Keto Chocolate Turtles Cake

This Keto Chocolate Turtles Cake is exactly what you need when you feel a sweet craving coming on.

Rich keto chocolate cake with chocolate chips throughout, topped with pecans and a gooey caramel sauce that you can pretty much eat by the spoonful…even on it's on.

This cake is great because it's not complicated to put together, no layering or frosting required. 

I have always loved turtles chocolates and in the past I made some epic Keto Turtles Brownies (which, were actually my favourite dessert on my blog for a while).

Though, ever since I came across this new combination of ingredients for the caramel sauce, it just took things up another level! This sauce could serve so many purposes. The ideas are endless. You can find the recipe for the low carb sugar free caramel sauce itself here.

This keto chocolate cake is made with a combination of almond flour and coconut flour. I always use the two flours together in my cakes for best results in terms of texture and flavour. This cake also uses a cup of boiling water which may seem odd but is common in creating rich chocolate cakes as it helps the cocoa powder to dissolve better and become liquid.

Lastly, we use coconut oil in this recipe because it helps coat the flour particles more than your standard melted butter. This results in a softer final cake!

I do have to say that you will have to be patient with this cake. It is more of an overnight recipe! If you can wait to eat it until the next day after baking it..I guarantee you'll be glad you did. It's almost like a marinade or chocolate chip cookie dough..it needs time for all the flavours to meld together overnight. The cake will also set-up so you are able to neatly slice it and have that caramel flavour throughout.

Patience is key!

Tips For Making Keto Chocolate Turtles Cake

• When making your caramel sauce, you can add a few drops of blackstrap molasses to it to darken the colour and improve the overall flavour even more. This adds MINIMAL carbs to the recipe, less than 0.1g per slice of cake.
• Store the cake in an airtight container or covered with Saran Wrap on the counter or in the fridge for up to 5 days OR freeze in an airtight container between layers of parchment/wax paper for later.
• When baking keto cakes, they can tend to take longer than traditional cakes and it's a bit tougher to tell when they are done. This cake will seem under-done when it comes out. This is okay. It WILL SET.  I highly recommend leaving it covered on the counter overnight to finish cooling. It gives the caramel layer in the center time to set-up again and the cake becomes  more like a fudgey brownie.. it's SO GOOD.

Tools I Used To Make Low Carb Chocolate Turtles Cake

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Ingredients In This Keto Chocolate Caramel Cake

• Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Cocoa Powder – I use the Rodelle brand again from Costco. I find it to taste better than other brands!
• Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the brownies a chewier texture.
• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/fudgier cake recipes such as this one.
• I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.
• Blackstrap molasses – guys PLEASE don't tell me this isn't keto, LOL. I know it has some carbs but a ketogenic diet is maintaining a certain carbohydrate LIMIT. This is not going to knock you out of ketosis. Plus it's optional. if you read the tips section of this post, I mention that you can add a couple drops of molasses to help flavour your sauce better and improve the colour. It's an extremely tiny amount. On top of that, blackstrap molasses is a low GI carb source!

Keto Chocolate Turtles Cake

Serves: 12 

Chocolate Cake

• 1 1/2 cups almond flour, 162g
• 3/4 cup unsweetened cocoa powder, 72g
• 1/2 cup coconut flour, 56g
• ~1 cup powdered monkfruit erythritol sweetener, 215g
• scant 1/2 tsp salt
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp xanthan gum
• 1 tsp espresso powder
• 1 cup light cream (18% for Canadians) + 1 tsp vinegar
• 1/2 cup coconut oil, melted
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 1 cup boiling water
• 1/2 cup stevia sweetened chocolate-chips, 120g

Caramel & Topping

• 2x caramel sauce recipe (make a double batch of this!)
• 1/4 cup chopped pecans (optional, toast them on a baking sheet for a few minutes prior to adding them), 28g

Directions:

1. Prepare the caramel sauce by following the instructions here. Leave it out on the counter to cool, don't over-stir after it's begun to cool down.
2. Pre-heat your oven to 350*F. In a large mixing bowl, combine all of the dry ingredients including the sweetener.
3. In a measuring cup add your cream with 1 tsp vinegar, mix and set aside.
4. In another bowl, melt your coconut oil then add your 2 eggs and vanilla extract. Whisk well until combined.
5. Add your coconut oil mixture to your dry ingredients along with the vinegar/cream mixture. Stir well until everything is mixed and a thick batter forms.
6. Add 1 cup of boiling water and carefully stir until it is fully incorporated.
7. Grease a 19×13 inch pan with oil then pour half the batter into the pan, spreading it evenly to fully cover the bottom.
8. Drizzle half the caramel sauce your prepared before, then sprinkle your chocolate chips over this layer and top it with the second layer of batter.
9. Bake for ~40-50 min. This cake will still be very fudgey. This is okay!
10. Let the cake cool FULLY! For best results, leave the cake out, covered, overnight then top with the caramel sauce and pecans in the morning. You could also slice the cake into pieces and then top each piece as you serve it. Either way I promise you, if you wait overnight to eat this, it will be WAY better than the first day. You can technically eat it the first day as well but you may find the cake too gooey to slice and the flavour a bit different. The next day it's almost like super rich and fudgey brownies because the caramel layer that dissolved into the center has time to set again. Serve this hot or chilled or hot with low carb ice cream or whipped cream for an even more decadent experience.

*Store the cake in an airtight container or covered with Saran Wrap in the fridge for up to 5 days OR freeze in an airtight container between layers of parchment/wax paper for later*

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Nutrition For 1/12th of cake: 326 calories | 29.5g fat | 3.1g NET carbs | 6.3g protein | 8.5g fibre

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