Chocolate Caramel Cake Keto
Keto-Friendly Chocolate Caramel Cake is a delicious poke cake recipe that is ultra moist and delicious & fully loaded with caramel!
Ingredients to Keto Chocolate Caramel Cake
- 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 short crust 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).
The Keto 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 -
Keto-Friendly Caramel Sauce
- 1 cup (220 g) xylitol
- 90 g butter
- 120 ml cream
- 1 teaspoon salt
Make the low carb 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!).
Let it cool for another 2 hours * sniff *
And then finally cut open
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.
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