Keto Caramel Cheese Pound Cake

A sweet, heavenly cake baked in a festive Bundt pan and finished with a rich caramel glaze that drips beautifully down the sides. Perfect for celebrations, holidays, or any special occasion.

Preparation Time

Prep time: 30 minutes
Cook time: 55 minutes
Total time: 1 hour 25 minutes

Ingredients

Cake

1/2 cup salted butter, softened (if using unsalted butter, add 1/2 teaspoon salt)
4 tablespoons cream cheese, softened
2 tablespoons vanilla extract
4 medium eggs
1 cup sour cream
2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 cup Swerve granular
1/2 cup Lakanto Monk Fruit Golden granular

Caramel Glaze

1/2 cup butter
4 tablespoons Monk Fruit sweetener
1 teaspoon liquid stevia
1/2 cup heavy cream

Directions

Preheat oven to 350°F. Spray a Bundt cake pan thoroughly with oil to prevent sticking and set aside.
In a large bowl, cream together the butter, cream cheese, and vanilla extract until smooth.
Slowly add Lakanto Golden and Swerve granular sweeteners. Mix on low speed for 1 to 2 minutes until well combined.
Add eggs and continue mixing on low to medium speed for 1 to 2 minutes, until the mixture is smooth.
In a separate large bowl, whisk together all dry ingredients.
Gradually add the dry ingredients to the wet mixture and stir to combine. Add sour cream and mix until the batter becomes smooth and creamy, about 1 minute.
Pour the batter into the greased Bundt pan and spread evenly. Bake for 50 to 55 minutes. If the cake begins to brown too quickly, loosely cover with foil to prevent over-browning.
Remove from oven and allow the cake to cool completely in the pan, about 1 hour. Once fully cooled, carefully remove and place on a serving plate or cake stand.
While the cake cools, prepare the caramel glaze. In a small saucepan over low to medium heat, melt the butter and cook for about 15 minutes, until it begins to brown slightly.
Add Monk Fruit sweetener and liquid stevia. Whisk over medium heat for about 3 minutes and allow the mixture to reach a gentle rolling boil.
Reduce heat to low and slowly add heavy cream, whisking continuously until fully incorporated. Simmer on low for an additional 3 minutes, stirring occasionally to prevent sticking.
Allow the caramel to cool for about 20 minutes before pouring over the cake. When ready to serve, slowly drizzle the caramel over the top, letting it drip down the sides. Garnish with nuts if desired. Serve and enjoy.