Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  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.