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.
- 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 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.
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 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
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.
suzanne says
How much egg white protein? Do you mean just use egg white and if so how much? thanks
Carolyn says
No, I mean egg white protein powder, and you use it in the same quantity. More liquid egg white would throw off the wet to dry ratio here.
Andrea says
Has anyone used monkfruit sweetener for the caramel sauce and it not turn out gritty?
Carolyn says
Do you mean a monkfruit blend with erythritol?
Andrea says
Yes ma’am
birdsinthetrees says
This was delicious! We didn’t have whey powder so we did the flaxmeal replacement someone else mentioned and it worked well. New to keto and most of our dessert experiments have not gone well – this impressed our non-keto guests! Our friends mentioned it tasted like pancakes so now we’re having leftovers for breakfast 😉
Carolyn says
Glad to hear it!
Kathy Malcolm Hall says
So delicious and beautiful! A family tradition in our home is a southern caramel cake. It was first lovingly baked by my grandmother. As we have begun keto for health reasons (diabetes), I am so grateful to have found this recipe. I followed the directions exactly and it doesn’t disappoint both in appearance and taste. I plated it on my grandmother’s milk glass cake plate and my daughter’s 17th birthday was deemed a success. I am so pleased to be able to care for my daughter and celebrate her birthday with our familiar tradition.
Thank you Carolyn for your brilliance and tenacity in creating yummy and healthful options!
Jamie says
Finally got around to making this awesome cake. It’s SOOO good. Thanks Carolyn! You knocked it out of the park again.
Lesley says
Hello! I am having a hard time finding unflavored whey protein where I’m located in Germany. Do you think I can use vanilla flavored whey protein? Or would that be a terrible idea? This cake looks delicious!
Carolyn says
In a sweet recipe like this one, you can use vanilla and leave out any additional vanilla extract.
lt273 says
I made this the other day as a trial run for a birthday cake I’ll be bringing to work for a coworker on keto. I was pleasantly surprised! The caramel glaze actually resembles regular caramel sauce. One question though – how far in advanced would I be able to make the cake? I wonder if I can make the cakes ahead and freeze them until ready to use… Thanks in advance!
Carolyn says
You can absolutely make the cake layers and freeze!
Lauren Bomhof says
Made the cake part today (Tuesday) and I am serving on Friday. What do you think, freeze it until Friday, or store in the fridge? Thanks
Carolyn says
If you think it won’t last much past Saturday or Sunday, in terms of leftovers, then I think the fridge is fine.
Sim @ Sim's Life says
I have to make this ASAP, especially with a few family birthdays coming up! I have never made caramel before so am reassured to know you can still thicken/thin it out! I follow Jocelyn over at Grandbaby Cakes too – cake is one thing I miss being on Keto, but now there is no excuse not to enjoy, thank you for the recipe! Sim x
Carolyn says
Thanks.
Holli says
Love that word, juxtaposition. So clever. Now I need to go get the dictionary! This caramel cake looks like I want to eat it, I’ll share though. I want to make it soon. Thanks (:
Jason says
I have a new gas oven, and 325 was NOT hot enough to cook the cake. I had to bump it up to 375 and bake it another 25 minutes! Otherwise, love this recipe!
Carolyn says
You need an oven thermometer, because new or not, your oven is off. I have one and it registers exactly 325F when I preheat my oven. I bake ALL of my cakes at 325F so I know it works.
melvin says
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.
Carolyn says
I am so glad to hear that!
Lauren Bomhof says
Did anyone ever try to freeze this, glaze and all? Just interested!
Hope says
Could I use whole milk instead of almond milk? It’s all I have!
Carolyn says
Sure, or you can use water or half water/half milk to keep the carbs lower.
Donna says
I am wondering if I could make this as a sheet poke cake? I love the caramel sauce.
Carolyn says
That should work!
Kristal119_ says
I have made the cake portion of the recipe several times and it is always delicious! Recently, I made the cake, baking it in a 13×9 pan, once cooled I poked holes in the cake using a wooden skewer, then poured sugar-free jello liquid over the cake. Refrigerated the cake 4-5 hours then served it with fresh whipped cream. So delicious! Thank you for sharing the recipe.
Lou says
Even though its wrong to rate a recipe when I haven’t made it exactly as written, I just had to let you know how good the cake was. I didn’t have access to the sweetener but I’ve been so craving carrot cake or spice cake, I decided to make 1/2 this cake recipe as cupcakes with spices and cream cheese icing. It turned out so good. The texture is so nice. Thank you for this recipe. I will definitely be making the “caramel” cake as soon as I can get the sweetener.
Christine Douglas says
Perfect, thank you. This recipe is amazing!!
Christine Douglas says
What about monkfruit/stevia blend in the cake??
Carolyn says
The cake is a place you can use your fave sweetener. The frosting requires the sweeteners I discussed. Hope that helps!
Laurel says
Any special suggestions for turning these into cupcakes? Would really love to bring in a treat for the office that was single serve! Thanks so much.