Low Carb Caramel Cake
Indulge in the luxurious sweetness of this **Low Carb Caramel Cake**, a guilt-free dessert that’s perfect for anyone following a keto or low-carb lifestyle. Made with a blend of almond and coconut flours, this cake boasts a rich, tender crumb while staying completely gluten-free. The layers are delicately sweetened with erythritol, ensuring every bite satisfies your sweet tooth without a sugar spike. But the real star is the buttery homemade caramel sauce, crafted with creamy allulose and a hint of vanilla, creating a smooth, golden finish that drizzles beautifully between and over the layers. With simple ingredients, 20 minutes of prep time, and an irresistibly indulgent taste, this cake is ideal for celebrations, afternoon coffee breaks, or whenever you crave something special. Enjoy a slice that’s delicious, elegant, and perfectly aligned with your low-carb goals!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup erythritol sweetener
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened almond milk
- 1 cup heavy cream
- 0.5 cup allulose sweetener
- 0.25 cup unsalted butter for caramel sauce
- 1 teaspoon vanilla extract for caramel sauce
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
In another large bowl, beat the softened butter and erythritol sweetener using an electric mixer until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Slowly add the almond milk to the batter, mixing until smooth and well incorporated.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
To make the caramel sauce, add heavy cream and allulose sweetener to a medium saucepan over medium heat, stirring continuously.
Once the allulose has dissolved, add the butter and bring the mixture to a boil while stirring. Cook for about 10 minutes or until the sauce thickens.
Remove the caramel sauce from heat and stir in the vanilla extract. Allow to cool slightly before using.
Once the cakes are completely cooled, drizzle or spread the caramel sauce over the top of one cake layer. Place the second layer on top and pour the remaining caramel sauce over it.
Let the cake sit for a few minutes for the flavors to meld, then slice and serve. Enjoy your low-carb caramel cake!
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.5 g | 508% | |
| Saturated Fat | 187.5 g | 938% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1503 mg | 501% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 426.5 g | 155% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 11.1 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1003 mg | 77% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 622 mg | 13% | |
*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.
