Keto Salted Caramel Chocolate Cake

This Keto Salted Caramel Chocolate Cake is DELICIOUS!

I think over-time I've come to realized that caramel and chocolate are two of my favourite things..and when combined together it's like this magical match made in heaven. 

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Seriously, two of my top favourite blog recipes are made with chocolate and caramel in mind. One of them is my Keto Chocolate Turtles Cake which is a super rich and dense chocolate cake topped with gooey caramel sauce.  

The other one is these Chocolate Caramel Filled Cookies that were just sooo soft and chewy straight out of the oven and the the warm caramel is there when you bite into the center…WOW. Those are definitely at the top of my favourites list (considering I wish I had a plate right now as I describe them).

So of course, naturally, when I came up with a really great, lighter version of keto chocolate cake, I knew I had to use it make a something with caramel… 

And since I already had my Keto Turtles Cake, I felt like I'd mix it up and instead try a salted caramel cake!

I'm glad I did. This was awesome. My parents both ate pieces for dessert and also approve! My Mom's favourite part surprisingly is the salted caramel frosting!

To make this cake salted caramel flavoured, I incorporated some caramel into the cream cheese frosting itself to get this delicious light caramel flavour and then topped the cake with the remaining caramel.

This was a great idea because the caramel sort of pooled in the center of the cake and when you sliced into it, it all came rushing out. It was a truly epic display. 

To make the caramel sauce for this chocolate cake, I used my favourite Easy Caramel Sauce Recipe. 

I've used this recipe for ages and it's definitely the best low carb caramel sauce! It's very simple to make and doesn't take long. Plus, no on has every questioned if it was keto. It really is delicious even on it's own!

Besides the caramel, this frosting is cream cheese based and it also my favourite frosting recipe on it's own. 

I've never been a fan of butter frosting so cream cheese is always my go-to! This frosting still contains some butter but the cream cheese helps to make it a bit more flavourful and not overly sweet when you add your caramel and sweetener to it.

The keto chocolate cake for this recipe is also a new favourite discovery of mine. It's much lighter and tastes WAY more like cake than previous attempts I've made. It's got a great sponge to it and always bakes beautifully. 

Overall, this Keto Salted Caramel Chocolate Cake is a real winner! It is quite calorie dense so just remember to save it for special occasions or enjoy a small portion for desserts! It's bound to get some rave reviews.

Ingredients In This Low Carb Chocolate Caramel Cake

• Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• 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 also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
  Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture. You can also use cornstarch instead.
• Arrowroot Starch – This can be substituted with cornstarch. It adds a lightness to the cupcakes and keeps them moist inside! It's become one of my new favourite ingredients
• Unsweetened Cocoa Powder – Rodelle is my favourite brand of cocoa powder! It just always tastes really great in every recipe I've tried. But you could also use dark cocoa to get that oreo colour naturally in the muffins and cookie portion of this recipe.
• Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
• Coconut Oil – melted butter can be substituted but I do find coconut oil to work best!
• Sukrin Brown Sweetener – adds brown sugar flavour! This can be subbed with more regular sweetener if you do not have it.

Tools I Used To Make Keto Chocolate Caramel Cake

• Nutritional Food Scale – 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!
• Mixing Bowls
• Stand Mixer
• Spatula 
• 9-inch or 8-inch Cake Pans
• Flat plate or flat tray 
• Whisk
• Saucepan

Tips For Making Keto Salted Caramel Chocolate Cake

• If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1 tbsp coconut flour. Just know that the cake may not stay quite as moist in the center.
• You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the cake a chewier, more traditional texture.
• Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
• When adding your caramel sauce to the frosting, make sure it's at room temperature or just lukewarm if it is still warm. 
• For a richer or deeper flavour and also a more intense caramel colour, whisk in 1/2 tsp molasses to your caramel sauce while it's still hot. You can also add a touch of molasses to the frosting to enhance the colour.

How To Store Keto Salted Caramel Chocolate Cake

Store this cake covered in the fridge inside a cake container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the cake. You can also freeze this cake by slicing it into pieces and placing in an airtight container. Once frozen, place a piece of wax paper on top of the cake slices to prevent them from getting freezer burnt.

