Buy 2 Items Get 25% off! Link: perfectketo.com/HF2FOR25 Code: HF2FOR25 I want to personally thank Perfect Keto for partnering with me and sponsoring this video! Keto KENTUCKY BUTTER CAKE Battle 🧈 The BEST Low Carb Kentucky Butter Cake Recipe! This luscious, buttery cake is a Southern dessert favorite. Today, we test two of the most popular recipes for Low Carb Kentucky Butter Cake! Which of these gluten free and sugar free cakes came out on top? (And which actually came out of the Bundt pan?) Let's find out! #kentuckybuttercake #buttercake #ketobuttercake -------------- RECIPES WE TESTED Keto Kentucky Butter Cake by The Hungry Elephant www.thehungryelephant.ca/2018/07/21/keto-kentucky-butter-cake/ Kentucky Butter Cake by: All Day I Dram About Food alldayidreamaboutfood.com/low-carb-kentucky-butter-cake/ **Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Perfect Keto or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.** -------------- PRODUCTS USED IN THIS VIDEO Nordic Ware Pro Cast Original Bundt Pan: amzn.to/3zLEghz ProTeak Cutting Board: amzn.to/2Qb2dLX My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- SIFT Y'ALL MERCHANDISE! Get your Highfalutin' Low Carb and "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound -------------- THE HIGHFALUTIN' KITCHEN STUDIO GEAR Front Camera (Canon 70D): amzn.to/3dQed0a Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3 Switti RGB LED Lights: amzn.to/3dV71zX Neewer LED Ring Light: amzn.to/3kxZwQz Comica Wireless Lavalier Mics: amzn.to/3ku9uCG Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx
I did your recipe and my brilliant wife stepped into help. She cut parchment paper to fit on the bottom of the pan and also lined the outer wall of the pan. She cut strip of paper and pulled it across a knife edge to curl it so it would fit around the center stem. It was a bit more fidgety to pour the batter but patience paid off. The final result was the cake slid out perfectly onto the plate and we all enjoyed this delicious dessert while watching your video and the battle of the bundt pan. 😁
FYI, I've made similar Keto butter cakes and started experimenting a little. One thing I found which takes it to a whole other level is adding the juice and zest from two lemons. It transforms this into such a wonderfully flavorful summery tasting lemon cake.
@@HighfalutinLowCarb That would make it taste like a Greek semolina cake (Ravani), it is soaked in a lemon syrup and is one of my most fave desserts after baklava. Wes, please, please find something that resembles baklava, you would be my absolute hero!
@@Faeriedarke Right? A keto Baklava would be absolutely amazing! Don't even know if such a thing is even possible. I make a pretty incredible REAL baklava, but can't imagine how one would go about replacing most of the stuff that makes it so good.
I bet it is just that the butter that's left between the pan and the cake solidified. A dip of the bottom in warm water would probably help! The hair dryer suggestion sounds good too 👍🏻
With regular non keto cakes that are left in the pan until completely cold, just put the pan on a warm burner for a few second intervals until it warms up a little and it will usually come out. Looks great anyway!
-The 2nd cake DOES look the better of the two. -NEVER grease your pan with oil, even if you've already greased it with a solid fat. Heavily grease the pan, especially the core, then dust with flour(optional), tapping out the excess. -Remove the cake from the pan when it's still slightly warm. Once it cools down, the sugar hardens and that's what prevented the cakes' easy removal. Just a coupla' tips from your Uncle Jim.
I think my Mom used to set the bundt pan into shallow warm water in the sink, dry the pan off and then invert, similar to unmolding a jello. I would be more likely to put them inverted into a warm oven hoping the butter on the inside of the pan would melt a little and release. Both of those looked scrumptious! Thanks for trying them out!
Kentucky butter cake is one of my favorite pound cakes. People rave over it. Now that I'm on a keto diet, I am so glad to have these recipes. Thank you for testing these cakes.
Maybe you could have tried to briefly warm the outside of the pan since you cooled your cake so long. The butter may have released easily from the pan. Carolyn ALWAYS has the best recipes!
I love your commitment to sifting almond flour. I’m doing it myself now all the time, and writing it in as a step in my recipes I share with people. No lumps and bumps for me!
Thanks. Brad! I know that folks like America’s Test Kitchen (whom I love) say that sifting isn’t necessary, but they’re working with wheat flour that doesn’t have the fat content almond flour does. It’s an extra step, but worth it in my opinion.
I have made the hungry elephant version many times and always use golden sweetener(Lakanto brown sugar sub.), 1/8 tsp nutmeg, and sometimes 1/8 tsp cinn.. Delish! She also uses this base to make a GREAT keto apple spice butter cake (no apples) and an excellent gingerbread cake. All three are super IMHO. The apple spice is probably my favorite.
Both Hungry Elephant and Carolyn Ketchum are solid content creators. To be honest, Carolyn is my go-to for baking. Thanks for all your hard work in testing recipes. susie in the tundra
I made Carolyn's cake and used a silicone pan. Cake came right out. I have switched over to all silicone bakeware for keto baking. Everything comes out.
I love seeing that handsome face light up the way it does! Your eyes are so expressive that anyone can see how you feel about a bite 😊. Glad you are feeling better. Love ya! ❤
Wesley, I've been watching you since I first started Keto 2 years ago and now I'm back on the wagon and I just LOVE you and your videos. Your voice and personality always put me in a good mood and we're BFFs in my head. I'm a northerner, but child/grandchild of native Mississippians, so maybe its the accent. Anyway, keep up the good work. Love ya, Boo!
Wes, you better get those cakes out of their pans and out of your house quick! I’d be in so much trouble with two of those within my reach. They look delicious! Hope you’re back to 100% soon. Thanks for another great video.
