Chocolate Caramel Cake Keto

Chocolate Caramel Cake Keto -

Chocolate Caramel Cake Keto

Chocolate Caramel Cake is a delicious poke cake recipe that is ultra moist and delicious & fully loaded with caramel!



160 g almond flour

1.5 tbsp sweetener of liking

1/4 tsp salt

100 g butter

1 egg yolk

1 sachet vanilla extract

2.5 tbsp ice-cold water

Knead everything into a shortcrust pastry and leave it to cool for 30 - 60 minutes. Then roll it out and bake for 20 minutes (until golden brown) at 180 degrees in a tart (or springform).

Chocolate Caramel Cake Keto

The chocolate filling:

200 ml cream

100 ml of milk

350 g dark chocolate, sugar-free (okay ... I only had 250 g dark chocolate and 100 g whole milk)

1 egg yolk

1 egg


When the cream and milk starts to boil stir in the chocolate in the mix. Break the chocolate into pieces or chop it roughly.

Stir egg yolks & egg and pour about 100 ml of the chocolate-cream mixture, stir well so that the egg does not stagnate.

After that, stir the egg mixture into the chocolate-cream mixture and pour in the cooled floor.

Put it back in the oven and bake at 180 degrees for 20 minutes (until everything has blistered ...)

- let it cool down -


Caramel sauce:

1 cup (220 g) xylitol

90 g butter

120 ml cream

1 teaspoon salt


Make the caramel: (see another caramel recipe here)

Melt xylitol and let it caramelize (caramelize improperly, burns very fast!) - Remove pot from the heat and butter stir in (CAUTION!)

Then stir in cream (also carefully! Hot! Very hot!)

Again put it back on the plate and stir in 1 teaspoon of salt, boil for about 1 minute and let it cool down for 15 minutes (while the chocolate bottom also cool down).

Sprinkle with sea salt on the cake (I had Fleur de Sel ... how delicious!).

Chocolate Caramel Cake low carb

Let it cool for another 2 hours * sniff *


keto chocolate caramel cake


and then finally cut open:


caramel cake keto


So and now the ingredients for my coconut-almond base:


3/4 cup almond flour

3 teaspoons coconut flour

1 egg white

1/4 cup butter (melted)

1 tbsp sweetener of your liking


All ingredients are added to the blender and stirred until they form a compact mass. Then I rolled out the bottom and made a margin - and pre-baked at 180 degrees. otherwise, I have the same procedure as described above the cake.


low carb caramel chocolate cake