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Keto Chocolate Turtles Cake

A rich chocolate cake topped with the most amazing gooey sugar free caramel sauce and pecans.
Prep Time15 minutes
Cook Time35 minutes
Cooling Time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Keyword: keto chocolate cake, keto turtles cake
Servings: 12 pieces
Calories: 326kcal

Ingredients

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 + 1 tsp vinegar 250ml, 18% cream for Canadians
  • 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

Topping

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

Instructions

  • 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.
  • Pre-heat your oven to 350*F. In a large mixing bowl, combine all of the dry ingredients including the sweetener.
  • In a measuring cup add your cream with 1 tsp vinegar, mix and set aside.
  • In another bowl, melt your coconut oil then add your 2 eggs and vanilla extract. Whisk well until combined.
  • 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.
  • Add 1 cup of boiling water and carefully stir until it is fully incorporated.
  • Grease a 19x13 inch pan with oil then pour half the batter into the pan, spreading it evenly to fully cover the bottom.
  • 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.
  • Bake for ~40-50 min. This cake will still be very fudgey. This is okay!
  • 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.

Notes

  • 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. 
  • We put the chocolate chips in the middle of the cake, this way if you eat it warm, it creates a layer of chocolate in the center but feel free to spread them throughout and skip the layering!
  • 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
  • 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, just make sure the center is cooked through enough by pressing down slightly with your finger and seeing if it sinks vs. bounces back a little. Thankfully this cake is also good under-baked a bit because it makes it more like a fudgey brownie.. which as you can tell by the photos, I actually like to do on purpose!