Keto Whiskey Cake with Whiskey Caramel Sauce

Wanted something for St. Patty's Day so I took my keto chocolate cake recipe and looked up a non keto whiskey cake and made some swaps and it turned out delicious! For all the details on my keto chocolate cake check out the video-https://youtu.be/qzMe_rRgYrA and/or the blog post- https://www.ketoupgrade.info/post/keto-chocolate-cupcakes

Original Keto Caramel Sauce Video- https://youtu.be/O8779tQkS64

So I looked for the same kind of ratios in the regular cake recipe, I saw it made 3 thin layers and mine makes 2 bigger layers so I went with that recipe. I didn't want to use my whole recipes because it makes 30 cupcakes at a carb each. And it is really hard to cut a cake in more than 16 slices and when you add the ganache frosting, a slice becomes to high in net carbs. So I made 1-8 inch round cake and 12 larger cupcakes out of the full batch, if you use regular cupcake pans you can get 15 cupcakes and a 8 inch. You can weigh out the cake round, half the batter weighs about 750 grams.

I kept all the amounts of ingredients the same, I just added 2 tsp. of instant espresso powder, swapped out half of the keto buttermilk for an Irish whiskey and used some black cocoa powder for the regular. It turned out really good even though I over cooked it a little bit. For the whiskey caramel sauce to put in the cake I just reduced the amount of liquid I added to the caramelized sugar so that I would have a thicker caramel sauce. And when I looked up a regular whiskey caramel sauce that used one cup of sugar I saw they used 1 ounce of whiskey so I replaced one ounce of cream in my recipe with the whiskey and reduced the liquid from 3/4 Cup to only 5 Tablespoons.

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Keto Chocolate Whiskey Cake and Cupcakes

12 oz./1 1/2 Cup Avocado oil or softened butter/coconut oil

196 g/1 Cup 1:1 Granular Alternative Sweetener

48 g/1.4 Cup 1:1 Granular Brown Sweetener

4 Eggs (room temp)

1/2 Tbs. Irish Cream Extract (optional))

5 oz./1/2 Cup+2 Tbs. Cup Homemade Buttermilk (Alternative milk + 1 tsp. Vinegar)

5oz./1/2 Cup+2 Tbs. Cup Whiskey

120 g/1 1/4 Cup Chocolate or Unflavored Whey Protein Isolate

75 g/1/2 Cup+2 Tbs. Coconut Flour

68 g/1/2 Cup + 3 Tbs. Cocoa Powder/Black cocoa

1 tsp. Xanthan Gum

1 tsp. Baking Powder

1/2 tsp. Salt (omit if using salted butter)

2 tsp. Espresso Powder (optional)

1 1/2 tsp. Baking soda

2 tsp. Vinegar

Keto Whiskey Caramel

1 Cup/160 g Allulose

few Tablespoons water to moisten the sweetener

1.5oz/3 Tbs. Heavy Cream

1oz./2 Tbs. Butter (room temp.)

1/2 tsp. Vanilla Extract

1 oz./2 Tbs. Irish whiskey

Instruction:

1. Make ganache frosting for cake- https://youtu.be/m_ARvy8lGOg

2. Make Whiskey Caramel Sauce by heating the water and allulose until a deep amber color while that's going weigh/measure all other ingredients

3. Once the desired color, carefully add in the heavy cream and whisk, then butter, vanilla and whiskey, whisk well and transfer to a glass or silicon vessel to cool, can put in fridge and stir every 20 minutes until room temp.

4. Preheat oven to 350 degree and line 12-15 cupcake cavities with liners and an 8 inch cake pan with parchment and spray

5. Pull eggs, measure out and make the buttermilk and whiskey, measure out oil/butter and granular sweetener into a stand mixer and whisk on medium, while that is going, weigh/measure, sift and whisk dry ingredients together, minus the baking soda

6. Scrap down the oil/butter and sweetener a few times, you just want the sweetener dissolved some, add one egg at a time then scrape down and add the Irish Cream extract if using

7. Once all combined, alternate the buttermilk/whiskey and dry ingredients in 3 additions, scraping down in between each addition

8. Measure out the baking soda into a bigger vessel than you think you will need and add the vinegar (it will bubble up) mix well then add to the batter and fold in making sure it is mixed well

9. Portion out into cupcake liners, filling about 3/4 of the way up and the rest of the batter into the 8 inch round and bake for 17-20 minutes for the cupcakes and 23-25 minutes for the round, turning half way through to promote even cooking

10. Let cool to the touch then move to a wire rack to cool completely, then frost!

11. Cut the cake layer in half and place one layer on serving platter, then whip the ganache frosting

12. Fill a piping bag with some frosting and make a ring of frosting around the edge of the first layer of cake

13. Fill the center of cake with all but a few tablespoons of room temperature caramel sauce and spread evenly

14. Place the second layer on top of the filling and press down to make sure there are no gaps between layers

15. Frost with remaining frosting, may need to rewhip the ganache a few times during the process

16. Can fill a piping bag with a star tip and pipe 16 rosettes around the edge of the cake with remaining frosting, if there is enough left you can do a small border around the bottom as well

Macros: Half batch of cake and 9 oz. batch of keto whipped ganache frosting and whiskey caramel sauce, 16 servings

280 Calories

24g Fat

21g Total Carbs

7g Fiber

11g Sugar Alcohol

3g Net Carb

6g Protein