Quick Keto Butter Cake

Quick Keto Butter Cake

Keto Butter Cake

This recipe is designed to teach everyone how to make keto butter cake
5 from 2 votes
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 14 slices


  • 120 grams coconut flour (1 cup)
  • 15 grams baking powder (1 TBS)
  • 1/4 tsp salt
  • 150 grams granulated sweetener of choice, adjust tot taste (3/4 cup)
  • 3/4 cup very soft butter
  • 123 grams room temperature plain yogurt or sour cream (1/2 cup)
  • 8 grams vanilla extract, adjust to taste (2 tsp)
  • 4 large eggs, room temperature


  • Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper. Allow paper to hang over the sides for easy removal. Set aside
  • Sift the dry ingredients into a medium mixing bowl until there are no lumps. In a separate large mixer bowl beat the butter on medium for about 1 minute or until the butter is creamy. Scrape down the sides of the bowl and push the butter to the center of the bowl
  • Add yogurt and extract, Beat on medium low for 30 seconds or until fully combined. Scrape down the sides of the bowl. Add the eggs and beat on medium low until fully combined
  • Turn mixer onto low and gradually add the flour mixture to the wet ingredients until fully added. Turn mixer to medium and beat another 30 seconds or until a smooth dough has formed. Scrape down the sides of the bowl
  • Form dough into ball and massage for 1 minute to test the texture of the dough. Place dough into prepared cake pan and press evenly throughout the pan. Bake at 350 degrees for 25 to 30 minutes or until golden and tester comes out clean
  • Remove. Allow cake to cool in pan at least 1 hour to firm up. Once firm grasp over hanging parchment paper and transfer to a wire rack. Cool completely before serving
  • Once cooled if desired sprinkle with powdered sweetener before slicing

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