Print Friendly, PDF & Email

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.

One problem that I had was that there was TOO much syrup – so I altered the recipe to be JUST right.

Hope you enjoy!

What you’ll need:


  • 2 cups (230g) almond flour – packed
  • 1/2 cup (115g) sour cream – levelled
  • 1/2 cup (100g) butter
  • 3 eggs
  • 2/3 cup (120g) sugar substitute (I used erythritol)
  • 1 tsp baking powder
  • 1 tsp vanilla


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

My first cookbook ‘Keto Cravings’ is on Amazon now!


In a mixing bowl, stir together your sour cream and melted butter. Add in your sugar substitute, vanilla and 1 egg. Whisk together. Drop in another egg and whisk, and then the last egg and whisk again.

Stir in your almond flour and baking powder.

Pour the cake mix into a greased bundt pan. My bundt pan was approximately 7-inches in diameter.

Bake at 350f or 176c for 35 minutes.

Once the cake is done and out of the oven, set it aside to cool. Keep the cake in the pan. Melt the butter for the syrup. It should be on medium heat.

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

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 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 hour.

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 with powdered sugar substitute OR some coconut flour!

This makes approximately 12 slices.


  • CALS: 266
  • FAT: 25.8
  • CARBS: 5.4
  • FIBRE: 2
  • NET CARBS: 3.4
  • PROTEIN: 6.2

Liked it? Take a second to support hungryelephant on Patreon!


  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!

  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!?!?!

  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.

  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!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Follow Me!