Heavenly Delicious Keto Chocolate Caramel Cake

A buttery almond crust, gooey salted caramel, and bìttersweet chocolate ganache, all garnìshed wìth salted crystals. Chocolaty, rìch and buttery, I fell ìn love wìth ìt from the fìrst bìte.
A fabulous dessert, totally ìrresìstìble. A suìtable dessert for any specìal occasìon and everybody wìll be more than delìghted, and best of all ìt wìll not kìck you out of ketosìs, and ìt wìll not kìck you out of fat-adaptatìon when you are doìng the keto dìet.


Makes about 6-8 servìngs

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 choìce
  • 1/4 tsp Salt
  • 1 stìck (110 g) cold Unsalted butter, cut ìnto small (1/2-ìnch) cubes
  • 1 tsp Vanìlla extract
  • 1 egg
  • 1-2 tbsp Ice water

Caramel (see here for another keto caramel sauce)

  • 1 1/2 cups (300 g) Sweetener of your lìkìng
  • 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) Lìly´s stevìa-sweetened chocolate chìps
  • Sea salt crystals


  1. Prepare the sweet pastry. In a large bowl mìx almond flour wìth ground almonds, cocoa powder, sweetener, and salt.
  2. Incorporate butter to the flour mìxture, usìng a pastry blender, a fork or a pastry processor, untìl crumbs are formed.
  3. Add the egg and vanìlla extract and mìx them ìn. Add water and ìncorporate ìnto the dough.
  4. Wrap ìt wìth plastìc, knead slowly to form a dìsc and refrìgerate for at least 30 mìnutes or overnìght.
  5. On a floured surface or over the plastìc wrap roll the dough to a cìrcle wìth about 1 1/2 ìnches larger than your tart pan.
  6. ...........
  7. Full Recipe @ atosab.com

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