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All Day I Dream About Food

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February 26, 2014

Sticky Bun Coffee Cake – Low Carb and Gluten-Free

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

8.5Kshares

A velvety almond flour coffee cake with a tunnel of rich caramel and pecans. All the flavours of a sticky bun in a low carb, gluten-free package!

Low Carb Sticky Bun Coffee Cake

Please note: I no longer use any coconut sugar in my baking whatsoever. I am working on updating this post but the recipe now features my Keto Caramel Sauce, which uses only Swerve Brown and BochaSweet.

A number of readers have asked me what I think about coconut sugar and whether it’s good for diabetics or people trying to lose weight through low carb diets. There’s no quick and easy answer for this question, in my opinion. The claim is that coconut sugar is low glycemic and has little affect on blood glucose levels, but they said that about agave too. For many diabetics, me included, agave spikes them as much as regular sugar, so I tend to take claims of glycemic levels with a grain of salt. But because there was seemingly so much interest in coconut sugar, I was willing to try it out and use my own blood glucose as a guinea pig. Don’t say I am not willing to sacrifice myself for you!

 

Low Carb Gluten-free Caramel Pecan Coffee Cake

I first tested it out in my Coconut Chocolate Chip Cookies to make paleo version for my CrossFit class, and I was surprised to find that the cookies (I had two) didn’t seem to raise my sugar levels.  I tried it out in a few other baked goods for my kids, and every time I tested, I was within a good range of blood glucose levels. So hey, that’s good, right? But let’s not jump the gun. Coconut sugar is still, in fact, sugar. It’s not some magical substance that we can use willy nilly now that we know it doesn’t seem to affect Carolyn’s blood sugar levels. Because it’s still made up of sucrose and fructose, with some inulin in there too. The inulin, a sweet-tasting fiber, may be what keeps it from spiking me, I don’t know. But I am not quite ready to trust it and maybe I never will be. Because every diabetic and dieter is different and what doesn’t affect me might affect you. My evidence is purely anecdotal and it would be irresponsible at best for me to tell you it’s good for you. Kris Gunnars of Authority Nutrition has a good rundown on coconut sugar that’s worth a read. Coconut Sugar – Healthy Sugar Alternative or Big Fat Lie?

Here’s what I really think about coconut sugar: I think it’s healthier than the highly refined white sugar that is so prevalent in our society, but it’s not a cure-all for our collective sweet tooth. I think that it can be useful in some recipes, because it lends a brown sugar taste and appearance which is hard to get with other low carb sweeteners. But I will only use it in my recipes in small quantities, small enough that it will have little to no affect on anyone’s blood sugar. Because I am not willing to risk your health or my own.

Low Carb Caramel Pecan Coffee Cake Recipe

The dark appearance and rich caramel flavour of coconut sugar is very useful for certain recipes, though. I discovered this when I attempted to make a low(er) carb English Toffee to give away at Christmas time. I used about 2/3 Swerve and 1/3 coconut sugar and it wouldn’t harden up properly at all. I stared sadly at the pecan covered goo on the cookie sheet, thinking it was meant for the trash bin but I didn’t have the heart to throw it away. And thankfully,  I did not! With a little added heat and cream, it turned into the most amazing low carb caramel sauce I have ever tasted. I then added it to a coffee cake for Christmas morning and it was to die for. The flavour was reminiscent of the pecan sticky buns I used to love. So I recreated my “mistake” a few times and perfected it. This might be the best low carb coffee cake you’ve ever had!

Low Carb Sticky Bun Coffee Cake Recipe

5 from 2 votes
Print
Sticky Bun Coffee Cake – Low Carb and Gluten-Free
Prep Time
35 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
 
A velvety low carb coffee cake with a tunnel of caramel and pecans. All the flavours of a sticky bun in a low carb, gluten-free package!
Course: Breakfast, Dessert
Cuisine: Brunch
Keyword: caramel pecan coffee cake
Servings: 16 servings
Calories: 272 kcal
Ingredients
  • 1 recipe Sugar-Free Caramel Sauce
  • 3 cups almond flour
  • 1/3 cup unflavoured whey protein powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 3/4 cup Swerve Sweetener
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup chopped pecans
Instructions
  1. Make the caramel sauce as directed in the recipe and let cool while preparing the cake.

