If you are looking for a melt in your mouth keto dessert – look no further than this oh so buttery mini keto butter cake individually served!
Keto Butter Cake
Why make a big cake when you cake make 9 individual servings of a delicious keto butter cake?
My favorite way to make keto desserts is individual serving style. That way I can freeze some, keep some in the refrigerator, eat some and not have to worry about big messes and pieces going stale.
Oh, and if you have kids? There is no arguing about who got the bigger piece! Now, as the baker, feel free to take 2 for yourself, but the pieces are still all the same size, right????
These keto butter cakes are so light and fluffy and, of course, buttery. I’m not going to lie, I have been known to have one for breakfast. I mean, why not? They are the perfect size to have alongisde some scrambled eggs and keto maple bacon!
How to Make Mini Keto Butter Cake
Preheat the oven to 350 degrees.
Add the almond flour, eggs, butter, whipping cream, baking powder, vanilla and sweetener to a mixing bowl, and beat on high until smooth and creamy.
Fill the sections of a mini bundt pan about 3/4 of the way full with the batter.
Bake for 15-20 minutes until browned and cooked through.
Sprinkle with some powdered sweetener (optional) and serve.
Can I Make an Entire Keto Butter Cake?
I have not tried to make an entire cake with this particular recipe. So why am I even talking about it, you might ask? Because I wanted to at least mention it in case anyone was thinking it!
If you do happen to try it, let me know how it turned out. Usually, you will need to adjust the cooking time at a minimum!
Toppings for Keto Butter Cakes
OOH!! Here is where we get to have some fun! First of all, you don’t need ANY topping. You don’t even need the dusting of powdered sweetener that the recipe calls for, although I do really like that part. The fact is that these butter cakes taste divine on their own.
Sometimes, though, it is fun to dress things up and simply have some fun. And single serve desserts are the perfect way to test it out!
Here are some of my favorite toppings that would taste just divine on these keto butter cakes:
ChocZero Chocolate Sauce (use code TRINAKRUG for 10% off)
How to Store These Low Carb Gluten Free Butter Cakes
These actually store really well! If you are going to eat them on the same day, you can go ahead and leave them on the counter.
However, if you think you will need to store them for a day or longer, then it is best to keep them cool. I prefer to store them in an airtight container in the fridge!
Other Individual Keto Desserts You Might Like
Keto Peppermint and Chocolate Pudding Cups
Instant Pot Keto Brownie in a Mug
Mini Keto Butter Cake
Equipment
Ingredients
- 2 cups almond flour
- 3 eggs
- 8 tablespoons butter unsalted
- 1/4 cup heavy whipping cream
- 1 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup low carb powdered sweetener
Instructions
- Preheat the oven to 350 degrees.
- Add the almond flour, eggs, butter, whipping cream, baking powder, vanilla and sweetener to a mixing bowl, and beat on high until smooth and creamy.
- Fill the sections of a mini bundt pan about 3/4 of the way full with the batter.
- Bake for 15-20 minutes until browned and cooked through.
- Sprinkle with some powdered sweetener (optional) and serve.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
That is so funny that this should pop up in my feed because I was wishing earlier in the day for a Keto Gooey Butter Cake.
Just made these and they smell delicious!😋
I just made these last weekend… And they were so good… I’m making them again to have on hand as a sweet treat. I took a picture and posted it on my Facebook page and everyone was asking for the recipe. This is a gem that I will be keeping
Great recipe! I love that it does not require a bunch of ingredients to make it so tasty and moist!
I did not have mini bundt cake pan. I used a small aluminum foil loaf pan. It worked out fine and baked for 20 min. I also made it using a small purex glass dish (6 x 8 in), I had to let it cook for 10 more minutes.
Thank you for sharing. Delicious!
How could something so easy, taste this good! I always hate that almond flour taste, but these (OMG) have the taste of butter with melt in your mouth deliciousness. Making these for a dinner party with a low carb raspberry drizzle. Thank you!
Wondering what to use to make these chocolate?
You could add unsweetened cocoa powder and Lily’s chocolate chips! Just a thought!
EXCELLENT recipe!!! I would eat this if I wasn’t doing keto!!!
Good news! This recipe IS keto!!!
Is the butter room temperature/melted?
Room temperature!