Before keto I used to take a lemon bundt cake for family gatherings, Yes it was eaten from the bundt pan. Life happens! Love the choice of recipe, can’t wait to try it!
WESLEY! A couple weeks back I emailed you and asked for your recommendations for video equipment so I can make videos. I just saw your list in the descriptions for this video. You're a pal
Yeah, I make a pumpkin cheesecake and I cut into many portions ... And freeze. Freezes well. Would expect the cake to freeze well as long as wrapped well. I the d to put this kind of stuff in a glass container w the snap air tight lid.
I made it and it is a huge recipe. I replaced all of the water with bourbon-YUM. Anyway I had to freeze most of it because I'm the only keto person in the house. I learned that I better stick with mug cakes-single serve. These dang desserts call my name from the kitchen.
Carolyn (All Day I Dream About Food) is my hero & ive made this cake several times. Lol, had trouble getting it out of the pan too but omg, the taste is amazing. It’s one of my favorite recipes of her’s
Exactly 💯 Melt butter in a pan,, let it cool.. Turn the pan upside down -- Does the solid butter drop out ? . Freezing it ... can shrink it and it might fall out. I often make and freeze lard/ tallow/bacon grease, and after time in the freezer (in a wide mouth 1/2 pint Mason jar) the puck of fat will often drop out of the jar with just a tap of the open end down
OH MY GOSH! Looks so good. I kept thinking how I could put almond extract in that or be dirty keto and put sugar free jello over it in an 8x8 pan and make a poke cake....Oh, you have me thinking of the possibilities. I hope you feel better real soon, Wes. We love your videos!!
I’m watching with my twelve year old daughter and after you said, “You butter believe it “ she exclaimed “Hey he tells dad jokes too!” 😆 From the mouths of babes!
@@HighfalutinLowCarb Brother if she hears you say, “Y’all…” she’s running from the next room and telling me to rewind it. Which begs the question, how does a twelve year old know about rewinding? 😆
You are AWESOME ! No worries about the cake sticking to the pan. Thankfully it happens to all of us we can all relate. I really enjoy your show. Thanks so much for the recipes!
I'll have to try the All Day version. I made the Hungry Elephant one and didn't care for the cooling of the sweetener, but now I have sweetener that doesn't do that. I gave up on using a Bundt cake pans. I just use my springform for everything now :)
@@judysbakeryandtestkitchen1654 This particular product takes a little more to get the sweetness I want, but as it has no erythritol in it, no cooling effect :). I also have been known to make mixes. I bought quite a large stock of different things from this company and just experiment. I've found that you can use erythritol if it's mixed with other things. It seems to loose the cooling if there isn't as much, so it's good for mixing into other things for a bit of a boost, just not alone.
@@llamasugar5478 I agree. It needs a very good quality product to not taste weird. Please see the link and other response I gave to Judy's Bakery above you. Good luck!
Kentucky butter cake is one of my favorites! I was so thrilled to see All Day I Dream About Food had a keto recipe for it! I tried it for Easter. I followed her recipe and instructions to the letter. Only the bottom half released from my pan. I was so upset! It truly is fabulously delicious!
Wes, I will seriously watch ANYTHING you make. Baked rocks with garlic and grape jelly? Ummmm… I’m In. Take good care of yourself. I need you in my keto life. Xoxox.
OK, I know this is not Keto, but I use this all the time. Haley, from, if you give a blonde a kitchen, has this magic pan release. It is made with flour but it's only on the outside of the cake. It is truly magical. I watched this video when it first came out a year ago and have thought about this ever since. Please try it for baked goods. It is MARVELOUS!!
I have had much better luck with silicone bundt pans and cupcake pans etc. with low carb baking because you can depress trouble spots to "nudge" baked goods to come out. Have given up fighting with metal pans that do not have flat sides or bottoms. The loaf pans and cake pans are fine that you can line with parchment paper....but bundt pans....no way. Silicone all the way, baby.
@@HighfalutinLowCarb Sorry Wes. I feel your pain. Well, the good news is the silicone is MUCH cheaper. Goodwill has benenfited from many a donation from me of cookware that just doesn't work for me anymore.
Wes, one thing I'd suggest is releasing the cake from the mold PRIOR to pouring on the syrup. Just release it completely, then put the pan back over it, and flip it back over to pour the syrup. It seems like that would help quite a bit.
Ok…I made the version that used the coconut flour and protein powder. I made one change and it was to the glaze that you pour into the holes when it’s hot…I replace the granulated Swerve with brown sugar Swerve and it was DELECTABLE! I also put it in my fridge. It’s delish!!!!! Great recipe and great channel. So glad I JUST found you!!
Wes, glad your back with great recipes. I can’t wait to try this cake. You are always fun to watch as you have such a great personality. Thanks for sharing.
@@HighfalutinLowCarb quick question in reference to the granular feel from the sweetener if you powdered the amounts called for in the granular would that work or would you need more? I’m still way new to keto even after about 18 months I’ve yet to making anything baked that turns out properly.
Everything Carolyn Ketchum bakes is delicious. I have all of her cookbooks..I’ve been baking in bundt pans for a long time, you have to spray every nook and cranny liberally. NEVER let the cake sit in a bundt pan over night.. Let it sit for 10 minutes and it will release instantly.. The other cake looked delicious as well! Thanks for the comparison..
Technique I have used with success: Bang the pan laterally on one side, rotating as you bang. What that does is loosen the opposite side as the cake mass slides to the impact side. It's worked great for me so far as most Keto low-carb recipes are pretty heavy mixes. Works best while still slightly warm. Keep the great recipes coming!
