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.
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!
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
- 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. You can use whey or egg white protein powder.
- 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
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 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.
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.
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.
Frequently Asked Questions
Keto caramel is made with butter, sweetener, cream, and salt. I recommend a mix of erythritol and allulose for the best consistency and flavor.
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.
This keto caramel cake recipe has 7g of carbs and 31g of fiber per serving. That comes to 3.9g net carbs per slice.
More delicious keto caramel recipes
Keto Caramel Cake
Ingredients
- 2 cups (220 g) almond flour
- 1/3 cup (35 g) unflavored whey protein powder
- 1/4 cup (28 g) coconut flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113.5 g) butter, softened
- 1/3 cup (66.67 g) Swerve Granular
- 1/3 cup (66.67 g) allulose, (or more Swerve)
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 to 1/2 cup (78.86 ml) almond milk, (or water)
- 2 batches sugar free caramel sauce
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 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.
- 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
Nutrition
Nutritional Disclaimer
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.
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The cake looks very dense and did not rise well to bring it to an airy like cake. I didn’t use whey protein and used an extra 1/4 cup of coconut flour. I’m not sure what I did wrong. The baking powder should have made it rise. Please help.
Well I will be honest here, I am not accepting your review. You made a major error by your changes. Whey protein helps gluten free baked goods rise and hold their shape in the absence of gluten, which is a protein. And to sub it with coconut flour? No wonder it was so dense. Sorry, you need to read my primer here on baking with coconut flour. Please never ever give a crap review unless you make the recipe exactly and it doesn’t work out. That’s absolutely unfair to me! https://alldayidreamaboutfood.com/low-carb-basics-baking-with-coconut-flour/
I hope it’s not too late to ask, I noticed the thread is a few years old , but I can’t wait to make this cake. Caramel cake is my favorite and now on keto I never thought I’d have it again.
I’m wondering if the Bocha sweet should be powdered or granulated? I have never used it before.
Also the swerve is brown sugar so that’s granulated just to confirm.
I use the granulated.
I was so excited to make this cake I made it before I bought all ingredients. My substitutions worked great so I thought I would share. This is the best low carb cake I have ever had. You must try it. I have already shared this recipe with my family and colleagues. So I did not have the whey protein powder so I used 1/2 C coconut flour instead of 1/4 C. I also did not have bocha sweet for the sauce so I substituted erythritol same measurements. This is so amazing I can not wait to make it again maybe I will put sugar free chocolate chips in the batter. Thank you for this recipe. I will now make another one of your gems!! Good job.
I would like to know what the cholesterol is in recipes! My husband is Diabetic and has very high Cholesterol.
You can enter all the ingredients into MyFitnessPal or another calculator to find that out. However, I would HIGHLY recommend reading up on new cholesterol research since we’ve had it wrong for a very long time. Dietary cholesterol is not a major contributor to higher blood serum cholesterol for most people and those who eat a high fat, very low carb diet often find that they’re cholesterol actually goes DOWN over time.
I agree with Carolyn. Really check scientific research. Keto and baked goodies like this one are perfectly fine for those with High Cholesterol! Studies actually show that people following a keto diet reduce their cholesterol levels and many are able to get off the medications they were initially put on.
Hi Carolyn! I really want to make this cake, but before I do I need to get your take on some swaps I would need to make. Hypothetically, if I sub hazelnut meal for the almond flour (allergic), would that just ruin it completely due to the heaviness and the color difference (I realize it would no longer look like a vanilla cake)? Also, what is your opinion on subbing collagen powder or bone broth protein powder for the whey protein powder? I’m really not trying to be difficult…whey gives me a stomach ache. 🙁
Thank you for your opinion!!! No matter what, I am making that icing!
Okay, hazelnut flour is great but it’s never as finely ground as almond and so definitely would be heavier and more coarse. But that’s fine. Do NOT sub collagen or bone broth powder here, though. It makes things very gummy. But you can do egg white powder.
Thank you so much!!! I appreciate all that you do and share! I will have to wait until I get the egg white powder…will post results if I ever accomplish this.
Carolyn, I made a vanilla cake recipe using coconut flour and used your caramel frosting recipe……..it was phenomenal. Thank you!
Glad you liked it!
OMG – this recipe is amazing!! I made this cake for Christmas and it was a big hit with Keto and non-Keto folks! I altered it the next week and made it a lemon cake with a lemon glaze – for a New Year’s Eve party – again major kudos from both sides of the fence. This feels and tastes just like a carb cake without any of the carbs.
On a separate note, I have been searching (without success- tried and trashed 7 recipes so far) for a great pancake recipe, and I fried a little bit of the cake batter – it also made a PERFECT pancake – now I just have to size it down to make a batch of pancakes.
Thank you so much for sharing!
#ketoforlife
Thanks so much!
I just wanted to say Bravo! You have done it again! This is just wonderful! I added toasted pecans to the top and a little rum to the caramel… absolute heaven. The texture of the cake itself also – just incredible. Thank you so much for all of your hard work! ❤️
Thanks, Rebekkah!
Thank you for this and all your delicious recipes!
I made half the cake recipe this morning for one layer, and it was delicious. It will probably be gone by tonight.
Making it for a holiday dinner and making your NY cheesecake for Thanksgiving. Love your books.
Thanks again.
So glad you liked it!
Should I store this in the fridge or is it ok on the counter?
Counter is fine for a day but fridge after that.
This looks incredible! I want to make it for thanksgiving- if i make it a day ahead of time how do you suggest storing it?
Love it! Can I use coconut milk instead of the almond milk?
In the cake? Sure not a problem.
Yes. Thank you! Gonna make it tonight!
I can’t wait to try this cake! Caramel cake is my all time favorite and I haven’t had it in years. I have read a few reviews on Amz that say that Bocha sweet caused gas and tummy troubles – have you found that to be the case?
Not at all but I am not using it full strength so that helps. Friends ate this cake (who aren’t keto) and no complaints from them either.
Has anyone tried using stevia instead of bocha sweet? Im from panama ( a very small country) and i cant find bocha sweet, molasses nor syrup. Thanks for the recipe BTW, looks amazing !
No molasses in Panama? I would have thought that was sold everywhere. Stevia won’t work, I am afraid.
I used Swerve (granulated) instead, and it tasted simply delicious!!! Moist, delicious, and the caramel sauce tasted better than any jar sauce I have ever bought.
Thank you for sharing your results using Swerve. Swerve and Splenda are the only sweeteners that I have in my pantry currently. This cake looks delightful! I can’t wait to try it.
Follow up to my comment from yesterday…
The cake was a huge hit at my friend’s birthday party. Everyone loved it! The cake part was light and moist and deliciously buttery tasting. The frosting was gooey caramel goodness! Another huge hit, Carolyn!
I made this last night for a friend’s birthday celebration this evening. It turned out great! I haven’t tasted it yet so I’ll report back on how it tastes. I also purchased the keto dessert cookbook on Amazon this morning and I’m really excited to get that.
Thanks so much, hope you love the cake!
Oh my! Can’t wait to give this caramel cake a try! Thank you!!!
Mmmmm! Growing up, we made a banana cake with caramel frosting. I’m thinking some banana extract might be just the thing to add to this cake to bring me back to one of my childhood favs! Thank you, Caroline—for ALL the yams!
Sounds like a good idea to me!
Did you ever try the banana extract? I’d love to hear how that turned out.
Amazing cake! It is to die for! How would I store it?
Can I refrigerate it then leave it out a couple of days?