Keto Salted Caramel Chocolate Cake Recipe

Serves: 12

Ingredients:

Chocolate Cake

• 1 cup almond flour, 112g
• 1/4 cup coconut flour, 28g
• 3 tbsp arrowroot starch, 21g
• 1 cup unsweetened cocoa powder, 90g
• 1 tbsp + 1 tsp baking powder
• 1 teaspoon baking soda
• 1 tsp xanthan gum
• 1/2 teaspoon salt
• 4 large eggs, at room temperature
• 3/4 cup granulated monkfruit/erythritol sweetener, 150g (can also use 1/2 cup or 100g powdered monkfruit/erythritol sweetener instead)
• 3/4 cup sukrin brown sweetener, 150g
• 2/3 cup (160ml) coconut oil, 160g
• 4 teaspoons pure vanilla extract, 20ml
• 1 cup (120ml) 18% cream, 250ml (light cream, half and half or even unsweetened almond or coconut milk can also work)
• 1/2 tbsp vinegar

Caramel Sauce

• 1 batch of Easy Keto Caramel Sauce

Salted Caramel Frosting

• 1 8oz brick of cream cheese, softened, 250g
• 3/4 cup salted butter, softened, 180g
• 1/2 cup powdered monkfruit/erythritol sweetener, 96g
• 1 tsp vanilla extract
• ~1/3 cup Easy Keto Caramel Sauce (you just want to reserve ~1/4 cup for topping)
• shaved dark chocolate for topping (optional)

Directions:

1. Pre-heat oven to 350*F.
2. Prepare your caramel sauce as the directions state in the Easy Keto Caramel Sauce Recipe, then set it aside to cool (I refrigerate mine).
3. In a large bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
4. In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
5. In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk once more until smooth.
6. Add the dry ingredients to the wet and stir until a thick batter forms.
7. Grease 2 round 9-inch cake pans (8-inch work as well) and press half the cake batter evenly into the bottom of each pan. I find my hands help with this more than any tool!
8. Bake the cakes for 32-35min. The tops should be risen nicely and a toothpick should come out pretty much clean (try not to over-bake these cakes).
9. Let the cakes cool fully before attempting to remove them (though I do recommend running a knife around the edges of each cake once they are quite cool but still have just a little warmth in them) This is easier to do when the cakes haven't fully set. 
10. While the cakes are cooling, you can make the frosting by whipping together the cream cheese and butter in a large stand mixer (or with a hand mixer) until smooth and fluffy. Next add the sweetener, caramel sauce and vanilla extract and beat again until smooth.
11. To assemble, make sure your first cake is ready to come out of the pan by jiggling it up and down a bit, I find this helps de-tach it from the bottom, also go around the sides of the cake with a knife if you haven't already. Turn the cake upside down onto a large flat plate and tap the bottom until it comes out.
12. Spread frosting over the the top of the cake until fully covered (make sure to not go too heavy as you want enough frosting for the next layer and the sides of the cake).  
13. Next take your second cake and repeat the same process as before to prepare it to be removed from the pan. Flip it onto a flat try (a pizza tray is great) and then from there, carefully slide it off the plate or tray onto the top of the first frosted cake. Try to make the two cakes line up as evenly as possible.
14. Next, gently spread frosting over the entire cake, including the sides using a spatula (alternatively you can use a piping bag to decorate the cake if you find it's difficult to spread frosting neatly).
15. Next, drizzle the rest of your caramel sauce over the top of the cake and sprinkle optional shaved dark chocolate. Serve at room temperature and enjoy!

Store this cake covered in the fridge inside a cake container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the cake. You can also freeze this cake by slicing it into pieces and placing in an airtight container. Once frozen, place a piece of wax paper on top of the cake slices to prevent them from getting freezer burnt. 

Like This Recipe? I now have a Keto Christmas Desserts Recipe Ebook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!