Wes! First- I hope you feel better. Second… the way to get those cakes to release most likely would have been to set the pans in a larger bowl of hot/warm water for a couple minutes. All the butterfat from the syrup had set up and stuck to the pans like cold grease sticks in a jar. Using some gentle heat would have melted that and they would have come out. PS- I am so unsurprised that Carolyn wins. She is THE MASTER.
I have been making the cake from the hungry elephant for the last couple of years. It’s my favourite keto cake. My batter is much more liquid than yours. Sometimes I make it with hazelnut instead of almond. It tastes like nutela.
Bless your heart, Wesley. We've all had a cake or two stick in a bundt pan. What my grandma taught me to do when a cake sticks is to just gently and briefly warm the outside of the pan and the cake will more than likely slip out (a low gas flame works well but electric can work, too). If necessary, use a rubber spatula, after trying the warming to loosen the sides/bottom.Thanks for all you do for us.
After watching wesley make this butter cake I made a few changes to the recipe and OMG it is soooo delish… I also used a bundt pan, 2 sticks of butter, no sour cream, no water, 1/2c heavy cream and added chopped pecans too. After cooling for about 4hrs I turned it over and it popped out.👍
Tip if you ever leave a cake to long in a pan to cool and it won't come out, put hot water in a larger bowl put the pan in the hot for a while. Making sure not to get your cake wet. Then pull your cake out, wipe away any water that is on the outside of your pan. The flip your cake out. Works everytime.
Just seen this video after making Caroline's version, I did leave mine to cool overnight, but I used a silicone mold, and it came right off super beautifully, I only used some sprayed oil on it. My reaction when I tried it, was just like yours! Loved it! Thanks for your videos, they are amazing! 🥰🥰🥰
Ok so I was a professional cake decorator for many years, and this is just advice for your future. You can either buy a Stoneware bundt pan or use Bakers Joy, or cut out Parchment paper... I love your facial expressions when you taste. Thank you for not giving up.
Just a tip, when you keep a cake in the pan too long and then have difficulty releasing it, pass it over the stove top burner a few times to warm the bottom. That looked like it might have worked for you because the pieces came out pretty clean. Also, I tried this cake in a 7 1/2 × 12 inch pan, baked it for 20 minutes and topped each piece with macerated strawberries..pseudo strawberry shortcake..highly recommend!
The next time you have a non-released cake, set the cake pan down bottom up. Soak and wring out a towel, then put the towel in the microwave for a couple minutes. With tongs, Take the steaming hot towel out of the microwave and drape it over the upside-down cake pan. The cake should release almost immediately. The hot cloth melts any solidified fat holding the cake to the pan.
I love Carolyn's cake! I'll have to try the Hungry Elephant, but ADIDAF is pretty perfect to me! Oh and I prefer to use palm shortening to grease more than butter. Seems to release better. You can also use lupin flour or oat fiber to dust the grease since it is way finer than almond flour and doesn't add carbs. Leaving it in overnight allowed the sweetener to crystallize and harden onto the metal. I agree with the other commenters about having dipped the pan in hot water to help release the butter and weaken the hardened erythritol.
Omgosh how crazy that I was just thinking about you today and going to go check out your Amazon store and then I get notified of a new video! Yay! Putting this on my list of things to make ASAP!!
you possibly could have tried to soak the bunt pan in hot water to melt the cake(or maybe run a hair cryer on it???) to make it release. the thing is you poured in the sugar syrup and left it so you glued it to the pan with caramel(overnight) basically. they say to take it out of the pan after its warm just a while after poking +pour.
I’m a Kentucky native and had never heard of this cake until a friend of my husband’s in California posted one on FB a couple of years ago. I was expecting there to be bourbon in it. I still may have to try it some day.
A trick you can try for releasing cake is reheating the pan on the stove. Moving gently over a heat source. I've had it work, but it might not always work.
Oh and you can warm up you eggs in a bowl of warm tap water. And grate your sticks of butter to bring everything up to room temperature. Same for your water and cream, 30 seconds in the microwave.
I have a springform bundt pan. Best purchase ever when it comes to keto baking! I actually bought it for this cake. I've never had luck with those pans, even before keto.
I've been using nothing but allulose for most all of my cakes/pies/candies/ice creams~ game-changer since discovering it for making chocolate-covered sea salt caramels last year. I also like to use a variety of "flours", including protein powders/lupin/nut flours/etc~ seems to really make a difference in final product when I take the time to figure out best combinations. That being said, I've never made a "Kentucky Butter Cake"- or any kind of "poke cake" for that matter. I'm excited to try these~ thanks Wes!
The first time I made a keto cake, it was the Kentucky butter cake by Hungry Elephant..... then I introduced my diabetic mother to it and she and my dad loved it. Keto diet is brimming with so many sweets, but not as much with the savory crunchy chip variety. I am a crunch muncher from waaaayy back.
My daughter and I are keto and we both agree keto is missing crunch and don't tell me to eat celery. If we had one food we could magically make keto it would be popcorn.
@@twillbdone3273 ...... I agree 100%. Quest protein chips just does not cut it .....the ranch tortilla tastes okay but so little quantity, too expensive and it has negative side effects when eliminating....if you know what I mean. BEYOND CHIPZ ..... is formidable, not perfect 142 g bag, many flavors but the price tag $10 - 13 .... *BUT* if you overindulged at the movies and ate the entire bag it is only 10 g carbs. But price or volume is always an issue with keto crunchy snacks.
They have so much butter holding them in the pan. You have to remember, butter is a solid at room temperature. Try placing them into a warm oven for a few minutes or dip them into a large bow of warm water.