  2. Preheat oven to 325F and grease a bundt pan well (this could also be made in a 9-inch springform pan).
  3. In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.
  4. In a large bowl, beat butter until smooth. Add Swerve and beat until lighter and well-combined, about 2 minutes.

  5. Beat in eggs, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in vanilla extract.
  6. Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.
  7. Spread half the mixture in the prepared pan and use the back of a spoon to create a channel in the center of the batter, all the way around the bundt pan (if using a springform pan, simply create slightly higher sides around the edges of the pan.
  8. Pour half of the caramel sauce into the channel (or spread half over the batter in the springform pan). Sprinkle with 1/4 cup pecans.
  9. Top with remaining batter and spread evenly with offset spatula to cover caramel and pecans.
  10. Bake 35 to 45 minutes, or until cake is golden brown and just firm to the touch. A tester inserted in the center should come out clean (except for some caramel sauce!).
  11. Remove and let cool 10 minutes then flip out onto a wire rack to cool completely.
  12. Drizzle with remaining caramel and pecans.
Nutrition Facts
Sticky Bun Coffee Cake – Low Carb and Gluten-Free
Amount Per Serving (1 serving = 1/16th of cake)
Calories 272 Calories from Fat 221
% Daily Value*
Fat 24.5g38%
Carbohydrates 5.6g2%
Fiber 2.6g10%
Protein 7.7g15%
* Percent Daily Values are based on a 2000 calorie diet.
8.5Kshares

Filed Under: Breakfast, Gluten Free, Keto Cakes, Low Carb Tagged With: almond flour, caramel, pecans

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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.

Reader Interactions

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Comments

  1. Rachel says

    February 26, 2014 at 9:11 am

    If i were rich, i would pay you to come live with me in my mansion and bake low carb treats for me. But i am not rich, so i will just continue to drool over your recipes. And occasionally get my lazy butt in the kitchen and make some of them.

    Reply
    • Jan says

      September 12, 2014 at 12:38 pm

      LoL!!….too funny!

      Reply
    • Stella Laurel says

      September 17, 2016 at 12:19 pm

      Wow girl you took the words right out of my mouth. Funny thing is I go by Stella but my real name is Rachel, Stella is my middle name.

      Reply
  2. Katharine says

    February 26, 2014 at 9:19 am

    HOLY HEAVEN. This is my dream to be able to eat something like this again!!!

    Reply
  3. Pat says

    February 26, 2014 at 10:33 am

    REALLY!?! I am still trying to get over the chocolate chip cookies and now this? Now I have to go to the store, buy supplies, and eat it….Tough life but I think I can handle it! LOL

    Reply
  4. Cici says

    February 26, 2014 at 10:51 am

    If I don’t want the added fructose, how much more Swerve should I add? Will it need to cook longer?

    Reply
    • Carolyn says

      February 26, 2014 at 12:30 pm

      Do a full 1/2 cup of Swerve and follow one of my other recipes for caramel sauce. You will need to let it darken more so cook it until it starts to turn darker.

      Reply
  5. Sandra says

    February 26, 2014 at 11:15 am

    Is there an alternative to Swerve? I am new to using low carb sweetners. I have xylitol, liquid stevia and erythritol. Can a combination of these be used in place of swerve? Your recipes look amazing and I can’t wait to try my hand at “sweets”.

    Reply
    • Carolyn says

      February 26, 2014 at 12:29 pm

      Just use straight erythritol.

      Reply
  6. Jocelyn (Grandbaby Cakes) says

    February 26, 2014 at 11:37 am

    This sticky bun coffee cake looks unbelievable! I so need this in my life!

    Reply
  7. Nadine says

    February 26, 2014 at 12:03 pm

    In the directions, it says to add the granulated erythritol. I’m not seeing that in the ingredients-I’m assuming it’s the swerve? Just wanted to make sure I’m not missing something.

    Reply
    • Carolyn says

      February 26, 2014 at 12:28 pm

      It’s the Swerve, yes.

