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Keto Toffee Cake Recipe​

Keto Toffee Cake

This Keto Toffee Cake is a delicious, low-carb dessert that combines the rich, buttery flavor of toffee with a moist, tender crumb. Made with keto-friendly ingredients like almond flour and a sugar substitute, it’s the perfect treat for anyone on a ketogenic diet. The cake is topped with a creamy toffee glaze, making it a satisfying indulgence without the sugar crash.
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Prep Time 13 minutes
Cook Time 23 minutes
Total Time 36 minutes
Servings: 112
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1/2 cup erythritol or monk fruit sweetener
  • 1/4 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
  • For the Toffee Glaze:
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/4 cup erythritol or monk fruit sweetener
  • 1/2 tsp vanilla extract
  • Pinch of salt

Equipment

  • 9-inch round cake pan or loaf pan
  • Mixing bowls (large and medium)
  • Hand mixer or stand mixer (optional)
  • Spatula or spoon for mixing
  • Measuring cups and spoons
  • Saucepan (for toffee glaze)
  • Toothpick (for checking doneness)

Method
 

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. Make the Cake Batter: In a large mixing bowl, combine almond flour, baking powder, and salt. In another bowl, whisk together the eggs, erythritol, melted butter, and vanilla extract until smooth and creamy. Gradually add the dry ingredients to the wet ingredients and mix until well combined. Stir in the heavy cream.
  3. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  4. Prepare the Toffee Glaze: While the cake is cooling, make the toffee glaze. In a saucepan, melt butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the erythritol and cook for 3-5 minutes, allowing the mixture to thicken slightly. Remove from heat and stir in vanilla extract and a pinch of salt.
  5. Assemble the Cake: Once the cake has cooled completely, pour the toffee glaze over the top. Use a spoon or spatula to spread the glaze evenly over the cake.
  6. Serve and Enjoy: Slice and serve! You can enjoy the cake as is, or pair it with whipped cream or a cup of coffee for an extra treat.
    Keto Toffee Cake Recipe​

Notes

  • Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
  • Substitutions: You can use other sugar substitutes like stevia or allulose in place of erythritol or monk fruit sweetener. Adjust the amount to taste.
  • Add-ins: If desired, you can add chopped nuts (e.g., pecans or walnuts) into the cake batter for added crunch or sprinkle them on top before serving.
  • Customization: For a richer flavor, you can add 1-2 tbsp of unsweetened cocoa powder to the cake batter for a chocolatey twist.
  • Keto Toffee Cake Recipe​