Keto Kentucky Butter Cake

Ingredients:

For the cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened vanilla protein powder (or whey protein powder)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter (softened)
• 1 cup erythritol (or preferred keto sweetener)
• 4 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or another milk of choice)
• 1/4 cup sugar-free vanilla pudding mix (optional, for added richness)

For the butter glaze:

• 1/4 cup butter (melted)
• 1/4 cup erythritol (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons heavy cream

Instructions:

1. Preheat the oven: Set the oven to 350°F (175°C). Grease a bundt pan or line with parchment paper for easy release.
2. Prepare the cake batter:
   • In a large bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, and salt.
   • In a separate bowl, cream the softened butter and erythritol together using a hand mixer or stand mixer until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the sour cream, vanilla extract, and almond milk until fully incorporated.
   • Slowly mix in the dry ingredients until the batter is smooth. (If you’re using the sugar-free vanilla pudding mix, add it in at this point for extra moisture and richness.)
3. Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 40-45 minutes or until a toothpick comes out clean when inserted into the center of the cake.
4. Make the butter glaze:
   • In a small saucepan over low heat, combine the melted butter, erythritol, vanilla extract, salt, and heavy cream.
   • Stir occasionally until the erythritol has fully dissolved and the glaze is smooth and creamy.
5. Glaze the cake: Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes before turning it out onto a wire rack.
   • While the cake is still warm, drizzle the butter glaze over the cake, allowing it to soak in. You can drizzle more glaze as desired.
6. Cool and serve: Let the cake cool completely before slicing and serving. Enjoy the deliciously moist, rich Kentucky Butter Cake!

Tips:

• You can store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.
• Feel free to adjust the sweetness level to your taste preferences by adding more or less erythritol.

Enjoy your keto-friendly, buttery cake!