keto Turtle Caramel Cake Recipe

Ingredients

For the Cake

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol (or your preferred keto sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup melted butter or coconut oil
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract

For the Caramel Sauce

• 1/2 cup butter
• 1/2 cup allulose or erythritol (allulose works best for smooth caramel)
• 1/2 cup heavy cream
• 1 tsp vanilla extract

For the Chocolate Ganache

• 1/2 cup sugar-free dark chocolate chips
• 1/4 cup heavy cream

For the Toppings

• 1/3 cup chopped pecans
• A sprinkle of sea salt (optional)

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Instructions

Step 1: Prepare the Cake

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, whisk together almond flour, coconut flour, cocoa powder, sweetener, baking powder, and salt.
3. In a separate bowl, beat the eggs, melted butter, almond milk, and vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
5. Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before assembling.

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Step 2: Make the Caramel Sauce

1. In a medium saucepan over medium heat, melt the butter and sweetener together.
2. Cook until the mixture begins to brown (about 5–7 minutes), stirring constantly.
3. Slowly add the heavy cream while whisking, then simmer for 2–3 more minutes until thickened.
4. Remove from heat and stir in vanilla. Let it cool slightly.

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Step 3: Make the Chocolate Ganache

1. In a small saucepan, heat the heavy cream until it just starts to simmer.
2. Remove from heat, add the chocolate chips, and stir until smooth and glossy.

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Step 4: Assemble the Cake

1. Drizzle half of the caramel sauce over the cooled cake.
2. Spread the chocolate ganache evenly on top.
3. Sprinkle chopped pecans over the ganache and drizzle the remaining caramel sauce on top.
4. Optionally, sprinkle a pinch of sea salt for a salted caramel touch.