Low Carb Caramel Rice Cake
Indulge in the guilt-free decadence of a Low Carb Caramel Rice Cake, a creative twist on a classic treat that’s both keto-friendly and naturally gluten-free. Using finely grated cauliflower as a low-carb alternative to traditional rice, these tender cakes are baked to golden perfection and topped with a luscious homemade caramel sauce made from erythritol, butter, and heavy cream. With minimal prep time and bold flavors, this recipe delivers on both health and indulgence. Perfect for those following a low-carb or ketogenic diet, these sweet, satisfying treats pair wonderfully with your morning coffee or as a light dessert. Whip up a batch in just under an hour and savor a healthy spin on caramel-coated comfort food!
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Ingredients
- 1 small head Cauliflower
- 1 cup Almond flour
- 1 large Egg
- 1 teaspoon Vanilla extract
- 3 tablespoons Granulated erythritol or other low-carb sweetener
- 1 tablespoon Unsalted butter
- 0.25 cup Heavy cream
- 0.125 teaspoon Salt
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
Grate the cauliflower using a food processor to create 'rice' and then place it in a clean kitchen towel. Squeeze out as much moisture as possible.
Step 3
In a mixing bowl, combine the cauliflower rice with almond flour, the egg, and vanilla extract.
Step 4
Mix until the ingredients form a cohesive dough-like consistency.
Step 5
Portion the mixture into 6 equal parts and shape each piece into a flat disk resembling a rice cake about 1/2 inch thick.
Step 6
Place the formed cakes on the prepared baking sheet and bake for 20 minutes, flipping halfway through until golden brown.
Step 7
While the cakes are baking, prepare the caramel sauce by melting the butter in a small saucepan over medium heat.
Step 8
Whisk in the heavy cream, erythritol, and salt. Cook while stirring frequently until the sweetener dissolves and the mixture thickens, about 5-7 minutes.
Step 9
Remove the sauce from heat and let it cool slightly; it will thicken more as it cools.
Step 10
Once the rice cakes are done and slightly cooled, drizzle each cake with the caramel sauce.
Step 11
Serve immediately or store the cakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (567.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1041.3 |
| Total Fat 88.7g | 0% |
| Saturated Fat 24.9g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 310.5mg | 0% |
| Sodium 882.4mg | 0% |
| Total Carbohydrate 73.1g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 10.0g | |
| Protein 33.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 304.1mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 1015.6mg | 0% |
Source of Calories