Quick Keto Butterscotch Cake

Quick Keto Butterscotch Cake

Quick Keto Butterscotch Cake

This recipe is designed to teach everyone how to make quick keto butterscotch cake
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 9 slices
Calories: 155kcal

Ingredients

  • 120 grams coconut flour (17 TBS)
  • 15 grams baking powder (1 TBS)
  • 1/4 tsp salt
  • 120 grams brown sugar sweetener of choice (2/3 cup) adjust to taste I use brown monkfruit sweetener
  • 4 large room temperature eggs
  • 1/2 cup melted and cooled butter
  • 138 grams room temperature plain yogurt or sour cream (9 TBS)
  • 8 grams maple or vanilla extract (2 tsp) adjust to taste

3 Ingredient Keto Butterscotch Frosting

  • 3 oz keto butterscotch chips (1/2 cup)
  • 1 TBS very soft butter
  • 188 grams powdered sweetener of choice (1 1/2 cup) I used powdered monkfruit/allulose blend
  • 38 ml milk of choice, room temperature (2 1/2 TBS) my favorite keto milk is coconut milk

Instructions

  • Preheat oven to 350 degrees. Line an 8 x 8-inch square cake pan with parchment paper. Allow the paper to hang over the sides for easy removal once the cake is baked
  • Sift or whisk the dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs until all the dry ingredients are moist
  • Stir in the butter, yogurt and extract until fully combined and a smooth dough has formed
  • Scrape the dough to the center of the bowl and form into a smooth ball. Massage in hands to make sure the texture of the dough is right. The dough should be lightly moist and holding its shape well
  • Form dough back into a ball and place in the center of the prepared cake pan. Press the dough evenly throughout the prepared cake pan. Place in preheated oven. Bake at 350 degrees for 25 to 30 minutes or until golden and a tester comes out clean
  • Remove from the oven. Allow to cool in the pan at least 1 hour to firm up. Grasp overhanging parchment paper and carefully remove cake from pan. Transfer to wire rack and allow to cool completely before frosting the cake

3 Ingredient Keto Butterscotch Frosting

  • Carefully melted the chips. Be careful not to get too hot the chips will get hard
  • Work quickly and place melted chips and butter into large mixer bowl. Beat on low to combine then on medium low until creamy. Stop and scrape the bowl as needed
  • Turn mixer on low speed. Gradually alternate adding the powdered sweetener and milk of choice until the frosting reaches desired consistency. Stop and scrape down the bowl as needed. For a thicker texture add up to 1 tsp of coconut flour
  • Spread frosting evenly over cooled cake. Once fully frosted allow the frosting to sit about 10 minutes for the frosting to firm up. Cut into desired size pieces. Eat immediately. Store leftovers in an airtight container at room temperature for 3 days or in the refrigerator up to 1 week

Nutrition

Serving: 1slice | Calories: 155kcal | Carbohydrates: 2.7g | Protein: 4.2g | Fat: 13.9g


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