37+ Delicious Keto Butter Cake Recipes for Any Occasion

If you’re following a keto lifestyle but miss the rich, comforting flavors of traditional cakes, look no further than these 37+ keto butter cake recipes!

Keto-friendly desserts don’t have to be boring or lacking in flavor, and butter cakes are the perfect solution.

With their rich texture, moist crumb, and endless variations, keto butter cakes allow you to indulge in something sweet without the guilt.

From fruity to chocolatey, nutty to spiced, these 37+ recipes offer something for every craving, so you never have to feel deprived.

Whether you’re hosting a gathering, celebrating a special occasion, or simply treating yourself to a delicious dessert, you’ll find the perfect keto butter cake recipe here.

37+ Delicious Keto Butter Cake Recipes for Any Occasion

Incorporating these 37+ keto butter cake recipes into your dessert repertoire means you’ll never have to miss out on indulgence again.

Whether you’re looking for a zesty lemon poppy seed cake, a rich chocolate mocha cake, or a comforting cinnamon roll-inspired version, these recipes will satisfy every sweet tooth while keeping you in ketosis.

With the perfect balance of flavor and texture, these keto-friendly butter cakes will make every occasion a little sweeter, and every bite a little more delicious.

So, preheat your oven, gather your ingredients, and get ready to bake up some mouthwatering keto butter cakes that will be a hit at any gathering.

Classic Keto Butter Cake

A decadent, moist, and buttery delight that perfectly fits your keto lifestyle. This classic keto butter cake has the perfect balance of richness and sweetness, making it a crowd-pleaser for any occasion. It’s a guilt-free indulgence that satisfies your cravings without derailing your diet.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease a small loaf or 8-inch round pan with butter. In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. In another bowl, beat softened butter and erythritol until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream. Gradually fold in the dry ingredients until the batter is smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before slicing.

This classic keto butter cake is the ultimate combination of simple preparation and elegant flavor. Perfect for tea-time, a quick dessert, or just as a sweet keto snack, it never fails to impress. Serve with a dollop of whipped cream or fresh berries for an extra special touch.

Lemon Keto Butter Cake

Bright and zesty with a buttery base, this lemon keto butter cake is a refreshing take on the traditional version. The tartness of lemon pairs beautifully with the rich and moist texture, delivering a dessert that is both light and indulgent.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• Zest and juice of 1 large lemon
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or square pan. In a bowl, mix almond flour, coconut flour, baking powder, and salt. In a separate bowl, cream butter and erythritol together. Add eggs one at a time, mixing thoroughly. Stir in vanilla, lemon juice, and zest. Incorporate the dry ingredients into the wet mixture, alternating with the heavy cream. Once the batter is smooth, pour it into the pan. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool before slicing.

This lemon keto butter cake adds a refreshing twist to traditional flavors while staying low-carb. It’s perfect for brightening up a gloomy day or complementing a sunny afternoon. Pair it with lemon glaze or a sprinkle of powdered erythritol for a delightful finish.

Chocolate Keto Butter Cake

Rich, chocolatey, and irresistibly moist, this keto butter cake is a chocolate lover’s dream. With a luscious cocoa flavor and a buttery crumb, it’s a satisfying dessert that keeps you on track with your keto goals.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup cocoa powder (unsweetened)
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease a small loaf or 8-inch round pan. Combine almond flour, coconut flour, cocoa powder, baking powder, and salt in a bowl. Cream butter and erythritol together until fluffy. Add eggs one at a time, followed by vanilla and heavy cream. Gradually fold in the dry ingredients until well combined. Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing.

This chocolate keto butter cake is the perfect way to indulge your sweet tooth while staying true to your low-carb lifestyle. Whether enjoyed as a snack, dessert, or even breakfast treat, this cake is sure to become a favorite. Serve with a drizzle of melted dark chocolate or keto whipped cream for a luxurious finish.

