- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup Swerve sweetener (or other keto-friendly sweetener of your choice)
- 4 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Preheat your oven to 350°F (180°C) and grease an 8-inch (20cm) cake pan.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
- In a separate mixing bowl, beat the butter and Swerve sweetener together until light and fluffy.
- Add the eggs, one at a time, to the butter mixture, beating well after each addition.
- Gradually mix in the dry ingredients until well combined.
- Add the heavy cream and vanilla extract to the batter, and mix until smooth.
- Pour the batter into the prepared cake pan and smooth out the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
Enjoy your delicious keto butter cake!