Print Recipe

5 from 1 vote

Keto Salted Caramel Chocolate Cake

Prep Time1 hour hr

Cook Time35 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Dessert

Keyword: cake, keto chocolate cake, keto salted caramel cake

Servings: 12 slices

Calories: 498kcal

Ingredients

Chocolate Cake

• 1 cup almond flour 112g
• 1/4 cup coconut flour 28g
• 3 tbsp arrowroot starch 21g
• 1 cup unsweetened cocoa powder 90g
• 1 tbsp + 1 tsp baking powder
• 1 teaspoon baking soda
• 1 tsp xanthan gum
• 1/2 teaspoon salt
• 4 large eggs at room temperature
• 3/4 cup granulated monkfruit/erythritol sweetener 150g (can also use 1/2 cup or 100g powdered monkfruit/erythritol sweetener instead)
• 3/4 cup sukrin brown sweetener 150g
• 2/3 cup coconut oil 160g
• 4 teaspoons pure vanilla extract 20ml
• 1 cup 18% cream (light cream, half and half or even unsweetened almond or coconut milk can also work) 250ml
• 1/2 tbsp vinegar

Caramel Sauce

• 1 batch of Easy Keto Caramel Sauce

Salted Caramel Frosting

• 1 8 oz brick of cream cheese softened, 250g
• 3/4 cup salted butter softened, 180g
• 1/2 cup powdered monkfruit/erythritol sweetener 96g
• 1 tsp vanilla extract
• ~1/3 cup Easy Keto Caramel Sauce you just want to reserve ~1/4 cup for topping
• shaved dark chocolate for topping optional

Instructions

• Pre-heat oven to 350*F.
• Prepare your caramel sauce as the directions state in the Easy Keto Caramel Sauce Recipe, then set it aside to cool (I refrigerate mine).
• In a large bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
• In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
• In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk once more until smooth.
• Add the dry ingredients to the wet and stir until a thick batter forms.
• Grease 2 round 9-inch cake pans (8-inch work as well) and press half the cake batter evenly into the bottom of each pan. I find my hands help with this more than any tool!
• Bake the cakes for 32-35min. The tops should be risen nicely and a toothpick should come out pretty much clean (try not to over-bake these cakes).
• Let the cakes cool fully before attempting to remove them (though I do recommend running a knife around the edges of each cake once they are quite cool but still have just a little warmth in them) This is easier to do when the cakes haven't fully set.
• While the cakes are cooling, you can make the frosting by whipping together the cream cheese and butter in a large stand mixer (or with a hand mixer) until smooth and fluffy. Next add the sweetener, caramel sauce and vanilla extract and beat again until smooth.
• To assemble, make sure your first cake is ready to come out of the pan by jiggling it up and down a bit, I find this helps de-tach it from the bottom, also go around the sides of the cake with a knife if you haven't already. Turn the cake upside down onto a large flat plate and tap the bottom until it comes out.
• Spread frosting over the the top of the cake until fully covered (make sure to not go too heavy as you want enough frosting for the next layer and the sides of the cake).
• Next take your second cake and repeat the same process as before to prepare it to be removed from the pan. Flip it onto a flat try (a pizza tray is great) and then from there, carefully slide it off the plate or tray onto the top of the first frosted cake. Try to make the two cakes line up as evenly as possible.
• Next, gently spread frosting over the entire cake, including the sides using a spatula (alternatively you can use a piping bag to decorate the cake if you find it's difficult to spread frosting neatly).
• Next, drizzle the rest of your caramel sauce over the top of the cake and sprinkle optional shaved dark chocolate. Serve at room temperature and enjoy!

Notes

Ingredients In This Low Carb Chocolate Caramel Cake

• Almond Flour
• Coconut Flour 
• Powdered Monkfruit Erythritol Sweetener 
  Xanthan gum 
• Arrowroot Starch
• Unsweetened Cocoa Powder 
• Vanilla Extract
• Coconut Oil 
• Sukrin Brown Sweetener 

 

Tips 

• If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1 tbsp coconut flour. Just know that the cake may not stay quite as moist in the center.
• You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the cake a chewier, more traditional texture.
• Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
• When adding your caramel sauce to the frosting, make sure it's at room temperature or just lukewarm if it is still warm. 
• For a richer or deeper flavour and also a more intense caramel colour, whisk in 1/2 tsp molasses to your caramel sauce while it's still hot. You can also add a touch of molasses to the frosting to enhance the colour.
• Store this cake covered in the fridge inside a cake container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the cake. You can also freeze this cake by slicing it into pieces and placing in an airtight container. Once frozen, place a piece of wax paper on top of the cake slices to prevent them from getting freezer burnt. 

Nutrition

Serving: 1slice of cake | Fiber: 4.5g | Calories: 498kcal | Fat: 46.2g | Protein: 7.4g | Carbohydrates: 8g

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Keto Chocolate Glazed Bundt Cake

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Keto Chocolate Caramel Filled Cookies