Keto Caramel Cake | Low-Carb, Sugar-Free & Delicious Dessert

Keto Caramel Cake – This cake is a low carb dieter’s dream, perfect for someone who watches their carbs but still wants something sweet! This sweet is made with almond flour and caramel flavoring, offering just the right amount of sweetness without being overpowering. It’s made with keto-friendly ingredients, such as erythritol, almond flour and heavy cream, so you can enjoy its rich, buttery flavor without knocking yourself out of ketosis. But, the smooth and creamy caramel frosting literally melts right into the moist cake layers for a bakery style taste at home. Birthday or not, party or no party, you will want to make this Keto Caramel Cake again and again!

Keto Caramel Cake Recipe

So today we’re going to learn how to prepare this tasty Caramel Cake… a mix of sweetness, sponge and keto-friendly! Read down for all the ingredients, utensils, calorie info and expert tips you need to know. So just these few tips means that your cake comes out super moist, flavourful and keto friendly whoa! From the batter to that shining golden caramel glaze, each step is simple and satisfying. So without further ado, let’s bake a cake that can guilt-free and irresistible!

Keto Caramel Cake

A moist, buttery, and low-carb Keto Caramel Cake that delivers all the rich flavor of caramel without the sugar. Perfect for dessert lovers on keto!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ cup erythritol
• 4 large eggs
• ½ cup butter (melted)
• ½ cup heavy cream
• 1 tsp vanilla extract

For Caramel Sauce:

• ½ cup butter
• ½ cup allulose or erythritol
• ¼ cup heavy cream
• ½ tsp sea salt
• 1 tsp vanilla extract

Equipment

• 1 Mixing bowls
• 1 Electric Mixer
• 1 Whisk
• 1 Spatula
• 1 baking tin (8-inch)
• 1 Parchment Paper
• 1 Saucepan
• 1 Cooling rack

Method

 

1. Prepare The Batter: In a bowl, mix the almond flour, coconut flour, baking powder and erythritol together. Whisk well to remove lumps.
2. Add Wet Ingredients: Add eggs, melted butter, vanilla extract and heavy cream. Whisk together until the batter is smooth.
3. Bake the Cake: Pour the batter into a lightly greased 8-inch cake liner (it helps to crumble up the liner before using it to fit in nicely into your tin) and bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted come out clean.
4. Make Caramel Sauce: Melt butter in a small saucepan over low heat, add allulose and stir till golden. Stir in heavy cream, vanilla and sea salt; cook until thickened.
5. Assemble the Cake: Cool for 15 minutes. Evenly pour the hot caramel sauce over it.
6. Serve: Cut and serve your buttery, moist Keto Caramel Cake with no guilt!

Notes

• Do be sure to use room-temperature eggs (for light and fluffy dough).
• Don’t overmix; the batter can become dense.
• Allow the caramel to cool for a few minutes before pouring so that the cake does not become too soggy.
• To give the caramel even more flavour, add a pinch of sea salt.
• Keep the leftovers in the refrigerator for up to 5 days.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.