Keto Yellow Cake with Caramel Frosting
📝 Ingredients
For the Cake:
2 cups almond flour
¼ cup coconut flour
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter (softened)
¾ cup erythritol or monk fruit sweetener
4 large eggs (room temperature)
½ cup unsweetened almond milk
2 tsp vanilla extract
For the Caramel Frosting:
½ cup butter
½ cup heavy cream
½ cup brown monk fruit sweetener (or Swerve brown)
1 tsp vanilla extract
Pinch of salt
1–1 ½ cups powdered erythritol (adjust for thickness)
👩🍳 Instructions
1. Make the Cake
Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans (line with parchment).
In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
In another bowl, beat butter and sweetener until fluffy.
Add eggs one at a time, then mix in vanilla and almond milk.
Slowly add dry ingredients to wet, mixing until smooth.
Divide batter between pans and bake for 25–30 minutes, or until golden and a toothpick comes out clean.
Let cakes cool completely before frosting.
2. Make the Caramel Frosting
In a saucepan, melt butter over medium heat.
Add brown sweetener, heavy cream, and salt. Whisk until it bubbles and thickens (about 5 minutes).
Remove from heat, stir in vanilla. Let cool slightly.
Beat in powdered erythritol until smooth and spreadable.
3. Assemble
Place one cake layer on a stand, spread frosting on top.
Add the second cake layer and cover with remaining caramel frosting.
Chill for 15 minutes before slicing for neat pieces.
🍴 Tips & Variations
Add toasted pecans to the frosting for a praline-style finish.
Swap caramel frosting with a cream cheese frosting if you want it lighter.
Store leftovers in the fridge (lasts 5–6 days).
#ketofriendly #ketolifestyle #food #ketorecipes #keto #ketodiet