Keto Praline Sheet cake

Craving a rich, indulgent dessert that fits perfectly into your keto lifestyle? Look no further than this Keto Praline Sheet Cake! This decadent dessert combines the sweetness of a praline topping with a soft, fluffy cake, creating the ultimate low-carb treat. Whether you’re celebrating a special occasion or just need a sweet treat to satisfy those dessert cravings, this keto-friendly sheet cake will definitely hit the spot. Packed with flavor, yet free from refined sugars and high carbs, it’s the perfect guilt-free indulgence that’ll impress anyone, keto dieter or not. So, let’s get started and bake a cake that’s both delicious and healthy!

Start your keto journey with our Keto Diet Plan for Beginners: Step-by-Step Guide! Discover the amazing benefits of a low-carb lifestyle, including boosted energy, clearer mental focus, and improved overall health. Begin today and experience the positive transformations from day one!

Why You’ll Love This Recipe

If you’ve been looking for a way to enjoy a sweet treat without straying from your keto goals, this Keto Praline Sheet Cake is the answer! Not only is it incredibly moist and fluffy, but the rich praline topping gives it a satisfying crunch and sweetness. The cake’s texture is light, and it’s sweetened with a natural low-carb sweetener, so you can indulge without worrying about sugar spikes.

• Low-Carb Delight: With only a few carbs per serving, this cake won’t throw off your keto macros.
• Sweet, But Not Overwhelming: The balance between the cake and praline topping makes every bite a flavor-packed experience.
• Perfect for Any Occasion: Whether it’s a birthday or a simple afternoon treat, this cake makes any event feel special without the guilt.

My Personal Experience

I recently made this cake for a family gathering, and let me tell you, it was a hit! My non-keto relatives couldn’t believe how delicious it was—and the best part? They had no idea it was low-carb! The praline topping adds that perfect crunchy texture that complements the soft cake so well. I even had a slice the next day, and it tasted just as good (if not better) after chilling overnight. It’s definitely going to be one of my go-to recipes for family events or anytime I need something sweet without breaking my diet.

Required Equipment

Before diving into this keto praline sheet cake, let’s talk about the tools you’ll need. The equipment for this recipe is simple, but having the right tools will make the process smooth and enjoyable.

1. Sheet Cake Pan (9×13-inch): A good-quality sheet cake pan is key to achieving an even bake. You want a pan that can hold all the ingredients and allows the cake to bake evenly without overflowing.
2. Mixing Bowls: You’ll need two mixing bowls—one for the wet ingredients and one for the dry ingredients. A large bowl helps in combining everything, while a smaller one works for blending your eggs and wet ingredients together.
3. Electric Mixer or Whisk: You can use an electric mixer for this recipe to save time, especially when you’re beating the cake batter to perfection. If you don’t have one, a good old-fashioned whisk works just fine. The goal is to get everything mixed well to achieve a fluffy cake.
4. Spatula or Spoon: A spatula helps to fold the batter and mix everything thoroughly. It’s also great for spreading the praline topping evenly over the cake after it’s baked.
5. Saucepan: You’ll need a small saucepan for preparing the praline topping. A non-stick saucepan is ideal to prevent any of the sugary topping from sticking to the bottom.
6. Cooling Rack: After baking, you’ll want to cool your cake on a wire rack so it doesn’t become soggy. A cooling rack helps air circulate around the cake to prevent condensation.

Ingredients & Substitutions

Here’s everything you’ll need for this cake, along with a few substitution options:

For the Cake:

• Almond Flour (2 cups): Almond flour gives the cake a light and fluffy texture while keeping it low-carb. If you’re allergic to nuts, sunflower seed flour is a great alternative.
• Baking Powder (1 ½ teaspoons): This helps the cake rise and become fluffy.
• Eggs (4 large): Eggs are essential for binding the ingredients together and adding moisture to the cake. For an egg-free version, you could try flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
• Butter (1/2 cup, melted): Butter adds richness and moisture to the cake. If you’re dairy-free, coconut oil can be used as a replacement.
• Swerve (or your preferred sweetener, ½ cup): This is the perfect low-carb sweetener to use in this recipe. If you’re using another sweetener, make sure to check the conversion to ensure it’s equivalent in sweetness.
• Vanilla Extract (1 teaspoon): A dash of vanilla extract adds a warm, comforting flavor to the cake.
• Heavy Cream (¼ cup): This will keep the batter moist and give it a smooth texture. You can substitute it with coconut cream for a dairy-free option.

