KENTUCKY BUTTER CAKE

Ingredients:

Cake

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• 2 cups (230g) almond flour – packed

• 1/2 cup (115g) non-fat Greek yogurt

• 1/4 cup (50g) unsweetened applesauce (to replace some of the butter)

• 2 large eggs

• 2/3 cup (120g) sugar substitute (e.g., erythritol or a stevia blend)

• 1 tsp baking powder

• 1 tsp vanilla extract

Syrup

• 2 tbsp light butter or a butter substitute (to reduce the fat content)

• 1/3 cup (60g) sugar substitute (e.g., erythritol or a stevia blend)

• 1 tbsp vanilla extract

• 2 tbsp water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.

2. In a mixing bowl, combine the almond flour, non-fat Greek yogurt, unsweetened applesauce, eggs, sugar substitute, baking powder, and vanilla extract. Mix until all ingredients are well combined.

3. Pour the batter into the prepared baking pan and spread it out evenly.

4. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

5. While the cake is baking, prepare the syrup. In a small saucepan, melt the light butter (or butter substitute) over low heat. Add the sugar substitute, vanilla extract, and water. Stir until the sugar substitute is dissolved, and the mixture is well combined.

6. Once the cake is done, remove it from the oven, and while it’s still warm, poke holes all over the top of the cake using a toothpick or a fork.

7. Pour the syrup over the warm cake, ensuring that it soaks into the holes and covers the entire surface.

8. Allow the cake to cool in the pan. As it cools, the syrup will further soak into the cake.

9. Once the cake has cooled, you can optionally dust it with a little powdered sugar substitute for a decorative touch.

10. Slice and serve in moderation.