Keto Butterscotch Cake with Caramel Icing

Ingredients

For the Butterscotch Cake:

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 cup unsweetened cocoa powder (optional for a darker flavor)
• 1/2 cup unsweetened almond milk
• 1/2 cup unsweetened butter, melted
• 1/2 cup erythritol or keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 1/2 teaspoon butterscotch extract (or more to taste)

For the Caramel Icing:

• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 cup erythritol or keto-friendly sweetener
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

For the Butterscotch Cake:

1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans or a 9×9 pan and line with parchment paper.
2. In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, melted butter, almond milk, vanilla extract, butterscotch extract, and erythritol.
4. Combine wet and dry ingredients until well mixed and smooth.
5. Pour the batter into the prepared cake pans and smooth the tops.
6. Bake for 25–30 minutes or until a toothpick comes out clean.
7. Let the cakes cool completely on a wire rack.

For the Caramel Icing:

1. In a small saucepan, melt butter over medium heat.
2. Add erythritol and cook until it begins to dissolve, stirring constantly.
3. Slowly add the heavy cream, whisking continuously to prevent lumps.
4. Bring the mixture to a simmer, and let it cook for about 5–7 minutes until it thickens and turns golden brown.
5. Stir in vanilla extract and a pinch of salt. Let it cool slightly until it thickens to a spreadable consistency.

Assembling the Cake:

1. Once the cakes are cooled, spread a layer of caramel icing on top of the first cake.
2. Place the second cake layer on top and frost the top and sides with the remaining caramel icing.
3. Optional: Garnish with crushed pecans or keto-friendly chocolate chips.