Gluten-free, Sugar-free ‘Boterkoek’ | THM: S

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Trim Healthy Mama boterkoek 3

Boterkoek‘ means “butter cake” in Dutch, and is an essential part of our cuisine! It has a delectable, rich, buttery almond flavor that pairs well with a warm cup of coffee, but the original recipe is anything but slimming.

-Trim Healthy Mama boterkoek 1

Growing up, ‘Boterkoek’ was a regular snack in our house as it was easy to make and everyone loved it. Since starting Trim Healthy Mama, I’ve lost track of how many times I’ve tried to create a gluten-free, sugar-free version of this Dutch staple. It would either come out too oily, too crumbly, or too almond-y. But yesterday, after the umpteenth try, I think I got it!

Trim Healthy Mama boterkoek 4

The true test came when I offered my husband a piece. (For better or for worse, he always gives me his honest opinion about food. He knows that if he says he loves it, I’ll be sure to make it again and he’ll be the one eating it. 😀 ) He indulged me by closing his eyes and putting his full concentration into savoring the first bite. “Mmmmm. Tastes like the real thing!”

I did a happy dance.

He laughed.

(With me, not at me, of course.)

Trim Healthy Mama boterkoek

Admittedly, the texture is slightly different than traditional boterkoek. This one is feels lighter and isn’t quite as chewy. It’s a bit spongier, but just as satisfying and the flavor is the same. Plus, this boterkoek is gluten-free, sugar-free, and a perfect THM S, so I’m happy!

I hope you love it, too.

Yield: 10

Gluten-free, Sugar-free ‘Boterkoek’ | THM: S

Gluten-free, Sugar-free ‘Boterkoek’ | THM: S

This 'Boterkoek' is a gluten-free, sugar-free, THM S version of the classic, rich, buttery, almond-flavored Dutch cake!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2/3 cup unsalted butter
  • 5 large eggs
  • 1/2 cup whipping cream
  • 2 tsp almond extract
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet, OR 1 1/2 Tbsp Super Sweet)
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder

Instructions

  1. Preheat oven to 350. Line bottom of springform pan with parchment paper and butter lightly.
  2. Melt butter. Set aside and let it cool.
  3. Beat eggs for 5 minutes until very light and fluffy. Add in cooled, melted butter, whipping cream, and almond extract. Beat again until thoroughly combined.
  4. In a separate bowl, stir xylitol (or other sweetener), flours, and baking powder together. Add to wet ingredients and beat once more to combine.
  5. Pour batter into prepared pan and bake for 30-35 minutes until knife comes out clean. Cool.

Notes

To keep your parchment paper from making lines on the side of your cake, fold the paper over the base of the springform and then add the sides to "seal" it in place.

Run a knife around the cake after it has cooled to remove the springform easily.

Trim Healthy Mama boterkoek 5


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57 thoughts on “Gluten-free, Sugar-free ‘Boterkoek’ | THM: S”

  1. Ah, adding this to the ‘must try’ list!!!
    I grew up eating this at my grandma’s when we’d visit-love that I could still enjoy this on THM!

  2. I made this cake yesterday, and it is absolutely wonderful. It is light and very moist. My family isn’t big on almond extract, so I substituted vanilla. I also baked it in a well-greased, deep dish glass pie plate… I’m lazy. 🙂 Thank you!

  3. Thank you, Thank you, Thank you! I love this cake and have tried to convert it to THM, but was not successful. I will be making this soon! If only I could have jan nagel bars and oliebolen THM friendly as well. 🙂 I’ve converted oliebolen to gluten free, but I think THMing it will be more difficult. However I will be quite happy with this.

  4. I have tried many THM approved cakes and have never left a review before. This cake is amazing!!! A real treat! I added a cherry flavored glaze on top! Family approved! Thank you!

  5. My husband loves his boterkoek moist. I take it out of the oven when it looks like it’s not all the way cooked and let it sit in the pan till all the way cooled. Is the low carb version moist as well?

  6. I just got done making this cake and it was FANTASTIC!! I used Pyure (erythritol and stevia blend) and used slightly less than 1/3 cup. I also didn’t realize I was out of almond extract so I used vanilla. I’m new to the keto lifestyle and my vice was always sweets and this cake is going to be a serious life saver for my random cravings! My version tastes like a sweet, moist cornbread. I think if I didn’t even less sweetener I could use it as a cornbread! SCORE!

    I think this cake will be a great, flexible cake for my recipe book and I look forward to using different extracts and adding things like coconut or strawberries. Thank you for a great recipe!

    ALSO, I did not use a spring pan. I just used a regular cake pan lined with parchment paper and buttered it up really well.

  7. This was so good! I’m pretty picky and don’t usually like cakes made with almond flour but this one was really good! I did not have almond extract so I added maple extract

  8. Hi I want to make this for my Dutch in laws to be. Can you please advise what size eggs or the weight of the (unshelled) eggs you have used in this recipe? I find in baking it really does make a difference. Also have you ever used Golden Flaxseed meal in cakes to make more cake like? I think I will try half coconut flour and half Flax meal and see how it goes. I have also substituted Natvia for Xylitol with good success. Thank you for sharing this and looking forward to making it.

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