Keto Kentucky Butter Cake.😎

Ingredients:

For the Cake:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated erythritol or your preferred keto-friendly sweetener
• 4 large eggs
• 1 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

For the Butter Sauce:

• 1/2 cup unsalted butter
• 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
• 2 tablespoons water
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a bundt cake pan with butter or non-stick cooking spray.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well and set aside.
3. In another large bowl, cream together the softened butter and erythritol until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Begin and end with the dry ingredients, mixing well after each addition.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the butter sauce. In a small saucepan, melt the butter over medium heat. Add the erythritol and water, stirring until the sweetener is dissolved. Remove from heat and stir in the vanilla extract.
9. Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
10. Poke holes in the cake using a skewer or fork. Pour the butter sauce evenly over the cake, allowing it to soak in.
11. Let the cake cool completely in the pan before transferring it to a serving plate.
12. Slice and enjoy your keto Kentucky Butter Cake!

Remember to adjust the sweetness to your liking and enjoy this keto-friendly version of a classic dessert!