All most All bunt cake remove after 10mins cooling but if it doesn't release place in hot pan of water for 5-10 mins then try to release from cold pan(1hour in fridge)
Next time it sticks in the pan put a towel soaked in hot water over the bottom of the pan whilenits upside down. That will loosen the butter which has congealed again and holding the cake to the pan. Also use powdered sweetener
I do mine in a loaf pans. It tastes just as good and less variety of surface area to stick to. Plus I can use parchment paper! Or next time use the angel food cake pan since it is a smooth round surface but still has a center whole. You can also use parchment paper with those.
My mom used to put a damp hot cloth over the bottom of the overturned pan. The warm heat sometimes helps release the cake. You could also place the cake in a shallow dish filled with warm water. It too will gently warm the bottom of the cake pan. Hope this helps. I love your videos. Cheers from Montreal Canada 🇨🇦🤗
I think the overnighting the cakes in the fridge probably welded them to the pan. That being said, I think next time, if you allow the cake to go to room temp...and then smack them smartly on a piece of parchment on the cutting board or counter...they should come out without sticking. Then slide them to the plate. Loved these recipes, I'm excited to try them.
Isn’t Kentucky Butter Cake scrumptious? I’ve made the Hungry Elephant version many times and love it. I will definitely try the ADIDAF version, too, once I purchase a Bundt pan. I use the most adorable silicone baking pan shaped like a flower for my cake. It’s 9” x 2” measuring inside dimensions of the pan, and my cute flower cake comes out perfectly every time with no greasing at all! I highly recommend silicone pans! I use them for all my baking! I hope you feel back to 100% soon! 😊❤️
Wes, my first time visiting your channel. I detect a Southern accent in your voice. Where did you grow up and where are you living now??? Love your enthusiasm and smile!!
I tried Carolyn’s recipe and my family loved it but I couldn’t eat it because of the aftertaste. I now cut the sweetener amount down then use 1/2 allulose and a mix of several different alternative sweeteners for the other half.
Looks delicious! The problem might be the Bundt pan, thinner less expensive ones tend to cause sticking issues. I'd have set it in a bowl of hot water to see if the cake released. Also, powdered erythritol blends better than granulated. (Knew someone who made this poke cake w/melted butter, powdered sugar & proof rum glaze - dynamite! We even got a little tipsy from it, lol. You can probably substitute powdered erythritol & rum flavoring for a less crazy keto cake.)
I am definitely going to be making this recipe 😋 looks so yummy! But I am so not going to use a Bundt pan... Will try it in my angel food cake pan. Same hole in the middle, but no fancy curves 🥳
Carolyn does have great recipes!!! I thinkI'll look into the hungry elephant recipe as well.I like Carolyns so much I bought her cook book.Highly recommend.Thanks again.Mine didn't come out all the way either.It still tasted really,really good.
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Keto KENTUCKY BUTTER CAKE Battle 🧈 The BEST Low Carb Kentucky Butter Cake Recipe!
This luscious, buttery cake is a Southern dessert favorite. Today, we test two of the most popular recipes for Low Carb Kentucky Butter Cake! Which of these gluten free and sugar free cakes came out on top? (And which actually came out of the Bundt pan?) Let's find out!
#kentuckybuttercake #buttercake #ketobuttercake
--------------
RECIPES WE TESTED
Keto Kentucky Butter Cake
by The Hungry Elephant
www.thehungryelephant.ca/2018/07/21/keto-kentucky-butter-cake/
Kentucky Butter Cake
by: All Day I Dram About Food
alldayidreamaboutfood.com/low-carb-kentucky-butter-cake/
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Perfect Keto or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
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My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
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SIFT Y'ALL MERCHANDISE!
Get your Highfalutin' Low Carb and "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb
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I did your recipe and my brilliant wife stepped into help. She cut parchment paper to fit on the bottom of the pan and also lined the outer wall of the pan. She cut strip of paper and pulled it across a knife edge to curl it so it would fit around the center stem. It was a bit more fidgety to pour the batter but patience paid off. The final result was the cake slid out perfectly onto the plate and we all enjoyed this delicious dessert while watching your video and the battle of the bundt pan. 😁
Hope this helps.
Have you tried recipes from ketoserts? I like their chocoflan and the Tiramisu
Put them in some hot water for a few seconds and it will will release them. It’s because all that sweetener liquid. That’s why they got stuck.
FYI, I've made similar Keto butter cakes and started experimenting a little. One thing I found which takes it to a whole other level is adding the juice and zest from two lemons. It transforms this into such a wonderfully flavorful summery tasting lemon cake.
Yummmm! 🍋
@@HighfalutinLowCarb That would make it taste like a Greek semolina cake (Ravani), it is soaked in a lemon syrup and is one of my most fave desserts after baklava. Wes, please, please find something that resembles baklava, you would be my absolute hero!
@@Faeriedarke Right? A keto Baklava would be absolutely amazing! Don't even know if such a thing is even possible. I make a pretty incredible REAL baklava, but can't imagine how one would go about replacing most of the stuff that makes it so good.
I agree! I use orange zest. Delish!
I think I just fainted when you said lemon!!! Yum.
HA! I FINALLY got it out of the Bundt pan! TAKE THAT, STUPID BUTTER CAKE! 😡
Did it slide out like warm butter?
How did you get it out? I was wondering about taking a blow dryer to the bottom of the bundt pan to melt that butter a little bit.
I use a silicon form when I make mine, the hungry elephant one, and it just slides out of the pan without any trouble.
I bet it is just that the butter that's left between the pan and the cake solidified. A dip of the bottom in warm water would probably help! The hair dryer suggestion sounds good too 👍🏻
With regular non keto cakes that are left in the pan until completely cold, just put the pan on a warm burner for a few second intervals until it warms up a little and it will usually come out. Looks great anyway!
-The 2nd cake DOES look the better of the two.
