Keto Caramel Swirl Cream Cake
Ingredients
For the cake:
2 cups almond flour
2 tbsp coconut flour
1 tbsp baking powder
½ tsp salt
½ cup erythritol (or monk fruit sweetener)
5 large eggs (room temperature)
½ cup unsalted butter, melted (or coconut oil)
½ cup unsweetened almond milk (or heavy cream)
2 tsp vanilla extract
For the frosting:
8 oz (225g) cream cheese, softened
½ cup heavy cream
¼ cup powdered erythritol
1 tsp vanilla extract
For the keto caramel drizzle:
½ cup butter
½ cup allulose (best for caramelizing)
½ cup heavy cream
½ tsp vanilla extract
Pinch of salt
Instructions
1. Make the cake
Preheat oven to 350°F (175°C). Grease a bundt or round cake pan.
Mix almond flour, coconut flour, baking powder, salt, and sweetener in a bowl.
In another bowl, whisk eggs, melted butter, almond milk, and vanilla.
Combine wet and dry ingredients until smooth.
Pour into pan and bake for 30–35 minutes, until a toothpick comes out clean. Let cool completely.
2. Make the frosting
Beat cream cheese until smooth.
Add heavy cream, powdered erythritol, and vanilla. Whip until fluffy.
3. Make keto caramel sauce
Melt butter in a saucepan over medium heat.
Add allulose and cook until golden brown and bubbly.
Slowly whisk in heavy cream. Stir until thick and caramel-like.
Remove from heat, add vanilla and salt. Let cool slightly.
4. Assemble
Frost the cooled cake with cream cheese frosting.
Drizzle caramel sauce in a swirling pattern, using a spoon or piping bag.
Chill for 20 minutes before slicing, to let the caramel set beautifully.
Tips
For extra flair, use a marble swirl technique: drizzle caramel, then drag a toothpick in a circular motion.
Store in the fridge up to 5 days.
This cake also works perfectly as a birthday or celebration keto cake! 🎉
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