Simple Keto Butter Bundt Cake 🧈
Enjoy this simple and incredibly buttery Keto Bundt Cake, perfect for a low-carb, sugar-free, and healthy treat!
Equipment
- Bundt Pan (8 to 10-cup)
- Electric Mixer
- Small Saucepan
- Skewer or Fork
Ingredients
Bundt Cake
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unflavored whey protein powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granular erythritol-based sweetener
- 5 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup water
Butter Glaze
- 5 tablespoons unsalted butter
- 1/3 cup granular sweetener (erythritol or allulose)
- 2 tablespoons water
- 1 teaspoon vanilla extract
Optional Garnish
- 1 to 2 tablespoons powdered sweetener
Instructions
- Preheat & Prepare: Get your oven ready by preheating to 325°F (160°C). Generously grease an 8 to 10-cup bundt pan. For super easy release, first apply a solid fat like butter, then a light spray of coconut or avocado oil, and finally dust lightly with a tablespoon or two of almond flour.
- Mix Dry Goodness: In a medium bowl, simply whisk together the almond flour, coconut flour, whey protein powder, baking powder, and salt until well combined. Set this aside.
- Cream Wet Ingredients: In a large bowl, use an electric mixer to beat the softened butter and granular sweetener together until the mixture is light and creamy. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Batter: Gradually add the whisked dry ingredients to the wet mixture, beating on low speed until just combined. Then, gently mix in the whipping cream and water until you have a smooth, uniform batter.
- Bake to Golden: Pour the batter evenly into your prepared bundt pan. Smooth the top with a spatula. Bake for approximately 50 to 60 minutes, or until the cake is beautifully golden brown and springs back when lightly touched.
- Whip Up the Glaze: While your cake is still baking, prepare the amazing butter glaze. In a small saucepan over low heat, melt the butter and granular sweetener. Whisk continuously until the sweetener dissolves and the mixture is well combined. Remove from heat and stir in the water and vanilla extract.
- Glaze & Cool: Once the cake is out of the oven, but still warm in its pan, use a skewer or a fork to poke numerous holes all over the top surface. Carefully pour the warm glaze evenly over the cake, allowing it to soak into every crevice. Let the cake cool completely in the pan before attempting to remove it.
- Serve with Style: Once fully cooled, gently run a thin knife or rubber spatula around the edges of the cake to loosen it. Carefully invert the bundt cake onto your favorite serving platter. For an extra touch of elegance and sweetness, dust lightly with powdered sweetener. Slice and enjoy your moist, healthy, and incredibly buttery cake!
Notes
This moist, healthy, and incredibly buttery cake is perfect for those looking for a keto-friendly dessert.
Nutrition per serving:
- Calories: 301 kcal
- Total Carbs: 5.5g
- Net Carbs: 3g
- Fats: 27.1g
- Protein: 7.3g