-NEVER grease your pan with oil, even if you've already greased it with a solid fat. Heavily grease the pan, especially the core, then dust with flour(optional), tapping out the excess.
-Remove the cake from the pan when it's still slightly warm. Once it cools down, the sugar hardens and that's what prevented the cakes' easy removal.
Just a coupla' tips from your Uncle Jim.
Using flour defeats keto, doesn’t it, although it has to be negligible. I use spray flour coating.
@@faithevrlasting I think he was just referring to like almond flour or whatever flour your baking with
@@faithevrlasting The flour and fat melt together, forming a slippery coating on the cake that insures easy removal.
@@faithevrlasting oat fiber works very well for this. That's what I always use for keto cake recipes
Thanks Uncle Jim 😁
I think my Mom used to set the bundt pan into shallow warm water in the sink, dry the pan off and then invert, similar to unmolding a jello. I would be more likely to put them inverted into a warm oven hoping the butter on the inside of the pan would melt a little and release. Both of those looked scrumptious! Thanks for trying them out!
Mine came out of the pan okay. I baked it in a bundt pan in a NINJA foodi.
Kentucky butter cake is one of my favorite pound cakes. People rave over it. Now that I'm on a keto diet, I am so glad to have these recipes. Thank you for testing these cakes.
Maybe you could have tried to briefly warm the outside of the pan since you cooled your cake so long. The butter may have released easily from the pan. Carolyn ALWAYS has the best recipes!
This is exactly what I do when I bake cakes and it works greatly to me.
Caroline is my go to for keto! She even has her own section in my Pintrest folders! Love you, Wes!!!
I thought the same thing! If my cake is sticking I run it around the gas stove top for a few seconds and it comes out great!
I love your commitment to sifting almond flour. I’m doing it myself now all the time, and writing it in as a step in my recipes I share with people. No lumps and bumps for me!
Thanks. Brad! I know that folks like America’s Test Kitchen (whom I love) say that sifting isn’t necessary, but they’re working with wheat flour that doesn’t have the fat content almond flour does. It’s an extra step, but worth it in my opinion.
Strangely enough, I enjoy sifting flour🙃😁
I have made the hungry elephant version many times and always use golden sweetener(Lakanto brown sugar sub.), 1/8 tsp nutmeg, and sometimes 1/8 tsp cinn.. Delish! She also uses this base to make a GREAT keto apple spice butter cake (no apples) and an excellent gingerbread cake. All three are super IMHO. The apple spice is probably my favorite.
Your "Hey!" and "Y'all!" is very heartwarming to me.... Makes me wanna watch more.
As long as he doesn't over do it like Paula D., she made me cringe.
Both Hungry Elephant and Carolyn Ketchum are solid content creators. To be honest, Carolyn is my go-to for baking. Thanks for all your hard work in testing recipes. susie in the tundra
You’re right! They’re both great. Thanks, Susie!
I made Carolyn's cake and used a silicone pan. Cake came right out. I have switched over to all silicone bakeware for keto baking. Everything comes out.
Do you still butter the silicone Bundt pan like the recipe says?
I love seeing that handsome face light up the way it does! Your eyes are so expressive that anyone can see how you feel about a bite 😊. Glad you are feeling better. Love ya! ❤
Wesley, I've been watching you since I first started Keto 2 years ago and now I'm back on the wagon and I just LOVE you and your videos. Your voice and personality always put me in a good mood and we're BFFs in my head. I'm a northerner, but child/grandchild of native Mississippians, so maybe its the accent. Anyway, keep up the good work. Love ya, Boo!
❤️ Keto algorithm chow! ❤️
Glad you’re on the mend & thanks for showing your kitchen trials and tribulations, along with the triumphs!
Wes, you better get those cakes out of their pans and out of your house quick! I’d be in so much trouble with two of those within my reach. They look delicious! Hope you’re back to 100% soon. Thanks for another great video.
Before keto I used to take a lemon bundt cake for family gatherings, Yes it was eaten from the bundt pan. Life happens! Love the choice of recipe, can’t wait to try it!
Add some lemon extract to the mix and a bit to the syrup and you'll be fine!
WESLEY! A couple weeks back I emailed you and asked for your recommendations for video equipment so I can make videos. I just saw your list in the descriptions for this video. You're a pal
They both look tasty, but I could not have a whole cake in my house. Guess it might freeze okay.
Yeah, I make a pumpkin cheesecake and I cut into many portions ... And freeze. Freezes well. Would expect the cake to freeze well as long as wrapped well. I the d to put this kind of stuff in a glass container w the snap air tight lid.
@@FM19MONTH Thanks. Good to know!
Right?? These are "take to an event" only
I made it and it is a huge recipe. I replaced all of the water with bourbon-YUM. Anyway I had to freeze most of it because I'm the only keto person in the house. I learned that I better stick with mug cakes-single serve. These dang desserts call my name from the kitchen.
Carolyn (All Day I Dream About Food) is my hero & ive made this cake several times. Lol, had trouble getting it out of the pan too but omg, the taste is amazing. It’s one of my favorite recipes of her’s
I would have put them in warm water or a hot towel around the pans to liquefy the butter and coconut oil. Will definitely have to give this a try.
Great idea! Where were you when I needed ya?!
Exactly 💯
Melt butter in a pan,, let it cool..
Turn the pan upside down --
Does the solid butter drop out ?
.
Freezing it ... can shrink it and it might fall out.
I often make and freeze lard/ tallow/bacon grease, and after time in the freezer (in a wide mouth 1/2 pint Mason jar) the puck of fat will often drop out of
the jar with just a tap of the open end down
Yes, wrap the pan in a towel, in the sink, pour boiling water om the towel.
You can use puns any time you like. It is a pleasure watching your videos.
