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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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! ❤️