• 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
  •  cup Lakanto Classic 67g, use ½ cup / 100g for a sweeter cake
  • 2 teaspoon baking powder
  • ¼ teaspoon xanthan gum


  • 1 tablespoon almond milk unsweetened, warm
  • 3 tablespoon butter 40g, cold, cut into cubes
  • ½ cup flaked almonds 50g
  • ¼ cup Lakanto Classic 50g



  • 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.


3.5g net carbs per slice. Makes 10 slices.

Note – I originally cut the cake into 8 slices. However, I found that they were actually too filling. You can easily get 10 or even 12 slices from this recipe (12 slices = 2.9g net carbs / 359 calories).

*** if you’re using super fine almond flour, reduce the amount by 2-3 tablespoons.

Store 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.


Calories: 310kcalTotal Carbohydrates: 7.3gProtein: 12.9gFat: 27.4gSaturated Fat: 6.6gFiber: 3.8gSugar: 1.7g

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