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Recipe Kentucky Butter Cake
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  1. #1
    Join Date
    Jun 2001
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    14 Kentucky Butter Cake

    I made this today and I must say, it's the best bundt cake I have ever tasted. It is better than any boxed cake you will make. The only thing I did not do was make the butter glaze, and it didn't need it really. I'm going to experiment next time by adding some Hershey's Dark Chocolate Powder to the recipe and make a chocolate cake. This is definitely a keeper!

    Kentucky Butter Cake



    Prep Time 20 minutes Cook Time 60 minutes Serves 16
    Save
    Nutrition Facts
    Serving Size 1/16th of cake
    Amount Per Serving As Served
    Calories 301 Calories from fat 243
    % Daily Value
    Total Fat 27.07g 0%
    Cholesterol 109mg 0%
    Carbohydrate 5.54g 0%
    Dietary Fiber 2.5g 0%
    Protein 7.34g

    This gorgeous indulgent low carb Kentucky Butter Cake is going to blow your mind! It's easily one of the best keto cake recipes I have ever made.
    Ingredients
    Cake

    2 1/2 cups almond flour
    1/4 cup coconut flour
    1/4 cup unflavoured whey protein powder
    1 tbsp baking powder
    1/2 tsp salt
    1 cup butter, softened
    1 cup Swerve Granular (I used Swerve)
    5 large eggs, room temperature.
    2 tsp vanilla extract
    1/2 cup whipping cream
    1/2 cup water

    Butter Glaze

    5 tbsp butter
    1/3 cup Swerve Granular
    2 tbsp water
    1 tsp vanilla extract

    Garnish

    1 to 2 tbsp Confectioner's Swerve

    Directions

    Preheat oven to 325F. Grease a bundt cake pan VERY well and then dust with a few tbsp of almond flour.
    In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
    In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract. Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.
    Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.

    Butter Glaze:

    In a small saucepan over low heat, melt the butter and sweetener together. Whisk until well combined. Whisk in the water and vanilla extract.
    While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the glaze over and let cool completely in the pan.
    Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener.
    Serve with lightly sweetened whipped cream and fresh berries.

    by Carolyn
    Recipe Notes

    Serves 16 (this is a big, rich cake!). Each serving has 2.04g NET CARBS.

    Food energy: 301kcal Total fat: 27.07g Calories from fat: 243 Cholesterol: 109mg Carbohydrate: 5.54g Total dietary fiber: 2.50g Protein: 7.34g Erythritol: 20.6g

    https://alldayidreamaboutfood.com/lo...comment-195257

  2. #2
    Join Date
    Sep 2005
    Posts
    13,357
    Ooooh Wow!!!

    My husband and I have been doing low carb and he's been getting his mouth set for some sweet stuff to eat and I'm going to definitely make this for him!

    So to get the "Net Carbs" from a 1/16 slice of cake, that would be 5.54 g carbs minus the 2.50 g fiber which leaves you with a Awesome Net Carbs of 3.04 per slice!

    How awesome is that??!!?? YES!

    I just bought some 'donut' pans from Amazon to make low carb donuts and I think that this recipe will be Perfect to make the donuts with!

    I know, lots of !!! tonight but I just happen to have everything on the list, in my pantry.

    Edited to add... My sister inlaw made a bundt cake with Jack Daniels Honey Whiskey in the glaze and it was so good, I'll never forget the taste.

    The recipe was pretty much the same as yours above but not low carb.

    My mother inlaw Junebug and I both had a piece and it was sheer heaven and also the booze in the glaze just prit near melted our mascara up. Lol!

    Anyway, Jack Daniels Honey Whiskey has only 6 g. of carbs per 1.5 oz. so that's nothing when putting in this glaze.

    That's one jigger of whiskey for the glaze which is enough to give you the whiskey taste you want.

    That would liven things up! V
    Last edited by vessie; 02-21-2018 at 10:38 PM.

  3. #3
    Join Date
    Sep 2005
    Posts
    13,357
    You know Bardou, this recipe would be a marvelous base for making short cake for strawberries and blueberries when they come into season. And even Honey berries.

    I have a Devonshire Cream recipe that I will share tomorrow when I dig it out and it can be converted into an almost no carb cream to pour over the berries and this bundt cake. Swerve makes a confectioner sugar which will be perfect for converting my recipe without any difference in taste.

    It consists of cream cheese, sour cream, the juice of one lemon and I think two cups of confectioner's sugar.

    Will post it tomorrow and everyone Loves it with even just berries. V

  4. #4
    Join Date
    Aug 2010
    Location
    The Last Frontier
    Posts
    1,882
    THANK YOU! Exactly what I've been looking for to make when I visit my son and DDIL. She's got a lot of things off her list and this looks like something she can not only eat but really enjoy! Love it, bless you!
    All that is gold does not glitter....

  5. #5
    Join Date
    Jun 2001
    Location
    Over there
    Posts
    8,109
    Well I have to admit, I was pleasantly surprised at the results of this cake. I refrigerated the cake and slice it as I go every day. If you want to use whiskey or bourbon in the glaze, there's zero carbs in those types of alcohol. The net carbs is too good to be true, but it is, each serving has 2.04g NET CARBS. Some wig out at the fat, fat is not the problem, carbs are. Carbs turn into sugar, fat doesn't, and protein slows down the carbs. Let me know what you think after you make it! Bardou

  6. #6
    Join Date
    Sep 2005
    Posts
    13,357
    Bardou, here is the Keto - Low Carb version of Devonshire cream!

