KETO CHEDDAR CHEESE BUTTER CAKE

Cheese and butter cake is a perfect match ! I love the sweet and savory taste with a soft and moist texture. I used a mix of regular and sharp cheddar but if you prefer a stronger cheese flavor, you can use any stronger grated cheese. I actually tried topping with more cheese for a little extra flavor but after baking, the top became hard and crispy which was fine but it was hard to cut through without messing the cake so I had to omit it for the video. Maybe next time, I will do a version with cream cheese frosting topped with more shredded cheese hehe..

KETO CHEDDAR CHEESE BUTTER CAKE

Cheese and butter cake is a perfect match ! I love the sweet and savory taste with a soft and moist texture. I used a mix of regular and sharp cheddar but if you prefer a stronger cheese flavor, you can use any stronger grated cheese

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Calories 316 kcal

Ingredients

  

• 360/3 g/cups Almond flour (OR Coconut flour = 90 g / 3/4 cup. Note that in the video, almond flour was used)225/1
• 225/1 g/cups Unsalted Butter (room temperature)
• 8/2 g/tsp Baking Powder
• 3/3/4 g/cups salt
• 4 large eggs
• 100/1/2 g/cups allulose R any keto friendly sweetener. I recommend using erythritol or lakanto so that the cake has a nicer color. Allulose tends to caramelize too quickly causing over browning)
• 2 tsp Vanilla Extract
• 120/1.45 g/cups Shredded Cheddar Cheese (Note: I used a mix of half regular cheddar and half sharp cheddar. If you like a stronger cheese flavor, you can also use any stronger grated cheese. I actually tried putting extra cheese on the top about 30 g but after baking, the top is hard and crispy which is fine but it was so hard to cut into the cake without messing it. Hence, I chose to omit the cheese topping for the video.)

Instructions

 

• Preheat the oven to 340F or 170C.
• In a bowl, add the butter and sweetener. Beat at medium high speed with a handheld or stand mixer until light and fluffy.
• Add the eggs one at a time and whisk to combine.
• Add the vanilla extract and whisk to combine.
• Add the flour, salt, baking powder and whisk to combine. Switch to a spatula and mix thoroughly until thick and smooth.
• Add the shredded cheese and mix until well combined.
• Roughly line an 8 inch (or 20 cm) round pan with parchment paper for a rustic look. This also makes it easier to handle the grease. You can also use any other suitable pan but do not use too small and narrow pan as it will be more difficult to cook the cake properly.
• Scoop the batter into the pan and spread evenly.
• Bake for 40 to 50 minutes or until cooked. Test with a wooden skewer. If the top of the cake is browning too fast, cover with foil.
• Let cool then remove the cake from the pan.

Notes

Nutrition

Calories: 316kcalCarbohydrates: 4.5gProtein: 4.3gFat: 29.5gFiber: 2.1g

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