The Ultimate Keto Vanilla Cake with Salted Caramel Buttercream Frosting
Yay!!! It's my 63rd birthday next week and so I thought I should make something special to celebrate. Since I have some salted caramel sauce lying in my fridge, I thought of the idea of combining my ultimate keto vanilla cake recipe (https://youtu.be/RR7kp1C834U) with a salted caramel buttercream frosting. Then top with my rich and luscious salted caramel sauce and make it drip as well. And of course, can't forget about the chopped roasted pecans as they go so well with the sauce. Surprisingly, I managed to pull it off and if I may say so, it looks gorgeous hehe... But most importantly, it is simple, easy and taste incredibly delicious.
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