    One 8 pz. package of cream cheese

    1 1/2 cups sour cream

    Juice of one lemon

    2 teaspoons vanilla extract

    2 cups Swerve confectioners sugar

    (You can cut this recipe in half as it makes a lot!)

    Set cream cheese out to room temperature, and then in a bowl, combine the cream cheese and sour cream together til it's nice a creamy.

    Add the vanilla and then add the lemon juice, mix really good and then finally add the powdered sugar.


    This is so good that I've had people beg for the recipe.

    It is fantastic over strawberries or blueberries which are the lowest carb of all the fruits.

    With the Kentucky Butter cake as a replacement for shortcake, this would be wonderful combo with the the Devonshire cream and berries! V

  7. #7
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    Jun 2001
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    Quote Originally Posted by vessie View Post
    Bardou, here is the Keto - Low Carb version of Devonshire cream!

    One 8 pz. package of cream cheese

    1 1/2 cups sour cream

    Juice of one lemon

    2 teaspoons vanilla extract

    2 cups Swerve confectioners sugar

    (You can cut this recipe in half as it makes a lot!)

    Set cream cheese out to room temperature, and then in a bowl, combine the cream cheese and sour cream together til it's nice a creamy.

    Add the vanilla and then add the lemon juice, mix really good and then finally add the powdered sugar.


    This is so good that I've had people beg for the recipe.

    It is fantastic over strawberries or blueberries which are the lowest carb of all the fruits.

    With the Kentucky Butter cake as a replacement for shortcake, this would be wonderful combo with the the Devonshire cream and berries! V
    Oh that sounds divine Vessie! We're still working our way through the butter cake and within the next couple of days I'm going to try the chocolate version. I keep the cake refrigerated. Also the berries sound good with this recipe. I'm enjoying all the keto recipes at Pinterest. I'm still looking for the best keto dinner roll recipe. I've tried a few but they aren't keepers.

  8. #8
    Join Date
    Mar 2009
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    A Socialist State
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    19,442
    btt as I drool.
    Don't just go to church. BE THE CHURCH!

  9. #9
    Join Date
    Sep 2005
    Posts
    13,357
    Quote Originally Posted by Bardou View Post
    Oh that sounds divine Vessie! We're still working our way through the butter cake and within the next couple of days I'm going to try the chocolate version. I keep the cake refrigerated. Also the berries sound good with this recipe. I'm enjoying all the keto recipes at Pinterest. I'm still looking for the best keto dinner roll recipe. I've tried a few but they aren't keepers.
    It is Divine!!!

    I have had people absolutely Beg for my Devonshire Cream recipe when I've served it to large crowds.

    Switching out the regular sugar for Swerve is no problem at all.

    Swerve is primarily made of erythritol and the product Truvia is a perfect sweetener to bake with too, besides adding it to your coffee. It is made with Stevia and Erythritol.

    I have both in my pantry. V

  10. #10
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    Yesterday I made the Kentucky butter Cake but added chocolate this time. Oh my! DH already ate 1/2 the cake! I added 1/4 cup of Hershey's Special Dark powdered cocoa (only 2 net carbs so it added a minimal next to nothing in carbs). I added the cocoa to the dry ingredients and whiskey them in. Refrigerate the cake, it stays moist. Enjoy!

  11. #11
    Can I substitute Stevie for the Swerve? I looked at Fry's, Albertsons and Sprouts today but couldn't find Swerve. Just now noticed Truvia can be used. I think they had that so I may have to go back tomorrow.

  12. #12
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    Sep 2005
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    13,357
    Quote Originally Posted by Amethyst View Post
    Can I substitute Stevie for the Swerve? I looked at Fry's, Albertsons and Sprouts today but couldn't find Swerve. Just now noticed Truvia can be used. I think they had that so I may have to go back tomorrow.
    You can use Splenda, Truvia or even straight erythritol as a sugar substitute.

    Truvia tastes just like regular sugar with no weird aftertaste.

    What do you think Bardou? V

  13. #13
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    Quote Originally Posted by vessie View Post
    You can use Splenda, Truvia or even straight erythritol as a sugar substitute.

    Truvia tastes just like regular sugar with no weird aftertaste.

    What do you think Bardou? V
    Yes, you can use Truvia or Splenda or any sucralose-type sweetener look at the carb count though. Some sweeteners out there have sugar in them so read the label. I like the Swerve because it doesn't mess with your blood sugar. Only place I can find Swerve is at Raley's here in California. You might be able to purchase it online through Amazon. Here's the Swerve link - see where you can buy it. I didn't know this, but it's made by Coca-Cola.

    https://swervesweet.com/find-swerve

  14. #14
    Join Date
    May 2004
    Location
    Sandhills North Carolina
    Posts
    33,833
    I hope you can all laugh at and relate to this
    When you try to make your Granny's old recipe
    R/T: 1:30
    http://www.facebook.com/itisasouther...9648909419056/

  15. #15
    Join Date
    Jun 2001
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    Quote Originally Posted by NC Susan View Post
    I hope you can all laugh at and relate to this
    When you try to make your Granny's old recipe
    R/T: 1:30
    http://www.facebook.com/itisasouther...9648909419056/
    OMG! That was hilarious!!!! And so true, ever read those old recipe books?

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