Easy Keto Butter Cake Recipe – a delicious, fluffy, indulgent vanilla butter cake that is naturally low carb and keto diet compliant!
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Easy Keto Butter Cake
A while ago, my husband took up a keto diet – to lose weight, but also to reduce inflammation and help with some chronic pain. He’s done so well on it, I have been slowly working my way into it as well (which is admittedly a bit tough with as much as I travel…) – but it can be hard sometimes to find actually delicious swaps for high-carb foods we love.
This easy keto butter cake is a simple, delicious, and low carb – you can feel good about indulging in this one! If you’re tired of grainy, weird tasting keto replacement recipes, I get it. This cake is one I actually truly love – and even our kids who eat tons of carbs love. This cake is a perfect keto birthday cake – or even more of a keto coffee cake. There is good lift, with a moist and delicate crumb – similar to a coffee cake.
You can add flavorings (watch the carb counts), chocolate, coconut whipped cream – anything you love to make this recipe your own! This is one keto cake recipe you’ll want to make again and again – I hope you love it as much as we do.
How To Make Keto Butter Cake
This keto cake is easy to make – but there are a couple tips and tricks that will ensure the most delicious, gooey, rich, and tasty butter cake ever!
-Make sure ingredients are room temperature.
Making this cake with room temperature ingredients helps it mix much more easily and evenly – save yourself a lot of trouble, and use room temperature ingredients!
-Use a springform pan or parchment paper.
This cake is a nightmare to clean up if not prepped well – use a well greased pan, preferably springform (this makes the cake MUCH easier to release and move) when baking.
-Let the cake set.
This cake will crumble apart or deflate if you ask too much of it too soon – it needs to rest and chill after baking to set.
We like to leave it out, in the springform pans, until cool – when we then will move, slice, stack, or eat the cakes.
How To Store Keto Butter Cake
Since this cake uses keto flour replacements, it is very filling.
Almond and coconut flower fill you up much faster than wheat flour – and have many more calories.
Add eggs and cream cheese to that, and these cakes definitely eat more like a meal than a dessert!
Since we can’t ever get through much of these cakes in one sitting, it is important to store them properly for eating later.
I wrap each cake tightly in plastic wrap, and then place them in a ziploc bag to store in the fridge, or the freezer.
Cakes in the refrigerator last up to four days – and up to three months in the freezer.
To defrost, let the cakes sit in the refrigerator until soft. Microwave or bake the cakes until just warm if desired to reheat.
To Make This Easy Keto Butter Cake, You’ll Need:
-Springform pans
-Spatula
-Hand mixer or Stand Mixer
-Coconut oil baking spray
Keto Butter Cake Ingredients You’ll Need:
3 tbsp coconut flour
1/4 cup powdered erythritol
1 tsp baking powder
1 tbsp beef gelatin (optional)
8 tbsp butter, room temperature
1/2 tsp vanilla extract
2 large eggs, room temperature
8 tbsp butter, room temperature
8 oz cream cheese, room temperature
1/4 cup powdered erythritol
1/2 tsp vanilla extract
50 drops liquid stevia
2 large eggs, room temperature
Easy Keto Butter Cake Recipe
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Easy Keto Butter Cake Recipe
Easy Keto Butter Cake Recipe - a delicious, fluffy, indulgent vanilla butter cake that is naturally low carb and keto diet compliant!
Ingredients
- 3 tbsp coconut flour
- 1/4 cup powdered erythritol
- 1 tsp baking powder
- 1 tbsp beef gelatin (optional)
- 8 tbsp butter, room temperature
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- TOP LAYER
- 8 tbsp butter, room temperature
- 8 oz cream cheese, room temperature
- 1/4 cup powdered erythritol
- 1/2 tsp vanilla extract
- 50 drops liquid stevia
- 2 large eggs, room temperature
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 LAYER
- Add 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 LAYER
- In 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.
CAKE
- Form 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
Yield
10Serving Size
1 sliceAmount Per Serving Calories 295Total Fat 30gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 9gCholesterol 147mgSodium 305mgCarbohydrates 2gFiber 0gSugar 1gProtein 5g
Theresa
Where do you get Beef Gelatin?
Courtney ODell
Most health food stores have it in the baking aisle
Lorry Norton
Does it have to be beef gelatin from a health food store? Can you use regular gelatin from the grocery store?
Courtney ODell
To be keto some people are very strict about the source of the gelatin – but if you’re a bit more flexible with your diet, it works just fine.
CakesNcakesshop
cakesncakesshop
I really love this recipe, thanks for sharing this recipe.
Cheryl
Just made this but mine doesn’t look a thing like your cake. It looks more like a cheesecake with a crust. Any ideas what went wrong?? I followed the recipe exactly, it’s still delicious but I want it to look like yours?
Michelle
Same with mine, I’m wondering if I didn’t bake it enough. I did have a slice and it was still delicious
Jackie A
This cake was absolutely wonderful. I made it today. Left off the beef thingy, and used a little monk fruit instead of stevia. It was surprisingly fulfilling. I followed everything else.
Jen
So decadent!! I made in a 6 in springform and added ~10 min. It is like cake and custard made a baby and it is delicious!
Amanda
Excellent dish! This did not last long, low carb and non low carb roommates gobbled it up in a day and a half. A big addictive hit!
Dr Rebecca L Foster
I made this and put parchment paper on the bottom of the spring form. It is perfect and delicious
Ruth Fretter
Oh my days!!
This is the best thing I’ve eaten in a long time! It’s sndolut stunning, my hubby loves it too! It’s too gorgeous, I don’t think it will last long in our house!
Dr Rebecca L Foster
I made this and put parchment paper on the bottom of the spring form. It is perfect and delicious
L
Yum! I can’t wait to try this.
Would this recipe be okay made into cupcakes?
Ty
Good question! I have all the ingredients and ready to make it. Cupcakes are a good idea!
Courtney ODell
We havent tried them as cupcakes – when we do ill report back!