Keto Butter Cake
A rich and buttery keto cake that satisfies sweet cravings without the carbs, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure it's at room temperature
- 1 cup erythritol or your preferred keto sweetener
- 4 large eggs At room temperature
- 2 cups almond flour Fluff up before measuring
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Flavor Variations
- 1 tablespoon lemon zest Optional, for Lemon Butter Cake variation
- 2 tablespoons unsweetened cocoa powder Optional, for Chocolate Butter Cake variation
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.
- In a large bowl, cream the softened butter and erythritol until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mix together the almond flour, baking powder, and salt.
- Gradually combine the dry ingredients with the butter mixture, alternating with the vanilla extract until fully integrated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and watch the baking time closely. Consider pairing with a keto-friendly frosting or serving with fresh berries and whipped cream.