chocolate Cake.

Keto Kentucky Butter Cake

Keto Kentucky Butter Cake

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
A southern American treat made keto!




  • 1/4 cup (50g) butter
  • 1/3 cup (60g) sugar substitute (I used erythritol)
  • 1 tbsp vanilla
  • 2 tbsp water


  1. In a mixing bowl, whisk together the cake ingredients.
  2. Bake at 350°F / 175°C for 35 minutes.
  3. Melt the butter in a pot over medium heat.
  4. Whisk in your sugar substitute, vanilla and water. Heat and stir until the sugar substitute has dissolved
  5. Use a skewer or end of a utensil to poke several small holes into the top (technically the bottom) of the bundt cake. 
  6. 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.
  7. Set aside and let it cool for 1 hour.
  8. 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!
  9. Serve!


3.4 net carbs per slice

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 266 Total Fat: 25.8g Carbohydrates: 5.4g Fiber: 2g Protein: 6.2g
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  1. Debbie Harris

    July 21, 2018 at 9:04 pm

    Can this be frozen? I’d have to do something with most of it to keep from eating it all. Looks delish!!!

    • hungryelephant

      July 21, 2018 at 11:57 pm

      Yes for sure!

    • michelina

      January 18, 2019 at 3:01 pm

      so sad because i was so looking forward to this but it never rose😩Going to see if maybe baking powder was expired

  2. Jess

    July 26, 2018 at 7:26 pm

    I made this yesterday and it is delicious! Today I poured some sugar free chocolate syrup over it and it was glorious. I could taste the almond flour a little bit. Do you have a brand you recommend? Thanks for the awesome recipe!

  3. Lisa

    July 28, 2018 at 4:55 am

    I just made this the other night and it’s incredibly delicious. I am a very happy lady. 🙂 thank you!

  4. Patty McElvy

    August 12, 2018 at 6:48 pm

    As soon as I saw this recipe I thought of substituting lemon extract for the almond!?!?!

    • Debbie

      February 15, 2019 at 8:00 pm

      I didn’t see almond extract in the recipe. ??

  5. Charlene Gray

    August 12, 2018 at 8:14 pm

    I can’t do Swerve or Erythritol, only pure Monkfruit or pure stevia, that has no erythritol added. Any suggestions out there for baking?

  6. Elaine Gilbert

    August 20, 2018 at 10:52 pm

    Can this b done as a sheet cake instead of bunt

    • hungryelephant

      August 20, 2018 at 11:20 pm

      Yes it can!

  7. Melissa Turner

    August 22, 2018 at 5:05 pm

    Am I missing the “Print” option for these recipes?

    • hungryelephant

      August 22, 2018 at 12:16 pm

      Hi Melissa, there is currently no feature but I am working to get it in there for ya!

  8. Sandy

    August 25, 2018 at 2:00 pm

    Oh my this is so good!!! Ive made it once and have been raving about it ever since. Does this need to be refrigerated after it cools down. I am wanting to take it to work.

    • hungryelephant

      August 25, 2018 at 9:45 am

      It should be fine to leave out!

  9. Sandy

    August 25, 2018 at 2:05 pm

    Oh my goodness this is so good. Have been raving on it. Do you know if this should be refrigerated after baking or can you leave it out until you slice it?

    • hungryelephant

      August 25, 2018 at 9:45 am

      It should be fine to leave out! I did!

  10. Jeannie

    August 31, 2018 at 5:06 am

    Can I swap the almond flour out for coconut flour? Just wondering if I’d have to make any adjustments???

    • hungryelephant

      August 31, 2018 at 6:39 am

      Yes! I’d start with 3/4 cup and go from there!

  11. Kim

    August 31, 2018 at 4:32 pm

    Can’t wait to try this! I don’t have a bundt pan though. I have all sizes of round ones though. Any idea which size I should use and how to adjust cooking time? I’m awful without directions…lol

  12. Judy

    October 20, 2018 at 2:51 pm

    Wowee, does this look yummy. I have a regular recipe for this type of cake but never made it before keto. Now I can have it keto! My family is from Kentucky so it’s gotta be good from the south ya know! And it’s got BUTTER!! You being from Canada, I appreciate a Kentucky style recipe from ya’ll up north. Thanks. I’ll have to put this one in my file.

    • Debbie

      February 15, 2019 at 8:03 pm

      Am I supposed to melt the butter in the cake recipe or is just “softened” butter??

      • hungryelephant

        February 16, 2019 at 6:55 am


  13. Linda

    October 27, 2018 at 10:01 am

    Because it’s pumpkin season I think I’ll try substituting pumpkin for the sour cream. What do you think?

    • hungryelephant

      October 27, 2018 at 10:39 am

      Hey Linda! I’ve actually done that! Here is the link to that recipe:

      You can still bake it in a bundt pan and add the syrup!

  14. Joey

    December 28, 2018 at 4:23 pm

    Want to double check the baking time…after 30 minutes my batter was still raw….checked the temperature and it was spot on…

    • hungryelephant

      December 28, 2018 at 12:36 pm

      what was the size of your pan? did you use a bundt pan? some bigger ones can take longer to cook

  15. Jana

    December 29, 2018 at 9:25 am

    Any keto recipes I have baked have been crumbly. Does this cake stay in a solid piece when cut? Have you ever used xantham gum? Thanks!

