Caramel Cake – Keto Low Carb Recipe

Love at first bite with this keto caramel cake. Your tastebuds will dance for joy and you won’t believe it’s low carb and sugar free! Tender almond flour vanilla cake with a rich caramel glaze.

The inspiration for this Caramel Cake Recipe

Why is it that this Canadian seems to love southern recipes so much? Especially southern dessert recipes. This keto cake recipe was inspired by the one from my friend’s blog, Grandbaby Cakes. Jocelyn is a genius with cakes and other desserts and she’s also a total sweetheart in real life. But I may really just follow her so I can salivate over her recipes and then attempt to keto-fy them. Because inspiration abounds from that quarter!

I actually made this gorgeous caramel cake recipe over the summer and served it at a small 4th of July gathering. So why am I just sharing it with you now?

Tips for making Keto Caramel Cake

  1. The cake itself is simply an almond flour based vanilla cake, although it does have a little bit of coconut flour in it for better texture. I find that these two really work to create the best cake-like consistency.
  2. Yes, the cake also contains protein powder. As I have said about a million times, protein powder helps keto baked goods rise and hold their shape in the absence of gluten. You can use egg white protein instead. Check out my primer on the science of baking with almond flour for more info.
  3. Having all of your ingredients at room temperature is a must. It does you no good to soften your butter properly and then to dump in cold eggs, causing the butter to clump up again!
  4. The glaze for this sugar-free caramel cake is simply a double batch of my Sugar Free Caramel Sauce, but you leave out the extra water at the end. This helps it thicken up more and become a spreadable frosting. It will be quite liquid when it’s warm so be sure to let it cool properly before trying to frost your cake.
  5. The caramel sauce isn’t hard to make but if you find it too thick or too thin, you can still rescue it. For thin caramel sauce, add a tablespoon or two of powdered erythritol such as Swerve Confectioners. For overly thick sauce, stir in some water while stirring over low heat. Just a tablespoon or two should do it.
  6. The updated sugar free caramel sauce uses BochaSweet, which is part of why it stays so soft and doesn’t re-crystallize. Unfortunately, because of the popularity of some of my recipes made with this sweetener, they have sold out on Amazon and their website is taking backorders. Hopefully they will clear this up soon! You sub in xylitol or allulose in its place. See the notes in the recipe for more details.
  7. This is a RICH cake, coming in at a whopping 388 calories and 35g of fat per serving. I set the servings at 12 but it can easily extend to 16, especially if you serve it with a little keto vanilla ice cream!

Honestly, this sugar free caramel cake is so good, it might just leave you speechless. Sometimes I amaze even myself. And that’s a very good thing.


  1. Preheat the oven to 325F and grease 2 8-inch round cake pans. Cut parchment to line the bottoms of the pans and grease the parchment as well.

  2. In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.

  3. In a large bowl, beat the butter and sweetener together until light and fluffy. Beat in the eggs one at a time and scrape down the beaters and bowl as necessary. Beat in the vanilla extract

  4. Add the dry ingredients in two additions, alternating with the almond milk. Beat until well combined.

  5. Divide the batter between the two cake pans and spread to the edges. Smooth the tops and bake 25 minutes, or until the edges are golden and the tops are firm to the touch.

  6. Remove and let cool in the pans, then flip out onto a wire rack. Be sure to peel off the parchment paper if it sticks to the cake layers.

Caramel Glaze:
  1. Prepare a double batch of the Sugar Free Caramel Sauce but DO NOT add the additional water at the end of the recipe. Be sure to use a large saucepan (at least 3 quarts) as it will bubble up quite a bit.

  2. Let the sauce cool down to room temperature. It should be quite thick at this point, but still pourable, and it will continue to thicken as it cools.

  3. Place one layer of cake on a serving plate and pour about 1/3 of the caramel sauce on top. Carefully spread to the edges with an offset spatula and let sit another 10 to 15 minutes to thicken further.

  4. Place the second layer of cake on top. Pour some of the caramel over the top, letting it drip down the sides, spreading it over the top and sides as you go. Continue until the top and sides are well covered. Alternatively, you can simply let it drip down the sides and not spread it over.

  5. ***If your caramel is too thin and is dripping too much off the sides of the cake, you can whisk in a tablespoon or two of powdered Swerve to help thicken it up. If it gets too thick, you can gently re-warm it over low heat to thin it up again.

Recipe Notes

This sugar free caramel sauce uses Bocha Sweet, a low carb pentose sweetener, for consistency. Currently Bocha Sweet is out of stock on Amazon, and their website indicates that they are having difficulty filling their orders at the moment.

If you can’t get Bocha Sweet, you can sub in xylitol or allulose. You can also use all Swerve Sweetener and add 2 teaspoons of Yacon syrup or molasses. Do be forewarned that using all Swerve will result in a frosting that re-crystallizes quite a bit upon cooling. It will still taste great.

Also, if you can’t get the new Brown Swerve, the addition of the Yacon or molasses will give you a caramel color and flavor.

Nutrition Facts
Keto Caramel Cake

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