Go Back
–+ servings

Keto Salted Caramel Cream Cake

Enjoy a decadent dessert that is low carb and keto friendly. It delivers rich sweetness perfect for any special occasion.
Keto Salted Caramel Cream Cake
Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 526 kcal
Print Recipe Pin 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

Equipment

  • electric mixer
  • 8-inch cake pans

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 526kcalCarbohydrates: 9gProtein: 10gFat: 50g
Keyword keto cake, keto dessert, low carb, salted caramel cake
Tried this recipe?Let us know how it was!