Keto Salted Caramel Chocolate Cake

Print Recipe

5 from 1 vote

Prep Time1 hr

Cook Time35 mins

Total Time1 hr 35 mins

Course: Dessert

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

Servings: 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.

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