Perhaps you’ve noticed that I have been creating quite a few recipes featuring butter as the main star. I believe this low carb brown butter cake is sure to put a smile on your face. I think I have been using more butter lately because my body is actually craving healthy fats. This is fascinating to me since I spent the greater part of my life running away from dietary fat and eating a very low-fat diet. On a low carb keto diet healthy fats play a major role, so the fact that I am now craving fats is a sign that my body knows instinctually what it needs and is becoming fat adapted.
Have you noticed how the keto diet has had a sudden rise in popularity? Why are people flocking to a ketogenic way of eating? Mainly, because it’s a very effective way to lose weight. However, that’s only one of its many benefits. A Keto diet helps improve your metabolism, reduce inflammation and enhance cognitive function. People are becoming aware of this way of eating because so many people are seeing major results on it. What about the amazing foods you can eat on this plan? I mean if the idea of having a low carb brown butter cake doesn’t appeal to you, I don’t know what will.
Randy and I know the benefits first-hand of a keto diet, as it was the very tool God pointed us to when we were desperately seeking a solution for our poor health. You can read more about our personal journey on Our About Page. When we changed our diet now over three years ago, we began to understand ketosis and the role it played in our health.
Lack of knowledge has caused many people to still confuse the pathological process of ketoacidosis with a natural and beneficial state of ketosis. Ketoacidosis happens when our body is extremely deficient in insulin due to diabetes 1 or 2, because blood sugar level are extremely high and uncontrolled. In the state of ketosis, the blood sugar is low and stable, there is a stark difference between the two.
What Forms Ketones?
Well, I’m glad you asked. We were created to use two major energy sources for energy. We can burn glucose (sugar) or ketones (fat). Most of the population uses glucose as their primary fuel. They rarely tap into their ketones and therefore never see the benefits. The main issue is that as a glucose burner they constantly give their bodies a steady stream of sugar, starches and proteins through a high carb diet. Unless they are in a fasted state they simply never see the power of ketones in their blood stream.
The large amount of carbohydrates in our modern diets blocks ketone production. In contrast a low-carb keto diet that is moderate in protein, high in healthy fats helps produce ketones and use that as a more efficient fuel source. How? By breaking down the fatty-acids into ketone bodies, specifically acetoacetate, acetone and beta-hydroxy-butyrate. These ketones are released into the blood stream through our liver once insulin levels are low and the hepatic liver metabolism increases.
All that fancy science just means that when we reduce our carbohydrate levels and raise our healthy fats, we can produce ketones endogenously (produced inside our bodies) and capitalize on its health benefits.
Unfortunately, doing so is not exactly easy. Especially, when you are aiming to be in ketosis around the clock, like Randy and I strive for. It requires a major diet change and the transition from being a glucose burner to a ketone burner, can bring about unpleasant side effects during the first few weeks. It’s not uncommon to experience headaches, weakness, fatigue and what the ketogenic world has coined the keto-flu. In essence it’s not a fun ride moving towards using ketones as your main fuel.
Thankfully, there are ways to make the transition easier and the keto lifestyle doable. With the ability to now get ketones exogenously (we can now drink our ketones), and be in in a state of therapeutic ketosis. People are experiencing the power of ketones sometimes for the first time. Making our journey to share this conversation much more easier. The testimonials that are coming from the community because of this new technology have been very encouraging.
Randy and I have chosen to promote Prüvit’s Keto//OS because we never want someone to feel that they can’t change their diet because it’s way too challenging. What if we had a tool that could reduce carb cravings, give them appetite suppression and energy that is not a strain on their adrenal glands? Why not offer a tool that can allow for a smooth transition?
The very first ingredient in Keto//OS is beta-hydroxy-butyrate, the actual ketone bodies. It just goes to show how it is such a high level product. For more information on how keto//OS works, watch this short 4 minute video and reach out to us for assistance via our contact page below.
Reach out to us with your questions regarding Keto//OS. We are here to assist you on your journey to wellness and would love to help you get started.
But wait Hilda I thought this post was about a recipe? What about that low carb brown butter cake you promised us? I didn’t forget lol. I will admit I can get very passionate about this ketone conversation and its benefits and ramble on.
No need to fear here is the recipe. I love that it’s a cross between a sponge cake and a pound cake. It’s probably one of my easiest recipes and yet it’s packed with flavor because of all that delicious brown butter. We encourage you to check out our Low Carb Cream Cheese Pound Cake If you are looking for a well loved low carb pound cake. It’s our hope that our recipes will make the lifestyle easier and help you gain better health. If you find value in them please help us share our posts via social media and follow our blog.
Low Carb Brown Butter Cake
Serving Size 1 slice of cake
A delicious low carb brown butter cake. It's a very simple recipe packed with a lot of flavor.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 cups of (4 sticks) unsalted butter melted and lightly browned
- 6 large eggs
- 2 cups of finely milled almond flour
- 2 cups of sugar substitute (I use Swerve)
- 1 ½ teaspoon of baking powder
- ½ teaspoon of sea salt
- Pre-heat oven to 350 degrees. Lightly grease a 10-inch spring-form pan with butter.
- Melt and lightly brown the butter in a saucepan and allow to cool completely.
- Beat all the eggs and sugar substitute in a stand-up mixer on high until mixture is thick and a shade of pale yellow, about 6 minutes.
- Add the almond flour by ¼ cup increments into the egg and sugar-substitute batter folding gently with a rubber spatula. *Do not over stir, mix only to combine
- Once the batter has been mixed add the now cooled melted brown butter gently fold into the batter until fully incorporated.
- Pour the batter into the prepared pan.
- Bake the cake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Allow this cake to cool completely before serving. Store in the refrigerator.