Sugar-Free Caramel Cake

Indulge in the decadent flavors of a classic dessert without the guilt with this Sugar-Free Caramel Cake! This low-carb, gluten-free treat is made with almond flour, buttery richness, and a luscious sugar-free caramel syrup that brings out its heavenly aroma. The recipe combines simplicity and health-conscious ingredients, using granulated erythritol as a sugar substitute for a perfectly sweet yet sugar-free indulgence. Topped with crunchy chopped pecans and an optional caramel drizzle, this cake is perfect for family gatherings or your next celebration. Ready in under an hour, it’s a delightful dessert that satisfies your sweet tooth while staying on track with your dietary goals. Perfect for keto-friendly, low-carb, and sugar-free lifestyles!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Unsalted butter
• 1 cup Granulated erythritol
• 4 Large eggs
• 1 teaspoon Pure vanilla extract
• 1 cup Heavy cream
• 0.5 cup Sugar-free caramel syrup
• 0.5 cup Chopped pecans

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2

In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the unsalted butter and granulated erythritol using an electric hand mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Step 5

Gradually add the dry ingredients to the creamed mixture, alternating with the heavy cream, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Fold in the sugar-free caramel syrup gently until well incorporated.

Step 7

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 8

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

Step 9

Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 10

Once cooled, top the cake with chopped pecans and drizzle a bit of additional sugar-free caramel syrup for garnish if desired before serving.

Nutrition Facts

Serving size	(1107.4g)

Amount per serving	% Daily Value*
Calories	3214.7

Total Fat 308.8g	0%
Saturated Fat 106.5g	0%
Polyunsaturated Fat g
Cholesterol 1170mg	0%
Sodium 2449.8mg	0%
Total Carbohydrate 257.7g	0%
Dietary Fiber 26.0g	0%
Total Sugars 9.1g
Protein 70.9g	0%

Vitamin D 160IU	0%
Calcium 581.4mg	0%
Iron 12.3mg	0%
Potassium 528.0mg	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: 67.9%

Protein: 6.9%

Carbs: 25.2%