American · dessert
Keto Kentucky Butter Cake with Butter Syrup
Video by All Day I Dream About Food on YouTube · Open on YouTube
- Keto (2.7 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
Almond and coconut flour, eggs and butter sweetened with Swerve and allulose: about 3 g net carbs and 7 g protein a slice, with no added sugar.
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Ingredients 19
Method
Tap a time to watch that step in the video.
- Heat the oven to 165°C (325°F). Rub butter into every crevice of a bundt pan, spray it with oil and brush it around, then dust the pan with a little almond flour. 0:46
- Whisk the almond flour, coconut flour, whey protein, baking powder and salt, breaking up any clumps. 1:25
- Beat the softened butter with the Swerve until creamy and fluffy. 2:02
- Beat in the eggs, then the vanilla, scraping down the bowl now and then. 2:22
- Beat in the dry ingredients all at once, then the cream and water, to a thick batter. 2:59
- Spread the batter evenly in the pan and bake 50–60 minutes, until golden brown and firm on top. 3:21
- For the butter syrup, melt the butter with the Swerve and allulose, stirring until they dissolve. Off the heat, whisk in the water and vanilla. 4:03
- Poke holes all over the warm cake with a skewer and pour over the syrup. Cool about an hour in the pan, loosen the edges and turn out onto a plate. 5:00
Tip. No allulose? The cook says use more Swerve; the syrup just won't be as syrupy. Her written recipe dusts the cake with confectioners Swerve. Don't leave it in the pan too long or it sticks.
The method is a summary in our words — the video shows every step.
One portion, 1 slice (1/16 cake), gives you 1 of 16
Where the energy comes from one serve
- Net carbs 4%
- Protein 10%
- Fat 86%
Fits keto: 2.7 g net carbs a serve, with 86% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin E High32%
4.8 mg a serve, mostly from almond flour (84%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin A High20%
183 µg a serve, mostly from butter (53%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Magnesium Source11%
48 mg a serve, mostly from almond flour (88%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Selenium Source11%
6.3 µg a serve, mostly from eggs (76%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B12 Source10%
0.2 µg a serve, mostly from eggs (72%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Show the other 10
Zinc7%
0.8 mg a serve, mostly from almond flour (64%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Omega-36%
0.1 g a serve, mostly from butter (47%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Calcium5%
66 mg a serve, mostly from almond flour (64%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron5%
0.9 mg a serve, mostly from almond flour (68%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Potassium4%
180 mg a serve, mostly from almond flour (65%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Folate4%
15 µg a serve, mostly from eggs (45%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin D3%
0.7 µg a serve, mostly from eggs (51%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B63%
0.1 mg a serve, mostly from almond flour (43%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin K1%
1.6 µg a serve, mostly from butter (62%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin C0%
0 mg a serve, mostly from whipping cream (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by All Day I Dream About Food; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.