Sugar-Free Caramel Cake
Indulge guilt-free with this delectable Sugar-Free Caramel Cake, a keto-friendly masterpiece that's rich, moist, and brimming with flavor. Made with wholesome almond flour, granulated erythritol, and creamy sugar-free caramel syrup, this dessert offers all the indulgent taste of traditional caramel cake without the added sugar. A touch of vanilla and a sprinkle of chopped pecans elevate each slice, delivering a buttery, nutty finish that’s perfect for special occasions or casual treats. With a prep time of just 20 minutes and straightforward instructions, this low-carb caramel cake is as easy to make as it is to enjoy. Whether you're following a sugar-free lifestyle or simply looking for a healthier dessert option, this cake is guaranteed to impress your taste buds—and your guests!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter
- 1 cup Granulated erythritol
- 4 Large eggs
- 1 teaspoon Pure vanilla extract
- 1 cup Heavy cream
- 0.5 cup Sugar-free caramel syrup
- 0.5 cup Chopped pecans
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated erythritol using an electric hand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with the heavy cream, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the sugar-free caramel syrup gently until well incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, top the cake with chopped pecans and drizzle a bit of additional sugar-free caramel syrup for garnish if desired before serving.
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.8 g | 396% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 9.1 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 581 mg | 45% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 528 mg | 11% | |
*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.
