This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

INGREDIENTS FOR SALTED CARAMEL SAUCE

Unsalted butter = 60 g (1/4 cup)

Powdered allulose = 100 g (1/2 cup) (Allulose is highly recommended as it caramelizes so well and does not taste grainy when chilled. But if you can't get hold of allulose, you can try using any keto friendly powdered sweetener, but it will not caramelize as well as allulose and therefore, the texture will be different. Also, other powdered sweeteners may taste way sweeter than allulose so you may need to adjust accordingly.)

Heavy/Whipping cream = 120 ml (1/2 cup) (Must be room temperature or warm. If cold cream is used, the hot mixture will explode or cause a huge splash)

Salt = 1/2 tsp

DRY INGREDIENTS FOR CAKE

Coconut Flour = 90 g (3/4 cup)

Other flour options;

1. Solely almond flour = 360 g (3 cups)

2. Combo of almond flour = 180 g + 45 g coconut flour

Baking powder = 12 g (3 tsp)

Baking Soda = 4 g (1 tsp)

Monk fruit or any keto friendly sweetener = 50 g (1/4 cup) (This is a reduced amount to balance with the sweetness from the caramel sauce)

Chopped roasted pecans = 50 g (1/4 cup) (OR any nuts of your choice)

WET INGREDIENTS FOR CAKE

Whole eggs (room temperature) = 4 large (240 g)

Whipping cream (room temperature) = 280 ml (1 cup + 2 1/2 tbsp)

Coconut oil = 80 ml (1/3 cup) (OR any keto friendly oil including melted butter)

Vanilla extract = 1 tsp

Salted caramel sauce = 60 ml (1/4 cup)

DIRECTIONS FOR SALTED CARAMEL SAUCE

1. In a saucepan, add the butter and sweetener. Cook over medium high heat until caramelized and browned. The key to note is that if it reaches a dark color, then the sauce will likely have a bitter taste due to some burning in the sweetener. But if you like the bitter taste, then it's fine. Frankly, you can't taste it when used for making cake, frosting or topping. However, if you don't want any bitter taste, then you need to caramelize it just until a light brown color and preferably, use a lower heat.

2. Turn off the heat and gradually add the cream and stir until well combined. Then, add the salt and stir until dissolved. If you prefer a sweet caramel sauce, just add more sweetener and omit the salt.

3. Turn back on the heat and let the mixture come to a boil to bring everything together. Again, if you prefer not to have a bitter taste, then boil the sauce very briefly (or until 220 F or 105 C), then turn off the heat. The color should be light brown. Of course, if you prefer a bitter taste, then boil it slightly longer until dark brown. The whole cooking process takes about 5 minutes only.

4. Transfer into a container to let it cool. The sauce will be runny when still hot. It will be thicker and pourable at room temperature. It will be firm when chilled in the refrigerator.

5. This recipe yields 240 g or 1 cup of salted caramel sauce. We will be using 60 g for the cake batter and the balance for the topping of the cake.

DIRECTIONS FOR THE CAKE

1. For best results, weigh the ingredients with a digital scale.

2. Preheat the oven at 340F or 170C.

3. In a bowl, add all the dry ingredients and mix until well combined.

4. Add all the wet ingredients and whisk until well combined. The batter is smooth and thick.

5. Transfer the batter into an 8-inch square pan lined with parchment paper.

6. Spread evenly then top with some of the chopped roasted pecans. Reserve the balance of the nuts which will be mixed with the remaining caramel sauce for the topping.

7. Bake for 30 minutes or until a wooden skewer comes out clean.

8. Cool cake completely.

9. Once the cake is cooled, the caramel sauce should have thickened. Add the reserved nuts into the remaining caramel sauce and mix well.

10. Pour the sauce over the top of the cake and spread evenly. I like to trim the sides of the cake, but this is optional.

11. You can either serve immediately or chill the cake for a while to firm up the caramel sauce.

12. Slice into 9 or 16 servings.

13. The cake can be chilled for up to a week or frozen for months.

[Total Servings = 16]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 1.1 g

Dietary Fiber = 0.6 g

Net Carb = 0.5 g

Calories = 232

Total Fat = 22.9 g

Protein = 3.6 g

[Total Servings = 16]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 3.8 g

Dietary Fiber = 1.9 g

Net Carb = 1.9 g

Calories = 302

Total Fat = 28.3 g

Protein = 6.7 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