Keto Salted Caramel Cake Balls
Servings 38 balls
Calories 145kcal
Ingredients
Cake
- 2.75 cups almond flour
- 1.25 cups Swerve confectioners sweetener
- .5 cup cocoa powder unsweetened
- 2 teaspoon gluten-free baking powder
- ½ teaspoon salt
- 6 large eggs
- ½ cup butter melted
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
Caramel
- ½ cup heavy cream
- ½ cup unsalted butter
- ½ cup Swerve brown sugar sub
- 1 teaspoon vanilla extract
- pinch salt
Glaze
- 9 ounces Sugar free chocolate chips Lily's brand
- 1 tablespoon coconut oil
Optional topping
- flaky sea salt
Instructions
- Preheat the oven to 325° F and line an 8 inch cake pan with parchment.
- In a large bowl beat together all of the cake ingredients until smooth, pour into the prepared cake pan and transfer to the oven. Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- For the caramel sauce, combine the ingredients in a small pot over medium low heat, bring to a simmer. Simmer for 5-6 minutes until thickened enough to coat the back of a spoon. Pour into a jar and let cool.
- Place the cake in a large bowl and crumble until fine. Pour in the caramel sauce and mix together. Form the cake into 38 balls and place on a parchment lined baking sheet. Freeze for 20 minutes.
- In a small bowl melt together the chocolate chips and the coconut oil in the microwave in 15 second increments until smooth.
- Dip the balls into the chocolate coating every side then place bake on the baking sheet. Freeze for 10 minutes, remove then sprinkle with salt if desired. Refrigerate until ready to eat.
Notes
Net Carbs: 3g
This recipe was first published in June 2019 and updated in December 2020 with video.
Nutrition
Serving: 1ball | Calories: 145kcal | Carbohydrates: 4g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 66mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1200IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.7mg