Keto Caramel Cake
Need to make a celebration keto cake at short notice? This foolproof, showstopping keto caramel cake uses storecupboard ingredients and is quick to whip up. Enjoy this keto-friendly caramel cake without worrying about added sugars.
Your tastebuds will jump for joy, and you won’t believe it’s low-carb, keto-friendly, and sugar-free. It is a delicate almond flour vanilla cake with a rich caramel glaze.
This is the BEST keto caramel cake recipe, a moist, soft, intense caramel flavor. Try it with a creamy coconut frosting or crispy toasted coconut on top. Bonus, this keto caramel cake recipe is gluten-free and dairy-free too! So keep reading to learn more.
Try It With Chocolate
For chocolate lovers, add 3 tbsp cocoa to the cake batter and drizzle over melted and cooled chocolate instead of more caramel. You could also top with chopped nuts, coconut, sprinkles, or edible flowers depending on who you’re making it for.
Keto Caramel Cake Recipe
It has layers of the most tender low carb vanilla cake with a rich glaze of sugar-free caramel. Really, this is keto dessert heaven.
Southern caramel (keto) cake recipes have always been a classic that you could have any day of the week. And this is an attempt to make a keto version of traditional dessert like Southern Caramel Cake. Nothing ventured, nothing gained, right?
This cake occurred to me that it is a great keto holiday dessert, especially if you aren’t a pumpkin or pecan fan.
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- 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
How To Make This Keto Caramel Cake
The keto caramel cake itself is simply an almond flour-based vanilla cake, although it does have some coconut flour in it for better texture. I find that those two work to create the best cake-like consistency.
Yes, the keto caramel cake also includes protein powder. Protein powder aids keto baked goods rise and hold their shape in the absence of gluten. You can use egg white protein instead.
Please note, keep all of your ingredients at room temperature, it is a necessity. It does you no good to soften your butter correctly and then dump in cold eggs, causing the butter to clump up again.
Keto Caramel Cake
Preheat your oven to 325F and grease 2 to 8-inch round-shaped cake pans. Then Cut parchment to line the bottoms of the pans and grease the parchment as well.
Then, in a medium-sized bowl, mix the coconut flour, almond flour, baking powder, whey protein, and salt.
Use a large bowl, and beat the butter and sweetener until light and fluffy. Mix in the eggs one at a time and beat in the vanilla extract.
And add the dry ingredients in two additions. Alternating with the almond milk. Mix until well combined.
Distribute the mixture between the two cake pans and spread it to the edges. Then, smooth the tops and bake 25 minutes, or until the edges are golden and the tops are solid to the touch.
Then remove it and let cool in the pans, then flip it out onto a wire rack. And be sure to peel off the parchment paper if it sticks to the cake layers.
Keto Caramel Glaze
Prepare a double batch of the low-carb caramel sauce but remember, do NOT add the additional water at the end of the recipe. And be sure to use a large saucepan. At least 3 quarts as the sauce will bubble up quite a bit.
Let the keto sauce cool down to room temperature. The sauce should be quite thick at this point, but still pourable. The tasty low-carb sauce will continue to thicken as it cools down.
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 sit another 10 to 15 minutes.
Place the second layer of cake on top. And pour some of the low-carb caramel over the top, letting it drip down the side, spreading it over the top as you go. Then continue until the top and sides are well covered. Alternatively, you can let it drip down the sides and not spread it over.
And if your low-carb caramel is too thin, you can whisk in a tablespoon or two of powdered Swerve to help thicken it up. And if it gets too thick, you can gently re-warm it over low heat to thin it up again.
The glaze for this sugar-free keto-friendly caramel cake is simply a double batch of my Sugar-Free Caramel Sauce, without the extra water at the end. It helps it thicken up more and become a spreadable frosting.
It will be pretty liquid when it’s warm, so be sure to let it cool properly before trying to frost your cake. The keto caramel sauce isn’t hard to make, but you can still rescue it if you find it too thick or too thin. For the thin keto caramel sauce, add a tablespoon or two powdered erythritol, like Swerve Confectioners. And for the overly thick sauce, mix in some water while stirring over low heat. Just a tablespoon or maybe two should do it. Remember, this is a RICH keto caramel cake, and coming in at a whopping 388 calories and 35g of fat per serving.
This keto caramel cake recipe is perfect for the holidays. Make this keto-friendly caramel cake for special occasions and holidays like Christmas, Thanksgiving, or a family reunion. This caramel cake is made with love and should be shared with those very special people in your life.
Keto-Friendly Caramel Cake
Per Serving (1 serving = 1/12th of cake)
Calories 388Calories from Fat 314
% Daily Value*
- Fat 34.9g 54%
- Carbohydrates 7.6g 3%
- Fiber 3.4g 14%
- Protein 9.5g 19%
* Percent Daily Values is based on a 2000 calorie diet.