This moist keto butter cake is topped with flaked almonds and low carb sweetener. It's a sugar free version of the classic German Butterkuchen!
This post is sponsored by Lakanto. The recipe is 100% Sugar Free Londoner.
Butterkuchen - German butter cake - is one of the most popular sheet cake recipes in Germany. Every bakery sells it, and every Granny has her own coveted recipe. Butterkuchen is a simple yeast cake that's topped with butter, sugar and flaked almonds.
This cake is my sugar free and gluten-free version of the original. It is a great choice for "Kaffee und Kuchen" (coffee and cake, an unmissable part of German culture).
Here are the ingredient we'll need for a keto butter cake:
- Active dry yeast - I use sachets which contain 9 grams. This is equivalent to 2 teaspoons.
- Inulin - We need the inulin to activate the yeast. Note - you cannot use another low carb sweetener for this!
- Almond milk - Choose an unsweetened variety.
- Eggs - should be large and room temperature.
- Butter - I heated mine in the microwave and then let it cool to lukewarm
- Almond flour - I always use ground almonds. This is equivalent to regular almond flour in the US. If you use super fine almond flour, reduce the amount by about ¼ cup.
- Lakanto Classic - A white granulated erythritol monk fruit blend that's a 1:1 sugar substitute.
- Whey protein powder - Whey protein makes keto cakes fluffier. It should be unflavoured.
- Baking powder - check that it's fresh by putting some in a glass of water It should fizz.
- Xanthan gum - This helps give low carb dough a stronger texture. It's optional though - if you don't want to use it, just make 100% sure to cool the cake fully before slicing.
- Flaked Almonds
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Proof the yeast by adding it to warm almond milk and inulin. I needs froth and bubble.
Step 2: Mix the dry ingredients in a bowl – almond flour, unflavoured whey protein powder, Lakanto Classic, baking powder and xanthan gum.
Step 3: In a large mixing bowl or in a food processor, beat the eggs until frothy. Then, add the wet ingredients and mix. After that, add the dry ingredients. A sticky dough will form.
Step 4: Line a cake pan with parchment paper and fill in the dough. Smoothen the top.
Step 5: Cover with oiled cling film and / or a tea towel and rest in a warm place until the dough has fluffed up and increased in size noticeably.
Step 6: Make small hollows in the surface of the dough with your fingers. Brush the dough with almond milk. Cut butter into small pieces and place in the hollows.
Step 7: Sprinkle Lakanto Classic and almond slivers over the dough. Cover again with the tea towel and let the cake rise again.
Step 8: Bake in a preheated oven until golden and a knife inserted comes out without dough sticking.
Don't over-brown: After 12-15 minutes place an aluminium foil lightly on top of the pan to avoid excessive browning.
Allow to cool before slicing the keto butter cake as the texture will improve.
Use a serrated knife to cut easier through the flaked almonds!
The right temperature is the key to success with all yeast cake recipes! Anything too hot will kill the yeast, as will anything too cold. Yeast needs warmth to rise.
- Eggs must be room temperature
- Milk should be warm
- Let the butter cool to lukewarm before adding
- let the dough rise in the oven on the lowest setting
You can use a larger rectangular pan to get flatter slices. In this case, the oven time would reduce to about 20-25 minutes. A round 20 cm springform pan would also work.
You can generally replace almond flour 1:1 with a mix of sesame seed flour and sunflower seed flour. Instead of the flaked almonds, simply use coconut flakes.
It's possible to substitute the whey with more almond flour. This makes the dough a little heavier, but it works. Readers have tested this with my keto pull apart bread rolls, which also use the almond flour / whey combo.
This is an absolutely essential step in the recipe to make sure the yeast is fresh and active. It should start foaming and doubling in size - otherwise start again with a different batch.
Use honey or simply sugar. Don't worry - no sugar will remain post bake. The yeast "feeds" on it.
Store this keto butter cake in an airtight container at room temperature for up to 3 days or up to 7 days in the fridge. Alternatively, freeze for up to 3 months.
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Keto Butter Cakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 sachet active dry yeast 9g / about 2 tsp
- ¼ cup almond milk unsweetened, 60 ml / lukewarm
- 1 tablespoon inulin
- 3 eggs large
- ¼ cup butter melted, then cooled
- ¼ cup almond milk 60ml / warm (this is in addition to the almond milk used to proof the yeast)
- 3 cups almond flour 300g ***see notes
- 5 tablespoon whey protein powder 30g
- ⅓ cup Lakanto Classic 67g, use ½ cup / 100g for a sweeter cake
- 2 teaspoon baking powder
- ¼ teaspoon xanthan gum
- Proof the yeast by adding it to ¼ cup (60ml) of the warm almond milk (40C/105F) together with the inulin. Cover and put in a warm place for around 7 minutes to ensure it starts to bubble.
- Mix the dry ingredients in a bowl – almond flour, unflavoured whey protein powder, Lakanto Classic, baking powder and xanthan gum.
- In a second bowl or in a food processor, beat the eggs until frothy, about 2 minutes.
- Add the melted butter, yeast mixture and the remaining almond milk to the eggs and mix until well-combined. Then, add the dry ingredients and blend. A sticky dough will form.
- Line a 9 x 6 inch baking pan or casserole dish with parchment paper and fill in the dough. Dip a spatula in water to prevent sticking and smooth the top.
- Cover with oiled cling film and / or a tea towel and rest in a warm place (on a radiator, for example, or in the oven on the lowest setting) for 45 minutes until the dough has fluffed up and increased in size noticeably.
- Make small hollows in the surface of the dough with your fingers. Brush the dough with 1 tablespoon almond milk. Cut butter into small pieces and place in the hollows.
- Now, sprinkle Lakanto Classic and almond slivers over the dough. Cover again with the tea towel and let the keto butter cake rest a further 20 minutes in a warm place.
- Preheat the oven to 180 Celsius / 350 Fahrenheit and bake for 25 to 30 minutes or until golden brown. Important!!!: After 15 minutes place an aluminium foil lightly on top of the pan to avoid excessive browning.
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