Vanilla Almond Keto Butter Cake

This vanilla almond keto butter cake combines the rich aroma of vanilla with the nutty sweetness of almond for a simple yet sophisticated dessert. Moist, buttery, and perfectly balanced, this cake is a delightful option for any occasion.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round pan. In a bowl, mix almond flour, coconut flour, baking powder, and salt. Cream together butter and erythritol until smooth and fluffy. Beat in eggs one at a time, followed by vanilla and almond extracts. Gradually add the dry ingredients, alternating with heavy cream, until a smooth batter forms. Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool before serving.

This vanilla almond keto butter cake is a versatile treat that pairs beautifully with coffee or tea. Its delicate flavor makes it perfect for gatherings or simply indulging in some “me-time.” Add a sprinkle of slivered almonds for an elegant finish.

Cinnamon Swirl Keto Butter Cake

A warm and spiced variation of the classic keto butter cake, this cinnamon swirl version adds a comforting touch to your dessert menu. Perfectly moist and rich, with a sweet cinnamon layer, it’s like a keto-friendly hug on a plate.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1 tbsp ground cinnamon
• 2 tbsp powdered erythritol (for swirl)
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease a loaf or 8-inch round pan. Combine almond flour, coconut flour, baking powder, and salt in a bowl. Cream butter and erythritol until fluffy, then mix in eggs one at a time. Add vanilla extract and heavy cream, then fold in the dry ingredients until smooth. In a small bowl, mix cinnamon and extra erythritol. Pour half the batter into the pan, sprinkle with the cinnamon mixture, then top with the remaining batter. Use a knife to swirl the cinnamon layer gently. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool before serving.

This cinnamon swirl keto butter cake is ideal for fall evenings or any time you crave something cozy and sweet. Pair it with a warm cup of tea or coffee for a delightful treat that feels indulgent yet stays keto-friendly.

Coconut Cream Keto Butter Cake

Creamy, tropical, and wonderfully rich, this coconut cream keto butter cake is a delightful escape to paradise. With the natural sweetness of coconut and buttery goodness, this cake is both comforting and indulgent.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1/2 tsp coconut extract
• 1/4 cup canned coconut cream
• 2 tbsp shredded unsweetened coconut
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round pan. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Cream butter and erythritol together, then beat in eggs one at a time. Add coconut extract and coconut cream, mixing until smooth. Gradually fold in the dry ingredients. Pour the batter into the prepared pan, sprinkle shredded coconut on top, and bake for 25-30 minutes, or until a toothpick comes out clean. Cool before slicing.

This coconut cream keto butter cake is a tropical twist on the classic recipe, perfect for adding variety to your keto baking. Its creamy texture and coconut flavor make it an excellent dessert for summer gatherings or when you want a taste of the tropics at home.

Strawberry Keto Butter Cake

A sweet and refreshing keto butter cake, this strawberry version brings a burst of fruity flavor to your dessert table. The natural sweetness of strawberries pairs perfectly with the rich, buttery base, creating a delightful treat that will satisfy any sweet tooth without the carbs.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/2 cup fresh strawberries (chopped)
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round pan. In a bowl, combine almond flour, coconut flour, baking powder, and salt. Cream butter and erythritol until light and fluffy. Add eggs one at a time, followed by vanilla extract and heavy cream. Gradually add the dry ingredients and mix until smooth. Gently fold in the chopped strawberries. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before slicing and serving.

This strawberry keto butter cake is a sweet, refreshing treat perfect for spring or summer gatherings. It’s delicious on its own but can also be served with a dollop of whipped cream or extra fresh berries for a more indulgent dessert.

Pumpkin Spice Keto Butter Cake

This warm and aromatic pumpkin spice keto butter cake combines the rich flavors of fall spices with the buttery goodness of a classic keto cake. Packed with cozy flavors of cinnamon, nutmeg, and pumpkin, it’s a perfect dessert for autumn or any time you want a slice of comfort.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup canned pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease a loaf or 8-inch round pan. In a bowl, combine almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, cream butter and erythritol together until fluffy. Add eggs one at a time, followed by vanilla extract and pumpkin puree. Gradually incorporate the dry ingredients into the wet mixture until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Allow the cake to cool before slicing.

