A sugar-free, soft, and caramel-filled dream that satisfies your sweet cravings without the guilt! This Keto Toffee Cake combines moist almond layers with buttery caramel flavor and a rich, fluffy frosting that melts in your mouth. Perfect for special occasions or a comforting weekend treat.

Why You’ll Love This Recipe

This cake is a keto masterpiece — indulgent, moist, and bursting with buttery toffee flavor. It’s entirely sugar-free and gluten-free, yet feels as decadent as a traditional dessert. The almond and coconut flour base gives a tender texture, while the smooth toffee sauce and creamy frosting make each bite irresistible. Whether you’re on a low-carb diet or simply want a healthier dessert, this one’s a guaranteed hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake Layers

2 ½ cups almond flour
¼ cup coconut flour
1 tablespoon baking powder
½ teaspoon salt
1 cup butter, softened
¾ cup erythritol or monk fruit sweetener
6 large eggs
½ cup unsweetened almond milk
2 teaspoons vanilla extract
1 teaspoon caramel or toffee flavoring (optional)

Keto Toffee Sauce

½ cup butter
½ cup brown erythritol (or allulose)
½ cup heavy cream
1 teaspoon vanilla extract
A pinch of salt

Frosting

1 cup butter, softened
1 ½ cups powdered erythritol
3 tablespoons heavy cream
1 teaspoon caramel or toffee flavoring

Directions

1. Prepare the cake layers:
   Preheat the oven to 340°F (170°C). Grease and line four 8-inch (20 cm) round cake pans with parchment paper.
   In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
   In another bowl, beat the butter and sweetener until light and creamy. Add eggs one at a time, followed by vanilla and toffee flavoring.
   Gradually mix in the dry ingredients alternately with almond milk until a smooth batter forms.
   Divide the batter evenly among the pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
   Allow the cakes to cool completely before assembling.
2. Make the keto toffee sauce:
   In a saucepan, melt the butter over medium heat. Stir in the brown erythritol and cook until bubbly.
   Slowly pour in the cream while stirring continuously. Add vanilla and salt.
   Let the sauce simmer until thick and caramel-like, then cool to room temperature.
3. Prepare the frosting:
   Beat the butter until creamy. Gradually add powdered erythritol, mixing until smooth.
   Add the heavy cream and toffee flavoring, then beat until light and fluffy.
4. Assemble the cake:
   Layer the cakes with alternating layers of frosting and toffee sauce.
   Spread frosting around the top and sides, drizzle with extra toffee sauce, and refrigerate for at least 30 minutes before serving.

Servings and Timing

This recipe yields about 12 servings.
Prep time: 25 minutes
Cook time: 25 minutes
Cooling and assembly: 45 minutes
Total time: Approximately 1 hour and 35 minutes

Variations

• Nut-Free Option: Replace almond flour with sunflower seed flour for a nut-free version.
• Chocolate Twist: Add 2 tablespoons of unsweetened cocoa powder to the cake batter for a chocolate-toffee flavor.
• Crunchy Topping: Sprinkle chopped roasted almonds or pecans on top for added texture.
• Dairy-Free: Use coconut oil instead of butter and coconut cream instead of heavy cream.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 5 days.
To freeze, slice and wrap individual portions, then store in a freezer-safe bag for up to 2 months.
When ready to enjoy, thaw in the fridge overnight. Serve chilled or let it sit at room temperature for 15–20 minutes for a softer texture.

FAQs

1. Is this cake completely sugar-free?

Yes, it’s made with erythritol or monk fruit sweetener instead of sugar.

2. Can I use coconut sugar instead of erythritol?

Coconut sugar isn’t keto-friendly, so it’s best to stick with low-carb sweeteners.

3. Can I make this cake ahead of time?

Absolutely. You can bake the layers a day ahead and store them in the fridge before assembling.

4. What’s the best substitute for almond flour?

Sunflower seed flour works best as a one-to-one replacement for almond flour.

5. Can I skip the toffee flavoring?

Yes, but the flavoring enhances the rich caramel notes in the cake.

6. Is this cake gluten-free?

Yes, both almond flour and coconut flour are naturally gluten-free.

7. Can I use stevia instead of erythritol?

You can, but adjust the amount since stevia is much sweeter—start with half the amount and taste as you go.

8. How do I prevent my cake from being dry?

Don’t overbake the layers and measure flours accurately. Adding a bit more almond milk can help if the batter feels too thick.

9. Can I make cupcakes with this recipe?

Yes! Bake in muffin tins for about 18–20 minutes instead of using cake pans.

10. What’s the best way to serve this cake?

Serve slightly chilled with a drizzle of extra toffee sauce on top for the ultimate indulgence.

Conclusion

This Keto Toffee Cake is proof that a sugar-free dessert can still be decadent, rich, and deeply satisfying. With its buttery layers, creamy frosting, and smooth caramel flavor, it’s perfect for birthdays, holidays, or whenever you crave something sweet without breaking your low-carb goals. Enjoy a slice of this keto-friendly treat and indulge guilt-free!

Print