Keto Butterscotch Cake with Caramel Icing

Keto Butterscotch Cake with Caramel Icing: A Delicious Low-Carb Dessert

Enjoy a rich and decadent dessert with this Keto Butterscotch Cake with Caramel Icing. Perfect for those following a low-carb or keto lifestyle, this cake combines the flavors of butterscotch and caramel in a moist and flavorful cake. Let’s get started on making this delightful treat!

Ingredients

For the Cake:

• 2 cups erythritol
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 glass of Ayran (Turkish yogurt drink)

For the Caramel Cream:

• 1 1/2 cups erythritol
• 1 tablespoon almond flour
• 1/4 cup butter, plus 2 tablespoons for later
• 1/4 cup almond milk
• 1 teaspoon vanilla extract

Instructions

For the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour (or line with parchment paper) two 9-inch or three 6-inch round cake pans.
2. Cream the Butter and Sweetener: In a mixing bowl, cream together the butter and erythritol with an electric mixer on medium speed until fluffy. Add the vanilla extract.
3. Add the Eggs: Add the eggs one at a time, beating on low speed until combined after each addition.
4. Combine Dry Ingredients: In a separate bowl, sift together the almond flour, baking soda, baking powder, and salt.
5. Mix Wet and Dry Ingredients: Starting with the flour mixture, alternate adding the flour and Ayran to the butter mixture on low speed, mixing until everything is well combined. Scrape down the sides of the bowl with a spatula to ensure thorough mixing.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool: Allow the cakes to cool completely before frosting.

For the Caramel Cream:

1. Combine Ingredients: In a small saucepan, combine the erythritol, almond flour, butter, and almond milk.
2. Heat the Mixture: Heat the mixture over medium heat, stirring frequently until it comes to a boil. Let the mixture boil for one minute, then remove it from the heat.
3. Add Vanilla and Butter: Stir in the vanilla extract and the remaining 2 tablespoons of butter.
4. Cool the Cream: Let the caramel cream cool until it is still warm but not hot and thick enough to spread.
5. Spread the Cream: Quickly spread the caramel cream over the cooled cake layers. The cream will begin to harden as it cools, so work swiftly.

Assembling the Cake:

1. Layer the Cake: Place one cake layer on a serving plate and spread a layer of caramel cream over it. Add the second cake layer and spread more caramel cream on top. If you have a third layer, add it and top with more caramel cream.
2. Finish and Serve: Allow the cake to set and the caramel cream to harden slightly before slicing and serving.

Enjoying Your Keto Butterscotch Cake

This Keto Butterscotch Cake with Caramel Icing is a perfect dessert for special occasions or anytime you crave something sweet without the carbs. Adjust the sweetness according to your preference, and enjoy this rich and satisfying treat.

Tips for Perfect Cake

• Handling Almond Flour: Ensure the almond flour is sifted well to avoid lumps in your batter.
• Ayran Substitute: If you don’t have Ayran, you can use a mixture of Greek yogurt and water (in equal parts) as a substitute.
• Cream Consistency: Work quickly with the caramel cream as it sets fast. If it hardens too quickly, you can gently reheat it to soften.

Conclusion

Indulge in this delicious Keto Butterscotch Cake with Caramel Icing, a perfect dessert for those following a low-carb lifestyle. With its moist cake layers and rich caramel icing, this cake is sure to impress. Enjoy baking and savoring this delightful treat!

Keto Butterscotch Cake with Caramel Icing:

Ingredients:

For the Cake:

• 2 cups erythritol
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 glass of Ayran (Turkish yogurt drink)

For the Caramel Cream:

• 1 1/2 cups erythritol
• 1 tablespoon almond flour
• 1/4 cup butter, plus 2 tablespoons for later
• 1/4 cup almond milk
• 1 teaspoon vanilla extract

Instructions:

For the Cake:

1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour (or line with parchment paper) two 9-inch or three 6-inch round cake pans.
2. In a mixing bowl, cream together the butter and erythritol with an electric mixer over medium heat until fluffy. Add the vanilla extract.
3. Add the eggs, one at a time, beating on low speed until combined after each addition.
4. In a separate bowl, sift together the almond flour, baking soda, baking powder, and salt.
5. Starting with the flour mixture, alternate adding the flour and Ayran to the butter/erythritol/egg mixture on low speed, mixing until everything is well combined. Scrape down the sides of the bowl with a spatula to ensure thorough mixing.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool completely before frosting.

For the Caramel Cream:

1. In a small saucepan, combine the erythritol, almond flour, butter, and almond milk.
2. Heat the mixture over medium heat, stirring frequently, until it comes to a boil.
3. Let the mixture boil for one minute, then remove it from the heat.
4. Stir in the vanilla extract and the remaining 2 tablespoons of butter.
5. Let the caramel cream cool until it is still warm but not hot and thick enough to spread.
6. Quickly spread the caramel cream over the cooled cake layers. The cream will begin to harden as it cools, so work swiftly.
7. Allow the cake to dry completely before slicing and serving.

Enjoy your delicious Keto Butterscotch Cake with Caramel Icing!

Contents

2 cups erythritol
1/2 Cup of Butter
1 teaspoon vanilla
2 eggs
2 cups almond flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon salt
1 Glass of Ayran

how to
Preheat the oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans.
Cream the butter and erythritol with an electric mixer over medium heat until fluffy. Add the vanilla, then add the eggs, one at a time, beating on low speed until combined.
In a separate bowl, sift together the almond flour, baking soda, baking soda and salt. Starting with the flour mixture, add the flour and buttermilk (then alternating) to the erythritol/egg mixture on low speed. Once everything is mixed, scrape the bowl with your hands.
Pour the dough into the pans and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Cool before frosting.

Caramel Cream:

1 1/2 cups erythritol
1 tablespoon almond flour
1/4 cup butter (plus 2 tablespoons for later)
1/4 Cup Almond Milk
1 teaspoon vanilla

In a small saucepan, combine all ingredients except vanilla and extra 2 tablespoons butter. Heat over medium heat and bring to a boil. Let the mixture boil for one minute, stirring frequently to prevent burning.
Turn off the heat and add vanilla and 2 tablespoons of butter. Cool the mixture, stirring vigorously occasionally, until it is still warm (but not HOT) and thick enough to spread. Spread it on the cake, moving quickly, as it will harden as it cools. It will be a thin coating, not a thick layer. Let the cake dry completely before cutting it.