KETO BUTTER CAKE
Fat 28g
Carbohydrates 2g
Protein 4g
Course:
Dessert
Calories: 279 kcal
Ingredients
Bottom Layer
- 3 tbsp coconut flour
- 1/4 cup powdered erythritol
- 1 tsp baking powder
- 1 tbsp beef gelatin (optional)
- 8 tbsp butter, room temperature
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature
Top Layer
- 8 tbsp cream cheese, room temperature
- 1/4 cup powdered erythritol
- 1/2 tsp vanilla extract
- 50 drops liquid stevia
- 2 large eggs, room temperature
Instructions
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1. Preheat your oven to 350 degrees and grease an 8-inch spring form pan with coconut oil spray.
Bottom Layer
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2. Add the butter, vanilla extract and eggs into a large mixing bowl and combine using a hand mixer.
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3. Add the coconut flour, erythritol, baking powder and optionally the gelatin, and combine using a spatula.
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4. Set aside.
Top Layer
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5. In a large mixing bowl, cream together the butter and cream cheese using a hand mixer.
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6. Add in the vanilla extract, erythritol, stevia and eggs, and combine with the hand mixer until smooth.
Cake
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7. Form the bottom layer (crust) into the bottom of the spring form pan using your hands.
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8. Pour the top layer on top of the crust layer and give it a few taps to release the air bubbles.
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9. Bake in the oven for 30-35 minutes. It's ready to be taken out once the edges start to brown. Allow to cool for 15-20 minutes.
