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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!
My Personal Experience
This Keto Butterscotch Cake has quickly become one of my favorites for satisfying a sweet tooth without ruining my keto progress. The caramel icing is rich and smooth, and when paired with the moist cake, it’s like indulging in a dessert from a bakery, but guilt-free! The first time I made it, I added a bit of butterscotch extract to the cake batter, and the extra flavor was fantastic. The cake itself was surprisingly easy to make, and it stayed moist for days—if it lasts that long! It’s perfect for special occasions or just as a treat on a regular day. You’ll feel like you’re eating something much more decadent than it actually is!
Why You’ll Love This Keto Butterscotch Cake
• Rich, decadent caramel icing
• Low in carbs, with only 3g net carbs per serving
• Super moist, light texture
• Simple ingredients that are easy to find
• Perfect for any occasion, from birthday parties to regular dessert cravings
• A keto-friendly option that satisfies your sweet tooth
Ingredients & Substitutions
• Almond Flour – This is the main flour substitute for a low-carb cake. If you don’t have almond flour, you can use coconut flour, but reduce the quantity to 1/3 cup since it absorbs more moisture.
• Granulated Erythritol – A keto-friendly sweetener that works well to replace sugar. You can use any preferred keto sweetener, such as monk fruit sweetener or stevia, but be mindful of the sweetness level as they can vary.
• Unsweetened Cocoa Powder – Adds a rich chocolate flavor to the cake. If you prefer, you can substitute it with unsweetened carob powder for a caffeine-free option.
• Baking Powder – Used to help the cake rise. If you are on a very strict keto diet, ensure your baking powder is aluminum-free.
• Eggs – Provides structure and moisture. If you’re vegan or allergic, you can use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
• Unsalted Butter – Gives the cake its moist texture and flavor. Coconut oil or avocado oil can be used as a dairy-free alternative.
• Vanilla Extract – Adds sweetness and flavor. You can use almond extract for a slightly different flavor profile.
• Unsweetened Almond Milk – A great keto-friendly milk option. Any unsweetened nut milk or even coconut milk works as a substitute.
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!
Tips For The Best Keto Butterscotch Cake
• Add flavor: If you want extra flavor, a teaspoon of butterscotch extract in the cake batter will elevate the taste.
• Don’t overmix: When combining the wet and dry ingredients, be sure to mix gently. Overmixing can make the cake dense.
• Check for doneness: Oven times vary, so make sure to test the cake with a toothpick at the center. It should come out clean or with just a few crumbs.
Best Ways to Store and Enjoy Later
• Store: Keep any leftover cake in an airtight container in the refrigerator for up to 5 days.
• Meal prep: You can bake the cake in advance and store the layers separately. Frost the cake right before serving to keep it fresh.
• Freeze: You can freeze individual slices of the cake by wrapping them tightly in plastic wrap and storing 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.
Tools You’ll Need:
- 9-inch round cake pans (2): For baking the cake layers.
- Mixing bowls: To combine dry and wet ingredients.
- Electric mixer or whisk: For mixing the batter and caramel icing.
- Rubber spatula: To scrape down the sides of bowls and mix ingredients.
- Saucepan: For making the caramel icing.
Cooling rack: To allow the cake to cool evenly.
Nutrition Information (per serving, based on 12 servings)
- Calories: 250
- Fat: 23g
- Carbohydrates: 6g
- Fiber: 3g
- Net Carbs: 3g
- Protein: 6g
Keto Butterscotch Cake with Caramel Icing Recipe
Equipment
- 2 9-inch round cake pans
- Mixing Bowls
- Electric Mixer or Whisk
- Rubber spatula
- Saucepan
- Cooling rack
Ingredients
- 2 cups Almond flour
- 1/2 cup Granulated erythritol (or preferred keto 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
For the Caramel Icing:
- 1/4 cup Unsalted butter
- 1/2 cup Granulated erythritol (or preferred keto sweetener)
- 1/2 cup Heavy cream
- 1 tsp Vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease the cake pans or line them with parchment paper.
- Mix the almond flour, erythritol, cocoa powder, baking powder, and salt in a large bowl.
- In another bowl, whisk the eggs, melted butter, vanilla extract, and almond milk until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly between the two cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- While the cakes cool, make the caramel icing. In a saucepan, melt the butter, add erythritol, and stir until it caramelizes (about 2-3 minutes). Add heavy cream and whisk until thickened. Remove from heat and stir in vanilla and salt.
- Frost the cooled cake layers with the caramel icing. Serve and enjoy!
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