      Reply
  8. Kat says

    February 26, 2014 at 12:09 pm

    Yum!
    Will it still turn out if I leave out the coconut sugar?

    Reply
  9. Kelly says

    February 26, 2014 at 1:20 pm

    This looks so very good!.

    Reply
  10. Alison says

    February 26, 2014 at 1:47 pm

    I alternate between love and hate with your recipes. I love that they’re low carb and delicious but I hate the fact that I have to make them myself! Someone, please just send me some when you make anything! 😉

    Reply
    • Carolyn says

      February 27, 2014 at 5:57 am

      Haha, thanks Alison.

      Reply
  11. Whitney says

    February 26, 2014 at 3:47 pm

    Quick question: does Swerve have an aftertaste like Stevia? I like coconut sugar, but agree that it doesn’t belong in every recipe due to its taste

    Reply
    • Carolyn says

      February 27, 2014 at 5:56 am

      No, Swerve has virtually no aftertaste (for me, anyway. Every palate is different!).

      Reply
  12. Kapu says

    February 26, 2014 at 7:06 pm

    If you could please help me understand which blade I should use. I can figure this out. When it says beat, do I the beater or paddle with the Kitchen Aid? I really would like to make this and don’t want to mess it up, since the ingredients aren’t cheap. Thank you for your help.

    Reply
    • Carolyn says

      February 26, 2014 at 8:41 pm

      You want the one that looks like this: http://www.amazon.com/gp/product/B00005LD47/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00005LD47&linkCode=as2&tag=aldaidrabfo05-20

      that’s the beater. The wire one is a whisk and the then there’s a dough hook. Hope that helps!

      Reply
  13. Dorothy @ Crazy for Crust says

    February 26, 2014 at 9:30 pm

    This is a gorgeous cake. I need to find some coconut sugar and give it a try with my dad. I bet he’d love it (as long as I hid 95% of all the remaining treats so he didn’t eat them all in one serving, ha!)

    Reply
    • Carolyn says

      February 27, 2014 at 5:52 am

      Thanks, Dorothy. Coconut sugar is actually pretty easy to find these days, in the natural aisle of some groceries and definitely at Whole Foods.

      Reply
  14. Diana says

    February 27, 2014 at 4:23 am

    omg…it’s 1:30am, I just found this…think I have to go make this NOW! lol

    Reply
    • Carolyn says

      February 27, 2014 at 5:51 am

      Wow, you were up early!

      Reply
  15. amanda says

    February 27, 2014 at 4:42 am

    Agave does the same to your body as high fructose corn syrup. Everyone should avoid! Some people take the “it’s natural” entirely to literal

    Reply
  16. Kim says

    February 27, 2014 at 8:00 am

    Hi Carolyn,

    I’m completely drooling over this recipe! I don’t keep coconut sugar in the house; though, I am able to purchase it easily. However, would this work with my homemade brown sugar substitute (molasses + swerve)?
    Also, Tropical Traditions (known for their coconut products) has a post on their site about why they don’t carry coconut sugar. It’s an interesting bit of information based upon their view. I’ll leave the link in case you are interested.

    http://www.tropicaltraditions.com/coconut_palm_sugar.htm

    Reply
    • Carolyn says

      February 27, 2014 at 8:57 am

      Hi Kim. I actually read the tropical traditions article, another reason why I use is sparingly. How much molasses do you put in your brown sugar sub? It’s the coconut sugar the helps keep this caramel sauce softer and molasses would help too, but you really need about 2 tbsp, if you’re willing to do that much.

      Reply
      • Kim says

        February 27, 2014 at 9:29 am

        Thanks! I thought it might need some tweaking. I’m going to try this with the coconut sugar. I mean, it’s already been tested! Hah! Not to mention, I’m too lazy to try to calculate the difference in carbohydrates, etc. Sad but true.
        I really miss cinnamon rolls and this looks like it will be a great substitute.
        Thank you for all your hard work in the kitchen. I have learned so much from you about low carb baking.

        Reply
  17. Paula - bell'alimento says

    February 27, 2014 at 9:19 am

    My cappuccino really wishes it had that to go with right now.

