Salted Caramel Sheet Cake

Salted Caramel Sheet Cake
Salted Caramel Sheet Cake

Salted Caramel Sheet Cake

Recipes   Sweets     Gluten Free    

Ingredients

Cake
  • 2 cups almond flour
  • ⅓ cup coconut flour 
  • ⅓ cup unflavored whey protein powder 
  • 1 tbsp baking powder 
  •  ½ tsp salt
  •  ½ cup butter, softened 
  •  ¾ cup Swerve, Granular 
  •  3 large eggs, room temperature 
  •  1 tsp caramel extract (or vanilla extract) 
  •  ¾ to 1 cup unsweetened almond milk
Caramel Sauce
  • ¼ cup butter
  • 6 tbsp Swerve, Granular 
  • 2 tbsp coconut sugar OR 2 tsp molasses (optional, for color and flavor) 
  • ½ cup heavy cream 
  • ¼ tsp xanthan gum 
  • ¾ tsp kosher salt 
  • 2 tbsp water
Frosting
  • 6 ounces cream cheese, softened
  • 1/4 cup butter, softened 
  • 2/3 cup Swerve, Confectioners 
  • 2 tbsp heavy cream

Directions

Cake
  1. Preheat oven to 325F and grease an 11x17 inch rimmed sheet pan well.
  2. In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.
  3. In a large bowl, beat together the butter and sweetener until creamy. Beat in eggs and caramel or vanilla extract until well combined.
  4. Add half the almond flour mixture and beat until well combined and then beat in ¾ cup of the almond milk. Beat in remaining almond flour mixture until well combined. If your batter is very thick, add the additional ¼ cup almond milk.
  5. Spread batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan
Caramel Sauce
  1. In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
  2. Remove from heat and add cream. Mixture will bubble vigorously.
  3. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
  4. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined
Frosting
  1. Beat the cream cheese and butter together until smooth. Beat in the sweetener and cream until well combined.
  2. Add about ¾ of the caramel sauce to the frosting and beat until well combined.
  3. Spread the frosting over the cooled cake and drizzle with the remaining caramel sauce

Makes about 20 servings.

Salted Caramel Sheet Cake

Salted Caramel Sheet Cake

Nutrition Facts

Serving Size 1

Servings 20

Calories 240
Total Fat 22g
Total Saturated Fat 10g
Cholesterol 70mg
Sodium 250mg
Total Carbs 22g
Dietary Fiber 3g
Sugars 3g
Swerve 16g
Protein 6g
Net Carbs: 4g

Comments:

  • Betty

    Thank you for the recipe that I can't copy to use.

    • Swerve

      Hi Betty, We'd love to help you use this recipe! You can print it by clicking the printer icon above the title of the recipe. You can also copy the recipe into a word document. Please let us know if we can help you with anything else!

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