I was blasting Luke Bryan in my kitchen and got inspired to whip up a country-style cake. The end product: a 5-layer low carb caramel cake. YUM. It looks right and tastes delicious. I hope you enjoy it as much as I did!
Ingredients:
Cake
¾ cup heavy whipping cream
3 large eggs
1 cup almond flour
1/3 cup egg white protein powder
1/3 cup sour cream
2 tbsp coconut flour
1 tsp caramel extract
1 tsp vanilla
2 squeezes Whole Earth monk fruit
¼ tsp salt
2 tsp baking powder
1 tsp baking soda
1 stick butter, softened
½ cup Swerve
Frosting
12 tbsp butter
2 cup Swerve
1 tbsp vanilla
½ tsp caramel extract
1 cup heavy whipping cream
1 tsp xantham gum
Instructions:
1) Pre-heat oven to 375 degrees.
2) In a standing mixer, whip 3/4 cup heavy whipping cream. Set aside.
3) In a small bowl, melt 1/4 cup coconut oil. Place melted coconut oil in a large bowl.
4) Add eggs, almond flour, egg white protein powder, sour cream, coconut flour, caramel extract, vanilla, Whole Earth, salt, baking powder and baking soda to the large bowl. Mix very well.
5) In a separate bowl, whip a stick of softened butter with Swerve. Once well mixed, add the butter/Swerve mixture to the large bowl and mix it all together.
6) Add the whipped cream to the large bowl and stir it in gently until it's well mixed.
7) Spray the pans with coconut oil spray, and pour the batter into the pans. (I used five 6-inch pans, but you can also use fewer larger pans, such as three 8-inch pans or two 9-inch pans.)
8) Bake for about 25 minutes or until done.
9) Remove from the oven and let cool for 5-10 minutes before flipping the cake layers onto a cooling rack.
10) Melt the butter in a very large saucepan over a low heat. Add 1/2 cup Swerve at a time and stir until you've added all 2 cups of Swerve.
11) Add in the vanilla, caramel extract and heavy whipping cream. Stir continuously and then sprinkle the xantham gum throughout the mixture to help thicken it up.
12) For about an hour, stir over a low heat.
13) Once you remove it from the heat, let it sit for 15-20 minutes.
14) Pour the caramel mixture into a standing mixer, and whip for about 10 minutes until fluffy.
15) Frost the cake immediately.
Picture Instructions:
Nutrition Facts:
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