Low Carb Keto Caramel Almond Cake

Cooks have long considered caramel cake one of the world's best. A charming custom in the south is to serve them warm, unfrosted, with vanilla ice cream. These recipes come from farm women from long ago and have now been adapted to fit a low carb, keto way of eating. I hope you enjoy this tasty treat.

Ingredients
2 1/4 c. sifted almond flour
1 tblsp baking powder
1 tsp. salt
1 c. of Splenda or granular Swerve
1 c. heavy whipping cream
1/3 c Walden Farms Caramel Dip
1/2 c softened butter
1 tsp almond extract
2 eggs, beaten

•Sift into mixing bowl almond flour, baking powder, salt, and sugar
•Thoroughly blend milk, caramel sauce, and almond extract. Add 2/3 of this mixture to dry ingredients. Then add butter. Best about 2 mins by hand or with mixer (medium speed), until batter is well blended and glossy, scraping down sides of bowl frequently.
•Add the remaining liquid. Add the eggs. Beat 2 minutes more or until batter is smooth.
•Pour in 2 greased 8" layer cake pans lined with parchment paper. Bake on 350 degrees for approximately 30 mins. Allow to cook completely before frosting.
•Frost with Caramel Almond Cream Frosting

Caramel Almond Cream Frosting

3 tblsp soft butter
1/2 egg yolk beaten
​2 1/2 tblsp Walden's Farm caramel dip
2 c. Swerve Confectioners Sugar
1/2 tsp almond extract
1 tblsp heavy whipping cream.

• Cream together butter and egg yolk.  Beat alternately caramel dip and confectioners sugar.  Add almond extract and cream.
• Beat until smooth and creamy enough to spread.  Frosts 2 (8") thin layers

Nutritional Macro Information Per Serving (18 cake slices)

• Protein - 3g
• Fat - 16g
  
• Carbs - 7g