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Keto Caramel Cake

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
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
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.