Go to her website post to get the recipe: [themify_button block=”true” target=”_blank” bgcolor=”black” size=”xlarge” link=”http://www.thehungryelephant.ca/2018/07/21/keto-kentucky-butter-cake/”]Visit The Hungry Elephant Website to Get The Recipe[/themify_button]
I made the recipe twice, the first time as she instructed in a bundt pan…well it burned (left it in too long?) and the syrup at the end was too much vanilla for my taste…so I only made one slight change for the syrup that I’ll go through later in this post. This time I decided to make cupcakes instead. It would give me an already portioned piece and i figured the cupcake liners wouldn’t have a chance of burning as quick.
This went alot more smooth the second time around. Mix your sour cream and melted butter and stir. This time I stirred everything by hand vs. an electric mixer.
Next, stir completely in, your sugur substitute. I use Truvia. Then, start mixing in one by one your 3 eggs until completely stirred.
After the eggs I put my almond flour and my baking powder.
Once that is all stirred I portioned them into the already prepared cupcake liners in my pans.
I filled them close to the top and got 16 cupcakes out of this recipe. Note to self…try to get cupcake tins that are both the same color metal. Dark pan got darker on bottom then lighter pan.
For cupcakes, it only took 20 minutes so just as a precaution, check them at 15 minutes if your oven is hotter. I think they maybe would have been fine at 15 minutes.
After you are done, and a toothpick comes out clean, take them out to cool. Notice they don’t rise alot. I took a bamboo skewer and poked holes 4 or 5 in each one for the syrup.
Next, prepare your syrup. The first time I made this, I prepared it in the microwave, but that wasn’t good because the sugar didn’t dissolve completely so this time I prepared it on the stovetop.
I melted my butter into the pan, and added the Truvia and vanilla. For the syrup is where I adjusted the vanilla because it tasted too strong for me when I tried with the bundt cake. I only used 1 tsp of vanilla for my syrup.
I then took the syrup, and poured a little at a time into the holes of each cupcake. Maybe 1/2 teaspoon but only 1/4 at a time so that it had time to absorb into the holes and the cake.
I tried just the cake and it was MUCH better than the first time I made it. Moist cake. I thought the sweetness would go good with a tart fruit so I got some blueberries (that are also keto) to eat with it. So its like a pound cake.
Keeping Track in MyFitnessPal.com
I was also pleasantly surprised to see that someone entered this very recipe into MyFitnessPal.com for me to keep track.
I’m happy to report I’m now 6.5 pounds lost so far. I’m finding this Keto/low carb thing (at least so far) a piece of cake. 😉
Have you tried this? What do You think?
* This post contains amazon affiliate links. I don’t pretend to be an expert in low carb / keto diets. I just know this is working for me and want to share. Be aware of what works and doesn’t for you. Even if I eat a few more carbs here and there, it’s a 95% improvement to the way I was eating. Sometimes 2 bags of bbq chips a week, every week! ha!