Ha! Thanks, Lisa. 🙂
Old Alton Brown tip for cheesecake works for my poke cake. Just hit it with low to med heat from a hair dryer
OH MY GOSH! Looks so good. I kept thinking how I could put almond extract in that or be dirty keto and put sugar free jello over it in an 8x8 pan and make a poke cake....Oh, you have me thinking of the possibilities. I hope you feel better real soon, Wes. We love your videos!!
I’m watching with my twelve year old daughter and after you said, “You butter believe it “ she exclaimed “Hey he tells dad jokes too!” 😆 From the mouths of babes!
😜 Guilty!
@@HighfalutinLowCarb Brother if she hears you say, “Y’all…” she’s running from the next room and telling me to rewind it. Which begs the question, how does a twelve year old know about rewinding? 😆
I made this when Hungry Elephant first made her video. Omg! Sooooooo goooooood!
So I'll have to try the other. ♡♡♡
The dad joke. 🤣🤣😂😂🥰
Oof. It was bad. Sorry! 😜😜😜😜
You are AWESOME ! No worries about the cake sticking to the pan. Thankfully it happens to all of us we can all relate. I really enjoy your show. Thanks so much for the recipes!
I'll have to try the All Day version. I made the Hungry Elephant one and didn't care for the cooling of the sweetener, but now I have sweetener that doesn't do that.
I gave up on using a Bundt cake pans. I just use my springform for everything now :)
What sweetener are you using?
Yes, please! I like stevia/erythritol, but sometimes it has a strange aftertaste in baked goods.
@@judysbakeryandtestkitchen1654 Sorry, Judy! Here's a link: www.steviva.com/steviva-products/ketosesweet-allulose-1-2-2/
@@judysbakeryandtestkitchen1654 This particular product takes a little more to get the sweetness I want, but as it has no erythritol in it, no cooling effect :). I also have been known to make mixes. I bought quite a large stock of different things from this company and just experiment. I've found that you can use erythritol if it's mixed with other things. It seems to loose the cooling if there isn't as much, so it's good for mixing into other things for a bit of a boost, just not alone.
@@llamasugar5478 I agree. It needs a very good quality product to not taste weird. Please see the link and other response I gave to Judy's Bakery above you. Good luck!
Kentucky butter cake is one of my favorites! I was so thrilled to see All Day I Dream About Food had a keto recipe for it! I tried it for Easter. I followed her recipe and instructions to the letter. Only the bottom half released from my pan. I was so upset! It truly is fabulously delicious!
I bet no one cared it wasn’t “pretty” cause it tasted so good! 🙂🙂
You are 💯 right!
Wes, I will seriously watch ANYTHING you make. Baked rocks with garlic and grape jelly? Ummmm… I’m In. Take good care of yourself. I need you in my keto life. Xoxox.
Nummy sounds: 18:35->18:47, 19:35->19:49 - followed by the chuckle... Ding-ding-ding! We have a winner!! LOVE your YTs, Wes!! THANKS!!
OK, I know this is not Keto, but I use this all the time. Haley, from, if you give a blonde a kitchen, has this magic pan release. It is made with flour but it's only on the outside of the cake. It is truly magical. I watched this video when it first came out a year ago and have thought about this ever since. Please try it for baked goods. It is MARVELOUS!!
Hope you get to feeling better Wes. You did great even under the weather. 👍
"You butter believe it!" Cute!! I never met pun I didn't like.
You might want to bake in a springform pan instead, it will look different, but no issues removing in on the bottom tray.
Never try to remove something sticky from a pan without warming it up. But you found that out! Lol Both look delicious.
Glad to see you back at it, Wes. And that you're doing better. Was wondering what had happened to you.
I have had much better luck with silicone bundt pans and cupcake pans etc. with low carb baking because you can depress trouble spots to "nudge" baked goods to come out. Have given up fighting with metal pans that do not have flat sides or bottoms. The loaf pans and cake pans are fine that you can line with parchment paper....but bundt pans....no way. Silicone all the way, baby.
Great tip, Deborah! Wish I’d known before I spent $50 on these two! 😜😰
@@HighfalutinLowCarb Sorry Wes. I feel your pain. Well, the good news is the silicone is MUCH cheaper. Goodwill has benenfited from many a donation from me of cookware that just doesn't work for me anymore.
Hmm, I wonder if lining strips of parchment might help in a Bundt pan?
Wes, one thing I'd suggest is releasing the cake from the mold PRIOR to pouring on the syrup. Just release it completely, then put the pan back over it, and flip it back over to pour the syrup. It seems like that would help quite a bit.
This would be great baked in a loaf pan. And, a perfect cake to top with strawberries and whipped cream
Ok…I made the version that used the coconut flour and protein powder. I made one change and it was to the glaze that you pour into the holes when it’s hot…I replace the granulated Swerve with brown sugar Swerve and it was DELECTABLE! I also put it in my fridge. It’s delish!!!!! Great recipe and great channel. So glad I JUST found you!!
That sounds great! Thanks for watching and commenting. And welcome aboard! 🙂👍🏻
They look delicious. Reading all the comments will be helpful when I try it. Thank you for anouther battle. 😁
Wes, glad your back with great recipes. I can’t wait to try this cake.
You are always fun to watch as you have such a great personality.
Thanks for sharing.
Thanks so much, Scott! 🙂👍🏻
I love Hungry Elephants videos.
She's so talented and makes delicious creations!
@@HighfalutinLowCarb quick question in reference to the granular feel from the sweetener if you powdered the amounts called for in the granular would that work or would you need more? I’m still way new to keto even after about 18 months I’ve yet to making anything baked that turns out properly.
That sounds decadent!
It's heavenly!
