Keto Kentucky Butter Cake - The Hungry Elephant (2024)

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by hungryelephantJuly 21, 2018

written by hungryelephant July 21, 2018

A southeastern American treat – made KETO. This delicious butter cake is a staple in some U.S. households and anything with butter – you bet I HAD to make it.

So original butter cake is made with buttermilk.. since we can’t use that on keto, I replaced that with sour cream so it will be nice and MOIST. It worked perfectly!

One problem that I had was that there was TOO much syrup – so I altered the recipe to be JUST right. A great thing about this cake is that if you don’t want to use the syrup, it will still taste delicious and moist!

We’ve gotten so many great reviews, here’s just a sample:

Keri on Facebook says:

I make this all the time. I add a chocolate ganache on top for birthday cakes. It’s our favorite cake. Ah-may-zing!!!

Sheryl on Instagram wrote:

One of the best cakes I have ever made!

Avelino on Instagram praised:

This is for real the best Keto breath ever! I am obsessed with it! I have made tons of desserts since I stated Keto and nothing compres to this! Yes it is a dream come true!

Hope you enjoy!

Buy my cookbooks on Amazon!

If you like this recipe, check out our Keto Mississippi Mud Pie, Japanese Cheesecake, Nanaimo Bars or Dark Chocolate Cake.

Yield: 12

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A southern American treat made keto!

Ingredients

Cake

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

Syrup

1/4 cup (50g) butter
1/3 cup (60g) sugar substitute (I used erythritol)
1 tbsp vanilla
2 tbsp water

Instructions

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!

Notes

3.4 net carbs per slice

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 266Total Fat: 25.8gCarbohydrates: 5.4gFiber: 2gProtein: 6.2g

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99 comments

Debbie HarrisJuly 21, 2018 - 9:04 pm

Can this be frozen? I’d have to do something with most of it to keep from eating it all. Looks delish!!!

hungryelephantJuly 21, 2018 - 11:57 pm

Yes for sure!

michelinaJanuary 18, 2019 - 3:01 pm

so sad because i was so looking forward to this but it never rose?Going to see if maybe baking powder was expired

Denice S CookJuly 13, 2019 - 1:01 am

I have been baking for a long time and this cake was not even the yellow color. It did not rise and looks nothing like the cake in the recipe. So weird. It tastes very good but it is Brown not yellow .

JessJuly 26, 2018 - 7:26 pm

I made this yesterday and it is delicious! Today I poured some sugar free chocolate syrup over it and it was glorious. I could taste the almond flour a little bit. Do you have a brand you recommend? Thanks for the awesome recipe!

LisaJuly 28, 2018 - 4:55 am

I just made this the other night and it’s incredibly delicious. I am a very happy lady. ? thank you!

Aubrey LAugust 3, 2019 - 10:41 pm

I just made this cake a few hours ago. Maybe I measured the baking powder wrong or something because it didn’t rise like a normal bunt cake. Also, the texture was really horrible with the almond flour. What can I do differently next time? Should I have mixed the ingredients a certain way? I’m not new to baking but this was my first keto baking. The taste of the cake was great and I made a keto chocolate buttercream icing to put on top.

hungryelephantAugust 4, 2019 - 12:39 pm

hi! your baking powder may have been expired or gone bad. That is probably why it didn’t rise and had a bad texture. No specific way to mix the ingredients so it should be fine any way. Do a test with your baking powder. Add some water to 1 tsp of baking powder, it should violently bubble up. If it doesn’t or its more of a subtle bubble, your baking powder has probably gone bad. I also recommend adding in maybe a scoop of protein powder – that will help with the lift and give it more of a fluffier texture.

Kathleen BouchardFebruary 10, 2021 - 2:42 pm

I have to agree with most. My batter did not look anything like the one on line. It was thick. Also, It didn’t rise. There was nothing wrong with my backing powder. ????? I was very disappointed because I made this for my husbands birthday.

hungryelephantFebruary 15, 2021 - 4:04 pm

sorry to hear it didnt work. Im not really sure why! some people have said its really thick for them, but I’ve made this cake several times with no issues and so have others. I think possibly it may be due to the brand of almond flour?? I will have to look into it more.

Patty McElvyAugust 12, 2018 - 6:48 pm

As soon as I saw this recipe I thought of substituting lemon extract for the almond!?!?!

