Easy Keto Caramel Dream Cake!
Indulge in this delightful sugar-free and low-carb caramel dream cake, perfect for any keto enthusiast!
Equipment
- 8-inch Round Cake Pans
- Parchment Paper
- Large saucepan (at least 3 quarts)
- Wire Rack
- Offset Spatula
Ingredients
Cake Layers
- 2 cups finely ground almond flour
- 1/3 cup unflavored whey protein powder
- 1/4 cup coconut flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup softened unsalted butter
- 1/3 cup granular Swerve sweetener
- 1/3 cup allulose sweetener (or more Swerve)
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup almond milk (or water, up to 1/2 cup)
Caramel Glaze
- 2 batches prepared Sugar-Free Caramel Sauce (made without extra water)
Instructions
For the Perfectly Moist Cake Layers:
- Preheat your oven to a gentle 325°F (160°C). Lightly grease two 8-inch round cake pans, then line the bottoms with parchment paper and grease the parchment too – this ensures easy release!
- In a medium-sized bowl, whisk together your dry ingredients: the almond flour, whey protein, coconut flour, baking powder, and salt. Set aside.
- In a larger bowl, beat the softened butter and both sweeteners together until the mixture is beautifully light and fluffy.
- Carefully beat in the eggs, one at a time, making sure to scrape down the sides of the bowl for an even mix. Stir in the vanilla extract.
- Now, add your whisked dry ingredients to the wet mixture and beat until just combined. Gradually add 1/3 to 1/2 cup of almond milk until your batter is smooth enough to scoop and spread easily.
- Divide the delicious batter evenly between your two prepared cake pans, spreading it gently to the edges and smoothing the tops.
- Bake for about 20 to 25 minutes, or until the cake edges are golden and the tops feel firm when lightly touched.
- Let your cakes cool completely in their pans before carefully flipping them onto a wire rack. Gently peel off the parchment paper if it sticks.
For the Rich Sugar-Free Caramel Glaze:
- Prepare a double batch of your favorite Sugar-Free Caramel Sauce, remembering to skip the extra water step at the end so it stays nice and thick. Use a large saucepan (at least 3 quarts) as it will bubble up. Allow the sauce to cool completely to room temperature; it will thicken as it cools. Tip: If it's too thin, a quick simmer for a few more minutes or whisking in a little xanthan gum can help!
- Place one cooled cake layer onto your serving plate. Pour about one-third of the decadent caramel sauce over the top. Gently spread it to the edges with an offset spatula. Let it sit for 10 to 15 minutes to firm up slightly.
- Carefully place the second cake layer on top. Pour the remaining caramel sauce over it, letting some gracefully drip down the sides. Spread the caramel evenly over the top and sides of the cake for a beautiful finish.
- For the best results and a perfectly set glaze, refrigerate your stunning cake for at least 1 hour before slicing and enjoying!
Notes
This Easy Keto Caramel Dream Cake is a delightful, sugar-free, and low-carb treat! #KetoCaramelCake #HealthyDessert #LowCarbBaking #SugarFreeTreat
Nutrition Information (per serving):
Calories: 366
Total Carbs: 7g
Net Carbs: 3.9g
Fats: 32.8g
Protein: 9.5g
Calories: 366
Total Carbs: 7g
Net Carbs: 3.9g
Fats: 32.8g
Protein: 9.5g