    • hungryelephant

      December 29, 2018 at 9:06 am

      Yes it’s definitely not crumbly. I’ve used xanthan gum before and you could add a tsp in here to hold it together 🙂

  16. Jennifer

    December 31, 2018 at 7:05 pm

    I made this cake as 12 mini bundt cupcakes. I followed the recipe exactly but only cooked them for about 29 minutes. They came out perfect! Thank you for a wonderful recipe. Next time I think I’ll add some rum to the glaze. Or just soak these in some now!

  17. Lacie

    January 5, 2019 at 8:19 pm

    I accidentally only added half a cup of butter to the batter and only did softened (I should have watched the video first!) How badly do you think I ruined it? My batter was pretty thick

  18. Leena

    January 6, 2019 at 11:06 pm

    Made this today and loved it! So soft, moist and delicious! Tad too sweet though. So next time would prefer to either not use swerve in the butter syrup or cut the swerve in half in the cake itself. Very yummy though. Thanks for sharing the recipe.

  19. sue

    January 10, 2019 at 12:51 pm

    Please…..what size is your cake pan? Either capacity or inches? You say “packed” almond flour. Are you packing it hard like brown sugar? Most recipes say to lightly scoop the flour — I want to do it right for this recipe. thank you

    • hungryelephant

      January 10, 2019 at 2:55 pm

      Yes, like brown sugar 🙂 as for the bundt pan, I’d say it’s 9inches across!

  20. Arianne Soto

    January 12, 2019 at 7:39 pm

    Do you use salted or unsalted butter? I’m dying to make this but only have salted.

    • hungryelephant

      January 12, 2019 at 8:39 pm


  21. Susan Johnson

    January 14, 2019 at 7:43 pm

    A family member had a rum cake shipped to us from Kilgore, Texas this Christmas. I was devastated being four months into lowcarb and having lost three sizes. I had to give it away! It looked an awful lot like this! I’m going to try this with just a little bit of rum in the syrup. If I’m not mistaken, rum is allowed on keto, right?

    • hungryelephant

      January 14, 2019 at 2:58 pm

      Yes it is 🙂

  22. Pablo

    January 24, 2019 at 8:13 pm

    I followed this recipe exactly (by weight) and batter came out super thick, almost like cookie dough. Any idea why? My eggs were big, I measured and double checked everything, it should’ve worked… I tried fixing it by adding more cream and butter and a little water, but I’m worried about how it’ll come out, it’s in the oven right now

    • hungryelephant

      January 24, 2019 at 3:21 pm

      I’ve had some people say this although I’m not sure why. Might be the almond flour brand? Either way, see how it is after the oven. Most of them turn out well despite being thick. Let me know!

  23. Teresa

    January 26, 2019 at 6:58 pm

    Sugar substitute… granulated or like powdered sugar?

    • hungryelephant

      January 27, 2019 at 12:14 pm

      if it just says sugar substitute, I always mean granulated. I will always specify if needed icing/confectioners/powdered sugar substitute.

  24. Kristin

    February 2, 2019 at 5:12 pm

    Anyone new to baking will likely run into issues with this recipe, as it leaves out some basics. First, you have to prep your baking pan with butter and a dusting of almond flour so the cake doesn’t stick. Bring the butter to room temp. Use a mixer. First, cream the butter and sweetener. Then add the sour cream and mix until combined. Add the eggs one at a time, mixing until each is combined. Add the vanilla, then the dry ingredients and mix again until it’s all combined into a batter. Thanks for this delicious recipe!

    • Debbie

      February 15, 2019 at 8:10 pm

      Thanks for the clarification!!

    • Tulip Thuong

      April 7, 2019 at 9:43 am

      Thanks for the details, Kristin.🙂🙂🙂

  25. Joy

    February 9, 2019 at 6:09 pm

    I tried this today and it was pretty good. I am new to keto and I’m missing regular flour a lot. Most of the things I’ve made with almond flour just don’t cut it. I think the difference with this recipe was poking the holes and pouring the butter mixture in made it more moist than anything else I’ve had and so I enjoyed it better. One thing I did differently was I had some xylitol sweetener that I had mixed with some cinnamon for something else and since I didn’t want to throw it away I used that. The cinnamon was a really nice touch.

  26. Joy

    February 9, 2019 at 6:17 pm

    (The cinnamon was in the syrup not the cake)

  27. Jerolyn Beyer

    March 11, 2019 at 1:53 am

    Do you grease the pan?

    • hungryelephant

      March 10, 2019 at 9:53 pm


  28. Samantha

    March 23, 2019 at 7:17 pm

    I made this in a rectangular pan (don’t have a bunt pan), and it turned out so yummy!
    With the last piece I had I decided to add low sugar jam and peanut butter and omg, delicious!!
    Do you think I can make a layered cake by making two cakes in my rectangular pan and adding strawberries and whipped cream between the layer and on top? Wondering if it’ll be too sweet and how I should tone down the sweetness. Not adding the syrup? Or will that change the taste of the cake too much?!
    Thank you!!!

  29. Cecilia

    March 30, 2019 at 11:29 am

    My batter came out super thick, I followed the recipe exactly any idea what I could have done wrong??

    • hungryelephant

      March 30, 2019 at 11:32 am

      Some people have had that issue but it turned out ok after baking


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