This keto caramel mud cake recipe makes a deliciously, rich and fudgy cake, covered with sugar-free white chocolate ganache frosting and it has only 4g net carbs.
The recipe instructions below make a single level cake, to make the two-layered one pictured, you will need to double the recipe.
I highly, highly recommend visiting a specialist cake store to purchase the caramel flavor extract. I have made this cake with both a regular supermarket brand and specialist cake brand and the difference was beyond comparison.
This Keto Caramel Mud Cake recipe makes 12 serves. 1 serving is 1 slice and has 4g net carbs.
Keto Caramel Mud Cake Ingredients
- Cake Ingredients:
- 1 cup of Unsalted Butter
- 1 ⅓ cups of Sugar Free White Chocolate Chips
- 1 cup Brown Sugar Sweetener
- 1 cup of Sour Cream
- 1 teaspoons of Vanilla Extract
- 1 teaspoon of Caramel Flavor Extract
- 3 large Eggs
- 2 cups of Almond Flour
- ¼ cup of Coconut Flour
- 2 teaspoons of Baking Powder
- ½ teaspoon of Xanthan Gum
- Sugar-Free White Chocolate Ganache Frosting Ingredients:
- 1 ⅓ cups of Sugar-Free White Chocolate Chips
- ½ cup of Heavy Cream
How to Make Keto Caramel Mud Cake
- Preheat your oven to 150C/300F. Grease a deep 10in round cake pan and line with parchment paper. Set aside.
- Place the butter, white chocolate, sweetener, and sour cream into a heatproof bowl over a saucepan of simmering water. Heat, stirring occasionally, until the white chocolate has melted and all the ingredients are well combined.
- Remove from the heat and add the vanilla and caramel extracts. Mix well.
- Add the eggs and mix well.
- Sift in the remaining dry ingredients and mix well.
- Pour the cake batter into your prepared pan and smooth out the top.
- Bake for 70-80 minutes, until the cake feels firm to the touch, and an inserted skewer comes out clean.
- Set the cake aside on a rack to cool completely before frosting.
- To make the ganache; add the white chocolate to a heatproof bowl and set aside.
- Place the cream into a small saucepan and bring to a simmer, then pour over the chocolate. Leave to sit for 2 minutes then whisk together, ensuring that all the chocolate is melted.
- Put the ganache into the fridge for 10-20 minutes to firm up slightly.
- Using a serrated knife, trim the top of the cake to make it flat. Place it top side down onto a cake stand or platter.
- Spoon the ganache over the cake, allow it to drizzle down the sides. For the piped effect, whip some of the ganache with a hand mixer for 2-3 minutes until it’s light and fluffy before pipe over the cake.
- Set the cake at room temperature for 15 minutes, for the ganache to set.
- Cut into slices, serve, and enjoy!
Keto Caramel Mud Cake
This Keto Caramel Mud Cake recipe makes a deliciously, rich and fudgy cake, covered with sugar-free white chocolate ganache frosting.
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Print Pin Share EmailServings: 12 servings
Calories: 509kcal
Unit Conversion
Ingredients
Cake Ingredients
- 1 cup Unsalted Butter
- 1 ⅓ cups Sugar-Free White Chocolate Chips
- 1 cup Brown Sugar Sweetener
- 1 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1 teaspoon Caramel Flavor Extract
- 3 large Eggs
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Xanthan Gum
White Chocolate Ganache Frosting Ingredients
- 1 ⅓ cups Sugar-Free White Chocolate Chips
- ½ cup Heavy Cream
Instructions
- Preheat your oven to 150C/300F. Grease a deep 10in round cake pan and line with parchment paper. Set aside.
- Place the butter, white chocolate, sweetener, and sour cream into a heatproof bowl over a saucepan of simmering water. Heat, stirring occasionally, until the white chocolate has melted and all the ingredients are well combined.
- Remove from the heat and add the vanilla and caramel extracts. Mix well.
- Add the eggs and mix well.
- Sift in the remaining dry ingredients and mix well.
- Pour the cake batter into your prepared pan and smooth out the top.
- Bake for 70-80 minutes, until the cake feels firm to the touch, and an inserted skewer comes out clean.
- Set the cake aside on a rack to cool completely before frosting.
- To make the ganache; add the white chocolate to a heatproof bowl and set aside.
- Place the cream into a small saucepan and bring to a simmer, then pour over the chocolate. Leave to sit for 2 minutes then whisk together, ensuring that all the chocolate is melted.
- Put the ganache into the fridge for 10-20 minutes to firm up slightly.
- Using a serrated knife, trim the top of the cake to make it flat. Place it top side down onto a cake stand or platter.
- Spoon the ganache over the cake, allow it to drizzle down the sides. For the piped effect, whip some of the ganache with a hand mixer for 2-3 minutes until it’s light and fluffy before piping over the cake.
- Set the cake at room temperature for 15 minutes, for the ganache to set.
- Cut into slices, serve, and enjoy!
Video
Keto Caramel Mud Cake Recipe – Moist, Sweet & Very Low Carb
Nutrition
Serving: 150g | Calories: 509kcal | Carbohydrates: 20g | Protein: 9g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 111mg | Sodium: 48mg | Potassium: 124mg | Fiber: 16g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
How To Store Caramel Mud Cake
Store caramel mud cake in the fridge for up to 5 days, or freeze for up to 3 months. It is recommended to bring the chilled caramel mud cake up to room temperature before eating.
Looking for more deliciously decadent Keto Cakes? Try our;
To make a larger batch of this Keto Caramel Mud Cake recipe adjust the servings above.
