Keto Brown Sugar Cake w/ Brown Butter Filling and Cream
Cheese Frosting

Check out how many calories in Keto Brown Sugar Cake w/ Brown Butter Filling and Cream Cheese Frosting. Get answers to all your nutrition facts questions at FitClick.
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filed under Desserts

Serving size: 1 slice
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 672 (34% DV)
Fat: 65g (100% DV)
Carbohydrates: 13g (4% DV)
Protein: 12g (24% DV)
Ingredients:  Makes 8 servings (8 slices)
1/2  teaspoon
1-1/4  cups
1-1/2  cups
1  teaspoon
16  ounces
12  ounces
1  cup
1/2  teaspoon
4  ounces
3-1/2  cups
4  teaspoons

Tip: For nutritional information on all the ingredients in Keto Brown Sugar Cake w/ Brown Butter Filling and Cream Cheese Frosting just click on each ingredient name. Then adjust the serving size for any Keto Brown Sugar Cake w/ Brown Butter Filling and Cream Cheese Frosting ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat oven to 325º F. Prepare a bundt pan with nonstick baking spray or by coating with shortening and lightly dusting with flour. Be sure to remove all excess flour from the pan.
Cream together butter and sugars until light and fluffy, about 3 minutes. Add sour cream and then incorporate one at a time, being sure the egg is well incorporated before adding another. Add flour, salt, and vanilla. Then, mix in baking soda and then, finally, stir in white vinegar.
Pour into prepared bundt pan and bake until a skewer inserted into the cake comes out clean, about 1 hour and 30 minutes.
Allow it to rest in Bundt pan for about 10 minutes to cool before removing to a wire rack to cool completely.

Brown Butter Frosting

For the glaze, melt butter in a saucepan over medium heat until it browns and becomes fragrant. In a medium bowl, place powdered erythritol and slowly pour in browned butter, beating to combine.
Add cream and beat until smooth and a spreadable consistency has been achieved.

Cream Cheese Frosting

With kitchen temperatures above 74F, start by refrigerating the mixing bowl and sugar until they have cooled to 70F. At elevated temperatures, these ingredients and equipment can act as a heat source to the cream, preventing full aeration.

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine sugar, cream, vanilla, and salt. Mix at medium low speed until sugar is dissolved, about 2 minutes. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.

Thoroughly scrape bowl and whisk, then continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer. After whipping, the frosting should be about 60°F (16°C). Use immediately or refrigerate until needed.
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