Easy Keto Butter Bundt Cake
Indulge in this deliciously easy Keto Butter Bundt Cake, a perfect low-carb, sugar-free treat for any occasion. Rich, moist, and topped with a buttery glaze, it's a delightful dessert that fits your keto lifestyle.
Equipment
- Bundt Cake Pan
- Medium Bowl
- Large mixing bowl
- Whisk
- Small Saucepan
- Skewer
- Thin Knife or Rubber Spatula
- Serving platter
Ingredients
Cake Preparation
- 2.5 cups almond flour (260 g)
- 0.25 cup coconut flour (30 g)
- 0.25 cup unflavored whey protein powder (27 g) (or egg white protein)
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup softened unsalted butter (227 g)
- 1 cup granular sweetener (182 g) (erythritol recommended)
- 5 large eggs at room temperature
- 2 tsp vanilla extract
- 0.5 cup whipping cream (119 g)
- 0.5 cup water (118.29 g)
Butter Glaze
- 5 tbsp unsalted butter
- 0.33 cup granular sweetener (60.67 g) (erythritol or allulose)
- 2 tbsp water
- 1 tsp vanilla extract
Garnish
- 1-2 tbsp powdered sweetener
Instructions
- Preheat your oven to 325°F (160°C).
- Get your bundt cake pan ready by greasing it really well! First, coat it thoroughly with a solid fat like butter or coconut oil. Then, use a cooking spray (like coconut or avocado oil) and finally, dust it lightly with a few tablespoons of almond flour. This triple-greasing helps prevent sticking.
- In a medium bowl, whisk together the almond flour, coconut flour, whey protein powder, baking powder, and salt until they are fully combined.
- In a large mixing bowl, beat the softened butter and granular sweetener together until the mixture is light and wonderfully creamy.
- One by one, beat in the room temperature eggs, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Finally, gently beat in the whipping cream and water until the batter is smooth.
- Pour the batter into your perfectly prepared bundt pan and smooth the top evenly.
- Bake for 50 to 60 minutes, or until the cake is golden brown on top and feels firm to the touch.
- While the cake is still warm and resting in the pan, prepare the glaze. In a small saucepan over low heat, melt the butter and granular sweetener together, whisking until smooth and fully combined.
- Remove from heat and whisk in the water and vanilla extract.
- Using a skewer, poke holes all over the warm cake in the pan. Make sure to get plenty of holes for the glaze to soak into!
- Slowly pour the warm butter glaze evenly over the poked cake, allowing it to seep into all the holes.
- Let the cake cool completely in the pan. This step is crucial for the cake to set properly and prevent sticking.
- Once fully cooled, carefully loosen the sides of the cake from the pan using a thin knife or rubber spatula.
- Invert the cake gently onto a serving platter.
- Dust the top with powdered sweetener for an elegant finish.
- Serve slices with a dollop of lightly sweetened whipped cream and fresh berries for an extra healthy touch, if desired!
Notes
Nutrition per serving: Calories: 301 kcal, Total Carbs: 5.5g, Net Carbs: 3g, Fat: 27.1g, Protein: 7.3g, Fiber: 2.5g, Sugar: 0g.
This Easy Keto Butter Bundt Cake is a low-carb, sugar-free delight! Make sure to grease your bundt pan thoroughly to prevent sticking.