DebbieFebruary 15, 2019 - 8:00 pm

I didn’t see almond extract in the recipe. ??

Charlene GrayAugust 12, 2018 - 8:14 pm

I can’t do Swerve or Erythritol, only pure Monkfruit or pure stevia, that has no erythritol added. Any suggestions out there for baking?

hungryelephantAugust 13, 2018 - 5:53 pm

hi charlene – here is a good chart that may be able to help you!

https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/#conversionchart

Elaine GilbertAugust 20, 2018 - 10:52 pm

Can this b done as a sheet cake instead of bunt

hungryelephantAugust 20, 2018 - 11:20 pm

Yes it can!

Melissa TurnerAugust 22, 2018 - 5:05 pm

Am I missing the “Print” option for these recipes?

Yes it is 🙂

PabloJanuary 24, 2019 - 8:13 pm

I followed this recipe exactly (by weight) and batter came out super thick, almost like cookie dough. Any idea why? My eggs were big, I measured and double checked everything, it should’ve worked… I tried fixing it by adding more cream and butter and a little water, but I’m worried about how it’ll come out, it’s in the oven right now

hungryelephantJanuary 24, 2019 - 3:21 pm

I’ve had some people say this although I’m not sure why. Might be the almond flour brand? Either way, see how it is after the oven. Most of them turn out well despite being thick. Let me know!

TeresaJanuary 26, 2019 - 6:58 pm

Sugar substitute… granulated or like powdered sugar?

hungryelephantJanuary 27, 2019 - 12:14 pm

if it just says sugar substitute, I always mean granulated. I will always specify if needed icing/confectioners/powdered sugar substitute.

AmyOctober 19, 2019 - 6:35 pm

Love this recipe! I put blueberries in it and it’s like a taste of spring

KristinFebruary 2, 2019 - 5:12 pm

Anyone new to baking will likely run into issues with this recipe, as it leaves out some basics. First, you have to prep your baking pan with butter and a dusting of almond flour so the cake doesn’t stick. Bring the butter to room temp. Use a mixer. First, cream the butter and sweetener. Then add the sour cream and mix until combined. Add the eggs one at a time, mixing until each is combined. Add the vanilla, then the dry ingredients and mix again until it’s all combined into a batter. Thanks for this delicious recipe!

DebbieFebruary 15, 2019 - 8:10 pm

Thanks for the clarification!!

Tulip ThuongApril 7, 2019 - 9:43 am

Thanks for the details, Kristin.???

carol loganAugust 21, 2020 - 8:55 pm

I beg to disagree. , You dont need to cream the butter etc., , I made it like a DUMP CAKE. all the ingredients in one bowl .
CAME OUT SPECTACULARLY !!

JoyFebruary 9, 2019 - 6:09 pm

I tried this today and it was pretty good. I am new to keto and I’m missing regular flour a lot. Most of the things I’ve made with almond flour just don’t cut it. I think the difference with this recipe was poking the holes and pouring the butter mixture in made it more moist than anything else I’ve had and so I enjoyed it better. One thing I did differently was I had some xylitol sweetener that I had mixed with some cinnamon for something else and since I didn’t want to throw it away I used that. The cinnamon was a really nice touch.

JoyFebruary 9, 2019 - 6:17 pm

(The cinnamon was in the syrup not the cake)

Jerolyn BeyerMarch 11, 2019 - 1:53 am

Do you grease the pan?

hungryelephantMarch 10, 2019 - 9:53 pm

Yes!

Mary MatthewsJune 19, 2021 - 7:48 pm

I am going to make this cake until it comes out perfect mine looked beautiful and smell beautiful it was a nice rise to it but the minute I brought it out it sunk please tell me what I could have done wrong I’m going to keep trying!

hungryelephantJune 19, 2021 - 10:02 pm

it probably needed to cook longer!

SamanthaMarch 23, 2019 - 7:17 pm

I made this in a rectangular pan (don’t have a bunt pan), and it turned out so yummy!
With the last piece I had I decided to add low sugar jam and peanut butter and omg, delicious!!
Do you think I can make a layered cake by making two cakes in my rectangular pan and adding strawberries and whipped cream between the layer and on top? Wondering if it’ll be too sweet and how I should tone down the sweetness. Not adding the syrup? Or will that change the taste of the cake too much?!
Thank you!!!

