Ah Caramel Cakes made keto! Your eyes are working correctly, that is what it reads.
I am passionate about food, and I have an addiction to food that tastes amazing. I grew up, as many as you did loving food and the comfort it brought to me. Majority of my memories, in some way, shape or form have surrounded food. I don’t think that is related to the fact that I had a weight problem, I just think food is a common language and it brings people together.
If you have had a chance to poke around on my site, you would have realized that I am passionate about making the sweet treats that I grew up on, keto! or at least low-carb. They will all be acceptable to eat on a keto diet, but whether or not you count whole carbs or net carbs, due to the sugar alcohols, might determine how many of these treats you can eat in a week!
If you have not had a chance to poke around my site, I recommend checking out my copycat recipe for Keto Turtles and Raspberry Tart Cookies. These are delicious treats to enjoy everyday of the year! My husband and step-son sat down and ate my Raspberry Tart Cookies recipe in my one sitting!
That was me enjoying one of my keto ah caramel cakes at a restaurant that we recently had lunch at. I don’t know about you but once I truly understood how to make food work for my body, I stopped being afraid to ask for what I want at restaurants and I started to load up my purse with things I need.
That could look like chipotle mayo, coconut oil, unsweetened coffee creamer and yes, desserts, like these ah caramel cakes in my purse! I have always been dairy-free and gluten-free, so my husband and family in general, are desensitized to my behaviour when we eat out.
I just feel that if you are going out to eat and be spending money on a meal that has been inflated in price, I am gosh darn going to enjoy it!
Let’s get back to the topic of dessert, specially these keto ah caramel cakes.
The caramel for these keto ah caramel cakes is incredibly simple to make, and will take literally only a few minutes to whip up! This is the same caramel recipe I use in my Sugar-free Chocolate covered Caramel recipe, click here to get the recipe.
I’ve used Lakanto, monk-fruit, sugar-free maple syrup sweetener, but you could easily use any liquid sugar-free sweetener in place of this brand. The coconut oil is pretty standard, you chose whether you want refined or unrefined, and lastly the almond butter, I have used a roasted natural almond-butter, but you could absolutely switch it out for a raw product.
If the nutrition on the cakes is a little high for you, I suggest cutting back the caramel products in half, for example, they would all be a 1/4 cup of the coconut oil, sugar-free maple syrup and almond butter. This is still such a delicious and rich treat, you can afford to scale back to have less caramel. However, I LOVE caramel, so the more, the better in these keto ah caramel cakes recipe.
As long as it’s sugar-free, go for it! I try to avoid sugar-alcohols, and because you can’t avoid them in the caramel, I try to manage them in my chocolate. This is why I use bakers chocolate with a little swerve, but majority of the sweetness comes from the stevia.
You can substitute the ingredients for the chocolate layer, to be a sugar-free chocolate chip, like Lily’s brand as an example, and if you don’t restrict dairy, you could use a sugar-free milk chocolate instead of dark.
You’ve got options, and if you are new to keto, a unsweetened chocolate can be harsher on the tastes buds (but soon enough you’ll be loving the 90% chocolate… trust me!) so you might consider a sugar-free chocolate product at first to fit your taste buds for this keto ah caramel cakes recipe.
Ah Caramel Cakes
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp butter, ghee or coconut oil, melted
- 1/4 cup monk fruit or erythritol
- 3 large eggs
- 1 tsp sugar-free vanilla extract or caramel extract (I do caramel!)
- 2 Tbsp unsweetened almond milk
- 1/2 cup almond butter, natural
- 1/2 cup sugar-free maple syrup, such as Lakanto
- 1/2 cup coconut oil
- Pinch of salt
- 1 – 8 oz box unsweetened chocolate (such as camino or bakers)
- 2 Tbsp coconut oil
- 1 tsp stevia glycerite, chocolate flavored, or regular (add more if needed to taste)
- 2 Tbsp Swerve, confectioners
- Turn heat to 350 degrees F.
- Grease a 12 square muffin tin, if you don’t have square, round will do just fine
- In a medium sized bowl, combine all dry cake ingredients – set aside.
- In a separate bowl, combine the eggs, butter, extract and almond milk and whisk or beat until combined well, now add in the dry ingredients and continue to stir, a typical consistency of cake batter will form.
- Scoop a small amount into the muffin tin and bake for 8 minutes, test them with a toothpick and if they come out clean they are ready, if not, pop them back in the oven for 1-2 minutes.
- Remove them from oven, let them sit for a few minutes, but then remove them from the tin and let them cool on a rack.
- While cake is cooling, heat all of the ingredients in a pan, on medium heat, once melted, whisk the ingredients until a nice thick consistent mixture forms, remove from heat and let sit for a few minutes and as it lowers its temperature, it will thicken a little.
- Place a 12 silicon muffin cup mold on a cookie sheet or other flat surface that you can transfer to the freezer, this just keeps them flat and reduces spillage.
- Split up the ingredients among a 12 silicon round muffin mold, silicon is preferred as they will pop right out of them after you freeze, but if you don’t have that you can use a regular muffin tin.
- Place the muffin cups in the freezer, and let them set until fully frozen, at least 15 minutes, but plan for 30 minutes
- Set up a double boiler, or get a glass microwave safe dish ready.
- Add the chocolate and coconut oil to the dish you are using to melt it, and start to heat it up, until fully melted, if microwaving, check every 60 seconds.
- Once the mixture is melted, add in the sweetener, stir, and taste, add more stevia if you need it sweeter (adding more Swerve will add more sugar alcohols and it thickens the chocolate, so liquid stevia is best if you want more).
- Remove from heat and set up beside the cooled muffins for an assembly line.
Putting it all together:
- Remove caramels from their molds, set in fridge while you prepare the other ingredients
- Get a parchment paper, or tin foil covered cookie sheet ready
- With a fork or small spatula, place a cake into the chocolate mixture, fully coating the bottom and sides, and then set on the covered cookie sheet, do this for all 12
- Remove caramels from the fridge and place a caramel on each cake bottom, and with the remaining chocolate you are going to pour a big spoonful of the chocolate on the top of the caramel and spread it out with a spoon until the entire structure is covered in chocolate, you will need to use a spoon to get small parts of the cookie that might not get covered from when you poured the chocolate.
- ** Note: the chocolate mixture is exactly the amount needed for this recipe, if you want excess to be made so it is easier to pour, just add additional ingredients of the chocolate coating.
- Set in the freezer until the chocolate is hardened, remove from freezer, transfer to a storing dish, either Ziploc bag or air-tight container and store in fridge or freezer.
- Bring to room temperature for at least 60 minutes for a soft caramel before you want to consume.
Nutritionals: Calories: 255 | Fat: 26 grams | Whole Carbs: 15 grams | Fiber: 3.3 grams | Sugar Alcohols: 7.7 grams | Net Carbs: 4 grams | Protein: 4 grams