Low Carb Caramel Rice Cake
Indulge in the guilt-free decadence of this *Low Carb Caramel Rice Cake* recipe—an innovative twist on the classic treat that's perfect for keto and low-carb lifestyles. Crafted with cauliflower "rice," almond flour, and a touch of vanilla, these baked rice cakes boast a tender texture while remaining completely grain-free. The star of the dish is the creamy homemade caramel sauce, made with butter, heavy cream, and a low-carb sweetener, offering an irresistibly rich flavor without the sugar overload. Ready in under an hour and easy to prepare, these caramel-drizzled delights make an excellent dessert or snack while staying true to your health goals. Whether served fresh or stored for later, these low-carb rice cakes are bound to impress your taste buds!
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Recipe Information
Ingredients
- 1 small head Cauliflower
- 1 cup Almond flour
- 1 large Egg
- 1 teaspoon Vanilla extract
- 3 tablespoons Granulated erythritol or other low-carb sweetener
- 1 tablespoon Unsalted butter
- 0.25 cup Heavy cream
- 0.125 teaspoon Salt
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Grate the cauliflower using a food processor to create 'rice' and then place it in a clean kitchen towel. Squeeze out as much moisture as possible.
In a mixing bowl, combine the cauliflower rice with almond flour, the egg, and vanilla extract.
Mix until the ingredients form a cohesive dough-like consistency.
Portion the mixture into 6 equal parts and shape each piece into a flat disk resembling a rice cake about 1/2 inch thick.
Place the formed cakes on the prepared baking sheet and bake for 20 minutes, flipping halfway through until golden brown.
While the cakes are baking, prepare the caramel sauce by melting the butter in a small saucepan over medium heat.
Whisk in the heavy cream, erythritol, and salt. Cook while stirring frequently until the sweetener dissolves and the mixture thickens, about 5-7 minutes.
Remove the sauce from heat and let it cool slightly; it will thicken more as it cools.
Once the rice cakes are done and slightly cooled, drizzle each cake with the caramel sauce.
Serve immediately or store the cakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 10.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 304 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1016 mg | 22% | |
*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.