    Reply
    • Carolyn says

      February 27, 2014 at 9:43 am

      Poor lonely cappuccino! 🙂

      Reply
  18. Georgia @ The Comfort of Cooking says

    February 27, 2014 at 10:48 am

    Carolyn, you are such a wizard with low carb baking! I tell ya. This coffee cake is pure seduction!

    Reply
  19. Marie says

    February 27, 2014 at 1:59 pm

    Hi! This looks amazingly delicious. I do not like to use some of the ingredients, though. Any ideas how to make this without the swerve, xanthan gum and whey powder?

    Reply
    • Carolyn says

      February 27, 2014 at 3:59 pm

      I’m sorry but the caramel sauce really depends on Swerve and xanthan gum to make it properly and whey powder (or any protein powder or even powdered egg whites) help low carb baked goods rise.

      Reply
  20. Rebecca says

    February 27, 2014 at 5:18 pm

    Could I substitute vanilla whey protein powder for the plain protein powder?

    Reply
    • Carolyn says

      February 27, 2014 at 5:27 pm

      Sure! Leave out any extra vanilla extract.

      Reply
  21. Nicole, RD says

    February 27, 2014 at 6:33 pm

    Almond flour cakes make the best crumb. And STICKY BUN COFFEE CAKE? Oh lordy, lordy. Mmmm!

    Reply
    • Carolyn says

      February 27, 2014 at 8:04 pm

      Thanks, Nicole!

      Reply
  22. Judy says

    February 27, 2014 at 7:14 pm

    Have your tried Lo Han Guo, aka Monk Fruit. It is more like stevia. To me it has a slight after taste. It has some brown sugar similarities.

    Reply
  23. Sarah G says

    February 27, 2014 at 8:03 pm

    Um, I really want to be eating this RIGHT NOW. Oh my goodness gracious!

    Thank-you for being a guinea pig on the coconut sugar! I have some and I remain afraid of it as it sits there innocently in my pantry. I guess I will try it and test it with my monitor as well.

    Reply
  24. Katie E says

    February 27, 2014 at 8:20 pm

    Carolyn I just finished making this recipe and it is amazing! I can’t believe how good the caramel sauce tastes! Thank you for all the hard work you put into your recipes. Your blog and recipes have truly made it so much easier to be low carb/gluten free.

    Reply
  25. Judy Barnes Baker says

    February 27, 2014 at 8:48 pm

    I assumed that coconut sugar, like agave, is low glycemic because it is mostly fructose. Fructose is the stealth sugar that everyone used to think was OK because it didn’t raise blood glucose levels. Now we know that fructose is perhaps worse than other sugars because it doesn’t go into the bloodstream but directly to the liver. If the label gives the calorie count as being the same as sugar, could it mean that it is mostly fructose?

    Reply
    • Carolyn says

      February 28, 2014 at 6:39 am

      According to Kris Gunnars, it’s 70-80 percent fructose, I think. Not sure of that number. Which is exactly why I am keeping it to the minimum in this or any recipe. It’s “useful” to get an appearance and taste I want, but the way I made it, it only adds up to less than half a teaspoon per seving. The rest is erythritol.

      Reply
    • Carolyn says

      February 28, 2014 at 6:45 am

      Actually, I had that wrong. I went back and read Kris’s article. It’s 70-80% SUCROSE which of course is half glucose and half fructose, bonded together. So only half of that would be fructose.

      Reply
  26. Judy Barnes Baker says

    February 27, 2014 at 8:49 pm

    PS, the cake still looks yummy–should work with other sweeteners, right?

    Reply
    • Carolyn says

      February 28, 2014 at 6:40 am

      Not really. YOu need something to keep the caramel soft and browned. I suppose you could use molasses, but that’s not necessarily any better. Again, I am very comfortable with the small amount used in this recipe.

      Reply
  27. Jeanette | Jeanette's Healthy Living says

    February 27, 2014 at 10:30 pm

    Gorgeous cake Carolyn – love how pretty the glaze looks!

    Reply
  28. Toni | Boulder Locavore says

    February 28, 2014 at 11:32 am

    How yummy is this?! I love coffee cake and the surprise inside is fantastic.

