Keto Kentucky Butter Cake

by hungryelephant

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.

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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!

Ingredients

Cake

Syrup

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

Instructions

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

Notes

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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74 comments

Debbie Harris July 21, 2018 - 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!!!

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hungryelephant July 21, 2018 - 11:57 pm

Yes for sure!

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michelina January 18, 2019 - 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

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Denice S Cook July 13, 2019 - 1:01 am

I have been baking for a long time and this cake was not even the yellow color. It did not rise and looks nothing like the cake in the recipe. So weird. It tastes very good but it is Brown not yellow .

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Jess July 26, 2018 - 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!

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Lisa July 28, 2018 - 4:55 am

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

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Aubrey L August 3, 2019 - 10:41 pm

I just made this cake a few hours ago. Maybe I measured the baking powder wrong or something because it didn’t rise like a normal bunt cake. Also, the texture was really horrible with the almond flour. What can I do differently next time? Should I have mixed the ingredients a certain way? I’m not new to baking but this was my first keto baking. The taste of the cake was great and I made a keto chocolate buttercream icing to put on top.

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hungryelephant August 4, 2019 - 12:39 pm

hi! your baking powder may have been expired or gone bad. That is probably why it didn’t rise and had a bad texture. No specific way to mix the ingredients so it should be fine any way. Do a test with your baking powder. Add some water to 1 tsp of baking powder, it should violently bubble up. If it doesn’t or its more of a subtle bubble, your baking powder has probably gone bad. I also recommend adding in maybe a scoop of protein powder – that will help with the lift and give it more of a fluffier texture.

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Patty McElvy August 12, 2018 - 6:48 pm

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

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Debbie February 15, 2019 - 8:00 pm

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

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Charlene Gray August 12, 2018 - 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?

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hungryelephant August 13, 2018 - 5:53 pm

hi charlene – here is a good chart that may be able to help you!

https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/#conversionchart

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Elaine Gilbert August 20, 2018 - 10:52 pm

Can this b done as a sheet cake instead of bunt

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hungryelephant August 20, 2018 - 11:20 pm

Yes it can!

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Melissa Turner August 22, 2018 - 5:05 pm

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

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hungryelephant August 22, 2018 - 12:16 pm

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

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Sandy August 25, 2018 - 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.

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hungryelephant August 25, 2018 - 9:45 am

It should be fine to leave out!

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Sandy August 25, 2018 - 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?

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hungryelephant August 25, 2018 - 9:45 am

It should be fine to leave out! I did!

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Jeannie August 31, 2018 - 5:06 am

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

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hungryelephant August 31, 2018 - 6:39 am

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

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Kim August 31, 2018 - 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

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Judy October 20, 2018 - 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.

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Debbie February 15, 2019 - 8:03 pm

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

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hungryelephant February 16, 2019 - 6:55 am

melt!

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Linda October 27, 2018 - 10:01 am

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

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hungryelephant October 27, 2018 - 10:39 am

Hey Linda! I’ve actually done that! Here is the link to that recipe: https://wp.me/p6Yuzo-F4

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

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Joey December 28, 2018 - 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…

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hungryelephant December 28, 2018 - 12:36 pm

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

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Jana December 29, 2018 - 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!

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hungryelephant December 29, 2018 - 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 🙂

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Jennifer December 31, 2018 - 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!

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Lacie January 5, 2019 - 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

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Leena January 6, 2019 - 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.

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sue January 10, 2019 - 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 l