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Recipe - Keto: Kentucky Butter Cake

A keto-twist on a Southern classic.

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Servings: 16

Prep Time: 00:20

Cook Time: 00:50

Cake:

2 1/2 cups almond flour

1/4 cup coconut flour

1/4 cup unflavoured whey protein powder

1 tbsp baking powder

1/2 tsp salt

1 cup butter softened

2/3 cup swerve granular

10 drops stevia

5 large eggs room temperature.

2 tsp vanilla extract

1/2 cup whipping cream

1/2 cup water

Butter Glaze:

5 tbsp butter

tiny bit of honey for flavor (optional)

2 tbsp water

1 tsp vanilla extract

Garnish

2 tbsp confectioner's swerve

Preparation

1Preheat oven to 325F. Grease a bundt cake pan VERY well and then make sure to dust with a few tbsp of coconut flour.

2In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.

3In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract. Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.

4Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.

5In a small saucepan over low heat, melt the butter and sweetener together. Whisk until well combined. Whisk in the water and vanilla extract.

6While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the glaze over and let cool completely in the pan.

7Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener.

Reviews: 0

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