CeciliaMarch 30, 2019 - 11:29 am

My batter came out super thick, I followed the recipe exactly any idea what I could have done wrong??

hungryelephantMarch 30, 2019 - 11:32 am

Some people have had that issue but it turned out ok after baking

LISA HESSApril 27, 2019 - 3:02 am

Delicious & soooo easy! Grease your pan super good!
Served with strawberries, blueberries & whipped cream!!!
It was a hit for Easter! Totally disappeared! YUMMM!!
Thank you!!

KatiApril 27, 2019 - 9:55 pm

This was SO good. My husband loves all things lime so I changed it up only a bit. I added lime juice and zest to the batter and replaced the water in the sauce with lime juice (until it tasted lime-y enough!). Topped with swerve confectioners sugar and lime zest. PERFECT. Thank you!

CherylMay 11, 2019 - 11:41 pm

This is a winner recipe, but in your directions, you could clarify what size (cup capacity) bundt pan you used. My cake was about 1/2 the size (in rise) that is should be. Next time I would double this recipe. The butter syrup takes this over the top great! I am serving this for Mother’s Day tomorrow, with strawberries and a smidge of chocolate buttercream piped along the bottom edge. Also emphasize buttering or spraying the bundt pan- I sprayed mine with coconut oil, but will use MORE next time…. Yes… there will be a next time!!

hungryelephantMay 12, 2019 - 3:27 pm

glad you like it and i will definitely add those measurements and extra greasing!

Chelsey UrianzaMay 14, 2019 - 4:13 pm

Hi there! First of all…AMAZING recipe! I made this for a friend doing Keto and he cannot stop raving about it! Such being, he actually wants me to bring 2 of them to his house! My only issue is…I only have 1 bundt pan and not enough time! Do you think this can be made in a sheet pan, and if so, what size/time would work best? Thank you so much!

hungryelephantMay 14, 2019 - 4:47 pm

Yes it should be fine! I’d probably do it at 30 minutes and check from there. An average size one would be best. 21×15?

Chelsey UrianzaMay 14, 2019 - 4:51 pm

Wait what….a 21×15? I don’t have a 21×15! I have a 9×13? 11×7? 12×8? Anything?! Haha

hungryelephantMay 14, 2019 - 5:03 pm

I dunno! I googled average size and thats what came up! Ahahaha 9×13 will be fine! Still try 30 minutes but check with a toothpick

Chelsey UrianzaMay 14, 2019 - 5:04 pm

I think I meant regular rectangular…not sheet…I apologize for the confusion =[

hungryelephantMay 14, 2019 - 5:05 pm

No worries! 9×13 should be fine!

Chelsey UrianzaMay 17, 2019 - 2:29 pm

I just thought I’d follow up and let you know that I baked this recipe in a 12×10 (half steam table tray), poked/poured as normal, cooled, then dusted with Swerve powdered sugar…STILL just as perfect! My keto friend said he devoured 4 pieces as soon as he got home! Thank you so much– this one is def a keeper (:

hungryelephantMay 17, 2019 - 2:49 pm

Yay! so glad to hear! 🙂

ShannonJuly 3, 2019 - 6:14 pm

I followed the recipe to a tee and had a separate thermometer to check the oven temperature, but it was still uncooked after 35 minutes. I put it in for an extra 5 minutes, but it still seemed undone. I was hoping it might set as it sat out, but nope. When I tried to flip it out of the binder cake pan, it came out as a broken up mess. If you think it needs more time, I recommend going with your gut.
:o(

15+ Awesome & Delicious Keto Cake Recipes | Dr. Davinah's EatsJuly 14, 2019 - 3:18 pm

[…] Keto Kentucky Butter Cake […]

TrinaJuly 17, 2019 - 1:59 pm

Made this and it looks nothing like photo was flat did not rise. and my powder was. Not expired . And the cake had a gritty texture.

hungryelephantJuly 17, 2019 - 2:11 pm

hey trina! it sounds like the baking powder was an issue. I realize you said it’s not expired, however baking powder can go bad quite easily and if it’s been opened for sometime, it can lose it’s power while not actually expired. hope that helps!

KimNovember 20, 2019 - 12:22 pm

For the cake ingredients, do you use room temp or cold butter?

hungryelephantNovember 20, 2019 - 4:07 pm

actually the butter should be melted! Ive adjusted the recipe!

