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!
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!
-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 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.
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.
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!
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!
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!
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.
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!!
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
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!
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.
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
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!
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.👍
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.
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!
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 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.
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..
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 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.
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)
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! 🥰🥰🥰
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! ❤
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.
Thank for the great vid... as always. I add SF strawberry jello to my poke cake. Top with whipped cream and fresh berries. NO ONE CAN TELL ITS KETO . I also use fat end of chopstick for holes. Cool completely b4 adding SF jello . I use a measuring cup that made to pour at one side. Gives it better ability to fill holes. Instead soaking the entire cake.
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.
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.
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
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!
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.
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.
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!!
I made the Kentucky Butter. It turned out great and It came out of the pan, yeah! It reminded me of a corn bread cake I used to make preketo. I'm taking this recipe, removing the sugar on top and adding my corn extract. Thank you so much for helping me find this recipe. Luv ur channel.
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! 😊❤️
I just made 2nd cake today! Oh my word. The face you made when you tasted it with the same face that my husband made when he tasted it. Thanks for this battle. It was wonderful.
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 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!
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!!
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.
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
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.)
The funnel part of the tin is where you need to concentrate on , I use a toothpick to go around this area , then a knife around the outside. It works a treat. I❤️❤️❤️Bundt tins. Ps thanks for sharing.
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 🥳
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.
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.
I may add some bourbon or rum to try to recreate the Kentucky Woods, wooden boxed one. It’s so good but these sound very similar. Thanks for reminding me I miss this:) I love your videos and share them often.
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
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!!
Love your videos and that you give recognition to bakers. From experience, I found warming up the outside of the pan, helps release the oil/butter that is holding the cake to the pan. I am going to try the second recipe, it looks very tasty.
I love watching your videos and for keeping it real! Have found a lot of great websites to follow too. Definitely will be making this one. And glad it finally came out of the pan.
I just love watching your videos! You're so entertaining and relatable. Like someone I'd like to hang out with and do shenanigans! I've never had Kentucky Butter Cake but it sure looks good.
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.
@@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.
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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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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!
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.
-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 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.
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.
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.
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!
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!
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.
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!
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.
Old Alton Brown tip for cheesecake works for my poke cake. Just hit it with low to med heat from a hair dryer
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! 🙂👍🏻
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!
This would be great baked in a loaf pan. And, a perfect cake to top with strawberries and whipped cream
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!
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.
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
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!
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.👍
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.
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!
Carolyn is BY FAR the best out there.
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 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.
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..
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 🇨🇦🤗
Hope you get to feeling better Wes. You did great even under the weather. 👍
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?
Even when you are sick you are so funny! Really enjoyed the video and I gotta try at least one of these.
"You butter believe it!" Cute!! I never met pun I didn't like.
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)
Glad you are on the mend!
And Bundt pans are notorious for not releasing their cake-y content!
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! 🥰🥰🥰
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! ❤
They look delicious. Reading all the comments will be helpful when I try it. Thank you for anouther battle. 😁
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.
You might want to bake in a springform pan instead, it will look different, but no issues removing in on the bottom tray.
Glad you're feeling better
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! 🙂👍🏻
Thank for the great vid... as always. I add SF strawberry jello to my poke cake. Top with whipped cream and fresh berries. NO ONE CAN TELL ITS KETO . I also use fat end of chopstick for holes. Cool completely b4 adding SF jello . I use a measuring cup that made to pour at one side. Gives it better ability to fill holes. Instead soaking the entire cake.
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.
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.
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
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!
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.
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.
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!!
I always make The Hungry Elephant's Keto Kentucky Butter Cake! She has the best cake recipe!
Everything has been wonderful and helped my family add another fun way to be with each other… We Love You Sir
Happy to be along with you on your journey. I'll be back for more.
I’ve made the one from All Day I Dream About Food and my entire family loved it!
I made the Kentucky Butter. It turned out great and It came out of the pan, yeah! It reminded me of a corn bread cake I used to make preketo. I'm taking this recipe, removing the sugar on top and adding my corn extract. Thank you so much for helping me find this recipe. Luv ur channel.
I forgot to add, I used crisco and dusted with coconut powder to coat pan. Worked perfect.
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! 😊❤️
I just made 2nd cake today! Oh my word. The face you made when you tasted it with the same face that my husband made when he tasted it. Thanks for this battle. It was wonderful.
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 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!
I appreciate this whole channel, just came across it and I'm a Louisville kid so close to my heart.
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!!
Warm your pan up a little bit to liquiphy the butter again in the pan to help loosen the cake.
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!
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.
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
Holy cow you could hear how moist this was coming out of the pan! Daaaannnggg
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'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!
The funnel part of the tin is where you need to concentrate on , I use a toothpick to go around this area , then a knife around the outside. It works a treat. I❤️❤️❤️Bundt tins. Ps thanks for sharing.
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 🥳
You can use puns any time you like. It is a pleasure watching your videos.
Ha! Thanks, Lisa. 🙂
Lard aids in a better release. Thanks for the video Wesley! I can't wait to try 💖
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.
I made the all day I dream about food recipe using a silicon Bundt pan, it came out perfect and released perfectly.
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.
This is one cake I will definitely be trying! Happy that you're feeling better! Can't wait for the next recipe.
I'm going to try it this weekend but use a spring form pan instead.
I may add some bourbon or rum to try to recreate the Kentucky Woods, wooden boxed one. It’s so good but these sound very similar. Thanks for reminding me I miss this:) I love your videos and share them often.
Never try to remove something sticky from a pan without warming it up. But you found that out! Lol Both look delicious.
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.
Love your Personality! Thanks for making this video!
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!!
Love your videos and that you give recognition to bakers. From experience, I found warming up the outside of the pan, helps release the oil/butter that is holding the cake to the pan. I am going to try the second recipe, it looks very tasty.
I love watching your videos and for keeping it real! Have found a lot of great websites to follow too. Definitely will be making this one. And glad it finally came out of the pan.
Oh that smile
:O I never thought to sift my almond flour.. that makes so much sense.. thanks!
You might want to try using a spring form pan with a parchment paper liner to see if that works better.
Hope you are feeling much better soon. This looks awesome & easy!! Thanks for doing the test work so we DONT have to !!
I just love watching your videos! You're so entertaining and relatable. Like someone I'd like to hang out with and do shenanigans! I've never had Kentucky Butter Cake but it sure looks good.
I'm definitely trying one of these recipes this weekend. Thank you for the video and I always have my mouth watering watching them!😄
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 love the giggles!
Hey Wes, did you know you can line a bundt tin with cling film (plastic wrap), it's OK for up to 220 °c , and I do it all the time 😊
Hi Wesley! How are you? Still loving your videos. Thanks for making them
Doing well! Thanks, Anthony!
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 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.
I love all your facial expressions