Toffee cake was always one of those cozy desserts I’d beg my mom to make on rainy weekends, it’s buttery, rich, and just a little indulgent. Now that I eat low-carb, I had to recreate that same comforting flavor in a way that fits my keto lifestyle. And let me tell you, this keto toffee cake recipe totally hits the spot.
It’s soft, slightly dense like a good coffee cake, with a sweet buttery sauce that soaks right in. The best part? It’s beginner-friendly and comes together in under 30 minutes. Whether you’re making it for a weeknight treat or bringing it to a get-together, it’s the kind of dessert that has everyone asking for the recipe, even the non-keto folks.
Table of Contents
Quick Highlights
- Ready in under 30 minutes
- Only 4g net carbs per slice
- Perfectly buttery and nutty
- Great for holidays or everyday snacking
- Beginner-friendly with simple ingredients
Recipe Card
Keto Toffee Cake Recipe
Difficulty: Easy9
servings10
minutes20
minutes290
kcalA gooey, buttery low-carb cake with rich toffee sauce, perfect for dessert or an indulgent snack.
Ingredients
1 cup almond flour
1/4 cup coconut flour
1/2 cup granulated erythritol (like Swerve)
1/2 cup butter, melted
3 large eggs
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/3 cup chopped pecans (optional but adds great crunch)
- Toffee Sauce
1/4 cup butter
1/4 cup allulose or brown sugar substitute (like Swerve brown)
2 tbsp heavy cream
1/2 tsp vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch pan or line it with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- Add in the eggs, melted butter, almond milk, and vanilla. Mix until smooth.
- Fold in chopped pecans if using, then spread the batter evenly in your prepared pan.
- Bake for 20–25 minutes, or until the top is golden and a toothpick comes out mostly clean.
- While the cake bakes, make your toffee sauce: In a small saucepan, melt the butter and allulose together over medium heat. Stir frequently until it starts to bubble and deepen in color (about 3–5 minutes).
- Add in the heavy cream and vanilla, stir until smooth, then remove from heat.
- Once the cake is out of the oven, poke a few holes in the top with a skewer and drizzle the warm toffee sauce all over.
- Let it cool slightly so the sauce soaks in. Serve warm or at room temp.
Notes
- Use allulose for a gooier sauce.
- Let the cake cool 10–15 mins before slicing.
- Add chocolate chips or spices for fun twists!
Tips for a Foolproof Cake
The first time I made this keto toffee cake, I definitely learned a few things the hard way—like how quickly that toffee sauce can bubble over if you’re not watching it! Since then, I’ve fine-tuned the process and picked up a few helpful tricks. If you want to make sure your cake turns out perfectly every time, these tips will totally help.
- Use room temp eggs: They mix better and help the cake rise more evenly.
- Don’t skip the poke step: It helps the toffee soak in for extra gooey bites.
- Watch the toffee closely: It can burn fast, once it bubbles and deepens in color, remove it from the heat.
- Let it rest: Letting the cake sit for 10–15 minutes after drizzling the toffee helps it firm up and makes slicing easier.
Variations to Try
One of the best things about this recipe is how easy it is to customize. Whether you’re avoiding dairy, want to switch up the flavor, or just have different ingredients on hand, you’ve got options. Here are some tasty tweaks to try:
- Dairy-free version: Swap butter with coconut oil and heavy cream with full-fat coconut milk.
- Nut-free: Skip the pecans or replace almond flour with sunflower seed flour.
- Extra spice: Add 1/2 tsp cinnamon or a pinch of nutmeg for a warm fall twist.
- Chocolatey: Sprinkle sugar-free chocolate chips over the batter before baking.
Nutrition Facts (per slice, based on 9 servings)
- Calories: 290 kcal
- Fat: 26g
- Protein: 6g
- Net Carbs: 4g
FAQs About keto toffee cake recipe
Can I make this keto toffee cake recipe ahead of time?
Yes! It actually tastes even better the next day. Just store it in an airtight container in the fridge and warm it up before serving.
What’s the best sugar substitute for the toffee sauce?
Allulose works best for a gooey, caramel-like texture. Erythritol can crystallize once cooled, so use a blend if you can.
Can I freeze this cake?
Absolutely. Slice it first, then wrap individual pieces and freeze. Thaw in the fridge or warm in the microwave.
Wrapping It Up: Sweet, Simple, and Totally Satisfying
If you’re new to keto baking, this keto toffee cake recipe is a fantastic place to start. It’s indulgent, easy to make, and sure to impress both keto and non-keto friends alike.
Craving more low-carb dessert ideas? Check out our Keto Cheesecake Brownie Recipe for a rich, chocolatey treat, or try our Banana Nut Bread Keto Recipe for a classic favorite with a keto twist. And if you’re in the mood for something quick and snackable, our Keto Cookie Dough Recipe is perfect for satisfying those sweet cravings.
Happy baking, and here’s to keeping your keto journey deliciously sweet!
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