Brown butter makes everything better! I mean, it truly is a game-changer. This keto brown butter cake became my family’s all-time favorite almost immediately.
And the secret was taking the time to brown the butter.
When you cook butter until the milk solids turn brown, you intensify the flavor. This adds a great depth of flavor to the cake that cannot be achieved any other way.
This low-carb brown butter cake recipe uses both butter and cream cheese in the batter, as well as brown butter icing that soaks into the baked cake. Yum. This makes this a very moist, low-carb cake.
The making of this brown butter bundt cake was not only a delicious treat but a stellar-looking dessert that even your non-keto folks will rave about.
I have quite a number of keto cakes that you should also check out if you are a fan of cakes doing keto.
Low-Carb Brown Butter Cake
I knew I had a winner when my picky son, who doesn’t do keto, declared it was the best thing he’s ever tasted of mine.
This momma lives for those compliments. Lol, I’ll convince him of this keto lifestyle, one delicious treat at a time.
This keto bundt cake is not your average cake. Unlike some of my other cakes, which can be whipped up quickly, this recipe will require a little more time since you are not only browning the butter but also allowing it to cool until it becomes opaque again.
It’s a step that takes some time but cannot be rushed or skipped.
Doing so will NOT produce the right texture. This extra step allows you to cream the butter and give the pound cake a fine crumb.
To save time, you might want to brown your butter a day before and let it cool in your fridge overnight.
But I promise you that it will be so worth the extra time because you will be rewarded with a rich butter-flavored keto cake that will be well-loved.
I made this recipe with a 9.5-inch 12-cup bundt pan because it allows the cake to bake evenly on all sides and produces a lovely golden crust.
Of course, you can also make it a 12×12 pan or two 9-inch pans with excellent results.
In some circles, this cake is referred to as Kentucky Butter Cake. I guess Kentuckians know how to use butter. But in my home, this became known as the pound cakes of keto pound cakes.
Ingredients Needed
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The following are the ingredients you’ll need; note that the full printable recipe is at the bottom of the post.
- Almond flour, finely milled
- Coconut flour
- Sugar-substitute
- Unsalted butter browned and allowed to solidify
- Vanilla extract
- Full fat cream cheese
- Eggs, room temperature
- Heavy whipping cream, room temperature for both the cake batter and topping
- Confectioner’s sugar substitute, for the brown butter sauce
- Sea salt
- White vinegar
How Do You Make Brown Butter
Since the star ingredient in this low-carb cake is brown butter, it’s vital to know how to properly brown your butter.
Using a light-colored pan when browning your butter is important because you want to see the butter change colors; otherwise, you risk burning your butter, and that’s not at all tasty.
I suggest you use a stainless steel pan because it’s light-colored and conducts heat evenly. Then, it’s just a matter of adding your butter to the pan and setting the heat to medium-low.
It’s essential to keep a watchful eye when browning your butter since the process is relatively quick.
The butter will start foaming as it cooks, so keep stirring and looking at the solids at the bottom of the pan to see how the color changes.
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As it approaches the right state, you’ll notice less foaming and that the butter starts to have a distinct nutty smell and a lovely amber-brown color.
Once the brown butter achieves a light brown tone, it’s key to remove it from the heat, transfer the butter to a heatproof bowl, and allow it to cool in the refrigerator.
How To Make A Keto Brown Butter Cake
The only tools you’ll need are an electric mixer, a bowl, a bundt pan, and a stainless steel pan to brown the butter in.
Let me also mention that the type of bundt pan you use is important. Not all are created equal, and after a while, bundt pans don’t release the cakes well, so investing in a good one is worth the tiny investment.
I use CasaWare’s brand because it has a granite ceramic that makes for easy-release baking.
Traditionally, brown butter cake calls for buttermilk, but buttermilk is way too high in carbs to make it into this recipe.
However, I make my own buttermilk by adding a little white vinegar to room-temperature heavy whipping cream.
Again, don’t skip this step since it adds yet another layer of flavor to this keto brown butter cake.
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I sure hope you will give this keto-friendly brown butter bundt cake a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Oh, and if you are a fan of brown butter, you should also try our keto brown butter donuts inspired by this recipe.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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Keto Brown Butter Cake (Gluten-Free)
This keto brown cake features brown butter in both the batter and icing for one delicious buttery keto-friendly treat.
Ingredients
- 2 1/2 cups of finely milled almond flour, measured and sifted
- 1 cup of coconut flour
- 3/4 cup unsalted butter melted and lightly browned and allowed to cool until solid
- 5 eggs, room temperature
- 8 ounces of cream cheese, room temperature
- 1 1/4 cups of sugar substitute, Lakanto
- 1 teaspoon of vanilla extract
- 2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of white vinegar
- 1/2 cup of heavy whipping cream
Brown Butter Icing
- 1/4 cup butter unsalted butter
- 3/4 cup of confectioner's sugar substitute
- 1/4 cup of heavy cream
- Pinch of sea salt
Instructions
- Begin by browning the butter: In a small saucepan, preferably a stainless steel pan, brown the butter for the cake over medium heat, stirring constantly. The butter will begin to foam and bubble after 2-4 minutes, and you should begin to see brown bits on the bottom of the pan. At this point remove from the heat immediately and continue to stir until the butter begins to lightly brown to a golden amber color.
- Transfer the brown butter to the refrigerator and allow the butter to become opaque and solid; this can take up to two hours.
- Once the butter is solid, bring it to room temperature for about 20 minutes so that it softens.
- Preheat the oven to 350 degrees.
- Grease well with solid butter in a 12-cup capacity bundt pan.
- Measure and sift the almond flour and place it in a large bowl.
- Measure the coconut flour and add to the large bowl with the sifted almond flour.
- To the large bowl, add the baking powder and salt.
- Make the keto buttermilk by adding vinegar to the heavy whipping cream and set aside.
- Using an electric beater, mix the cream cheese and sugar substitute until light fluffy.
- Add the brown butter and beat until well incorporated.
- Next, add the vanilla extract.
- Add the eggs one at a time. Be sure to combine well after each addition.
- Slowly add all the dry ingredients, one tablespoon at a time, while continuing to use the mixer.
- Fold in the buttermilk.
- Add the batter to the bundt pan.
- Bake the cake in the center rack for 45-50 minutes until an inserted toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting to a baking rack.
- While the cake cools completely on the baking rack, make the butter icing.
- Then drizzle the entire cake with the icing allowing it to seep into the cake.
- Optional: sprinkle a tablespoon of confectioner's sugar substitute on the top of the cake.
- Once the icing has been added, allow the cake to absorb the icing and set it for another 10 minutes before slicing and serving.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Butter icing
- Brown the 1/4 cup unsalted butter until brown like you browned the butter for the cake batter.
- To the hot butter, add 3/4 cup confectioners sugar substitute and the heavy cream.
- Combine well and drizzle to the top of the cake while the icing is still warm.
Notes
Browning the butter for the cake batter and then allowing it to fully cool and solidify is essential. If the butter does not completely become solid the texture of the cake will not be correct.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 255Total Fat: 22.6gSaturated Fat: 10.3gCholesterol: 82mgSodium: 120mgCarbohydrates: 7.5gNet Carbohydrates: 3.6gFiber: 3.9gSugar: .1gProtein: 6.2g
