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5.0 from 30 votes

Keto Butter Cake

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.

Prep Time
10 mins
Cook Time
10 mins
rising time
1 hr 15 mins
Total Time
1 hr 55 mins
Servings: 10
Calories: 310 kcal
Course: Dessert
Cuisine: German

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
    Cup of Yum
  1. 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.
  2. Mix the dry ingredients in a bowl – almond flour, unflavoured whey protein powder, Lakanto Classic, baking powder and xanthan gum.
  3. In a second bowl or in a food processor, beat the eggs until frothy, about 2 minutes.
  4. 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.
  5. 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.
  6. 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
  1. 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.
  2. 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.
  3. 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

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

% 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.