This pumpkin spice keto butter cake is the ultimate fall treat, rich in flavor and easy to prepare. Perfect for a cozy evening or a special autumn gathering, it pairs beautifully with a warm cup of coffee or tea. Top with a bit of cinnamon whipped cream for an extra touch of decadence.

Peanut Butter Keto Butter Cake

Rich and indulgent, this peanut butter keto butter cake is a dream for peanut butter lovers. With its creamy peanut butter flavor and moist texture, it’s a satisfying dessert that feels like a treat but stays true to your keto lifestyle.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup peanut butter (sugar-free)
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, combine almond flour, coconut flour, baking powder, and salt. In another bowl, cream butter and erythritol until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and peanut butter. Gradually add the dry ingredients, alternating with heavy cream, until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely before slicing.

This peanut butter keto butter cake is rich, creamy, and indulgent—perfect for those moments when you crave a sweet, peanut-buttery treat. It pairs well with a cup of almond milk or a keto-friendly chocolate drizzle. It’s a must-try for anyone who loves the comforting flavor of peanut butter.

Blueberry Keto Butter Cake

This light and fluffy blueberry keto butter cake is bursting with the natural sweetness of fresh blueberries, perfectly complemented by a rich, buttery base. It’s a refreshing and satisfying dessert that’s perfect for summer or any time you want to enjoy a fruity, keto-friendly treat.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, combine almond flour, coconut flour, baking powder, and salt. In another bowl, cream butter and erythritol until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream. Gradually add the dry ingredients and mix until the batter is smooth. Gently fold in the fresh blueberries. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before slicing and serving.

This blueberry keto butter cake is light, fruity, and incredibly moist. It’s the perfect dessert for any occasion, from a light afternoon snack to a special treat for guests. Top with a dollop of whipped cream or a few extra blueberries for added elegance.

Raspberry Almond Keto Butter Cake

A delicate combination of tangy raspberries and nutty almond flavor, this raspberry almond keto butter cake is a refreshing twist on the traditional butter cake. The bright flavor of raspberries perfectly complements the richness of the almond flour base, making this cake both refreshing and indulgent.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup fresh raspberries
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, mix almond flour, coconut flour, baking powder, and salt. Cream together butter and erythritol until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts, followed by heavy cream. Gradually add the dry ingredients, mixing until smooth. Gently fold in the fresh raspberries. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely before slicing.

This raspberry almond keto butter cake is a fruity and nutty combination that’s perfect for anyone who enjoys a bit of tanginess paired with rich almond flavor. It’s great for brunch, parties, or a delightful snack, and it’s sure to impress anyone who loves keto-friendly, low-carb desserts.

Toffee Keto Butter Cake

This toffee keto butter cake is a decadent dessert that combines the deep, caramelized flavor of toffee with the rich texture of butter cake. The sweetness of the toffee melds perfectly with the buttery crumb, creating a comforting and indulgent treat that fits perfectly within a keto diet.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sugar-free toffee bits (or homemade sugar-free toffee)
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, mix almond flour, coconut flour, baking powder, and salt. Cream together butter and erythritol until fluffy. Add eggs one at a time, mixing thoroughly. Stir in vanilla extract and heavy cream. Gradually add the dry ingredients and mix until smooth. Gently fold in the toffee bits. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely before slicing.

This toffee keto butter cake is the perfect way to enjoy the warm, rich flavor of toffee without the sugar overload. Whether for a special celebration or a casual dessert, it will be a crowd favorite. Top with a little more sugar-free toffee or whipped cream for an extra indulgence.

Chai Spice Keto Butter Cake

Infused with the aromatic spices of chai, this keto butter cake is a cozy and flavorful treat. With the warming combination of cinnamon, cardamom, ginger, and cloves, this cake brings the perfect balance of spice and sweetness, making it a comforting dessert for colder months or any time you want something fragrant and indulgent.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, combine almond flour, coconut flour, baking powder, and salt. In another bowl, cream butter and erythritol until smooth and fluffy. Add eggs one at a time, mixing thoroughly. Stir in vanilla extract, cinnamon, cardamom, ginger, and cloves. Gradually add the dry ingredients and mix until smooth. Incorporate heavy cream and blend until the batter is fully combined. Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before slicing.

