Keto Butter Cake
User Reviews
5.0
30 reviews
Excellent
Keto Butter Cake
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This keto butter cake is a low carb version of a childhood favourite of mine - German Butterkuchen. This sugar free yeast cake recipe is just 3.5g net carbs per slice.
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Ingredients
Dough
- 1 achet active dry yeast 9g / about 2 tsp
- ¼ cup almond milk unsweetened, 60 ml / lukewarm
- 1 tablespoon inulin
- 3 eggs large
- ¼ cup butter melted, then cooled
- ¼ cup almond milk 60ml / warm (this is in addition to the almond milk used to proof the yeast)
- 3 cups almond flour 300g ***see notes
- 5 tablespoon whey protein powder 30g
- ⅓ cup Lakanto Classic 67g, use ½ cup / 100g for a sweeter cake
- 2 teaspoon baking powder
- ¼ teaspoon xanthan gum
Topping
- 1 tablespoon almond milk unsweetened, warm
- 3 tablespoon butter 40g, cold, cut into cubes
- ½ cup flaked almonds 50g
- ¼ cup Lakanto Classic 50g
Instructions
Dough
- Proof the yeast by adding it to ¼ cup (60ml) of the warm almond milk (40C/105F) together with the inulin. Cover and put in a warm place for around 7 minutes to ensure it starts to bubble.
- Mix the dry ingredients in a bowl – almond flour, unflavoured whey protein powder, Lakanto Classic, baking powder and xanthan gum.
- In a second bowl or in a food processor, beat the eggs until frothy, about 2 minutes.
- Add the melted butter, yeast mixture and the remaining almond milk to the eggs and mix until well-combined. Then, add the dry ingredients and blend. A sticky dough will form.
- Line a 9 x 6 inch baking pan or casserole dish with parchment paper and fill in the dough. Dip a spatula in water to prevent sticking and smooth the top.
- Cover with oiled cling film and / or a tea towel and rest in a warm place (on a radiator, for example, or in the oven on the lowest setting) for 45 minutes until the dough has fluffed up and increased in size noticeably.
Topping
- Make small hollows in the surface of the dough with your fingers. Brush the dough with 1 tablespoon almond milk. Cut butter into small pieces and place in the hollows.
- Now, sprinkle Lakanto Classic and almond slivers over the dough. Cover again with the tea towel and let the keto butter cake rest a further 20 minutes in a warm place.
- Preheat the oven to 180 Celsius / 350 Fahrenheit and bake for 25 to 30 minutes or until golden brown. Important!!!: After 15 minutes place an aluminium foil lightly on top of the pan to avoid excessive browning.
Notes
- 5g net carbs per slice. Makes 10 slices.
- Note - I originally cut the cake into 8 slices. However, I found that they were actually too filling. You can easily get 10 or even 12 slices from this recipe (12 slices = 2.9g net carbs / 359 calories).
- *** if you're using super fine almond flour, reduce the amount by 2-3 tablespoons.
- Store in an airtight container at room temperature for up to 3 days or up to 7 days in the fridge. Alternatively, freeze for up to 3 months.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Total Carbohydrates
7.3g
Protein
12.9g
(26%)
Fat
27.4g
(42%)
Saturated Fat
6.6g
(33%)
Fiber
3.8g
(15%)
Sugar
1.7g
(3%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Total Carbohydrates | 7.3g | 2% |
| Protein | 12.9g | 26% |
| Fat | 27.4g | 42% |
| Saturated Fat | 6.6g | 33% |
| Fiber | 3.8g | 15% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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