KETO BUTTER CAKE

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As I am in the midst of working on a project where I have to simplify a few of my recipes here, I managed to come up with a short cut version for this Keto Butter Cake. It is super easy, no tools required and not necessary to beat the butter and sweetener first so I thought I will share it with you.

This recipe is just simply adding the wet to the dry ingredients and I was so happy that it worked. The result is quite similar to the original version – very moist and delicious ! The only difference is that this method saves so much time and cleaning work as no mixer is required.

KETO BUTTER CAKE

As I am in the midst of working on a project where I have to simplify a few of my recipes here, I managed to come up with a short cut version for this Keto Butter Cake. It is super easy, no tools required and not necessary to beat the butter and sweetener first so I thought I will share it with you. This recipe is just simply adding the wet to the dry ingredients and I was so happy that it worked.
The result is quite similar to the original version – very moist and delicious ! The only difference is that this method saves so much time and cleaning work as no mixer is required.
Servings 0
Calories 192 kcal

Ingredients
  

DRY INGREDIENTS

WET INGREDIENTS

Instructions
 

  • Preheat the oven to 350 F or 180 C.
  • In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
  • In a separate bowl, add all the dry ingredients and mix until well combined.
  • Add the wet into the dry ingredients and whisk until well combined. The batter is smooth and thick.
  • Pour the batter into a greased 8×4 inch loaf pan lined with parchment paper at the bottom. In the video, I used an 8×4 inch silicone loaf pan lightly greased with butter. Spread evenly.
  • Bake at the middle rack for 45 to 55 minutes or until a wooden skewer comes out clean.
  • If the top is browning too fast, cover with foil.
  • Once ready, remove from the pan and let the cake rest upside down for 15 minutes. This is to prevent the butter from settling at the bottom.
  • After 15 minutes, turn over and slice accordingly.
  • This recipe makes about 14 to 16 servings.
  • 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 for up to a week or freeze for months.

Video

Nutrition

Calories: 192kcalCarbohydrates: 2.8gProtein: 4.2gFat: 18.4gFiber: 1.3g
Tried this recipe?Let us know how it was!

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