Heavenly Delicious Keto Chocolate Caramel Cake

A buttery almond crust, gooey salted caramel, and bittersweet chocolate ganache, all garnished with salted crystals. Chocolaty, rich and buttery, I fell in love with it from the first bite.

Makes about 6-8 servings
Almond Chocolate Sweet Pastry

  • 1 1/4 cups (160g) Almond Flour
  • 1/4 cup (30g) Ground almonds
  • 1/4 cup (30g) Unsweetened cocoa powder
  • 1/4 cup (50g) Sweetener of your choice.
  • 1/4 tsp Salt
  • 1 stick (110 g) cold Unsalted butter, cut into small (1/2-inch) cubes
  • 1 tsp Vanilla extract
  • 1 egg
  • 1-2 tbsp Ice water


  • 1 1/2 cups (300 g) Sweetener of your liking
  • 1/2 cup Water
  • 1/2 cup (120 g) Heavy cream
  • 5 tbsp (70 g) Unsalted butter
  • 1 tsp Salt

Chocolate Ganache

  • 1/2 cup (120 g) Heavy cream
  • 4 oz (120g) Lily´s stevia-sweetened chocolate chips


  • Sea salt crystals.


  1. Prepare the sweet pastry. In a large bowl mix Almond flour with ground almonds, cocoa powder, sweetener and salt.
  2.  Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
  3. For full instructions : atosab.com

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