Keto Butter Cake
Keto Butter Cake 
Ingredients:1 1/2 cups Almond Flour
1/4 cup Coconut Flour
1/2 cup Butter (unsalted, softened)
1/2 cup Erythritol (or any keto-friendly sweetener)
4 large Eggs
1 tsp Vanilla Extract
1/2 tsp Baking Powder
1/4 tsp Salt
1/4 cup Heavy Cream
1 tbsp Lemon Zest (optional for a citrusy twist)
Directions:Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
Cream Butter & Sweetener: In a large bowl, beat together the softened butter and erythritol until light and fluffy.
Add Eggs & Vanilla: Mix in the eggs, one at a time, followed by the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
Mix Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with heavy cream. Mix until smooth.
Add Lemon Zest: (Optional) Fold in lemon zest for a fresh, citrusy flavor.
Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
Cool & Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve!
Total Carbs: 3g per slice
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Total Time: 40-45 minutes
Serving Size: 8 slices
Nutritional Information (per slice, assuming 8 slices):Calories: 180
Fat: 16g
Protein: 5g
Carbs: 3g
Fiber: 2g
Net Carbs: 1g
Pro Tips:For an even richer taste, top the cake with a dollop of whipped cream or a drizzle of sugar-free chocolate ganache.
If you like a little crunch, add some chopped nuts (almonds or pecans) to the batter before baking.
Ensure that your butter is softened for smooth mixing and a fluffier texture.
Conclusion:This Keto Butter Cake is the perfect balance of rich, buttery goodness with a light and moist crumb. It’s a simple yet satisfying low-carb dessert that’s sure to impress everyone!
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