The Ultimate Keto Vanilla Cake with Salted Caramel Buttercream Frosting

Yay!!! It's my 63rd birthday next week and so I thought I should make something special to celebrate. Since I have some salted caramel sauce lying in my fridge, I thought of the idea of combining my ultimate keto vanilla cake recipe (https://youtu.be/RR7kp1C834U) with a salted caramel buttercream frosting. Then top with my rich and luscious salted caramel sauce and make it drip as well. And of course, can't forget about the chopped roasted pecans as they go so well with the sauce. Surprisingly, I managed to pull it off and if I may say so, it looks gorgeous hehe... But most importantly, it is simple, easy and taste incredibly delicious.

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 340F or 170C.

3. In a big bowl, add all the dry ingredients and mix until well combined.

4. Add all the wet ingredients and whisk until well combined. The batter is smooth and thick.

5. In the video, I used 3x8 inch (20 cm) pans, greased and lined with parchment paper at the bottom.  Divide the batter equally into the 3 pans and spread evenly.

6. Bake for about 15 minutes or until a toothpick comes out clean.

7. Meanwhile, make the frosting.

8. Use a handheld mixer to beat the butter at high speed until light and fluffy. Add the powdered sweetener and beat at low speed until well combined. Then add the salted caramel sauce, salt, vanilla extract and beat at low speed until well combined. It is smooth and creamy. Chill in the fridge until the cakes are completely cooled.

9.  Once the cakes are completely cooled, spoon the cream onto the first layer of cake and spread evenly. Repeat the same for the second and third layer of cakes. Then frost the side of the cake and smoothen with an offset spatula or cake scrapper. As an option, you can make the salted caramel sauce to drip down as shown in the video then cover the top with the rest of the sauce. Sprinkle the chopped roasted pecans at the sides of the top.

10. The cake can be kept in the fridge for up to a week.

[Total Servings = 12]

NUTRITION INFO PER SERVING (WITH FROSTING)

Total Carb = 3.7 g

Dietary Fiber = 1.7 g

Net Carb = 2.0 g

Calories = 467

Total Fat = 45.3 g

Protein = 9.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

Video Tutorial

About the recipe

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Preparation: 
45 minutes
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Cook time: 
15 minutes
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Portions: 
12 servings
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Difficulty: 
Moderate
Print Recipe

The Ultimate Keto Vanilla Cake with Salted Caramel Buttercream Frosting

Yay!!! It's my 63rd birthday next week and so I thought I should make something special to celebrate. Since I have some salted caramel sauce lying in my fridge, I thought of the idea of combining my ultimate keto vanilla cake recipe (https://youtu.be/RR7kp1C834U) with a salted caramel buttercream frosting. Then top with my rich and luscious salted caramel sauce and make it drip as well. And of course, can't forget about the chopped roasted pecans as they go so well with the sauce. Surprisingly, I managed to pull it off and if I may say so, it looks gorgeous hehe... But most importantly, it is simple, easy and taste incredibly delicious.

Ingredients

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DRY INGREDIENTS

Almond flour = 240 g (2 cups)

Coconut flour = 60 g (1/2 cup)

Other flour options:

1.  Coconut flour = 120 g (1 cup)

2.  Almond flour = 480 g (4 cups)

Baking powder = 8 g / 2 tsp

Baking soda = 1/2 to 1 tsp (I used 1 tsp)

Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener. This is a reduced amount to balance with the sweetness from the frosting. If you are not doing the frosting, you need to increase the sweetener between 80 to 120 g depending on your preference.)

WET INGREDIENTS

Whole Eggs = 6 large (345 g)

Whipping Cream = 380 ml / 1 1/2 cups + 1 tbsp (OR Yogurt/Sour/Coconut Cream)

Unsalted Melted Butter = 120 g / 1/2 cup (OR any keto friendly oil)

Vanilla Extract = 15 ml / 1 tbsp

DAIRY FREE OPTION

You can replace the whipping cream with any keto friendly milk. However, due to the differences in consistency, you need to reduce the amount by 15% and increase the fat (i.e. the butter or oil) by 70%.

INGREDIENTS FOR FROSTING

Salted caramel sauce (room temp) = 120 g (1/2 cup) (I used another 120 g for the topping of the cake, but this is optional. Watch this video on how to make the salted caramel sauce)

Unsalted Butter (room temp or softened) = 226 g (1 cup)

Powdered sweetener = 120 g / 1 cup (I used powdered Allulose so that it won't taste grainy when chilled, but you can use any keto friendly powdered sweetener)

Salt = 1/4 to 1 tsp (I used 3/4 tsp, but it depends on your preference. Taste and adjust accordingly)

Vanilla extract = 2 tsp

Directions

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 340F or 170C.

3. In a big bowl, add all the dry ingredients and mix until well combined.

4. Add all the wet ingredients and whisk until well combined. The batter is smooth and thick.

5. In the video, I used 3x8 inch (20 cm) pans, greased and lined with parchment paper at the bottom.  Divide the batter equally into the 3 pans and spread evenly.

6. Bake for about 15 minutes or until a toothpick comes out clean.

7. Meanwhile, make the frosting.

8. Use a handheld mixer to beat the butter at high speed until light and fluffy. Add the powdered sweetener and beat at low speed until well combined. Then add the salted caramel sauce, salt, vanilla extract and beat at low speed until well combined. It is smooth and creamy. Chill in the fridge until the cakes are completely cooled.

9.  Once the cakes are completely cooled, spoon the cream onto the first layer of cake and spread evenly. Repeat the same for the second and third layer of cakes. Then frost the side of the cake and smoothen with an offset spatula or cake scrapper. As an option, you can make the salted caramel sauce to drip down as shown in the video then cover the top with the rest of the sauce. Sprinkle the chopped roasted pecans at the sides of the top.

10. The cake can be kept in the fridge for up to a week.

Nutritions

[Total Servings = 12]

NUTRITION INFO PER SERVING (WITH FROSTING)

Total Carb = 3.7 g

Dietary Fiber = 1.7 g

Net Carb = 2.0 g

Calories = 467

Total Fat = 45.3 g

Protein = 9.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com