Keto Butter Cake
User Reviews
5
Keto Butter Cake
Description
The Keto Butter Cake uses a blend of almond flour and whey protein powder, sweetened with Lakanto Classic sweetener, and leavened with yeast. The dough is proofed until noticeably risen, indicating good fermentation, then baked in a parchment-lined pan. The inclusion of yeast and inulin provides structure and a different texture than traditional gluten-free cakes. The cake’s dough is sticky and dense, with eggs and almond milk adding moisture.
Once the cake is formed, a topping of cold butter cubes, sweetener, almond milk, and flaked almonds is applied, which bakes into a crunchy, buttery crust. The result is a rich cake suitable for those following a ketogenic diet who want a treat with relatively low net carbs.
The cake slices well and is filling. It can be stored at room temperature for a few days, refrigerated for up to a week, or frozen for longer storage. Using super-fine almond flour requires a slight reduction in amount to maintain the right dough consistency. Adjust the number of slices to suit appetite or carb count, as smaller slices reduce net carbs per serving.
Ingredients
Dough
- 1 achet active dry yeast 9g / about 2 tsp
- ¼ cup almond milk unsweetened, 60 ml / lukewarm
- 1 tablespoon inulin
- 3 egg 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 sweetener 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 almonds 50g, flaked
- ¼ cup Lakanto Classic sweetener 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
- Each slice contains approximately 5 grams of net carbs; cutting into 10 to 12 slices reduces carbs further per piece.
- If using super fine almond flour, reduce the amount by 2-3 tablespoons to achieve the correct dough texture.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days.
- The cake freezes well for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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