This chai spice keto butter cake is a perfect autumn or winter treat, offering a delightful mix of spices that’s both warming and comforting. It pairs beautifully with a hot cup of chai or tea and is sure to leave a lasting impression at gatherings or when you’re in the mood for something cozy.

Mocha Keto Butter Cake

For coffee and chocolate lovers, this mocha keto butter cake combines the bold flavors of espresso and cocoa into a decadent, low-carb dessert. It’s rich, moist, and indulgent with a subtle coffee flavor that perfectly complements the sweetness of the cake.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules
• 1/4 cup cocoa powder (unsweetened)
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, combine almond flour, coconut flour, baking powder, cocoa powder, and salt. In another bowl, cream butter and erythritol until light and fluffy. Dissolve the instant coffee granules in a tablespoon of warm water and add it to the butter mixture, followed by vanilla extract and eggs. Gradually add the dry ingredients, mixing well, then stir in heavy cream until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool before slicing.

This mocha keto butter cake is an irresistible treat for coffee enthusiasts and chocolate lovers alike. It’s the perfect dessert for breakfast, brunch, or any time you want a rich, flavorful treat. Serve it with a cup of coffee or keto-friendly whipped cream for an extra indulgence.

Peach Keto Butter Cake

This peach-flavored keto butter cake brings the juicy sweetness of peaches into a rich, buttery dessert. With a hint of fruitiness and a moist texture, this cake is an excellent choice for a summer dessert or a refreshing treat to enjoy year-round.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup fresh or frozen peaches (chopped)
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, combine almond flour, coconut flour, baking powder, and salt. In a separate bowl, cream butter and erythritol until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and almond extracts. Gradually add the dry ingredients and blend until smooth. Gently fold in the chopped peaches, then pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool before slicing.

This peach keto butter cake is light, fruity, and packed with flavor. It’s perfect for serving at a summer party or enjoying as a snack with your favorite low-carb drink. The sweetness of the peaches and the richness of the butter make for an irresistible combination.

Lemon Poppy Seed Keto Butter Cake

This zesty lemon poppy seed keto butter cake is a refreshing and vibrant dessert that balances the tartness of lemon with the crunch of poppy seeds. Its light texture and bright flavor make it a perfect treat for spring or when you need a citrusy lift.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp poppy seeds
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, mix almond flour, coconut flour, baking powder, and salt. In another bowl, cream butter and erythritol together until smooth and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, lemon juice, and heavy cream. Gradually fold in the dry ingredients until smooth. Add poppy seeds and mix gently. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before slicing and serving.

This lemon poppy seed keto butter cake offers a wonderful combination of fresh, citrusy flavor with a slight crunch from the poppy seeds. It’s an excellent choice for a spring brunch or as a refreshing dessert after a light meal. The cake is light but satisfying, making it a delightful keto treat for anyone craving a fruity, flavorful dessert.

Chocolate Mint Keto Butter Cake

For mint and chocolate lovers, this chocolate mint keto butter cake is the perfect dessert. The cool mint flavor pairs beautifully with the rich chocolatey base, creating an indulgent dessert that stays true to keto principles without sacrificing flavor.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp peppermint extract
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, combine almond flour, coconut flour, cocoa powder, baking powder, and salt. In another bowl, cream butter and erythritol together until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and peppermint extract, followed by heavy cream. Gradually add the dry ingredients and mix until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely before slicing.

This chocolate mint keto butter cake is an absolute treat for those who love the combination of mint and chocolate. The mint gives it a refreshing kick, while the cocoa provides rich depth. It’s an indulgent yet guilt-free way to enjoy the beloved chocolate-mint pairing, perfect for a dessert after dinner or an afternoon snack with your favorite beverage.