Everything Carolyn Ketchum bakes is delicious. I have all of her cookbooks..I’ve been baking in bundt pans for a long time, you have to spray every nook and cranny liberally. NEVER let the cake sit in a bundt pan over night.. Let it sit for 10 minutes and it will release instantly.. The other cake looked delicious as well! Thanks for the comparison..
Technique I have used with success: Bang the pan laterally on one side, rotating as you bang. What that does is loosen the opposite side as the cake mass slides to the impact side. It's worked great for me so far as most Keto low-carb recipes are pretty heavy mixes. Works best while still slightly warm. Keep the great recipes coming!
Wes! First- I hope you feel better. Second… the way to get those cakes to release most likely would have been to set the pans in a larger bowl of hot/warm water for a couple minutes. All the butterfat from the syrup had set up and stuck to the pans like cold grease sticks in a jar. Using some gentle heat would have melted that and they would have come out.
PS- I am so unsurprised that Carolyn wins. She is THE MASTER.
I have been making the cake from the hungry elephant for the last couple of years. It’s my favourite keto cake. My batter is much more liquid than yours. Sometimes I make it with hazelnut instead of almond. It tastes like nutela.
"You butter believe it " 😆
I apologize profusely. 🤣🤣
@@HighfalutinLowCarb 😂
@@HighfalutinLowCarb NEVER apologize for a food pun! If Kenji can do it, so can you.
@@HighfalutinLowCarb Are you kidding?!? My favorite funny is a punny and great recipies? Win/win! Thanks so much. Happy to see you back.
Bless your heart, Wesley. We've all had a cake or two stick in a bundt pan. What my grandma taught me to do when a cake sticks is to just gently and briefly warm the outside of the pan and the cake will more than likely slip out (a low gas flame works well but electric can work, too). If necessary, use a rubber spatula, after trying the warming to loosen the sides/bottom.Thanks for all you do for us.
After watching wesley make this butter cake I made a few changes to the recipe and OMG it is soooo delish… I also used a bundt pan, 2 sticks of butter, no sour cream, no water, 1/2c heavy cream and added chopped pecans too. After cooling for about 4hrs I turned it over and it popped out.👍
Tip if you ever leave a cake to long in a pan to cool and it won't come out, put hot water in a larger bowl put the pan in the hot for a while. Making sure not to get your cake wet. Then pull your cake out, wipe away any water that is on the outside of your pan. The flip your cake out. Works everytime.
Just seen this video after making Caroline's version, I did leave mine to cool overnight, but I used a silicone mold, and it came right off super beautifully, I only used some sprayed oil on it. My reaction when I tried it, was just like yours! Loved it! Thanks for your videos, they are amazing! 🥰🥰🥰
Ok so I was a professional cake decorator for many years, and this is just advice for your future. You can either buy a Stoneware bundt pan or use Bakers Joy, or cut out Parchment paper... I love your facial expressions when you taste. Thank you for not giving up.
Next time, set the bundt pan briefly in a bowl of hot water, it will come out easily
theres that twinkly wink! I need to try keto baking again.
Just a tip, when you keep a cake in the pan too long and then have difficulty releasing it, pass it over the stove top burner a few times to warm the bottom. That looked like it might have worked for you because the pieces came out pretty clean. Also, I tried this cake in a 7 1/2 × 12 inch pan, baked it for 20 minutes and topped each piece with macerated strawberries..pseudo strawberry shortcake..highly recommend!
The next time you have a non-released cake, set the cake pan down bottom up. Soak and wring out a towel, then put the towel in the microwave for a couple minutes. With tongs, Take the steaming hot towel out of the microwave and drape it over the upside-down cake pan. The cake should release almost immediately. The hot cloth melts any solidified fat holding the cake to the pan.
I love Carolyn's cake! I'll have to try the Hungry Elephant, but ADIDAF is pretty perfect to me!
Oh and I prefer to use palm shortening to grease more than butter. Seems to release better. You can also use lupin flour or oat fiber to dust the grease since it is way finer than almond flour and doesn't add carbs. Leaving it in overnight allowed the sweetener to crystallize and harden onto the metal. I agree with the other commenters about having dipped the pan in hot water to help release the butter and weaken the hardened erythritol.
To realease the cake from the bundt pan, my mom will take a warm moist towel and place it on top of the pan for 10 mintues or so before inverting.
Omgosh how crazy that I was just thinking about you today and going to go check out your Amazon store and then I get notified of a new video! Yay! Putting this on my list of things to make ASAP!!
you possibly could have tried to soak the bunt pan in hot water to melt the cake(or maybe run a hair cryer on it???) to make it release. the thing is you poured in the sugar syrup and left it so you glued it to the pan with caramel(overnight) basically. they say to take it out of the pan after its warm just a while after poking +pour.
I’m a Kentucky native and had never heard of this cake until a friend of my husband’s in California posted one on FB a couple of years ago. I was expecting there to be bourbon in it. I still may have to try it some day.
I always make The Hungry Elephant's Keto Kentucky Butter Cake! She has the best cake recipe!
I love the giggles!
A trick you can try for releasing cake is reheating the pan on the stove. Moving gently over a heat source. I've had it work, but it might not always work.
Oh and you can warm up you eggs in a bowl of warm tap water. And grate your sticks of butter to bring everything up to room temperature. Same for your water and cream, 30 seconds in the microwave.
Just remember... your minor errors are a way for us to learn, too! It looks great! So enjoyable and...relatable!
I've made Carolyn's a few times. I use vanilla whey protein powder because that's what I have on hand. It is SO good. One of my favorite recipes!
I have a springform bundt pan. Best purchase ever when it comes to keto baking! I actually bought it for this cake. I've never had luck with those pans, even before keto.
There are those smiling Southern eyes. You can tell when you taste a winner by those eyes!
