Published: Sep 3, 2024 by Carolyn

Keto Caramel Cake

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It’s love at first bite with this Keto Caramel Cake. Just like the classic Southern dessert but with a mere fraction of the carbs.

Close up shot of a slice of Keto Caramel Cake with a forkful taken out of it.

There are some recipes that just make me absolutely dance with joy. And this Keto Caramel Cake is one of those recipes. With two layers of the tender low carb vanilla cake and a rich glaze of sugar free caramel, it is keto dessert heaven.

And I don’t say that lightly because I make a lot of heavenly keto desserts. I have a sweet tooth and I am not afraid to use it. Nor am I afraid to get in there and attempt to make a keto version of traditional desserts like Southern Caramel Cake. Nothing ventured, nothing gained, right?

You may have noticed that I take a lot of inspiration from Southern desserts. Recipes like Keto Italian Cream Cake and Keto Kentucky Butter Cake are some of my most popular. And this caramel cake deserves its place among them!

Keto Caramel Cake with raspberries on top, on a white table. Forks and measuring cups scattered around.

Why you will love this recipe

This recipe features two layers of keto vanilla cake and two batches of my well-loved sugar-free caramel sauce. The only real difference is that the caramel sauce is made to be a little thicker, so it doesn’t ooze right off the cake.

It isn’t difficult to make, but it does take some patience to spread the caramel and allow it to set properly. But once it does, you have the most delectably moist, flavorful cake with an ooey gooey frosting.

And while it looks and tastes like the real deal, it has only 3.9g net carbs per serving!

Reader Reviews

“OMG???????? Speechless. I cannot believe how lush this cake is! The cake batter is superb. I’ve found my favourite go to almond flour cake batter. It so moist. I’ve made three cakes this week using the same cake batter but different flavours. Thank you so much for sharing” — Jennifer

“This is the best tasting low carb cake i have ever made and ive made many since my diagnosis. so buttery delicious with high carb texture. i will be making it again and again. thank you very much.” — Melvin

“This is hands down the most amazing cake I have ever had!! My mom used to make the best caramel cake and I have been craving it but it doesn’t fit into my Keto lifestyle. This was sooooo good!! Thank you, thank you, thank you! Even my non-Keto family love it!” — Patricia

Ingredients you need

Top down image of the ingredients needed for Keto Caramel Cake.

Almond flour: You really do need to use a good finely ground almond flour for this recipe. See the Tips for Success for other options.
Coconut flour: A little coconut flour gives the cake a lighter, fluffier consistency. It also helps cut down in fat and calories!
Protein powder: Adding protein powder to keto cakes helps the rise better and hold their shape.
Sweetener: I use a combination of both Swerve and allulose in the cake and the glaze. See Tips for more info.
Almond milk: You can also use water or half water/half cream.
Sugar free caramel sauce: The glaze takes 2 batches of my sugar-free caramel sauce, but you will skip the water because you want it to be thicker.
Pantry staples: Butter, eggs, baking powder, vanilla extract, and salt

Step by Step Directions

A collage of 6 images showing how to make Keto Caramel Cake.

1. Mix the dry ingredients: Whisk together the almond flour, coconut flour, whey protein, baking powder, and salt in a medium sized bowl.

2. Cream the butter: In a large bowl, beat the butter and sweeteners 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

3. Finish the batter: Add the dry ingredients to the bowl and beat until well combined. Add just enough liquid to thin the batter to a scoopable and easily spreadable consistency.

4. Bake. Divide the batter between two greased 8-inch cake pans lined with parchment paper and spread to the edges. Smooth the tops and bake at 325ºF for 20 to 25 minutes, or until the edges are golden and the tops are firm to the touch.

5. Cool the cakes. 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.

6. Make the caramel sauce. 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. 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.

7. Assemble the cake. Place one layer of cake on a serving plate and pour about ⅓ 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.

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.

Close up shot of a slice of Keto Caramel Cake with some of the caramel oozing out between the layers.

Tips for Success

Make sure you have the butter very well softened and the eggs at room temperature so you don’t end up with a clumps of cold butter throughout your batter!