    Reply
  29. Carolyn says

    March 3, 2014 at 9:47 am

    I was all excited about this recipe…until I went to buy coconut sugar. I just couldn’t bring myself to spend $7 to get the 2 T needed in the recipe. I have demarara sugar (unbleached evaporated cane juice) and molasses. Do you think either of those would keep the caramel sauce soft without adding carbs or spiking blood sugar? Divided out between 16 slices, it’s less than 1/2 a teaspoon. How much difference does that make? (Can you tell I’m hoping that it’s not much?)

    Reply
    • Carolyn says

      March 3, 2014 at 9:54 am

      Yes, I would go with either of those and when I calculated the carbs in this recipe, it included the coconut sugar. So using molasses or demarara will be about the same carbs.

      Reply
  30. Moe says

    March 4, 2014 at 10:02 am

    I finally made this and – wow! Fantastic. I also didn’t want to spend $7.50 to try out coconut sugar, so I used molasses, and it’s so good I don’t want to change it. The caramel sauce tastes like a Heath bar.

    Thanks for another great recipe.

    Reply
    • Carolyn says

      March 6, 2014 at 12:12 am

      Thanks for sharing, Moe. That’s good to know!

      Reply
  31. Jammie says

    March 7, 2014 at 12:22 pm

    How does this cake get stored?

    Reply
    • Carolyn says

      March 7, 2014 at 1:57 pm

      It can be on the counter for 2 days. After that, refrigerate it.

      Reply
      • Jammie says

        March 7, 2014 at 2:04 pm

        okay. Thank you for the quick reply. By the way this cake….oh my goodness!!! fantastic!! well…all of your recipes are! Thank you again 🙂

        Reply
        • Carolyn says

          March 7, 2014 at 7:15 pm

          Welcome!

          Reply
  32. Cindy Maddux says

    March 9, 2014 at 3:57 pm

    I made this cake this morning and just finished a slice. Maybe my expectations were too high but I was expecting better. The cake texture itself was nice but I didn’t find it sweet enough. I didn’t have Swerve and had to use Pyure. The only part that was sweet were the areas of cake around the inner caramel sauce. The sauce is very good except that it was a little on the salty side when tasted by itself. Will use half the amount of salt next time I make the caramel sauce. Not excited with the cake, but definitely not tossing it out. Too expensive to do that plus it is a time consuming cake to put together. But love that it’s low carb and gluten free. Will most definitely use Swerve next time.

    Reply
    • Carolyn says

      March 9, 2014 at 4:21 pm

      Cindy, I think the culprit is the sweetener. Although Pyure is good for a stevia-based sweetener, it’s going to change the recipe dramatically!

      Reply
      • Judy Barnes Baker says

        March 9, 2014 at 4:29 pm

        Cindy, everyone is different and sweeteners don’t taste the same to all of us. Stevia tastes horrible to me because I can’t taste the sweet parts, only the bitter. Erythritol and Swerve don’t taste very sweet to me and I have to add another kind of sweetener. You might have to experiment with a combination to find one you like.

        Reply
        • Cindy Maddux says

          March 9, 2014 at 4:58 pm

          Thanks Judy. Yes, I noticed the aftertaste from the Pyure. Not horrible, just cuts into the enjoyment of the cake.

          Reply
        • Carolyn says

          March 9, 2014 at 7:52 pm

          That is really wild and interesting to know about stevia, Judy! For me, it doesn’t ever taste bitter but it can have a strong licorice flavour. And if I get to much on my tongue, it’s sickeningly sweet.

          Reply
          • Judy Barnes Baker says

            March 9, 2014 at 9:26 pm

            I did some research and posted about stevia some time back. I was always curious why anyone thought it tasted sweet! http://carbwars.blogspot.com/2011/11/stevia-good-bad-and-bitter.html

            What do the rest of you here think about monk fruit? I have used it but it seems to take a lot of it to get much sweetening–maybe I can’t taste some of it as well.

