Keto Caramel Cake
Indulge in the guilt-free decadence of this Keto Caramel Cake, a low-carb masterpiece brimming with rich, buttery flavor. Made with a combination of almond and coconut flours, this gluten-free dessert achieves a moist and tender crumb while keeping carbs to a minimum. The caramel sauce, crafted from xylitol and heavy cream, perfectly complements the cake with its velvety texture and golden sweetness, all without the sugar spike. With a prep time of just 20 minutes and straightforward steps, this keto-friendly treat is ideal for special occasions or satisfying your sweet tooth any day of the week. Serve it warm with the caramel sauce cascading down the sides or let it cool for a firmer texture—either way, it’s a show-stopping dessert you’ll love! Perfect for keto dieters and anyone seeking a healthier twist on a classic indulgence.
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Recipe Information
Ingredients
- 180 g Almond flour
- 30 g Coconut flour
- 100 g Erythritol
- 2 tsp Baking powder
- 1 pinch Salt
- 120 g Unsalted butter, melted
- 2 tsp Vanilla extract
- 4 large Eggs
- 120 ml Heavy cream
- 150 g Xylitol
- 1 tsp Sea salt
- 80 g Unsalted butter (for caramel sauce)
- 120 ml Heavy cream (for caramel sauce)
- 1 tsp Vanilla extract (for caramel sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform cake pan with butter or non-stick spray.
In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix well to break down any lumps.
Add the melted butter, vanilla extract, and eggs to the dry ingredients. Mix until a smooth batter forms.
Pour in the heavy cream and mix until fully incorporated.
Transfer the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the caramel sauce. In a saucepan over medium heat, combine the xylitol and sea salt, stirring until the xylitol melts and turns a light golden color.
Add the butter to the saucepan, whisking continuously until melted and blended with the xylitol.
Reduce the heat to low and slowly pour in the heavy cream, whisking constantly until the sauce thickens.
Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel sauce cool for a few minutes.
Once the cake is baked, allow it to cool in the pan for 10 minutes before removing it from the pan.
Pour the slightly cooled caramel sauce over the top of the warm cake, allowing it to drizzle over the edges.
Slice and serve the cake warm or let it cool completely for a firmer texture before serving.
Nutrition Facts
Calories |
4103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.5 g | 461% | |
| Saturated Fat | 171.1 g | 856% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1439 mg | 480% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 14.4 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 627 mg | 48% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
