Keto Caramel Cake

Indulge your sweet tooth guilt-free with this luscious Keto Caramel Cake, a low-carb masterpiece that's perfect for anyone following a ketogenic lifestyle. Made with a blend of almond and coconut flours, this cake delivers a moist, tender crumb while staying gluten-free and sugar-free. The rich, buttery caramel sauce—crafted with xylitol and heavy cream—infuses every bite with a decadent sweetness without kicking you out of ketosis. Ready in under an hour, this dessert is remarkably easy to prepare, making it an ideal choice for celebrations or weeknight treats. Top with the golden caramel drizzle for an elegant finish, and serve it warm for a melt-in-your-mouth experience or cooled for a firmer texture. Treat yourself to this show-stopping keto creation and savor every guiltless moment.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 180 g Almond flour
• 30 g Coconut flour
• 100 g Erythritol
• 2 tsp Baking powder
• 1 pinch Salt
• 120 g Unsalted butter, melted
• 2 tsp Vanilla extract
• 4 large Eggs
• 120 ml Heavy cream
• 150 g Xylitol
• 1 tsp Sea salt
• 80 g Unsalted butter (for caramel sauce)
• 120 ml Heavy cream (for caramel sauce)
• 1 tsp Vanilla extract (for caramel sauce)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch springform cake pan with butter or non-stick spray.

Step 2

In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix well to break down any lumps.

Step 3

Add the melted butter, vanilla extract, and eggs to the dry ingredients. Mix until a smooth batter forms.

Step 4

Pour in the heavy cream and mix until fully incorporated.

Step 5

Transfer the batter into the prepared cake pan, smoothing the top with a spatula for even baking.

Step 6

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7

While the cake is baking, prepare the caramel sauce. In a saucepan over medium heat, combine the xylitol and sea salt, stirring until the xylitol melts and turns a light golden color.

Step 8

Add the butter to the saucepan, whisking continuously until melted and blended with the xylitol.

Step 9

Reduce the heat to low and slowly pour in the heavy cream, whisking constantly until the sauce thickens.

Step 10

Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel sauce cool for a few minutes.

Step 11

Once the cake is baked, allow it to cool in the pan for 10 minutes before removing it from the pan.

Step 12

Pour the slightly cooled caramel sauce over the top of the warm cake, allowing it to drizzle over the edges.

Step 13

Slice and serve the cake warm or let it cool completely for a firmer texture before serving.

Nutrition Facts

Serving size	(1127.2g)

Amount per serving	% Daily Value*
Calories	4102.8

Total Fat 359.5g	0%
Saturated Fat 171.1g	0%
Polyunsaturated Fat g
Cholesterol 1439.1mg	0%
Sodium 3771.6mg	0%
Total Carbohydrate 317.1g	0%
Dietary Fiber 30.7g	0%
Total Sugars 14.4g
Protein 73.1g	0%

Vitamin D 215.4IU	0%
Calcium 627.4mg	0%
Iron 11.4mg	0%
Potassium 557.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.5%

Protein: 6.1%

Carbs: 26.4%