Heavenly Delicious Keto Chocolate Caramel Cake | Keto Atosab
A buttery almond crust, gooey salted caramel, and bittersweet chocolate ganache, all garnished with salted crystals.
Chocolaty, rich and buttery, I fell in love with it from the first bite.
A fabulous dessert, totally irresistible.
A suitable dessert for any special occasion and everybody will be more than delighted, and best of all it will not kick you out of ketosis, and it will not kick you out of fat-adaptation when you are doing the keto diet.
If you prefer to use “regular” chocolate chips and a “regular” sweetener, go for it! I created my own blend of erythritol (the safest and best alternative sweetener, in my opinion) and stevia.
You can also use coconut flour.
Since it is high in fiber it usually only requires about 1/4 the amount if substituting in place of normal flour or almond flour.
This sugar-free and keto caramel sauce is truly unbelievable!
For more information about the keto diet, see here.
Makes about 6-8 servings
Almond Chocolate Sweet Pastry
1 1/4 cups (160g) Almond Flour
1/4 cup (30g) ground almonds
1/4 cup (30g) unsweetened cocoa powder
1/4 cup (50g) Sweetener of your choice
1/4 tsp Salt
1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
1 tsp Vanilla extract
1-2 tbsp Ice water
1 1/2 cups (300 g) Sweetener of your liking
1/2 cup Water
1/2 cup (120 g) Heavy cream
5 tbsp (70 g) Unsalted butter
1 tsp Salt
1/2 cup (120 g) Heavy cream
4 oz (120g) Lily´s stevia-sweetened chocolate chips
Sea salt crystals
Prepare the sweet pastry. In a large bowl mix almond flour with ground almonds, cocoa powder, sweetener, and salt.
Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed.
Add the egg and vanilla extract and mix them in.
Add water and incorporate it into the dough.
Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
On a floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan.
Lift up the rolled dough and place it on a greased 9-inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.
Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
Bake for 15 minutes in preheated 350 F (180C) oven.
Remove the weights and the parchment paper.
Return to oven for another 10 to 15 minutes.
Allow cooling before removing from the tart pan.
Prepare the caramel.
Place the sweetener and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sweetener dissolves and gets a caramel color.
Remove the pan from the heat and add the cream. It will bubble a little bit.
Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth.
Remove from heat and add butter and salt.
Stir well until smooth.
Let the caramel cool slightly and pour over the chocolate crust.
Refrigerate for about 4-5 hours.
Prepare the chocolate ganache.
Heat the cream in a small saucepan.
When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate.
Let sit one minute, then stir until smooth.
Pour the chocolate ganache over the caramel.
Spread it evenly and refrigerate for another 2-3 hours before serving.
Sprinkle with sea salt flakes and serve.