This Buttered Rum Cake is what my keto Christmas dreams are made of. There is one dessert that just screams holiday for me…rum cake. Christmas just isn’t the same without the amazing buttery, rummy flavor of this classic soaked pound cake. Well, hold on to your butts…this Buttered Rum Cake is about to make your Christmas even more merry and bright! This keto and low carb version of this holiday cake has all of the of the rich, decadent buttered rum flavor I love with only 3 net carbs per piece!
My love for rum cake started way before my first slice of of this decadent cake. Every Christmas on of my favorite treats to get was a book of Lifesavers candies. The book had like 8 rolls of lifesavers candies inside and the roll of candies I coveted the most was the butter rum flavor. Favorite Christmas candy ever! There was something so wonderful about this flavor combo…it was just so right! Every year I looked forward to my butter rum lifesavers. Funny thing, I just found out that this is the Cowboys favorite lifesaver flavor too…AWW.
As I got older, my sister in law would always bring a rum cake for Christmas…and it tasted and smelled like the holidays. Rich, buttery, full of rum flavor…to die for! When I had my first taste, I just fell in love with that dense, soaked pound cake and it became one of my all time favorite Christmas treats. Living keto lifestyle, I had to come up with a way to enjoy these favorite holiday flavors…and the results….oh so good!
Buttered Rum Cake is an almond and coconut flour pound cake flavored with dark rum, then soaked in a buttery rum syrup after it comes out of the oven. How can that be bad? Buttery…rum…soaked…pound cake. Yes…everything about this is sooo right!! Low carb, keto friendly and gluten free!
There is an ingredient here that is so important it deserves its own paragraph…browned butter. Are you feeling me? Don’t skip this step…it gives an amazing flavor and richness to this cake and marries with the rum flavor to create an out of this world yummy cake!
Life lesson #253: Browned butter makes everything better.
This Rum Cake is super simple to make and can be in the oven in under 10 minutes, no problem! I’ve baked this cake a few different ways…mini bundt cakes, in a loaf and this decorative bundt pan….and by far I think the loaf and budnt pans work the best. I love this pan from Nordic Ware…great quality and I’ve never had an issue with sticking! Here is a link if you want to check it out! Both of these options allow for the glaze to soak well into the exterior of the cake….which, let’s face it…it the best part! The outside of the cake is soaked with all that yummy rum syrup and the middle of the cake is still flavorful and moist but gives your buds a little break from sweeter, glazed outer edges…outrageously DELISH!
Packed with rich, buttered rum flavor, this keto Buttered Rum Cake is going to make your holiday! Just like a traditional rum cake, the flavor of this cake improves as it sits for a day or two, so make it ahead of time for your holiday gathering. Served up with a dollop of fresh whipped cream and maybe an extra drizzle of glaze, I guarantee this cake will knock your Christmas socks off!!
Looking for more Holiday treats? Check these out!
Buttered Rum Cake
For the Cake:
- 8 eggs
- 2/3 cup Lakanto Golden Monkfruit Sweetener
- 1 cup almond flour
- 3/4 cup coconut flour
- 1/2 tsp salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- ¼ cup dark rum
- ¼ cup + 2 Tbsp sour cream
- 7 Tbsp. butter salted
For the Glaze:
- 4 Tbsp. butter
- ¼ cup Lakanto Golden Monkfruit Sweetener
- 3 Tbsp dark rum
- 2 Tbsp. water
- Preheat oven to 350 degrees. Grease or spray a 8-9" loaf pan and line with parchment or spray and prepare your bundt pan. See notes for baking tips.
- In a small skillet on low-medium heat, like a 3-4 setting, melt butter. Continue to cook the butter about 7-10 minutes, stirring often until the butter is browned and nutty. The solids in the butter should be the color of caramel. Remove from heat and set aside to cool.
- Using a stand mixer and a whisk attachment, whip eggs until light, foamy triple in volume. This can also be done with a handheld mixer but use a large bowl to prevent splatter!If using a stand mixer, switch to paddle attachment. Add sweetener and mix. Add almond and coconut flours, salt, baking powder and baking soda to egg mixture and mix on medium speed till combined, scraping down sides at least once. Add sour cream, browned butter, and vanilla and rum to the batter and mix again till combined.
- Spoon the batter evenly into the prepared pan and smooth out the top. Bake at 350 degrees for 35-40 minutes for a bundt or 45 minutes to an hour or until a tester comes out clean. Half way through baking and cover loosely with foil to prevent over browning! If you use a 9" loaf pan the baking time will be slightly shorter, so keep an eye on it starting at 30 minutes! Keep an eye on it…you don’t want to over bake!
- While the cake is baking, prepare the glaze. In the same skillet you used to brown the butter, combine all the ingredients for the glaze. Bring the mixture to a boil over medium heat and cook for 2-3 minutes.
- Once the cake is done, remove from oven and pour the glaze evenly over the warm cake. Cool the cake in the pan. This cake is best made the day before it’s served! Turn out onto your cake stand or plate of choice. If you baked this in a loaf pan, use the parchment to life the loaf out of the pan and slice. Serve with a dollop of shipped cream and enjoy with a cup of coffee! This cake can be stored covered at room temperature.
Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.