Protein powder is an important ingredient in this recipe, to help the cake rise better. Should you choose to skip it, I cannot guarantee the results.

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, bring it back to a low boil and cook for another 2 minutes or so. You can also whisk in more sweetener. If it becomes overly thick, you can thin it out by adding a little water over low heat.

This Keto Caramel Cake is very rich and luscious. I have written the recipe as 12 servings but it can easily be divided into 16.

Nut-Free Option: If you would prefer a nut-free recipe, try the batter from my Keto Chantilly Cake. You will still want to bake it in two layers so keep your eye on it.

Sweetener Options

I used a mix of Swerve Granular and allulose for the cake and the glaze. For the cake, you can use your favorite sweetener, but keep in mind that using just allulose may cause it to darken quite a bit on the outside.

The glaze works best with the sweeteners listed in the caramel recipe. If you change the ratios and use more Swerve, it may re-crystallize as it cools. I also find that caramel sauce made with just allulose has a slightly sour flavor, so I can’t recommend that either.

Keto Caramel Cake on a glass cake plate on a white wooden table.

Frequently Asked Questions

What is keto caramel made of?

Keto caramel is made with butter, sweetener, cream, and salt. I recommend a mix of erythritol and allulose for the best consistency and flavor.

Can you make this keto caramel cake in advance?

You can bake the cake layers and store it in the refrigerator a day or two before assembling and serving. You can also wrap the cake layers in plastic wrap and freeze it. Just thaw completely, then assemble with the caramel sauce.

How many carbs are in Keto Caramel Cake?

This keto caramel cake recipe has 7g of carbs and 31g of fiber per serving. That comes to 3.9g net carbs per slice.

A slice of Keto Caramel Cake on a white plate with raspberries.

More delicious keto caramel recipes

Keto Caramel Cake

It's love at first bite with this Keto Caramel Cake. Just like the classic Southern dessert but with a mere fraction of the carbs.

4.79 from 41 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: caramel cake, caramel cake recipe

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: servings

Calories: 366kcal

Ingredients

2 cups almond flour
⅓ cup unflavored whey protein powder
¼ cup coconut flour
2 ½ teaspoon baking powder
¼ teaspoon salt
½ cup butter softened
⅓ cup Swerve Granular
⅓ cup allulose (or more Swerve)
4 large eggs room temperature
1 teaspoon vanilla extract
⅓ to ½ cup almond milk (or water)
2 batches sugar free caramel sauce

US Customary – Metric

Instructions

Cake

Preheat the oven to 325ºF and grease 2 8-inch round cake pans. Line the bottom of the pans with parchment and grease the parchment as well.
In a medium bowl, whisk together the almond flour, whey protein, coconut flour, baking powder, and salt.
In a large bowl, beat the butter and sweeteners 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
Add the dry ingredients to the bowl and beat until well combined. Add just enough liquid to thin the batter to a scoopable and easily spreadable consistency.
Divide the batter between the two cake pans and spread to the edges. Smooth the tops and bake 20 to 25 minutes, or until the edges are golden and the tops are firm to the touch.
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

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.
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.
**If your caramel sauce is too thin, you can bring it back to a simmer and continue to cook it a few more minutes to help it thicken. At this point, you can also whisk in a bit more thickener like xanthan gum or glucomannan.
Place one layer of cake on a serving plate and pour about ⅓ 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.
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.
Refrigerate the cake at least 1 hour to help set the glaze.

Notes

Storage Information: Store the cake in a covered container in the fridge for up to 7 days. It can also be frozen for several months.

Nutrition Facts

Keto Caramel Cake

Amount Per Serving (1 serving = 1/12th of cake)

Calories 366 Calories from Fat 295

% Daily Value*

Fat 32.8g50%

Carbohydrates 7g2%

Fiber 3.1g12%

Protein 9.5g19%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

4.79 from 41 votes (4 ratings without comment)

Keto Caramel Cake

Why you will love this recipe

Reader Reviews

Ingredients you need

Step by Step Directions