Keto Salted Caramel Kentucky Butter Cake

Keto Salted Caramel Kentucky Butter Cake

Indulge in the luxurious flavors of a Keto Salted Caramel Kentucky Butter Cake, where richness meets the low-carb goodness of a ketogenic lifestyle. This meticulously crafted dessert blends the warmth of traditional Kentucky butter cake with the sophisticated allure of salted caramel, all while adhering to the principles of ketogenic eating.

Creating the Perfect Cake Base

At the heart of this masterpiece lies a meticulously crafted cake base. We combine almond flour, a staple in low-carb baking, with softened unsalted butter and granulated erythritol, our preferred keto-friendly sweetener. Eggs, heavy cream, and a dash of vanilla extract enrich the batter, resulting in a moist and tender crumb that embodies the essence of indulgence.

Elevating with Salted Caramel Sauce

The pièce de résistance of this culinary journey is the sumptuous salted caramel sauce. In a delicate dance of flavors, butter melts into a golden pool, blending seamlessly with erythritol until it reaches a luscious, bubbly state. With a gentle stir, heavy cream is introduced, infusing the mixture with velvety smoothness. A touch of vanilla extract and sea salt complete the transformation, yielding a decadent sauce that promises to enchant every palate.

Infusing Flavor with Butter Glaze

To crown our masterpiece, a buttery glaze cascades over the cooled cake, adding a final layer of flavor and sophistication. Butter, erythritol, and water mingle in a small saucepan, their union culminating in a glossy coating that glistens under the light. This glaze not only enhances the cake’s visual appeal but also ensures each bite is a symphony of taste sensations.

Savoring the Experience

As the cake emerges from the oven, aromas of butter and vanilla fill the air, signaling the beginning of a truly indulgent experience. With each slice, the fork descends into layers of moist crumb, saturated with the richness of salted caramel and butter glaze. Every bite is a revelation, a harmonious blend of textures and flavors that captivates the senses and leaves a lasting impression.

In conclusion, the Keto Salted Caramel Kentucky Butter Cake transcends the boundaries of traditional desserts, offering a sophisticated twist on a beloved classic. From its tender crumb to its decadent toppings, every element speaks to the artistry and innovation that define ketogenic baking. So, treat yourself to a slice of indulgence and embark on a culinary journey unlike any other.


Keto  Salted Caramel Kentucky Butter Cake


For the Cake:

  • 2 cups almond flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
  • 3 large eggs
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Salted Caramel Sauce:

  • 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

For the Butter Glaze:


1. Preheat the oven to 325°F (160°C). Grease a 9×9-inch baking pan with butter or line it with parchment paper.

2. In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. In another bowl, whisk together the almond flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the heavy cream, and mixing until well combined.

6. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. While the cake is baking, prepare the salted caramel sauce. In a small saucepan, melt the butter over medium heat. Stir in the erythritol and cook until it’s melted and bubbly, about 3-5 minutes.

8. Slowly add the heavy cream while stirring continuously. Let the mixture simmer for another 2-3 minutes until it thickens slightly.

9. Remove the saucepan from the heat and stir in the vanilla extract and sea salt. Set aside to cool.

10. Once the cake is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes.

11. While the cake is still warm, poke holes all over the top using a skewer or fork.

12. Pour the salted caramel sauce evenly over the warm cake, allowing it to seep into the holes.

13. To make the butter glaze, combine the butter, erythritol, and water in a small saucepan. Cook over medium heat until the erythritol is dissolved and the mixture is well combined.

14. Pour the butter glaze over the cake and spread it evenly with a spatula.

15. Allow the cake to cool completely before slicing and serving.