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Keto Toffee Cake

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This Keto Toffee Cake is a decadent, sugar-free dessert featuring moist almond flour cake layers, rich toffee sauce, and a creamy caramel-flavored frosting. It’s low-carb, gluten-free, and perfect for special occasions or indulgent treats without the guilt.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • For the 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)
  • For the Keto Toffee Sauce:
  • ½ cup butter
  • ½ cup brown erythritol (or allulose)
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Frosting:
  • 1 cup butter, softened
  • 1 ½ cups powdered erythritol
  • 3 tablespoons heavy cream
  • 1 teaspoon caramel or toffee flavoring

Instructions

  1. Prepare the Cake Layers: Preheat oven to 340°F (170°C). Grease and line four 8-inch round cake pans. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  2. In a separate bowl, beat softened butter with sweetener until light and fluffy. Add eggs one at a time, then mix in vanilla and toffee flavoring. Alternately add dry ingredients and almond milk until a smooth batter forms.
  3. Divide the batter among the pans and bake for 20–25 minutes or until a toothpick comes out clean. Let cool completely before assembling.
  4. Make the Toffee Sauce: In a saucepan, melt butter over medium heat. Stir in brown erythritol and cook until bubbly. Slowly add cream while stirring. Add vanilla and salt. Simmer until thickened, then cool to room temperature.
  5. Make the Frosting: Beat softened butter until creamy. Gradually add powdered erythritol and beat until smooth. Add cream and flavoring, then beat until light and fluffy.
  6. Assemble the Cake: Layer cake rounds with frosting and toffee sauce between each. Frost the top and sides of the cake. Drizzle with additional toffee sauce. Chill for at least 30 minutes before serving.

Notes

  • Use sunflower seed flour for a nut-free alternative.
  • Add chopped nuts on top for crunch.
  • Swap butter and cream with coconut-based alternatives for dairy-free.
  • For a chocolate twist, add 2 tbsp cocoa powder to the batter.
  • Chill before serving for best texture and clean slicing.

Nutrition

Find it online: https://savorymomskitchen.com/keto-toffee-cake/