CARAMEL CAKE – KETO LOW CARB RECIPE
Love at first bite with this keto caramel cake. Your tastebuds will dance for joy and you won’t believe it’s low carb and sugar free! Tender almond flour vanilla cake with a rich caramel glaze.
There are some recipes that just make me absolutely jump for joy. And this caramel cake is one of those recipes. It will make you jump for joy too, when you taste it. Two layers of the most tender low carb vanilla cake with a rich glaze of sugar free caramel. Really, this is keto dessert heaven.
Keto Caramel Cake
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Love at first bite with this keto caramel cake. Your tastebuds will dance for joy and you won't believe it's low carb and sugar free! Tender almond flour vanilla cake with a rich caramel glaze.
Course: Dessert
Cuisine: American
Keyword: caramel cake, caramel cake recipe
Servings: 12 servings
Calories: 388 kcal
Ingredients
2 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup unflavored whey protein powder
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter softened
2/3 cup Swerve Sweetener
4 large eggs room temperature
1 tsp vanilla extract
3/4 cup almond milk
2 batches sugar free caramel sauce
Instructions
Cake:
Preheat the oven to 325F and grease 2 8-inch round cake pans. Cut parchment to line the bottoms of the pans and grease the parchment as well.
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
In a large bowl, beat the butter and sweetener together until light and fluffy. Beat in the eggs one at a time and scrape down the beaters and bowl as necessary. Beat in the vanilla extract
Add the dry ingredients in two additions, alternating with the almond milk. Beat until well combined.
Divide the batter between the two cake pans and spread to the edges. Smooth the tops and bake 25 minutes, or until the edges are golden and the tops are firm to the touch.
Remove and let cool in the pans, then flip out onto a wire rack. Be sure to peel off the parchment paper if it sticks to the cake layers.
Caramel Glaze:
Prepare a double batch of the Sugar Free Caramel Sauce but DO NOT add the additional water at the end of the recipe. Be sure to use a large saucepan (at least 3 quarts) as it will bubble up quite a bit.
Let the sauce cool down to room temperature. It should be quite thick at this point, but still pourable, and it will continue to thicken as it cools.
Place one layer of cake on a serving plate and pour about 1/3 of the caramel sauce on top. Carefully spread to the edges with an offset spatula and let sit another 10 to 15 minutes to thicken further.
Place the second layer of cake on top. Pour some of the caramel over the top, letting it drip down the sides, spreading it over the top and sides as you go. Continue until the top and sides are well covered. Alternatively, you can simply let it drip down the sides and not spread it over.
If your caramel is too thin and is dripping too much off the sides of the cake, you can whisk in a tablespoon or two of powdered Swerve to help thicken it up. If it gets too thick, you can gently re-warm it over low heat to thin it up again.