Lard aids in a better release. Thanks for the video Wesley! I can't wait to try 💖
This is the first time I've seen one of your videos, I've never smashed a subscribe button faster.
Haha! Thanks, Stitchmata!! Welcome aboard!
I've been using nothing but allulose for most all of my cakes/pies/candies/ice creams~ game-changer since discovering it for making chocolate-covered sea salt caramels last year. I also like to use a variety of "flours", including protein powders/lupin/nut flours/etc~ seems to really make a difference in final product when I take the time to figure out best combinations.
That being said, I've never made a "Kentucky Butter Cake"- or any kind of "poke cake" for that matter. I'm excited to try these~ thanks Wes!
Hi Wesley! How are you? Still loving your videos. Thanks for making them
Doing well! Thanks, Anthony!
I want to find a man just like Wesley. He reminds me of my late husband who was a chef.
That second one really looked like it had the texture of a cake donut.
😂😂😂💀 Welcome back! Hope youre feeling “butter” lol
The first time I made a keto cake, it was the Kentucky butter cake by Hungry Elephant..... then I introduced my diabetic mother to it and she and my dad loved it. Keto diet is brimming with so many sweets, but not as much with the savory crunchy chip variety. I am a crunch muncher from waaaayy back.
My daughter and I are keto and we both agree keto is missing crunch and don't tell me to eat celery. If we had one food we could magically make keto it would be popcorn.
@@twillbdone3273 ...... I agree 100%. Quest protein chips just does not cut it .....the ranch tortilla tastes okay but so little quantity, too expensive and it has negative side effects when eliminating....if you know what I mean.
BEYOND CHIPZ ..... is formidable, not perfect 142 g bag, many flavors but the price tag $10 - 13 .... *BUT* if you overindulged at the movies and ate the entire bag it is only 10 g carbs. But price or volume is always an issue with keto crunchy snacks.
We love Carolyn's Kentucky Butter Cake! Double greasing usually works for me, but I don't leave overnight! HA Love you Wes!
That was my problem, for sure. Others mentioned that if you put the pan in warm water, it’ll soften the fats and allow it to release. Oops! 😜❤️
They have so much butter holding them in the pan. You have to remember, butter is a solid at room temperature. Try placing them into a warm oven for a few minutes or dip them into a large bow of warm water.
All most All bunt cake remove after 10mins cooling but if it doesn't release place in hot pan of water for 5-10 mins then try to release from cold pan(1hour in fridge)
Next time it sticks in the pan put a towel soaked in hot water over the bottom of the pan whilenits upside down. That will loosen the butter which has congealed again and holding the cake to the pan. Also use powdered sweetener
I do mine in a loaf pans. It tastes just as good and less variety of surface area to stick to. Plus I can use parchment paper! Or next time use the angel food cake pan since it is a smooth round surface but still has a center whole. You can also use parchment paper with those.
My mom used to put a damp hot cloth over the bottom of the overturned pan. The warm heat sometimes helps release the cake. You could also place the cake in a shallow dish filled with warm water. It too will gently warm the bottom of the cake pan. Hope this helps. I love your videos. Cheers from Montreal Canada 🇨🇦🤗
I think the overnighting the cakes in the fridge probably welded them to the pan. That being said, I think next time, if you allow the cake to go to room temp...and then smack them smartly on a piece of parchment on the cutting board or counter...they should come out without sticking. Then slide them to the plate. Loved these recipes, I'm excited to try them.
Isn’t Kentucky Butter Cake scrumptious? I’ve made the Hungry Elephant version many times and love it. I will definitely try the ADIDAF version, too, once I purchase a Bundt pan. I use the most adorable silicone baking pan shaped like a flower for my cake. It’s 9” x 2” measuring inside dimensions of the pan, and my cute flower cake comes out perfectly every time with no greasing at all! I highly recommend silicone pans! I use them for all my baking! I hope you feel back to 100% soon! 😊❤️
Wes, my first time visiting your channel. I detect a Southern accent in your voice. Where did you grow up and where are you living now??? Love your enthusiasm and smile!!
You could’ve tried putting the pans in hot water, maybe the melted butter solidified and made it stick more to the pan. 🤔
They look amazing.
I'm going to try it this weekend but use a spring form pan instead.
Glad you are on the mend!
And Bundt pans are notorious for not releasing their cake-y content!
I tried Carolyn’s recipe and my family loved it but I couldn’t eat it because of the aftertaste. I now cut the sweetener amount down then use 1/2 allulose and a mix of several different alternative sweeteners for the other half.
Maybe we should make it in the regular pan cake that opens and comes off easily 👍
Looks delicious! The problem might be the Bundt pan, thinner less expensive ones tend to cause sticking issues. I'd have set it in a bowl of hot water to see if the cake released. Also, powdered erythritol blends better than granulated. (Knew someone who made this poke cake w/melted butter, powdered sugar & proof rum glaze - dynamite! We even got a little tipsy from it, lol. You can probably substitute powdered erythritol & rum flavoring for a less crazy keto cake.)
I am definitely going to be making this recipe 😋 looks so yummy! But I am so not going to use a Bundt pan... Will try it in my angel food cake pan. Same hole in the middle, but no fancy curves 🥳
Holy cow you could hear how moist this was coming out of the pan! Daaaannnggg
This was a great video! Thank you. I missed the "Yall" so much. (smile) Glad you are better.
I've made Carolyn's KY butter cake. It's fabulous. My non-keto folks raved over taste and texture. Will make many more times. Kentucky girl.
Carolyn does have great recipes!!! I thinkI'll look into the hungry elephant recipe as well.I like Carolyns so much I bought her cook book.Highly recommend.Thanks again.Mine didn't come out all the way either.It still tasted really,really good.