Cinnamon Roll Keto Butter Cake

A delightful take on the classic cinnamon roll, this keto butter cake is infused with the comforting flavors of cinnamon and brown sugar, all without the carbs. It has a rich, buttery texture with sweet cinnamon swirls running through the cake, offering the perfect low-carb comfort food.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 1/4 cup heavy cream
• A pinch of salt
• 1 tbsp coconut flour (for the cinnamon swirl)
• 2 tbsp powdered erythritol (for the cinnamon swirl)

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, combine almond flour, coconut flour, baking powder, and salt. In another bowl, cream butter and erythritol until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream. Gradually add the dry ingredients and mix until smooth. In a small bowl, combine cinnamon, coconut flour, and erythritol to make the cinnamon swirl. Pour half of the batter into the prepared pan, sprinkle the cinnamon mixture evenly on top, then add the remaining batter. Use a knife to swirl the cinnamon mixture through the batter. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely before slicing.

This cinnamon roll keto butter cake brings the flavor of a warm cinnamon roll into a keto-friendly, cake form. With its perfect balance of sweetness and spice, it’s a great way to enjoy the beloved cinnamon roll flavor without the sugar and carbs. It’s a perfect breakfast treat, snack, or dessert and pairs beautifully with a cup of coffee or tea.

Coconut Lime Keto Butter Cake

This coconut lime keto butter cake is a tropical treat that brings together the refreshing zest of lime and the rich, nutty flavor of coconut. It’s a moist, flavorful cake that will transport you to a beachy paradise, making it perfect for summer gatherings or any time you crave a refreshing dessert.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup shredded unsweetened coconut
• Zest of 2 limes
• 2 tbsp lime juice
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, combine almond flour, coconut flour, baking powder, and salt. In another bowl, cream butter and erythritol together until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lime zest, lime juice, and heavy cream. Gradually incorporate the dry ingredients and mix until smooth. Fold in the shredded coconut and pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool before slicing and serving.

This coconut lime keto butter cake is a bright and tropical dessert, perfect for adding a burst of citrus to your keto baking. The rich coconut flavor balances perfectly with the tart lime, making it a refreshing and indulgent treat that can be enjoyed any time you need a vacation-in-a-bite.

Salted Caramel Keto Butter Cake

Indulgent and decadent, this salted caramel keto butter cake brings the rich, buttery flavor of caramel with a hint of salt to create the perfect sweet-and-salty combination. It’s a luxurious dessert that delivers all the flavors of classic caramel without the carbs.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 2 tbsp sugar-free caramel sauce (or homemade)
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, combine almond flour, coconut flour, baking powder, and salt. In another bowl, cream butter and erythritol together until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and heavy cream. Gradually add the dry ingredients and mix until smooth. Gently fold in the sugar-free caramel sauce. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Allow the cake to cool before slicing and serving. Drizzle extra caramel sauce over the top and sprinkle a pinch of salt for the finishing touch.

This salted caramel keto butter cake is perfect for anyone who loves the combination of sweet and salty flavors. It’s rich, decadent, and oh-so-satisfying, making it ideal for a special occasion or a sweet treat after dinner. Serve with a scoop of keto-friendly ice cream for an extra indulgence.

Rhubarb Keto Butter Cake

A slightly tangy and refreshing twist on the classic butter cake, this rhubarb keto butter cake brings the unique tartness of rhubarb into a soft, buttery base. The subtle sweetness of the cake perfectly balances the tart rhubarb, creating a unique and delicious low-carb dessert.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (softened)
• 1/3 cup powdered erythritol or preferred keto sweetener
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup fresh rhubarb (diced)
• 1/4 cup heavy cream
• A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. In a bowl, combine almond flour, coconut flour, baking powder, and salt. In another bowl, cream butter and erythritol together until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and heavy cream. Gradually add the dry ingredients and mix until smooth. Gently fold in the diced rhubarb, then pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before slicing.

This rhubarb keto butter cake is a unique and delicious dessert, offering a perfect balance of tartness and sweetness. It’s a great choice for spring or summer when rhubarb is in season and makes a delightful treat for those who love slightly tangy desserts. Add a dollop of whipped cream or a few extra rhubarb pieces on top for extra flair.

Note: More recipes are coming soon!