Keto Butter Cake Recipe

If you’re following a keto lifestyle and missing indulgent desserts, this Keto Butter Cake is going to become a new favorite. Moist, rich, and satisfyingly sweet without the sugar, this cake captures all the decadence of a traditional butter cake while keeping your carbs in check.

Made with simple, wholesome ingredients like almond flour, eggs, and real butter, this dessert is not only low-carb but also gluten-free and grain-free. The best part? It tastes just as good—if not better—than the sugar-loaded versions you’ve left behind.

Perfect for celebrations, after-dinner treats, or even breakfast (yes, we said it!), this keto-friendly butter cake is easy to make and keeps well. You’ll love the dense, velvety texture and melt-in-your-mouth buttery goodness.

 Cooking Time and Serving Size

• Prep Time: 10 minutes

• Bake Time: 30–35 minutes

• Cool Time: 15 minutes

• Total Time: ~55 minutes

• Servings: 10 slices

• Yield: 1 8-inch round or square cake

 Ingredients

Dry Ingredients:

• 2 cups (200g) almond flour

• 1/3 cup (40g) coconut flour

• 1 tbsp baking powder

• 1/4 tsp salt

Wet Ingredients:

• 3/4 cup (170g) unsalted butter, melted

• 4 large eggs

• 1/2 cup (100g) granulated erythritol or monk fruit sweetener

• 1/4 cup (60ml) heavy cream

• 1 tbsp vanilla extract

• 1 tsp apple cider vinegar (helps rise)

 How to Make Keto Butter Cake

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C).

2. Grease an 8-inch round or square baking pan, or line with parchment paper.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.

Step 3: Mix Wet Ingredients

1. In another bowl, beat the eggs with the melted butter, sweetener, vanilla extract, heavy cream, and apple cider vinegar until well combined.

Step 4: Combine and Stir

1. Gradually add the dry ingredients into the wet mixture.

2. Stir until a thick batter forms — it should be smooth and scoopable, not pourable.

Step 5: Bake

1. Spread the batter evenly into the prepared baking pan.

2. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

1. Allow the cake to cool in the pan for at least 15 minutes.

2. Slice and serve plain or with whipped cream or berries.

 Notes

• Sweetener: Erythritol and monk fruit blends work best. Avoid liquid sweeteners as they may change the texture.

• Flavor Add-Ins: Add lemon zest, almond extract, or cinnamon for extra flavor.

• Storage: Store in the fridge in an airtight container for up to 5 days. Can also be frozen for up to 2 months.

• Serving Tip: Warm individual slices for 10 seconds in the microwave to bring back that freshly-baked softness.

FAQs

Q: Can I use only almond flour?
A: You can, but the combination with coconut flour improves texture and reduces density. If using only almond flour, increase by 1/2 cup and reduce eggs slightly.

Q: Is this cake diabetic-friendly?
A: It’s low in net carbs and uses sugar alternatives, so it may be suitable for diabetics. Still, check with your healthcare provider if unsure.

Q: Can I use butter substitutes?
A: For dairy-free, use ghee or coconut oil — but note it will alter the flavor slightly.

Q: Why apple cider vinegar?
A: It reacts with the baking powder to create lift in the absence of gluten.

 Nutrition Information