      • Cindy Maddux says

        March 9, 2014 at 4:47 pm

        Thanks Carolyn. I figured that it was because I used everything in the recipe exactly as given except for that one thing. As far as the caramel sauce, as I said, I did find it a tab too salty. Do you think that reducing it to 1/8 teaspoon will alter the sauce in any way (such as consistency) other than making it less salty? Or better yet, using unsalted butter but leave the salt at 1/4 teaspoon.

        Reply
        • Carolyn says

          March 9, 2014 at 7:51 pm

          I think, like Judy said about sweeteners, we have different palates for salty too. I love salted caramel, but yes if you don’t like it that way, use unsalted butter and/or cut back on the added salt.

          Reply
  33. Marv says

    March 13, 2014 at 7:06 pm

    Carolyn,

    Made this as posted and it’s perfect! I view the tiny bit of sugar as an indulgence to be enjoyed occasionally.

    You are a master of your craft, and I confess to feeling a bit guilty benefitting so much while contributing nothing but praise. I do click your shopping links. Thank you so much for making gluten and sugar free so amazing! I owe you.

    Marv

    Reply
    • Carolyn says

      March 14, 2014 at 6:25 am

      Praise is sufficient! I am lucky to be able to do what I do and garner an income from it. Took me a long while to get here but it’s a win win, since readers get free recipes and yet I can be paid for it. Thanks so much!

      Reply
  34. Laura says

    March 21, 2014 at 3:12 pm

    Followed the directions to the letter, came out FANTASTIC! My husband, who’s been eating my low carb concoctions for the past three and a half years (and I bake at least one item every weekend) said that hands down, this is the best I’ve ever made.

    Please keep coming up with these recipes! I feel as if I’m missing nothing at all when I can have such delicious, elegant food and maintain my weight loss.

    Thank you so much for making this low carb, sugar free way of life so much easier than I ever imagined it could be.

    Reply
    • Carolyn says

      March 21, 2014 at 3:49 pm

      So glad to hear it! And that your husband loved it too!

      Reply
  35. Cecelia says

    May 20, 2014 at 9:26 am

    Where do you buy whet protein? The one I seen at the store was not gluten free.

    Reply
    • Cecelia says

      May 20, 2014 at 9:27 am

      Sorry, it’s whey protein.

      Reply
      • Carolyn says

        May 20, 2014 at 1:53 pm

        I get mine online at Amazon. I like Jarrow brand http://www.amazon.com/gp/product/B005EQPGCC/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005EQPGCC&linkCode=as2&tag=aldaidrabfo05-20&linkId=GNYMVJD2O54VW4OB

        Reply
  36. Crystal says

    November 9, 2014 at 10:48 pm

    We have severe tree nut allergies. So you know what would be a good substitute for the almond flour? I am thinking maybe sun flour……

    Reply
    • Carolyn says

      November 10, 2014 at 6:21 am

      Yes, sunflower seed flour works really well as an almond flour replacement. But add a few tbsp of lemon juice to keep it from turning green (a reaction of the chlorophyll in the sunflower seeds with baking soda and baking powder).

      Reply
  37. CarolynF says

    December 5, 2014 at 5:10 pm

    i am going to make this in a 9 x 13 for next Friday. I think it will be fine, don’t you???

    Reply
    • Carolyn says

      December 6, 2014 at 11:41 pm

      It should be just fine.

      Reply
  38. Cecillia Fountain says

    December 20, 2014 at 1:07 am

    Would it be possible to freeze this? I’m out of town the four days before Christmas, but would really like to serve this on Christmas morning. I could make it Sat. (20th) and take it out of the freezer on Christmas Eve night. Do you think that would work?

    Reply
    • Carolyn says

      December 20, 2014 at 8:57 am

      I would freeze the cake and put the remaining sauce to drizzle over in the fridge. Then just rewarm the sauce over low heat and drizzle.

      Reply
  39. Barb says

    January 27, 2015 at 12:08 pm

    Ok, so just to be clear, I can sub 2 tbsp of molasses for the coconut sugar, without adding any more Swerve?
    Thanks Carolyn, love your recipes!

