Keto Kentucky Butter Cake

• servings: 12 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 cups (230g) almond flour – packed

1/2 cup (115g) sour cream – levelled

1/2 cup (100g) butter - melted

3 eggs

2/3 cup (120g) sugar substitute (I used erythritol)

1 tsp baking powder

1 tsp vanilla

1/4 cup (50g) butter

1/3 cup (60g) sugar substitute (I used erythritol)

1 tbsp vanilla

2 tbsp water

Directions

In a mixing bowl, whisk together the cake ingredients.

Pour into a greased or floured bundt cake pan.

Bake at 350°F / 175°C for 35 minutes.

While the cake bakes, melt the butter in a pot over medium heat.

Whisk in your sugar substitute, vanilla and water. Heat and stir until the sugar substitute has dissolved

Once the cake is done, use a skewer or end of a utensil to poke several small holes into the top (technically the bottom) of the bundt cake.

Pour the butter mixture around the cake, making sure the holes are filled with the butter. Keep swirling the pan around until your mixture has dissolved into the cake.

Set aside and let it cool for 1 hour.

When you’re ready to serve, place a plate on top of the bundt pan and flip it around so the cake pops right out!

Serve!

Nutrition

• Serving Size: 1
• Calories: 266
• Total Fat: 25.8 g
• Total Carbohydrate: 5.4 g
• Dietary Fiber: 2 g
• Protein: 6.2 g