For the Praline Topping:

• Butter (½ cup): This will be the base of the topping. You can substitute it with ghee if you prefer a dairy-free version.
• Swerve Brown Sugar (¾ cup): The brown sugar flavor is key to the caramelized praline topping. You can use any other keto-friendly brown sugar substitute.
• Heavy Cream (¼ cup): This will help create a creamy, rich texture for the topping.
• Pecans (1 cup, chopped): Pecans add crunch and a lovely nutty flavor to the topping. Walnuts or almonds can be substituted if you prefer.

How to Make Keto Praline Sheet Cake

Preparing the Cake

1. Preheat your oven to 350°F (175°C). This allows the oven to heat up while you prepare the batter.
2. Grease your sheet cake pan with butter or non-stick spray. You want to make sure the cake won’t stick, so greasing is essential.
3. Combine dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, and sweetener. This is the foundation of your cake batter, and mixing the dry ingredients first ensures everything is evenly distributed.
4. Whisk the wet ingredients. In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and heavy cream until smooth.
5. Combine wet and dry ingredients. Add the wet ingredients to the dry ingredients and stir with a spatula or spoon until well combined. The batter should be thick but spreadable.
6. Pour the batter into the prepared pan. Spread it evenly across the pan with your spatula.
7. Bake the cake. Place the pan in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool while you make the praline topping.

Preparing the Praline Topping

1. Melt the butter in a saucepan. Over medium heat, melt the butter in a small saucepan.
2. Add the brown sugar substitute and heavy cream. Stir until the mixture starts to bubble and thicken, about 2-3 minutes.
3. Add the pecans. Once the sauce has thickened, add the chopped pecans and stir to combine.
4. Pour the topping over the cake. Immediately pour the warm praline topping over the cooled cake and spread it evenly. Let the cake sit for a few minutes to allow the topping to firm up.

Tips for This Recipe

• Make sure the cake is completely cooled before adding the praline topping to prevent it from melting.
• If you’re in a rush, you can skip cooling the cake and just refrigerate it for a bit to speed up the process.
• To make the topping extra crunchy, toast the pecans lightly before adding them to the mixture.

Optional Additions

• You can add a pinch of cinnamon to the cake batter for a warm spice flavor.
• For a bit of extra sweetness, top the cake with a dollop of sugar-free whipped cream after it cools.

Serving Ideas

This Keto Praline Sheet Cake is perfect on its own, but you can serve it with a side of whipped cream or a scoop of sugar-free vanilla ice cream for an extra indulgence. It also pairs wonderfully with a cup of coffee or a keto-friendly hot chocolate.

Storage Recommendation

This cake stores well in the fridge for up to a week. To store it, simply cover the cake with plastic wrap or place it in an airtight container. If you want to reheat it, just warm it up in the microwave for about 20-30 seconds.

Frequently Asked Questions

1. Can I use a different sweetener? Yes, you can substitute Swerve with another low-carb sweetener, but make sure to adjust quantities according to the specific sweetener you’re using.
2. Can I make this cake dairy-free? Absolutely! Use coconut oil instead of butter and swap heavy cream with coconut cream.
3. Can I freeze the cake? Yes, this cake freezes well! Just wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months.

Nutritional Breakdown (Per Serving)

• Calories: 250
• Total Carbs: 6g
• Net Carbs: 3g
• Fat: 22g
• Protein: 4g

I’d love to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration and delicious recipe ideas. If you’re just starting with keto, be sure to check out our Keto Diet Plan for Beginners: Step-by-Step Guide—it’s the perfect way to begin your low-carb journey with confidence!