This Keto Butterscotch Cake is moist, flavorful, and perfect for satisfying your sweet tooth without the carbs! Topped with a rich caramel icing, it’s an indulgent treat that fits right into your keto lifestyle. Whether it’s a special occasion or a simple dessert to enjoy, this cake is sure to impress!
Essential Equipment You’ll Need for This Recipe
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Saucepan
- Cooling rack
What You’ll Need: Key Ingredients for This Recipe
For the Cake:
- 2 cups almond flour
- 1/2 cup granulated erythritol or preferred keto-friendly sweetener
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk (or other keto-friendly milk)
For the Caramel Icing:
- 1/4 cup unsalted butter
- 1/2 cup granulated erythritol or preferred keto-friendly sweetener
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Guide: Bring Your Recipe to Life
- Preheat the Oven
Preheat your oven to 350°F (175°C) and grease the cake pans with butter or line them with parchment paper for easy removal. - Mix Dry Ingredients
In a large mixing bowl, combine almond flour, erythritol, cocoa powder, baking powder, and salt. Whisk together until well mixed. - Combine Wet Ingredients
In another bowl, whisk together the eggs, melted butter, vanilla extract, and almond milk until fully combined. - Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until just combined. Be careful not to overmix; some lumps are okay! - Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely. - Make the Caramel Icing
In a saucepan over medium heat, melt the butter. Once melted, add the erythritol and stir until it starts to caramelize (about 2-3 minutes). Gradually add the heavy cream, whisking continuously until smooth and thickened. Remove from heat and stir in vanilla extract and a pinch of salt. Let it cool for a few minutes until it thickens further. - Frost the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of caramel icing over the top. Place the second cake layer on top and frost the top and sides with the remaining caramel icing. - Serve
Slice and serve your delicious Keto Butterscotch Cake. Enjoy!
Helpful Hints to Elevate Your Recipe
- Add Flavor: For extra flavor, consider adding a teaspoon of butterscotch extract to the cake batter.
- Storage: Keep leftover cake in an airtight container in the refrigerator for up to 5 days.
Best Ways to Store and Enjoy Later
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze individual slices by wrapping them in plastic wrap and placing them in a freezer bag for up to 3 months.
FAQs: Everything You Need to Know
1. Can I substitute the almond flour?
You can use coconut flour, but be aware that you’ll need much less (about 1/3 cup) since it absorbs more moisture.
2. Is there a dairy-free option?
Yes! You can substitute the butter with coconut oil and use coconut cream instead of heavy cream for the icing.
3. How can I make this cake sweeter?
You can adjust the amount of erythritol according to your taste, but be mindful that too much can affect the texture.
Nutrition Information (per serving, based on 12 servings)
- Calories: 250
- Fat: 23g
- Carbohydrates: 6g
- Fiber: 3g
- Net Carbs: 3g
- Protein: 6g
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