Keto Butter Cake – Rich, Simple, and Low-Carb

This Keto Butter Cake is for anyone who loves a rich, buttery slice without the carb-heavy crash. It’s soft, moist, and lightly sweet—perfect with coffee or as an after-dinner treat. You’ll get that classic bakery-style taste while staying firmly within your low-carb goals.

No complicated steps or fancy tools needed. Just straightforward ingredients and a cake that feels indulgent without the guilt.

What Makes This Special

This recipe delivers the classic flavor and texture of butter cake with a keto-friendly twist. Almond flour and a touch of coconut flour create a tender crumb, while butter and cream cheese give it a lush, velvety feel.

It’s sweet but not cloying, with a hint of vanilla that keeps it timeless. Best of all, it’s easy to make and holds up beautifully for days.

Ingredients

• 1 1/2 cups (150g) blanched almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder (aluminum-free)
• 1/4 teaspoon fine sea salt
• 1/2 cup (113g) unsalted butter, softened
• 4 oz (113g) cream cheese, softened
• 3/4 cup granulated erythritol or monk fruit blend (or to taste)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream (or unsweetened almond milk for lighter texture)
• Optional topping: 1–2 tablespoons powdered sweetener for dusting or a few berries for serving

Step-by-Step Instructions

1. Prep the pan and oven. Preheat oven to 325°F (163°C). Line an 8-inch square pan or 9-inch round pan with parchment and lightly grease the sides.
2. Mix dry ingredients. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt until no lumps remain.
3. Cream butter and sweetener. In a separate large bowl, beat the softened butter, cream cheese, and granulated sweetener for 2–3 minutes until fluffy and pale.
4. Add eggs and flavor. Beat in the eggs one at a time, mixing well after each addition.
   

   Stir in the vanilla.

5. Combine wet and dry. Add the dry ingredients to the butter mixture, then pour in the heavy cream. Mix on low just until smooth. The batter will be thick but spreadable.
6. Fill the pan. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
7. Bake. Bake for 28–35 minutes, or until the edges are set and a toothpick comes out with just a few moist crumbs.
   

   Do not overbake.

8. Cool. Let the cake cool in the pan for 15 minutes, then lift out using the parchment and transfer to a rack to cool completely.
9. Finish and serve. Dust with powdered sweetener if desired. Slice and enjoy as is, or serve with a dollop of unsweetened whipped cream.

How to Store

• Room temperature: Keep covered for up to 24 hours if your kitchen is cool.
• Refrigerator: Store in an airtight container for 5–6 days. The texture actually improves by day two.
• Freezer: Freeze slices wrapped tightly for up to 2 months.
  

  Thaw overnight in the fridge or at room temperature for 30–45 minutes.

• Reheat: Warm a slice in the microwave for 10–15 seconds to soften and refresh the crumb.

Health Benefits

• Low carb and keto-friendly: Almond and coconut flours keep the net carbs low while still creating a satisfying cake texture.
• Higher in healthy fats: Butter, cream cheese, and almond flour support satiety, helping you feel full longer.
• Gluten-free: Naturally free from wheat and gluten, which may be easier on digestion for some people.
• Less sugar impact: Sugar-free sweeteners help avoid spikes in blood sugar compared to traditional cakes.

Pitfalls to Watch Out For

• Overbaking: Almond flour browns quickly. Pull the cake when the center is just set to keep it moist.
• Cold ingredients: Cold butter, cream cheese, or eggs can cause a lumpy batter. Use room-temperature ingredients for a smooth mix.
• Wrong sweetener type: Regular erythritol can crystallize as it cools.
  

  For a softer texture, use a blend with allulose or a powdered version.

• Skipping coconut flour: That small amount helps structure. If you omit it, the cake may turn dense or greasy.
• Pan size swaps: Using a smaller pan will thicken the batter layer and increase bake time. Watch carefully and test doneness.

Variations You Can Try

• Lemon Butter Cake: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice.
  

  Finish with a drizzle of lemony powdered sweetener glaze.

• Cinnamon Swirl: Mix 1 tablespoon cinnamon with 2 tablespoons powdered sweetener. Swirl through the batter before baking.
• Brown Butter Upgrade: Brown the butter first for a nutty, caramel-like depth. Cool to room temp before creaming.
• Almond Extract Twist: Replace 1/2 teaspoon of vanilla with almond extract for a bakery-style aroma.
• Berry Studded: Fold in 1/2 cup fresh raspberries or blueberries.
  

  Pat dry first to avoid extra moisture.

• Chocolate Chip: Stir in 1/3 cup sugar-free dark chocolate chips for a rich contrast.

FAQ

Can I make this dairy-free?

Yes. Use dairy-free butter and cream cheese alternatives and swap the heavy cream for full-fat coconut milk. Flavor will shift slightly, but the cake will still be moist and rich.

What’s the best sweetener to use?

A blend with erythritol and allulose or monk fruit gives the most natural sweetness and soft crumb.

Pure erythritol can be gritty after cooling, so use powdered form if that’s all you have.

Can I use only almond flour?

You can, but keep in mind that the small amount of coconut flour helps bind and lift the cake. If skipping coconut flour, reduce the heavy cream slightly to avoid a heavy texture.

How do I know it’s done?

Look for golden edges and a center that springs back lightly when touched. A toothpick should come out with a few moist crumbs, not wet batter.

Can I bake this in a loaf pan?

Yes, but it will bake longer, typically 45–55 minutes at 325°F.

Tent with foil if the top browns too quickly and start checking at the 40-minute mark.

Is this suitable for diabetics?

It’s lower in net carbs and uses sugar-free sweeteners, which is helpful for many people. That said, individual responses vary, so check your ingredients and monitor your blood sugar as needed.

Why did my cake sink in the middle?

Common causes include underbaking, too much liquid, or opening the oven door early. Measure carefully, use room-temperature ingredients, and bake until just set.

Final Thoughts

This Keto Butter Cake is a simple, reliable favorite you can make on a weeknight or serve to guests.

It tastes classic, keeps beautifully, and adapts to different flavors with ease. If you want a dependable low-carb dessert that feels special, this one belongs in your regular rotation. Keep a few slices in the fridge, and treat yourself anytime without going off track.