Ingredients:
For the Cake:
- 1 cup almond flour
- 1/4 cup cocoa powder (unsweetened)
- 1/2 cup erythritol or your preferred keto sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
For the Caramel Sauce:
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1/2 cup sugar-free chocolate chips
For the Toppings:
- 1/2 cup chopped pecans
- Additional sugar-free chocolate chips for garnish (optional)
Instructions:
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt.
- In a separate bowl, whisk together the eggs, unsweetened almond milk, melted coconut oil (or butter), and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Caramel Sauce:
- In a small saucepan, combine the heavy cream, butter, and erythritol.
- Bring to a gentle boil over medium heat, stirring constantly.
- Reduce the heat and simmer for 5-7 minutes, or until the sauce thickens and turns a golden caramel color.
- Remove from heat and stir in the vanilla extract and a pinch of salt. Let it cool slightly.
- Prepare the Chocolate Ganache:
- In another small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add the sugar-free chocolate chips. Let it sit for a minute, then stir until smooth and glossy.
- Assemble the Cake:
- Once the cake has cooled, place it on a serving plate.
- Drizzle the caramel sauce over the top of the cake, allowing some to drip down the sides.
- Pour the chocolate ganache over the caramel sauce, spreading it evenly.
- Sprinkle the chopped pecans over the ganache.
- Garnish and Serve:
- Optionally, garnish with additional sugar-free chocolate chips.
- Allow the cake to set for at least 30 minutes before slicing and serving.
Enjoy your rich and decadent Keto Chocolate Turtle Cake, a perfect low-carb treat for any special occasion! ❤️