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DRY INGREDIENTS

Almond flour = 240 g (2 cups)

Coconut flour = 60 g (1/2 cup)

Other flour options:

1.  Coconut flour = 120 g (1 cup)

2.  Almond flour = 480 g (4 cups)

Baking powder = 8 g / 2 tsp

Baking soda = 1/2 to 1 tsp (I used 1 tsp)

Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener. This is a reduced amount to balance with the sweetness from the frosting. If you are not doing the frosting, you need to increase the sweetener between 80 to 120 g depending on your preference.)

WET INGREDIENTS

Whole Eggs = 6 large (345 g)

Whipping Cream = 380 ml / 1 1/2 cups + 1 tbsp (OR Yogurt/Sour/Coconut Cream)

Unsalted Melted Butter = 120 g / 1/2 cup (OR any keto friendly oil)

Vanilla Extract = 15 ml / 1 tbsp

DAIRY FREE OPTION

You can replace the whipping cream with any keto friendly milk. However, due to the differences in consistency, you need to reduce the amount by 15% and increase the fat (i.e. the butter or oil) by 70%.

INGREDIENTS FOR FROSTING

Salted caramel sauce (room temp) = 120 g (1/2 cup) (I used another 120 g for the topping of the cake, but this is optional. Watch this video on how to make the salted caramel sauce)

Unsalted Butter (room temp or softened) = 226 g (1 cup)

Powdered sweetener = 120 g / 1 cup (I used powdered Allulose so that it won't taste grainy when chilled, but you can use any keto friendly powdered sweetener)

Salt = 1/4 to 1 tsp (I used 3/4 tsp, but it depends on your preference. Taste and adjust accordingly)

Vanilla extract = 2 tsp

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

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

3. In a big 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. In the video, I used 3x8 inch (20 cm) pans, greased and lined with parchment paper at the bottom.  Divide the batter equally into the 3 pans and spread evenly.

6. Bake for about 15 minutes or until a toothpick comes out clean.

7. Meanwhile, make the frosting.

8. Use a handheld mixer to beat the butter at high speed until light and fluffy. Add the powdered sweetener and beat at low speed until well combined. Then add the salted caramel sauce, salt, vanilla extract and beat at low speed until well combined. It is smooth and creamy. Chill in the fridge until the cakes are completely cooled.

9.  Once the cakes are completely cooled, spoon the cream onto the first layer of cake and spread evenly. Repeat the same for the second and third layer of cakes. Then frost the side of the cake and smoothen with an offset spatula or cake scrapper. As an option, you can make the salted caramel sauce to drip down as shown in the video then cover the top with the rest of the sauce. Sprinkle the chopped roasted pecans at the sides of the top.

10. The cake can be kept in the fridge for up to a week.

[Total Servings = 12]

NUTRITION INFO PER SERVING (WITH FROSTING)

Total Carb = 3.7 g

Dietary Fiber = 1.7 g

Net Carb = 2.0 g

Calories = 467

Total Fat = 45.3 g

Protein = 9.5 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

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