Description
This Mini Keto Butter Cake is a delightful low-carb dessert perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup unsalted butter, softened
- 1 cup erythritol or other low-carb sweetener
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and erythritol until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until fully combined.
- Pour the batter into a greased cake pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
Notes
- Store leftovers in an airtight container in the fridge for up to a week.
- This cake can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg