Almond Butter Cake
This is the clean version of Kentucky Butter Cake that uses all clean ingredients.
Servings: 12
Calories: 209kcal
Equipment
- bundt pan
Ingredients
- 2 cups almond flour
- 3 eggs
- 1/4 cup sugar substitute (I use Monkfruit)
- 1/2 cup sour cream
- 1/2 cup melted butter, unsalted
- 1 tsp baking powder
- 1 tsp almond extract
Syrup Ingredients
- 1/4 cup melted butter, unsalted
- 1 tbsp sugar substitute
- 1 tbsp water
Instructions
- Preheat oven 350 F and spray a bundt cake pan.
- Mix all the cake ingredients together and mix until well incorporated. Bake for 25-35 minutes, until golden brown or toothpick test comes out clean.
- Keep the cake in the pan and poke holes all around the cake. Prepare the syrup by melting everything together and drizzle over the hot cake.
- Allow it to cool around 15 minutes in the pan before trying to remove it.
Notes
This cake is delicious when eaten still warm from the oven. I recommend storing it in the fridge, due to how moist it is. In the past mine got moldy left on the counter for a couple of days. But once you store it in the fridge it will solidify, so pop a slice in the microwave before eating.
Nutrition
Calories: 209kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 91mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1mg