Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake


For the Cake:

1 ½ cups unsalted butter, softened
1 cup brown sugar substitute (such as erythritol or stevia)
1/2 cup granulated sugar substitute (such as erythritol or stevia)
5 large eggs
3 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsweetened almond milk
1/2 cup sugar-free toffee chips (e.g., Lily’s)
1 cup chopped pecans

For the Caramel Drizzle:

1 – 14 oz can sweetened condensed milk (sugar-free, such as Eagle Brand Sugar-Free Sweetened Condensed Milk)
1 cup brown sugar substitute (such as erythritol or stevia)
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract


Preheat your oven to 325°F. Grease a 12-cup Bundt pan with cooking spray or grease it and dust it with almond flour to make it low-carb.

In a large mixing bowl, beat the softened butter until creamy. Add the brown sugar and granulated sugar substitutes, beating until fluffy. Add the eggs one at a time, mixing well after each addition.

In a separate medium bowl, combine almond flour, baking powder, and salt. Add this flour mixture to the batter alternately with unsweetened almond milk, beating until just combined. Stir in the sugar-free toffee chips and chopped pecans.

Spoon the batter into the prepared pan and bake for approximately 85 minutes or until a wooden pick comes out clean. To prevent excess browning, you can cover the cake with foil while baking.

Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Prepare the sugar-free caramel drizzle by following these directions:

Caramel Drizzle:

In a medium saucepan, combine the sugar-free sweetened condensed milk and brown sugar substitute.
Bring the mixture to a boil over medium-high heat, whisking frequently.
Reduce the heat and let it simmer for about 8 minutes, continuing to whisk frequently.
Remove the saucepan from the heat and whisk in the unsalted butter and vanilla extract.
Let the caramel drizzle cool for about 5 minutes before using it.
Once the cake is completely cooled, spoon the sugar-free caramel drizzle over it.
Nutrition Information (Approximate, per serving, based on 16 servings):

Calories: 370
Fat: 35g
Carbohydrates: 5g (Net Carbs: 3g)
Fiber: 2g
Sugar: 1g
Protein: 8g


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