Easy Keto Butter Cake
User Reviews
4.5
Easy Keto Butter Cake
Description
The recipe creates a two-part butter cake tailored for a keto lifestyle. The bottom layer uses coconut flour for structure, mixed with erythritol as a sweetener, butter, eggs, baking powder, vanilla, and optionally beef gelatin for firmness. The top layer blends butter and cream cheese until smooth, then adds erythritol, drops of liquid stevia, vanilla, and eggs for a creamy, rich filling. Both layers are assembled in a greased spring form or small pans.
Baked at 350°F for 30-35 minutes, the cake is ready when sides brown lightly. After cooling briefly, it develops a dense crumb with a smooth, creamy top, balancing sweetness and fat for keto compliance. The texture is moist and buttery with a subtle vanilla note.
This cake is ideal for those reducing carbohydrates but wanting a traditional dessert style. It can be sliced and served as is or with a topping of choice suitable for keto diet.
Ingredients
Bottom Layer
- 3 tbsp coconut flour
- ¼ cup erythritol powdered
- 1 tsp baking powder
- 1 tbsp beef gelatin optional
- 8 tbsp butter room temperature
- ½ tsp vanilla extract
- 2 egg room temperature, large
Top Layer
- 8 tbsp butter room temperature
- 8 oz cream cheese room temperature
- ¼ cup erythritol powdered
- ½ tsp vanilla extract
- 50 liquid stevia drops
- 2 egg room temperature, large
Instructions
- Preheat your oven to 350 degrees.
- Grease an 8-inch spring form pan (or our preferred way - 3-4 4" pans) with coconut oil spray. Prep pans well - this will prevent sticking.
- BOTTOM LAYERAdd the butter, vanilla extract and eggs into a large mixing bowl and combine using a hand mixer or stand mixer.
- Add the coconut flour, erythritol, baking powder and optionally the gelatin, and combine using a spatula.
- Set aside.
- TOP LAYERIn 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.
- CAKEForm the bottom layer (effectively the cake's "crust") into the bottom of the spring form 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.
- Your cake is ready to cool when you notice the sides are browning.
- Cool for 15-20 minutes to let cake set before removing from pans or moving around too much.
- Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 276kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 245mg | 10% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 959IU | 19% |
| Calcium | 55mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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