Low Carb Caramel Cake

Indulge guilt-free with this Low Carb Caramel Cake, a decadent treat that combines rich, buttery flavors with a light, moist texture—all while keeping carbs in check. Made with a blend of almond and coconut flours, this delectable dessert is perfectly sweetened using erythritol and allulose, delivering all the sweetness of traditional caramel cake without the sugar spike. The highlight is the luscious homemade caramel sauce, crafted from heavy cream, butter, and allulose, creating a silky, golden topping that takes this cake to the next level. Whether you're following a ketogenic diet or simply looking for a healthier indulgence, this layered caramel cake is a show-stopping dessert that's sure to impress. Perfect for birthdays, dinner parties, or any occasion, this low-carb masterpiece is proof that you can have your cake and eat it too!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups almond flour
• 0.25 cup coconut flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.75 cup unsalted butter, softened
• 1 cup erythritol sweetener
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened almond milk
• 1 cup heavy cream
• 0.5 cup allulose sweetener
• 0.25 cup unsalted butter for caramel sauce
• 1 teaspoon vanilla extract for caramel sauce

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2

In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.

Step 3

In another large bowl, beat the softened butter and erythritol sweetener using an electric mixer until light and fluffy.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6

Slowly add the almond milk to the batter, mixing until smooth and well incorporated.

Step 7

Divide the batter evenly between the prepared cake pans.

Step 8

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

Step 9

Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

Step 10

To make the caramel sauce, add heavy cream and allulose sweetener to a medium saucepan over medium heat, stirring continuously.

Step 11

Once the allulose has dissolved, add the butter and bring the mixture to a boil while stirring. Cook for about 10 minutes or until the sauce thickens.

Step 12

Remove the caramel sauce from heat and stir in the vanilla extract. Allow to cool slightly before using.

Step 13

Once the cakes are completely cooled, drizzle or spread the caramel sauce over the top of one cake layer. Place the second layer on top and pour the remaining caramel sauce over it.

Step 14

Let the cake sit for a few minutes for the flavors to meld, then slice and serve. Enjoy your low-carb caramel cake!

Nutrition Facts

Serving size	(1527.2g)

Amount per serving	% Daily Value*
Calories	4124.1

Total Fat 396.5g	0%
Saturated Fat 187.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1503.3mg	0%
Sodium 3275.6mg	0%
Total Carbohydrate 426.5g	0%
Dietary Fiber 33.0g	0%
Total Sugars 11.1g
Protein 74.3g	0%

Vitamin D 286.1IU	0%
Calcium 1003.4mg	0%
Iron 13.4mg	0%
Potassium 621.7mg	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: 64.0%

Protein: 5.3%

Carbs: 30.6%