Keto Butterscotch Cake with Caramel Icing Recipe
This Keto Butterscotch Cake with Caramel Icing is a rich, decadent dessert that's perfect for satisfying your sweet tooth without the carbs. Made with almond flour and sweetened with erythritol, it’s low in carbs but high in flavor, with a moist texture and a smooth, buttery caramel icing. At just 3g of net carbs per serving, it's a delicious treat for any occasion, whether you're celebrating or just craving something sweet.
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!