    Reply
  40. Kristin says

    June 28, 2015 at 8:02 pm

    Love this recipe!! Just made it for the 4th time. Only thing I change is I add cinnamon to the dry ingredients. So yummy thanks for creating it!

    Reply
  41. Armoni says

    June 20, 2016 at 8:30 pm

    This turned out great, it didn’t last long. Thank you so much for having such a wonderful website. I used the caramel sauce in my low carb butter pecan ice cream

    Reply
    • Carolyn says

      June 20, 2016 at 8:32 pm

      Thanks! Sounds delicious, I put caramel sauce on my ice cream too!

      Reply
  42. Derrick says

    November 6, 2016 at 7:29 pm

    Looks like a great recipe and fairly easy to make compared to most low carb desserts. I am going to share it on my Facebook Page and Pinterest. Thanks!

    Reply
  43. Susan White says

    December 1, 2016 at 1:08 pm

    I have located coconut sugar to pick up at a local store and have everything else ready to try this, except — I keep unsweetened coconut milk on hand for smoothies. Could that substitute for almond milk?

    Thank you for all your wonderful recipes. Your website is a treasure!

    Reply
    • Carolyn says

      December 1, 2016 at 2:06 pm

      Yes, the coconut milk should be fine!

      Reply
  44. GRE says

    May 5, 2017 at 4:47 am

    WELL…NICE.

    Reply
  45. Eileen says

    June 19, 2017 at 5:47 am

    Second year in a row we’ve made this for Father’s Day breakfast. Kids remembered it from last year, and actually demanded it! Yes, it’s that good. And, of course, Daddy is pleased, too! Home run.

    Reply
    • Carolyn says

      June 19, 2017 at 8:17 am

      Wonderful!

      Reply
  46. joan says

    September 24, 2017 at 12:28 am

    I made this today. Oh, my–so good. That caramel sauce was delicious in itself. The cake, all gooey with sauce, was absolutely delicious. This recipe is a keeper.

    Reply
  47. patti says

    March 2, 2018 at 9:51 am

    5 stars
    Want to make this!! But don’t have a Bundt pan…gonna try square pan. Any thoughts?
    Carolyn, thank you so much for all your wonderful recipes- every on is wonderful and make
    Eating low carb a delight. Blessings!!

    Reply
    • Carolyn says

      March 2, 2018 at 10:06 am

      I think if you read the comments, others have done a different baking pan as well.

      Reply
  48. Tamera Alexander says

    October 9, 2019 at 3:10 pm

    Carolyn, will Swerve Brown “sugar” sub well for coconut sugar in this recipe? I’m thinking it might since you say that the coconut sugar lends a brown sugar taste. ??

    Reply
    • Carolyn says

      October 9, 2019 at 4:05 pm

      yes, it should! The only problem is that with all erythritol, the sauce may firm up and recrystallize more.

      Reply
      • Tamera Alexander says

        October 9, 2019 at 9:15 pm

        Ah yes! True. Thank you. I’ll grab coconut sugar tomorrow! Appreciate you. I passed your website on to five more gals today at lunch. They’re excited. They thought keto would be boring. Not when we can have treats like this!

        Reply
  49. Tiffany says

    May 23, 2020 at 9:37 am

    Carolyn,
    I love all of your recipes, but I am having such a hard time with caramel sauce.
    I get one minute into boiling and it starts to smoke…I stopped the last batch very early and just chanced it, but it is dark, not the beautiful golden color like yours.. I make sure to keep my heat down to med low, any lower and it will not do more than a simmer.. I use pretty heavy nonstick pans from Tramontina.. could that be the culprit? Too much heat conduction? Please help..I need caramel in my life.

    Reply
    • Carolyn says

      May 23, 2020 at 10:20 am

      The smoking is not a sign that it’s burning. It happens frequently with erythritol, although when I do the combo of Swerve and Bocha Sweet, it doesn’t do this. What sweeteners are you using? Are you using the Swerve Brown? Because that will help with colour and flavour.

      Reply
  50. Sheila says

    September 6, 2018 at 11:16 pm

    5 stars
    What can you substitute for whey protein.

    Reply
  51. Carolyn says

    September 7, 2018 at 8:07 am

    Egg white protein is best.

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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