HOW TO MAKE KETO BUTTER CAKE - SOFT, MOIST, BUTTERY & DELICIOUS (COCONUT & ALMOND FLOUR OPTIONS)

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** Some of you have requested for a basic keto butter cake and I thought it would be easy using the base of my existing cake recipes. Unfortunately, I was wrong, and I had to try a few times before getting it right. It was too wet when I added the usual heavy cream. Then I reduced the amount of butter and cream, and it was still wet. Finally, I removed the cream, increased the butter and it turned out perfect. After baking, you may find that it appears oily from the butter but it is normal and that is what makes the cake moist. Just use a paper towel to absorb any excess oil from the bottom of the cake. Once you chill the cake, the oil is not so noticeable and it remains moist. Both options taste as good but of course, the coconut flour version is always a better option in terms of lower net carbs, lower cost and good health benefits. For those who have a problem with eggs, I will attempt to make an eggless version, so fingers crossed! The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total Servings = 15] NUTRITION INFO PER SERVING (COCONUT FLOUR) Total Carb = 0.8 g Dietary Fiber = 0.3 g Net Carb = 0.5 g Calories = 128 Total Fat = 13.5 g Protein = 1.7 g [Total Servings = 15] NUTRITION INFO PER SERVING (ALMOND FLOUR) Total Carb = 4.6 g Dietary Fiber = 2.1 g Net Carb = 2.5 g Calories = 238 Total Fat = 23.2 g Protein = 5.9 g INGREDIENTS Coconut Flour = 90 g / 3/4 cup (OR Almond Flour = 300 g / 2 1/2 cups) Baking Powder = 8 g / 2 tsp Salted Butter (Room Temperature) = 225 g / 1 cup Salt = 1/2 tsp (Optional especially if using salted butter. If using unsalted butter, you may increase the salt content accordingly) Monk fruit = 100 g / 1/2 cup (OR any keto friendly sweetener) Eggs = 4 large Vanilla Extract = 1 tsp DIRECTIONS 1. Preheat the oven at 350F or 180C. 2. In a bowl, beat the butter and erythritol at medium to high speed until light and fluffy. Scrape the sides intermittently. 3. Add the eggs one at a time and whisk to combine. 4. Add the vanilla extract and whisk to combine. 5. Add the coconut or almond flour, baking powder, salt and whisk at low speed to combine. The batter should be smooth and thick. 6. Scoop the batter into an 8x4" loaf pan lined with parchment paper. Spread evenly. 7. Bake for 40 mins for the coconut flour version and 55 mins for the almond flour version as the loaf is bigger. It is done when a wooden skewer comes out clean. 8. If the top is browning too fast, cover with foil. 9. Once the cake is done, rest it upside down for 15 minutes. This is to prevent the butter from settling at the bottom. After resting, turnover and slice the cake accordingly. 10. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate otherwise, it is better to refrigerate earlier. The cake can be eaten chilled, and it actually taste good. It can also be reheated for 30 seconds in the microwave. 11. The cake can be refrigerated for up to a week and frozen for months.