For the cake:

2 cups almond flour
1/2 cup unsalted butter, softened
1/2 cup erythritol or other keto-friendly sweetener
4 large eggs
1 teaspoon vanilla extract
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup chopped walnuts
For the Butter Walnut Cream:

1/2 cup unsalted butter, softened
1/4 cup powdered erythritol or other keto-friendly powdered sweetener
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted


For the cake:
Preheat your oven to 350°F (175°C). Grease the cake tin and cover with parchment paper.
In a large mixing bowl, cream the softened butter and erythritol until light and fluffy.
Add the eggs one at a time and mix well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients and mix until well combined.
Fold in the chopped walnuts.
Pour the dough into the cake mold you prepared and smooth it out.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the Butter Walnut Cream:

In a mixing bowl, beat the softened butter until creamy.
Add the powdered erythritol and vanilla extract. Whisk until smooth and well combined.
Toast the chopped walnuts in a dry frying pan over medium heat until fragrant and slightly golden. Allow them to cool.
Fold the toasted walnuts into the cream.

After the cake is completely cooled, spread the buttered walnut cream evenly on it.
Optionally, sprinkle some more chopped walnuts on top for decoration.
Slice your keto friendly Butter Walnut Cake and enjoy!