Low Carb Coconut Caramel Cake

This low carb coconut caramel cake is a tasty recipe you can eat any time of the day. Full of flavor with a simple but tasty sugar free caramel sauce drizzled over the gluten free quick bread or cake and topped with toasted coconut. This is the perfect keto sweet treat, dessert or even breakfast. Each piece has just 5 grams net carbs and 6.9 grams protein!

You might also like this keto chocolate chip & pecan bread.

I tend to crave sweet quick breads when the fall weather comes around and I’ve been redoing a lot of older posts. Today I was in the mood for this low carb coconut caramel cake and thought I’d make it and update the post. I forgot how good this was and my husband loved it. He even ate it for breakfast!

This is more of cake than a quick bread but since I make it in a loaf pan I feel like it’s a quick bread like a banana bread would be. However it has a sweet coconut caramel glaze on top with some toasted coconut so that makes it enter cake territory.

No matter what you call it, it’s a moist and delicious sweet baked good that not only low carb (5 grams) and sugar free but it has a good deal of protein (6.9 grams) too. It’s also gluten free and 2 of the cake ingredients are vegetables! I think you are really going to like this amazing cake.

Recipe ingredients I used and substitutions.

The simple ingredients I used for this delicious cake were pumpkin puree, almond butter, vanilla extract, Swerve brown sugar sweetener, eggs, coconut flour, baking soda, shredded coconut, cauliflower rice and coconut milk.

Almond Butter and Coconut Flour
This is one of the key ingredients and the reason you don’t have to use much flour. You could possibly substitute cashew butter but I think peanut butter would change the flavor too much. And since this is a coconut caramel flavor combination I would not use almond flour as a substitution for the coconut flour.

If you have the unsweetened coconut flakes you can make your own coconut flour. Just add to a food processor or blender and processor into a fine powder. You only need 2 tablespoons so it shouldn’t take much.

Pumpkin and Cauliflower
I used canned pure pumpkin. You do not want to use pumpkin pie filling as it has a lot of sugar. This along with the cauliflower keeps the cake moist. And for the cauliflower you want to pulse florets in the food processor or just use frozen or fresh cauliflower rice you buy at the grocery store.

Coconut Milk and Unsweetened Shredded Coconut
I bought this Thai Kitchen full fat coconut milk and it doesn’t have many carbs so check the labels of whatever brand you use. You want to keep the carbs down so pick the lowest one. You can also use coconut cream or substitute heavy cream if you want but there will be less coconut flavor. But if you have coconut extract it add a bit.

As for the coconut flakes it should be unsweetened. As I mentioned above if you don’t have coconut flour you can use this to make the flour too.

Swerve Brown Sugar Sweetener and Vanilla Extract
You want to use a brown sugar substitute sweetener in this recipe in both the cake and the sauce. You can use whatever brand sweetener you want. If you only have regular granulated sweetener you can also use that but it won’t have as much caramel flavor. But it will work. And I use vanilla extract but if you have caramel extract that would be a nice substitution.

How to make this low carb coconut caramel cake.

Step 1: Pre-heat oven to 350°F. Spray a bread loaf pan with nonstick cooking spray and set aside. You can also use a piece of parchment paper if you want but I did not need it.

Step 2: Get out a large mixing bowl and mix the wet ingredients. Add the eggs, almond butter and riced cauliflower and mix well. It takes a minute or two to combine the almond butter and eggs. Next add the pumpkin and vanilla extract and combine.

Step 3: In a separate bowl mix the dry ingredients – coconut flour, baking soda and brown sugar sweetener. Then add it to the wet ingredients and mix to combine them both to make the batter.

Step 4: Spoon cake batter into the prepared pan and smooth the top. Place in the oven and bake for 45-50 minutes until middle is not jiggly and a toothpick comes out cleanly from the center. When done take out and let cool. . Baking time may vary.

Step 5: While that is baking make the sugar free caramel sauce. Get out a small sauce pan and heat to medium heat. Add the coconut milk and sweetener. Whisk together and bring to simmer for about 30-40 minutes until it reduces in half and thickens. If you want you can add a pinch of salt to get that salted caramel flavor but I did not.

It might take as much time as the bread. Just keep whisking every once in awhile. If you want you can add a pinch of salt to get that salted caramel flavor but I did not.

Step 6: After both the bread and sauce are done, make the toasted coconut. Get out a small skillet and dry toast the coconut flakes. Pour them into the dry pan and mix around as it starts to brown. This should only take a few minutes. When they start to turn golden brown take of the stove and pour onto a paper towel or plate.

Step 7: To put it altogether, carefully take the cake out of the plan flip over onto a platter or cake plate. Spoon or drizzle the caramel sauce on top of the entire cake. Then sprinkle with some of the toasted coconut.

You can use as much or as little of the sauce and coconut as you want. Cut and serve. This made 8-10 cake slices for me. Store leftovers in an airtight container, cake container or cover with plastic wrap. Please scroll down to view the printable recipe card.

NOTE the sauce might crystalize as it hardens. If you have extra sauce you can store it in the refrigerator and just microwave for a few seconds to make it into a sauce again.

More low carb sweet treats for fall.

If you are like me and like sweet baked goods in the fall weather, here are few more for you to try. They are gluten free, low carb dessert recipes.

• keto mini crustless pumpkin pies
• low carb pumpkin bars with cream cheese frosting
• keto chocolate zucchini bread
• air fryer keto brownie batter, pumpkin or berry cheesecake
• low carb pumpkin spice cookies, the best keto chip cookies or almond butter cookies
• keto cinnamon sugar or chocolate chip biscotti

We really enjoyed this low carb coconut caramel cake and will definitely be making again real soon as I have a big sweet tooth. I even tried to freeze a coconut caramel slice to see how it will hold up so I’ll keep you posted. This is perfect with a cup of coffee as a keto delicious dessert, snack or like my hubby you can eat it for breakfast! Enjoy.

The nutritional information for 1 slice is using just ½ of the caramel sauce is 233 calories / 19.5g fat / 9g carbs / 4g fiber / 6.9g protein = 5g net carbs per slice

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You might also like these coconut flour recipes from my friend Taryn.