RobinFebruary 4, 2020 - 1:25 pm

This is by far my favorite cake. I make it the way its written but also make it in donut pans and put butter/swerve frosting on it to replicate a favorite missing treat for my kids. Thanks so much for changing our lives with this treat!

HeatherApril 1, 2020 - 11:10 am

Made this yesterday and it was delicious! My keto family were raving about it. It’s a little sweet but I didn’t mind. I made it as is. It has potential to add flavoring like almond, orange, lemon, cinnamon etc. Thank you!

ChristaApril 6, 2020 - 10:22 pm

This cake is so amazing! It smelled so good and I couldn’t wait for it to cool so I dug in while still warm and omg, unbelievable! Thank you for such a keto knock out dessert!

Nicole VukcevicApril 30, 2020 - 9:45 pm

Thank you so much! I’ve made this recipe so many times! A few times as is, occasionally with rum added to the butter sauce. Today it was the butter sauce with fresh raspberries mashed in, reduced down, and then strained. Pour over the top. This recipe is amazing and versatile! My diabetic husband thanks you as he can have sweets again! THANK YOU!!

MaryMay 22, 2020 - 5:13 pm

My cake didn’t rise I even checked my baking powder with water test it was fine.

Lauren DavisMay 25, 2020 - 7:31 pm

I just opened my baking powder so not sure it was that but mine didn’t rise either. I also watched the video afterwards. I think the order you added the ingredients mattered. Would suggest altering the recipe to match the video. I just combined everything like the recipe says and could tell from the batter it would be a mealy texture.

carol loganAugust 21, 2020 - 9:03 pm

I have made many Keto desserts. THIS IS BY FAR THE BEST KETO CAKE / DESSERT EVER.
Thank you for sharing this dessert. Have signed up for your news letter. Cant wait to try more recipes from THE HUNGRY ELEPHANT.

CarolAugust 24, 2020 - 1:23 pm

I would like to send this to my granddaughter at university…do you think it would travel well in hot weather? Thank you!

hungryelephantAugust 26, 2020 - 10:11 am

Im honestly not sure. I would advise against it just incase!

Carol LJanuary 16, 2021 - 5:12 pm

Mine came out great! I would love to change it up a little next time. Maybe some berries and cream or drizzle a bit of sugar free melted chocolate on top.

Heather SnodgrassMay 6, 2021 - 9:43 pm

I love this recipe, works our perfect very time. I change up the extracts just to change the flavor. My issue is, I can never get it out of the pan pretty. I made this today and over sprayed the pan and it still didn’t work. Any suggestions on what to do to get it out of the pan?

hungryelephantMay 6, 2021 - 11:35 pm

Try a silicone pan!

Cass GeigerJune 25, 2021 - 1:41 pm

I think some of the problems people are having is that there are different levels of almond flour. Almond meal is not finely ground, and will probably result in very thick batter that won’t rise. Superfine almond flour is nearly like wheat flour in consistency, and should result in a more cake-like batter and a much better, rising cake. There are also major differences in brands of almond flour. Most keto recipes recommend using only Bob’s Red Mill superfine almond flour from blanched whole almonds for baking. It yields a light colored, easy to pour batter. Almond flour made from unblanched whole almonds will result in a brown, mealy, thick batter. Hope this helps with some of the problems people are having with their batter. .

Greta AnthonyJuly 8, 2021 - 12:17 pm

I just made this after watching high falutin’s video on it. I don’t have a bunt pan so used a 9″ round pan. Cooked it for the exact same amount of time and temp. Didn’t use my big oven used my countertop airfryer/oven on the bake setting. Turned out fantastic, didn’t get as high as it would’ve in a bunt pan but it’s moist and really tasty. Thank you so much for this easy to make simple recipe. Since my husband can’t eat almond flour I’ll be cutting it into one serving size pieces and freezing.

Shalisha AlstonDecember 5, 2021 - 10:39 am

I made this last night. so delicious.

SandraJanuary 13, 2022 - 1:38 pm

Could you sub Greek yogurt for sour cream?

hungryelephantJanuary 13, 2022 - 2:21 pm

Yup!!

jeffJuly 1, 2022 - 1:47 pm

Looks delicious! Can I use non-fat plain greek yogurt instead of sour cream?

hungryelephantJuly 1, 2022 - 3:43 pm

Yes! that should be fine!