Keto Salted Caramel Cream Cake

If you miss rich bakery cakes while eating keto, this keto salted caramel cream cake is going to make you very happy.

Most traditional caramel desserts are full of sugar, which makes them impossible to eat on a low carb plan.

This cake is completely keto friendly and keeps the carbs low, so you can enjoy a real dessert without worrying about sugar spikes.

The cake layers stay soft and moist, while the homemade caramel cream frosting adds the perfect balance of sweet and salty flavors.

It looks fancy enough for a special celebration, but making it is straightforward and easy to do at home.

Why You’ll Love This Recipe

Real Caramel Texture – Cooking allulose creates a thick, buttery caramel that stays smooth and never gets grainy when chilled.

Incredibly Moist Sponge – Adding full-fat sour cream gives this keto cake an ultra-soft crumb that stays tender for days.

Luscious Mascarpone Frosting – Mascarpone whips into a silky, stable caramel frosting that holds its shape much better than standard cream.

Authentic Brown Sugar Flavor – Golden monk fruit sweetener provides a warm, rich flavor that tastes just like traditional bakery brown sugar.

Recipe Ingredients

For the Salted Caramel

• 1/4 cup Unsalted Butter
• 1/2 cup Allulose
• 1/2 cup Heavy Whipping Cream
• 1 tsp Vanilla Extract
• 1/2 tsp Flaky Sea Salt

For the Cake

• 2 1/2 cups Superfine Blanched Almond Flour
• 1/4 cup Coconut Flour
• 3/4 cup Golden Monk Fruit Sweetener
• 1 tbsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter, Softened
• 4 large Eggs, Room Temperature
• 1/2 cup Full-Fat Sour Cream
• 1/4 cup Unsweetened Almond Milk
• 2 tsp Vanilla Extract

For the Caramel Cream

• 8 oz Mascarpone Cheese, Cold
• 1 1/2 cups Heavy Whipping Cream, Cold
• 1/2 cup Powdered Erythritol Monk Fruit Sweetener
• 1 tsp Vanilla Extract
• 1/2 tsp Flaky Sea Salt, For Topping

How To Make

Step 1

Start with the caramel so it has time to cool. Melt the butter and allulose in a saucepan over medium heat and cook, stirring often, for 4-5 minutes until deep golden amber.

Carefully whisk in the heavy cream, as it will bubble up. Simmer on low for 4-6 minutes until it coats the back of a spoon, then stir in the vanilla extract and sea salt. Pour into a jar and cool completely. It will thicken as it cools.

Step 2

Preheat the oven to 325°F (165°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.

Step 3

In a large bowl, beat the softened butter and golden sweetener for 2-3 minutes until fluffy. Beat in the eggs one at a time, then mix in the sour cream, almond milk and vanilla extract. Add the dry ingredients and mix on low just until combined.

Step 4

Divide the batter between the pans and smooth the tops. Bake for 25-30 minutes, until golden and a toothpick comes out clean. Cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely.

Step 5

For the caramel cream, add the cold mascarpone, cold heavy cream, powdered sweetener, vanilla extract and 1/4 cup of the cooled caramel to a large bowl. Beat on low for 30 seconds, then on medium-high for 2-3 minutes until stiff peaks form.

Step 6

Place one cake layer on a serving plate and spread with about one third of the caramel cream. Drizzle with 2 tbsp of the caramel, then add the second cake layer.

Step 7

Cover the top and sides with the remaining cream. Drizzle the rest of the caramel over the top, sprinkle with flaky sea salt and chill for at least 1 hour before slicing.

Tips

Stick With Allulose for the Caramel

I strongly recommend using allulose rather than erythritol for this caramel sauce.

Allulose melts smoothly and stays soft and glossy even after it chills in the fridge. Erythritol will recrystallize, leaving you with a gritty, crunchy sauce instead of smooth caramel.

Keep your eyes on the pan the whole time, too. Allulose browns much faster than regular sugar and can burn quickly if left alone.

Warm the Cream Before Adding It

Pouring cold heavy cream into bubbling hot butter and sweetener will make the mixture bubble violently and splash.

My favorite trick is to microwave the cream for twenty seconds so it feels warm to the touch before adding it.

This keeps the caramel from seizing up and helps it stay silky and uniform.

Bring Wet Cake Ingredients to Room Temperature

Make sure your eggs, sour cream, and almond milk are not cold straight from the fridge.

If cold ingredients touch your creamed butter, they will make the butter solidify into tiny, greasy chunks.

You will get the best results and a much lighter sponge when all your wet ingredients mix together smoothly.

More Recipes

• Keto Italian Cream Cake
• Keto Pistachio Cream Cake
• Keto Salted Caramel Brownie Cheesecake
• Keto Salted Caramel Mug Cake
• Keto Salted Caramel Stuffed Blondies

Frequently Asked Questions

Can I use erythritol instead of allulose for the caramel?

Allulose is essential for the caramel because it melts like real sugar and stays smooth as it cools.

Erythritol tends to recrystalize and become crunchy once it chills, which will ruin the silky texture of the sauce.