CARAMEL SWIRL POUND CAKE – Keto, Low Carb, Gluten Free, Sugar Free
I don’t know how many times I made this cake before publishing… I was just not happy with those cakes. They tasted good but there was always something that I was not happy about… So I was kind of sick of baking this cake over and over again to make it perfect… But every time I baked and had a bite, I was like “Oh my, it tastes so good!” and ate the whole cake 😛
My swirls are kind of pale. I don’t know if it’s because my egg yolks are too orange and that makes the colour of the baked plain batter too yellow (or there may be any other reason). But I like the eggs that I always use so I didn’t try with different eggs. Also, I just didn’t want to put the caramel sauce directly into a pan without mixing with the plain batter. I tried that one time but the cake didn’t turn out well even though the swirls were distinct. Anyway, hope your cake will have nice swirls!
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Caramel Swirl Pound Cake / Keto / Low Carb / Gluten Free / Sugar Free
- 1.5 tbsp Unsalted Butter (20 g)
- 1/3 cup Confectioners Swerve (45 g)
- 1/2 cup Heavy Cream (120 cc)
- 1/8 tsp Xanthan Gum
- 1/2 cup Almond Flour (50 g)
- 2 tbsp Coconut Flour
- 1 tbsp Whey Protein Powder
- 1 tsp Alminum-Free Baking Powder
- 1/2 tsp Cinnamon
- 1/2 cup Unsalted Butter, Softened (112 g)
- 2 tsp Stevia Powder
- 3 Eggs, Beaten (Room Temp) (Medium - Large)
- 1 tsp Vanilla Extract
- Remaining Caramel Sauce
- 1 tsp Heavy Cream (Adjust) (Optional)
- 0.5 oz Chopped Walnuts
In a saucepan over medium - low heat, combine the butter and Swerve. Bring to a boil, stir occasionally as needed and cook until browned (about 3 minutes). Turn off the heat.
Add one tablespoon of the heavy cream. The mixture will rapidly bubble. When it ceases, add the remaining heavy cream. Stir over medium - low heat until it thickens.
Turn off the heat and sprinkle with the xanthan gum. Whisk well to combine.
Turn on the heat again and stir over medium - low heat for about 20 - 30 seconds or until it gets thicker.
Preheat the oven to 180 C / 350 F. Line an 8 x 4 inch (20 cm x 10 cm) loaf pan with parchment paper. (* The pan I used is 8.5 x 3.6 inch (22 x 9 cm).)
In a medium bowl, whisk well the almond flour, coconut flour, whey protein powder, baking powder and cinnamon. Set aside.
In a large bowl, beat the butter about one minute at high speed. Add the stevia and beat about two minutes at high speed.
Beat in the eggs in 5 additions, scraping down the sides of the bowl as necessary. Add the vanilla in the last addition. (* Make sure to beat well between each addition (about one minute).)
Transfer 1/3 of the batter (or a bit less than that) to a separate bowl. Add 1/3 cup (80 g) caramel sauce to that bowl and stir well. (* The caramel sauce should crystalize by this stage, so stir over low heat until creamy before adding.)
Add a bit of caramel sauce (about one tsp) to the remaining plain batter and stir well.
Pour the caramel batter into the plain batter bowl and stir lightly (only 4 - 5 times) to create swirls.
Pour the batter into a pan. Drop the pan a few times to level out.
Bake for 45 - 50 minutes. (* Cover with aluminum foil halfway through the baking.)
Let cool in the pan for 15 minutes. Then remove from the pan and cool with parchment paper on.
Stir the remaining caramel sauce over low heat until creamy. (* Add the heavy cream if too thick.) Place in a piping bag and pipe over the cooled cake.
Sprinkle the chopped walnuts.
Calories 233 kcal, Protein 4.3 g, Total Fat 22.7 g, Total Carbohydrate 3.0 g, Dietary Fiber 1.4 g, Sugar 0.8 g (I didn’t count Swerve as carbs as it doesn’t affect blood sugar levels.)
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