Saturday, September 2, 2017

Low Carb Chocolate Caramel Poke Cake


Print Friendly and PDF

If you're looking for an easy cake, you might not want to make this recipe. If you're looking for an absolutely delicious cake that is worth every ounce of effort put in, read on. My mom always used to make a high carb version of this cake. It's so easy to make high carb because all it requires is a box of chocolate cake mix, Heath bar topping, a tub of Cool Whip, a jar of caramel sauce and a can of sweetened condensed milk. Since none of this can be bought ready-to-go low carb, well, that's why it takes all of the effort. :) To date this is my favorite low carb dessert, and my dad agreed!

Ingredients:

Chocolate Cake Cake
1 cup coconut flour
2 tbsp almond flour
3/4 cup unsweetened cocoa powder
1/2 cup granulated Swerve
6 squeezes Whole Earth monk fruit juice concentrate
2 tsp baking powder
2 tsp baking soda
8 eggs
1/2 cup (1 stick) melted butter
13.5 oz (1 can) coconut milk
1/2 cup coffee
1 tbsp vanilla


Low Carb "Heath" Topping
4 tbsp salted butter
¼ cup chopped walnuts
¾ cup chopped pecans
½ cup powdered Swerve
¼ cup heavy whipping cream
2 oz Lily’s chocolate
2 tbsp liquid coconut oil

Caramel Sauce
4 tbsp butter
2 cups heavy whipping cream
1/3 cup powdered Swerve
6 drops Whole Earth monk fruit juice concentrate
1 tsp vanilla

Low Carb "Cool Whip"
2 cups heavy whipping cream
¼ cup powdered Swerve
2 drops Whole Earth monk fruit juice concentrate
1 tsp vanilla

Instructions:

1) Make the chocolate cake using the Caroline's Chocolate Cupcakes recipe in a 9 x 13 x 2 pan. Once cool, poke multiple holes in the cake using a clean finger or the backend of a utensil. 

2) Next make the "Heath" topping since it takes time to set. Start by melting the butter in a saucepan. Once melted, add the nuts, Swerve and heavy whipping cream. Stir well.

3) Cover an 8 x 8 pan with parchment paper and pour the mixture into it. Allow it to cool. 

4) Put 2 oz Lily's chocolate and 2 tbsp coconut oil in a small microwave safe bowl. Microwave for about 45 seconds or until smooth (stir in between). 

5) Pour chocolate over the nut mixture and use a spatula to spread it smoothly over the mixture. Place in freezer for at least 3 hours.

6) Now, start the caramel sauce by melting the butter in a large saucepan. Allow butter to brown, and then add the heavy whipping cream, Swerve, monk fruit and vanilla. Allow the sauce to bubble for about 20 minutes until it resembles a deep caramel color. 

7) Pour caramel mixture over the chocolate cake, and place in fridge until cool.

8) Now make the "Cool Whip" by placing the heavy whipping cream in a mixer and mix until stiff peaks form. Add the Swerve, monk fruit and vanilla, and mix well.

9) Remove cake from fridge and spread the "Cool Whip" evenly over the cake.

10) Remove the "Heath" topping from the freezer and chop it into small pieces.

11) Sprinkle the "Heath" topping evenly over the cake.

12) Enjoy, and feel free to post pictures or comments on Caroline's Keto Kitchen Facebook page.

Picture Instructions:



















Nutrition Facts:

Post a Comment

Whatsapp Button works on Mobile Device only

Start typing and press Enter to search